Pistachio Cream Cake
This soft, fluffy pistachio cake is packed with nutty flavor, layered with creamy pistachio frosting, and topped with crushed pistachios for the perfect balance of sweet and crunchy! A dessert dream for any pistachio lover!
Ingredients
For the Cake:
1 box white or yellow cake mix
1 box (3.4 oz) instant pistachio pudding mix
4 large eggs
1 cup whole milk
½ cup vegetable oil
½ cup sour cream (makes it extra moist)
1 tsp vanilla extract
½ tsp almond extract (optional, enhances pistachio flavor)
½ cup chopped pistachios (for crunch)
For the Pistachio Frosting:
1 box (3.4 oz) instant pistachio pudding mix
1 ½ cups cold heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
For Topping:
¼ cup chopped pistachios (for garnish)
Optional: white chocolate shavings
Instructions
Step 1: Bake the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a large bowl, whisk together cake mix and pistachio pudding mix.
Add eggs, milk, oil, sour cream, vanilla, and almond extract. Mix until smooth.
Fold in chopped pistachios.
Divide batter evenly between the pans.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Let cakes cool completely before frosting.
Step 2: Make the Frosting
In a bowl, whisk together pistachio pudding mix, heavy cream, powdered sugar, and vanilla.
Beat with a hand mixer until thick and fluffy (about 2 minutes).
Refrigerate for 10-15 minutes to firm up.
Step 3: Assemble the Cake
Place one cake layer on a plate. Spread a thick layer of pistachio frosting.
Add the second cake layer and frost the entire cake.
Sprinkle with chopped pistachios & white chocolate shavings.
Step 4: Serve & Enjoy!
Chill for 30 minutes before slicing for cleaner cuts.
Serve and watch it disappear!
Tips & Variations
✔️ Want a Bundt Cake? Pour into a greased Bundt pan and bake for 40-45 minutes.
✔️ More Creamy? Add a layer of whipped cream between cake layers.
✔️ Nut-Free? Skip the chopped pistachios but keep the pudding for flavor.