Description
Indulge in the delightful flavors of pistachio with this Pistachio Cream Cake. A moist and flavorful pistachio-infused cake topped with a luscious pistachio whipped cream, this dessert is a perfect treat for any occasion.
Ingredients
Scale
Cake:
- 1 box white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup chopped pistachios (plus more for garnish)
- 1 teaspoon almond extract
Pistachio Whipped Cream:
- 1 cup cold heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 package (1.7 oz) instant pistachio pudding mix for whipped cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 8-inch round cake pans.
- Mix the batter: In a large bowl, combine the cake mix, pistachio pudding mix, eggs, milk, oil, chopped pistachios, and almond extract. Beat on medium speed for 2 minutes until smooth.
- Bake the cake: Pour the batter into the prepared pan(s) and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Make the whipped cream: Whip the cold heavy cream, powdered sugar, vanilla extract, and pistachio pudding mix until stiff peaks form.
- Frost the cake: Once the cake is cooled, frost with the pistachio whipped cream and garnish with chopped pistachios. Refrigerate until ready to serve.
Notes
- For a layered look, slice round cakes in half horizontally and fill with pistachio cream between layers.
- The pudding mix helps stabilize the whipped cream for longer refrigeration.
- This cake is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24 g
- Sodium: 340 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
