Homemade Pistachio Pudding Cake Recipe

This Homemade Pistachio Pudding Cake is a delightful, nutty, and moist dessert that brings together the rich flavor of pistachios with a soft, buttery cake texture. Unlike store-bought mixes, this recipe is made entirely from scratch, ensuring a fresh and authentic pistachio taste. The addition of pistachio pudding mix enhances the flavor while keeping the cake incredibly tender. Perfect for celebrations or simply indulging in a comforting treat, this cake is best served with a luscious pistachio buttercream frosting and a sprinkle of chopped pistachios for extra crunch.

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Ingredients:

For the Cake:

• ¾ cup unsalted butter, softened
• 1 ½ cups white granulated sugar
• 1 package (99 grams) Jello Instant Pistachio Pudding mix
• 4 large eggs
• ¾ cup chopped pistachios (reserve ¼ cup for garnish)
• 1 ¼ cups whole milk
• ⅓ cup canola oil
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 3 tablespoons cornstarch
• 4 teaspoons baking powder
• 1 teaspoon salt

For the Pistachio Buttercream Frosting:

• ½ cup salted butter, softened
• ½ cup milk
• 3 tablespoons instant pistachio pudding powder
• 2 ½ cups powdered sugar

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Instructions:

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a 12-cup capacity Bundt pan to prevent sticking.

Step 2: Mix the Dry Ingredients

3. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

4. Using an electric mixer with a paddle attachment, beat butter and sugar on medium speed until light and fluffy (about 3 minutes).
5. Add the dry pistachio pudding mix and mix thoroughly.

Step 4: Incorporate the Eggs and Pistachios

6. Beat in the eggs, one at a time, ensuring each is fully incorporated.
7. Stir in the chopped pistachios.

Step 5: Combine Wet and Dry Ingredients

8. In a separate bowl, mix milk, oil, and vanilla extract.
9. Gradually alternate adding dry and wet ingredients to the butter mixture, starting and ending with dry ingredients.
10. Mix on medium speed for 2 minutes after the final addition.

Step 6: Bake the Cake

11. Pour the batter into the prepared Bundt pan.
12. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
13. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 7: Prepare the Pistachio Buttercream Frosting

14. Using a stand mixer, cream butter until light and fluffy.
15. In a separate cup, dissolve pistachio pudding mix in milk to avoid grittiness.
16. Beat the pudding mixture into the butter.
17. Gradually add powdered sugar, mixing until smooth.
18. Chill the frosting for 20 minutes before using.

Step 8: Frost and Garnish

19. Once the cake has cooled, spread the pistachio buttercream frosting evenly over the top.
20. Sprinkle the reserved chopped pistachios over the frosting for added texture and flavor.

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Serving Suggestions & Tips

• Serve with whipped cream or a dusting of powdered sugar for a lighter touch.
• Pair with vanilla ice cream or coffee for a delightful combination.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

This Homemade Pistachio Pudding Cake is a showstopper with its rich pistachio flavor and tender crumb. Whether you’re baking for a special occasion or simply treating yourself, this cake is sure to impress! 🍰💚

Would you like variations or additional tips for presentation?