Best Ever Pistachio Pudding Cake #cake #desserts

Best Ever Pistachio Pudding Cake #cake #desserts

A delicate pistachio-seasoned cake is topped with a basic cream cheddar icing and squashed nuts! This Best Ever Pistachio Pudding Cake is one of my preferred cakes to make to fulfill my pistachio longings. It's anything but difficult to make, it's SO sodden and delicate, and it goes incredible with a basic cream cheddar icing on top!

This Best Ever Pistachio Pudding Cake contains pudding blend, which makes it so sweet and brimming with dampness. It's a really straightforward formula, however it yields such a delightful cake, that you're going to adore! Make it in a 9×13 preparing dish as I do, or don't hesitate to utilize a bundt skillet or even 2 round cake container to transform this sweet into a layer cake!

I trust you appreciate this Best Ever Pistachio Pudding Cake as much as we do! Tell me in the remarks underneath, what's your preferred pudding flavor? I'd love to know!

Also try our recipe Chocolate Poke Cake

Best Ever Pistachio Pudding Cake #cake #desserts

This Best Ever Pistachio Pudding Cake is so moist and flavourful with the perfect combination of pistachio and cream.

For the cake:

  • 3/4 cup unsalted butter softened
  • 1 1/2 cups white sugar
  • 100 grams pistachio pudding powder approximately one 4-serving box, don't use low fat or low sugar variety
  • 4 eggs
  • green gel food colouring
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • butter and flour for greasing the cake pan

For the frosting:

  • 8 oz (220 grams) full fat cream cheese
  • 1/2 cup unsalted butter, softened to room temperature
  • 3-4 cups powdered sugar, sifted
  • 1/4 teaspoon sea salt
  • 3 tablespoons half and half
  • chopped pistachios for garnish (optional)


  1. Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
  3. Add the pudding powder and whip on high speed until incorporated.
  4. Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
  5. Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
  6. Add the milk mixture to the butter mixture slowly, mixing well until combined.
  7. Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
  8. Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
  9. Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
  10. Let the cake cool completely in the pan before adding the frosting.
  11. In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
  12. Add the powdered sugar one cup at a time and whip on high speed until smooth.
  13. Add the half and half one spoonful at a time until a spreadable consistency is reached.
  14. Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
  15. Slice and serve.

Read more our recipe : Harvest Punch

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