Perfect Pistachio Cake

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This cake has a deep and rich texture from the ground pistachios in both the cake and frosting. The chocolate ganache center will make you fall in love with this dessert. The recipe might seem like it takes a long time, but each step is fairly easy and straightforward (with some exceptions). Happy baking!


Perfect Pistachio Cake


Ingredients

15.25-ounce box white cake mix

3.4-ounce box pistachio instant pudding (just the powder)

4 large eggs

1 cup 7up soda

1/2 cup vegetable oil

1/4 teaspoon almond extract, optional

1/2 cup finely chopped pistachios

2 tablespoons powdered sugar, for dusting


Instructions

Preheat oven to 350 degrees F. Butter and flour a 10 or 12-inch fluted bundt pan.

In a large bowl, whisk together the cake mix, instant pudding powder, eggs, 7up soda, vegetable oil, and almond extract (if using); beat with an electric mixer or whisk vigorously for 2 minutes, until combined. Fold in the pistachios.

Pour evenly into the prepared pan.

Bake for approximately 40 minutes or until a toothpick in the center comes out clean. Remove from oven and cool 10 minutes, then run a dull knife along the edges to loosen. Then allow cooling completely.

Turn cake out onto a wire rack or plate; dust with powdered sugar.

Slice and serve!


Perfect Pistachio Cake


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