Best 10 Watergate Cake With Frosting Recipes
Indulge your taste buds with the classic Watergate Cake, a delectable dessert that has stood the test of time. This iconic cake, rumored to have originated during the Watergate scandal, boasts a moist and fluffy white or chocolate cake base, generously layered with a luscious pistachio pudding filling. The finishing touch is a fluffy whipped cream frosting, adorned with chopped pistachio nuts, adding a delightful textural contrast. This recipe collection offers variations to suit every palate, including a gluten-free version for those with dietary restrictions. Embrace the nostalgia and create this timeless cake that continues to charm dessert enthusiasts to this day.
Here are our top 10 tried and tested recipes!
WATERGATE CAKE
Watergate Cake is a family favorite and thankfully, it's so easy to make with a cake mix. Each cake slice is moist, the perfect sweetness, and topped with a light and fluffy frosting.
Provided by The SouthernPlate Staff
Categories Dessert
Time 3h10m
Number Of Ingredients 8
Steps:
- Combine the cake mix, 1 box of pistachio pudding, oil, eggs, and ginger ale in a medium bowl.
- Mix well and pour into a greased 9x13-inch baking pan.
- Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool completely.
- Add the cold milk to the remaining box of pistachio pudding mix in a medium bowl.
- Stir until well combined and the pudding begins to thicken. Then fold in the whipped topping.
- Frost the cooled cake and garnish it with chopped pecan pieces (optional).
- Store in the refrigerator.
Nutrition Facts : Calories 348 kcal, ServingSize 1 serving
WATERGATE CAKE
This vintage Watergate Cake is a pistachio, pecan, and coconut dessert that's topped with a creamy whipped frosting.
Provided by Blair Lonergan
Categories Dessert
Time 2h50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, combine cake mix, oil, pudding mix, eggs and soda. Using an electric mixer, beat on low speed for about 30 seconds, and then on medium speed for about 3-4 minutes (scraping the sides of the bowl regularly). Fold in the pecans and coconut. Transfer batter to prepared baking dish.
- Bake the cake at 350 degrees F for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.
- Once the cake is cool, prepare the frosting.
- In a large bowl, combine Dream Whip and cold milk. Beat on high speed until soft peaks form (about 4-5 minutes). Add pudding mix and beat until fluffy. Spread on cake and sprinkle coconut and pecans over top.
Nutrition Facts : ServingSize 1 slice, Calories 340.2 kcal, Carbohydrate 34.5 g, Protein 4.3 g, Fat 22.5 g, SaturatedFat 9.8 g, Cholesterol 35.8 mg, Sodium 220.4 mg, Fiber 1.3 g, Sugar 15.3 g, UnsaturatedFat 0.6 g
WATERGATE CAKE IV
This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad.
Provided by JBS BOX
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
- While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.
Nutrition Facts : Calories 310 calories, Carbohydrate 35.3 g, Cholesterol 32.1 mg, Fat 17.7 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 366.3 mg, Sugar 26.4 g
CLASSIC WATERGATE CAKE
Steps:
- Heat the oven to 350 F.
- Grease and flour a 9 x 13-inch baking pan.
- Empty the white cake mix into a large mixing bowl with the eggs, 1 package of the pudding mix, 1 cup of vegetable oil, and the 7UP. With an electric mixer on low, combine the ingredients. Increase the speed to medium and beat for 1 to 2 minutes. Fold in 1/2 cup of chopped pecans and 1/2 cup of coconut until well blended.
- Spoon the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan on a rack.
- When the cake has cooled completely, prepare the frosting.
- Combine the 2 envelopes of Dream Whip with the milk; beat with an electric mixer until soft peaks form. Add the remaining package of dry pistachio pudding mix and continue beating until well blended. Fold in the remaining 1/2 cup of chopped pecans.
- Spread the frosting over the cooled cake.
- Put the coconut in a dry skillet over medium heat. Cook, stirring constantly until the coconut is well-browned. Remove the coconut to a plate to cool and then sprinkle it over the frosting.
- Store leftover cake in the refrigerator for four to six days. According to the Kraft foodservice website, it can be stored in the refrigerator without spoilage for "several days."
Nutrition Facts : Calories 256 kcal, Carbohydrate 28 g, Cholesterol 24 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 330 mg, Sugar 17 g, Fat 15 g, ServingSize 16 to 24 Servings, UnsaturatedFat 0 g
WATERGATE CAKE WITH FROSTING
Steps:
- 1. Combine all ingredients except nuts and pudding. Mix 4 minutes, then add nuts. Pour in 13x9 inch pan. Bake at 350 for 30-35 minutes.
