Best 2 Awesome Pistachio Cake Recipes

Indulge in a culinary journey with our delectable pistachio cake, a symphony of flavors and textures that will tantalize your taste buds. This marvelous cake boasts a moist and fluffy vanilla sponge, generously layered with a luscious pistachio filling, creating an explosion of nutty richness in every bite. Topped with a velvety pistachio buttercream frosting, each slice promises a harmonious balance of sweetness and sophistication. Our collection of recipes offers variations to suit every occasion, from a classic pistachio cake with a hint of lemon zest to a gluten-free version for those with dietary restrictions. Embrace the versatility of this iconic cake, perfect for birthdays, celebrations, or simply as a delightful treat to brighten your day.

Here are our top 2 tried and tested recipes!

AWESOME PISTACHIO CAKE/FROSTING-DIABETIC FRIENDLY

AWESOME PISTACHIO CAKE/FROSTING-Diabetic Friendly image

A YUMMY CAKE ...WITHOUT ALL THE GUILT! ...NOW THAT'S MY KIND OF CAKE! NUTRIENTS PER SERVING: 2.5 x 2.5-inch servings Approx.18-20 servings. CALORIES: about 200 CARBS: 30g FIBER: 3g TOTAL NET CARBS: 27g * NOTE: These are approx. values and include frosting. *My Diabetic Friendly Recipes

Provided by penny jordan

Categories Puddings

Time 1h

Number Of Ingredients 18

Ingredients

CAKE INGREDIENTS
1(18.25oz) box white cake mix
1 (4 serv. box instant sugar/free, fat/free, pistachio pudding/pie filling mix (dry)
1/2 c skim milk
1/4 c water
1/4 c canola oil
2 large eggs
2 large egg whites
1 c nonfat plain yogurt
1/2 c pistachio nuts, chopped (optional)
10 + drops green food coloring (optional)
PISTACHIO ICING
4 oz whipped cream cheese
1 (12 oz.) pkg frozen, cool-whip, lite or regular, thawed
1 (4-serv. pkg pistachio, sugar-free, fat-free, pudding/pie filling mix, (dry)
1/4 c pistachio nuts, chopped (if desired)
a few drops green food coloring (optional)
1 - 2 Tbsp skim milk (if needed)

Steps:

1. PREHEAT: Oven to 325 to 350 degrees F. (oven temps. vary). COAT: 9x13x2-inch cake pan or desired pan with 'Bakers Joy' nonstick cooking spray.
2. IN: Large mixing bowl, beat together all CAKE ingredients. TRANSFER: Batter into prepared pan. BAKE: 30 to 35 minutes or until inserted toothpick comes out clean. DO NOT OVERBAKE. COOL: 10 minutes and invert onto serving plate. COMPLETELY COOL: And frost cake. GARNISH: With chopped pistachios, if desired. COVER: And refrigerate until serving. STORE: Leftovers in cake taker in refrigerator. ENJOY!
3. FROSTING: IN: Medium mixing bowl, mix whipped cream cheese and thawed lite cool-whip until well combined and creamy. ADD: Package of instant pudding mix slowly until well combined, add small amt. of skim milk if needed to thin icing down a bit if too thick and add green food coloring if desired. SPREAD: On cooled cake and garnish with nuts if desired or decorate as desired. **(Makes a beautiful birthday, St. Patricks Day or Easter cake...) ENJOY! **REFRIGERATE COVERED.

AWESOME PISTACHIO CAKE

Awesome Pistachio Cake image

Make and share this Awesome Pistachio Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) package white cake mix
1 (3 1/2 ounce) package instant pistachio pudding mix
1 cup lemon-lime flavored soda
1 cup vegetable oil (can use 3/4 cup or a bit less if desired)
3 eggs
1 cup chopped walnuts
1 1/2 cups cold whole milk or 1 1/2 cups half-and-half cream
1 (3 1/2 ounce) package instant pistachio pudding mix
1 (8 ounce) carton frozen Cool Whip Topping, thawed
1/2 cup chopped pistachios, toasted

Steps:

Set oven to 350 degrees.
Grease a 13" x 9" baking pan.
In a mixing bowl, combine first five ingredients.
Beat on medium speed for 2 minutes; stir in walnuts.
Pour into prepared baking dish.
Bake for 45-50 minutes, or until cake tests done.
Cool on wire rack.
For the frosting: In a mixing bowl, beat milk and the pudding mix on low speed for 2 minutes.
Fold in whipped topping.
Spread over cooled cake.
Sprinkle with pistachio nuts.
Refrigerate for about 30 minutes before cutting.
Refrigerate any leftovers.

Tips:

Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more smoothly and evenly.
To avoid over-mixing the batter, mix it just until the ingredients are combined. Over-mixing can make the cake tough.
If you don't have a springform pan, you can use a 9-inch round cake pan. Just be sure to grease and flour the pan well before adding the batter.
To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, the cake needs to bake longer.
Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

This pistachio cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the frosting is rich and creamy. With its beautiful green color and nutty flavor, this cake is sure to be a hit with your family and friends.