Best 3 Double Pistachio Cake Recipes

Indulge in a symphony of pistachio flavors with our delectable Double Pistachio Cake. This stunning creation features two layers of moist and fluffy pistachio cake, generously filled with a luscious pistachio buttercream and topped with a mesmerizing pistachio ganache. The vibrant green hue of the cake, adorned with chopped pistachios, adds a touch of elegance to any occasion. This recipe offers variations to suit your taste and skill level, including a simplified version with a cream cheese frosting, perfect for beginners, and an advanced option with a homemade pistachio paste for a more intense pistachio experience. Embrace the delightful journey of baking this pistachio masterpiece and savor every bite of its nutty, aromatic goodness.

Here are our top 3 tried and tested recipes!

PISTACHIO CAKE

Pistachio Cake image

Make this pistachio cake with real pistachio and almond extract flavors. This "naked cake" is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.

Provided by Sally

Categories Cake

Time 5h

Number Of Ingredients 15

Ingredients

2 cups (260g) unsalted pistachios (out of shells)
2 and 1/3 cups (275g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature*
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 cup (240ml) whole milk, at room temperature*
cream cheese frosting
optional: 1 tiny drop green food coloring*
optional: garnishes such as berries and leftover pistachios

Steps:

Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Prepare the cream cheese frosting (see note below).
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for 5 days.

PISTACHIO CAKE (BEST RECIPE)

Pistachio Cake (Best Recipe) image

Provided by insanelygood

Categories Desserts Recipes

Time 1h10m

Number Of Ingredients 9

Ingredients

1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring
1 (16-oz) container of Cool Whip
1 (3.4-ounce) package instant pistachio pudding mix

Steps:

For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter and coat with flour. Shake out excess flour.
In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined.
Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The cake should spring back when pressed lightly.
Let the cake cool in the pan for 15 minutes. Flip it over onto a wire rack and let cool completely.
Meanwhile, prepare the frosting. Whisk together Cool Whip and pistachio pudding mix until smooth and fluffy.
Frost completely cooled cake with pistachio frosting. Slice and enjoy!

Nutrition Facts : Calories 242 cal

PISTACHIO CAKE II

Pistachio Cake II image

This simple cake recipe uses pistachio pudding mix and lemon-lime flavored carbonated beverage to deliver a cake that is great for potlucks or family gatherings.

Provided by v monte

Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes

Yield 18

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package white cake mix
¾ cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
3 eggs
2 (3 ounce) packages instant pistachio pudding mix
2 (1.3 ounce) envelopes whipped topping mix
1 ½ cups milk

Steps:

Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 38.9 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 368.1 mg, Sugar 27.9 g

Tips:

Use high-quality pistachios: The flavor of your cake will depend heavily on the quality of your pistachios. Look for bright green, plump pistachios with a sweet, nutty flavor. Avoid pistachios that are brown or shriveled, as these will be less flavorful.
Toast the pistachios before using them: Toasting pistachios will enhance their flavor and make them more fragrant. To toast pistachios, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are lightly browned and fragrant.
Use a combination of pistachio flour and all-purpose flour: Pistachio flour is a great way to add pistachio flavor and color to your cake. However, it can be difficult to find, and it can be expensive. Using a combination of pistachio flour and all-purpose flour will give you the best of both worlds - a cake that is flavorful and moist, with a beautiful green color.
Don't overmix the batter: Overmixing the batter will result in a tough, dense cake. Mix the batter just until the ingredients are combined.
Bake the cake at a high temperature: Baking the cake at a high temperature will help it to rise quickly and develop a tender crumb.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting and running off the cake.

Conclusion:

Pistachio cake is a delicious and festive dessert that is perfect for any occasion. With its delicate pistachio flavor and beautiful green color, this cake is sure to impress your guests. Follow these tips to make the best pistachio cake you've ever tasted!