- 2. Frosting: 1 pkg. pistachio pudding 1 C. milk 1(9oz) cool whip. Mix pudding and milk before the cool whip. Beat pudding and milk for 2 minutes and fold cool whip. Frost cooled cake and refrigerate.
WATERGATE CAKE WITH COVER-UP ICING
I love the green color of this cake. It is really wonderful if you love pistachios. I made this cake for my in-laws at the first family gathering that I attended. They love it!!
Provided by MadokaRN
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cake: Mix all of the cake ingredients together.
- Pour into a greased and floured 13x9 inch pan.
- Bake at 350 degrees for 40-45 minutes.
- Icing: Beat first three ingredients together.
- Spread on top of cake.
- Sprinkle with coconut and nuts.
Nutrition Facts : Calories 797.1, Fat 56.9, SaturatedFat 16.6, Cholesterol 85.7, Sodium 495.4, Carbohydrate 66.5, Fiber 4.3, Sugar 45.2, Protein 9.9
WATERGATE CAKE
This is a cake my grandma use to make when I was younger. She would leave coconut off a portion of the cake for me. I don't know why they call it watergate cake.
Provided by Tarynne
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Spray 2 layer cake pans or a tube pan with cooking spray.
- Mix cake ingredients together in a mixing bowl.
- Pour into cake pans.
- Bake at 350 degrees F for 45 - 60 min.
- Knife will come out clean when done.
- Meanwhile mix powdered sugar with just enough lemon lime soda to make a paste.
- Spread Glaze on cake while hot.
- Prepare frosting.
- add pudding mix dream whip& milk in a mixing bowl mix till peaks form.
- Frost cake when it has cooled.
- sprinkle with nuts& coconut if desired.
Nutrition Facts : Calories 5141.3, Fat 287.7, SaturatedFat 50.1, Cholesterol 702.8, Sodium 4345.6, Carbohydrate 586.9, Fiber 10.8, Sugar 424.3, Protein 70
THE WATERGATE CAKE
I know that there are a few other recipes with the same name, but this one is a little different. My husband and daughter are very picky, and this is their FAVORITE cake. It is from the cookbook CHOCOLATE from the Cake Mix Doctor. Using the ginger ale instead of a carbonated lemon-lime beverage really does make a difference.
Provided by mrsjjkool
Categories Dessert
Time 45m
Yield 1 9 by 13 inch cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9- inch pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, pudding mix, oil (or applesauce), ginger ale, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.
- Meanwhile, prepare the frosting: Whisk together the pudding mix and milk in a large mixing bowl. It should thicken up (but not set) in 2 to 3 minutes. Then, gently fold in the whipped topping. Spread the frosting over the top of the cake.
- Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
- NOTE: Store this cake, lightly covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long).
WATERGATE FROSTING
This frosting is made for the Watergate Cake recipe, http://www.recipezaar.com/members/subm/editr?sid=91493
Provided by Aric Ross
Categories Dessert
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients.
- Beat until thick.
- Pour onto cooled cake.
- Top with chopped nuts if desired.
Nutrition Facts : Calories 116, Fat 9.2, SaturatedFat 5.7, Cholesterol 32.1, Sodium 66.3, Carbohydrate 6.3, Sugar 2.7, Protein 2.6
WATERGATE CAKE
The cake was a huge hit the very first time I made it! Wasn't sure I'd like it, but I was hooked immediately! Very light flavor if your looking to stay away from the super sweet desserts! -Stephanie Curvelo, New Bedford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.
Nutrition Facts :
Tips:
- Use a bundt pan with a tube insert to achieve the signature Watergate cake shape.
- Ensure all ingredients are at room temperature for even mixing and a smooth batter.
- Cream the butter and sugar until light and fluffy to incorporate air and create a creamy texture.
- Gradually add the eggs one at a time, beating well after each addition to prevent curdling.
- Sift the dry ingredients together to ensure even distribution and avoid lumps.
- Fold in the dry ingredients into the wet mixture in three additions, alternating with buttermilk to prevent overmixing.
- Bake the cake in a preheated oven at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- For a smooth and creamy frosting, beat the butter and cream cheese together until light and fluffy.
- Gradually add the confectioners' sugar, beating well after each addition to avoid lumps.
- Add vanilla extract and a pinch of salt to enhance the frosting's flavor.
Conclusion:
With its moist and tender crumb, distinctive pistachio flavor, and creamy frosting, the Watergate cake is a classic dessert that continues to delight bakers and dessert enthusiasts alike. Whether you're a seasoned baker or just starting, this recipe provides detailed instructions and helpful tips to ensure success. Remember to use quality ingredients, follow the steps carefully, and let your creativity shine through in your presentation. Enjoy the delicious and nostalgic flavors of the iconic Watergate cake!
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