Best 2 Pistachio Marble Cake Recipes
Indulge in a symphony of flavors with our enticing Pistachio Marble Cake, where each bite unveils a delightful fusion of sweet and nutty goodness. This exquisite cake effortlessly combines the classic richness of a marble cake with the vibrant green hue and delicate flavor of pistachios, resulting in a visual and gustatory masterpiece. Whether you're a seasoned baker or a novice in the kitchen, our collection of recipes caters to all skill levels, guiding you through the process of creating this delectable treat from scratch. From the basic Pistachio Marble Cake recipe to variations like the Pistachio-Raspberry Marble Cake and the Gluten-Free Pistachio Marble Cake, you'll find options that suit your dietary preferences and taste buds. Ready your apron and embark on a culinary journey that promises to leave you and your loved ones captivated.
Here are our top 2 tried and tested recipes!
PISTACHIO MARBLE CAKE
This is so pretty when it's marbled with the chocolate. It's really moist and delicious, and even better on the 2nd day!
Provided by Terrie Hoelscher
Categories Chocolate
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°. Prepare a Bundt pan by spraying with Baker's Joy, or similar product.
- 2. Combine the cake mix, pudding, eggs, water, oil and extract in a large mixing bowl. Beat with an electric mixer on low just to blend, then turn to medium and beat for 2 minutes, scraping the sides of the bowl as you go.
- 3. Pour one cup of the batter into a separate bowl and stir in the chocolate syrup and unsweetened cocoa. Mix well so unsweetened cocoa powder is well incorporated!
- 4. Evenly pour about 1-1/2 to 2 cups of the "green" batter into the prepared Bundt pan. Spoon 1/3 of the chocolate batter over the green batter, staying in the center, away from the sides of Bundt. Cover chocolate batter with more green batter, spoon on more chocolate batter, etc., until both batters are used. Using a metal long spatula or dull knife, GENTLY zig-zag a pattern through the batters to make the marble effect. Be careful not to drag spatula across bottom or sides of pan, so as not to scrape off the Baker's Joy coating.
- 5. Bake for approximately 50 - 58 minutes if using a Bundt pan. Use a cake tester right at 50 mins ...your oven might not require any more time. I also use a stoneware Bundt pan, which can make a difference. If making this in a 13x9 or other pan, you'll have to use your judgment and rely on your ol' cake tester for doneness. Cool for 15 minutes before removing from pan, then cool completely on a wire rack.
- 6. Top with your favorite fudge or chocolate frosting, or with pistachio frosting [below], or simply sprinkle with powdered sugar, once completely cooled.
- 7. For the pistachio frosting, make sure your cream cheese is very soft. Mix the pkg. of pistachio pudding mix, powdered sugar, soft cream cheese and just enough milk to make a spreading consistency; start with a TBSP or two of milk, and add only a little bit at a time, if necessary. Mix well, so no lumps are left behind by the cream cheese. I use my electric mixer for this, once all ingredients are incorporated and moistened. Apply frosting to COOLED cake.
PISTACHIO PUDDING CAKE
Everyone who's ever tried this moist, one-of-a-kind cake can't believe it's a mix. The dessert is perfect for St. Patrick's Day...and you won't need the luck of the Irish to whip it up! -Suzanne Winkhart, Bolivar, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.
Nutrition Facts : Calories 482 calories, Fat 28g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 555mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
Tips:
- Use room temperature ingredients: This will help the cake batter to emulsify properly and produce a smooth, even texture.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Be careful not to overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough, dense cake.
- Divide the batter into two bowls and add the pistachio paste to one bowl: This will create the marbled effect.
- Pour the batters into the prepared pan and swirl them together with a knife or toothpick: This will help to create a more dramatic marbling effect.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
This pistachio marble cake is a delicious and festive treat that is perfect for any occasion. The combination of pistachio and vanilla flavors is sure to please everyone, and the marbled effect adds a touch of elegance. With its moist, tender crumb and creamy frosting, this cake is sure to be a hit at your next party or gathering.
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