Homemade Pistachio Pudding Cake

This is, bar none, the best cake I have ever baked up. I have found Nirvana. Seventh heaven. Whatever you want to call it, this cake is the bomb. Moist, fluffy, perfect cake. This cake made me swoon. I teased you all with a photo of it last Sunday and there were more than a few of you swooning as well. I just can’t stop looking at it.

The icing on the cake (see what I did there?) is literally my new Pistachio Pudding Buttercream Icing recipe. There are all sorts of pistachio pudding icings out there but not a single buttercream one and you all know my fixation with buttercream icing. I didn’t want a whipped cream based icing, I wanted a delicious, melt in your mouth buttery one.

Ingredients

• 3/4 cup unsalted butter softened
• 1 1/2 cups of white granulated sugar
• 1 99g package of jello instant pistachio pudding
• 4 eggs
• 3/4 cup chopped pistachios 1/4 cup reserved to the side for topping
• 1 1/4 cup whole milk
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3 tbsp cornstarch
• 4 teaspoons baking powder
• 1 teaspoon salt

Instructions

1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the DRY pistachio pudding mix and combine thoroughly.
4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
5. Mix in the chopped pistachios.
6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
8. Pour the cake batter into the prepared Bundt pan and bake for 60-70 minutes, or until a tester inserted into the center of the cake comes out clean. 
9. I CAN'T ASSERT ENOUGH - IF YOUR CAKE FALLS, YOU DIDN'T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST BY THE INNER HOLE IN THE BUNDT PAN.
10. Invert the cake onto a baking rack to cool.
11. Frost with Pistachio Pudding Buttercream Icing when the cake has completely cooled and sprinkle the remaining pistachios over the icing.

source:thekitchenmagpie.com

Share this post