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Creamy Pistachio Cake

Indulge in the delightful Creamy Pistachio Cake, a light and fluffy dessert that combines moist cake layers with the rich flavor of pistachios.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Best at room temperature.
  • 2 cups all-purpose flour Sifted.
  • 1 cup milk
  • 1 cup pistachio pudding mix Use instant for best results.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Pistachios for garnish (optional) Chopped.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. One at a time, add the eggs to the butter and sugar mixture, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk, mixing well after each addition.
  5. Gently fold in the pistachio pudding mix and vanilla extract until well combined.
Baking
  1. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Serving
  1. Once cool, frost and stack the cakes as desired, or dust with powdered sugar and top with chopped pistachios.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. For longer storage, freeze individual slices for up to 3 months. Reheat in the microwave for 15-20 seconds.