This homemade pistachio pudding cake is a delightful, nutty dessert with a soft, moist crumb and a subtle pistachio flavor. Unlike store-bought mixes, this recipe is made entirely from scratch, ensuring a rich and authentic taste. The addition of pistachio pudding enhances the texture, making it incredibly tender while adding a hint of sweetness. Perfect for special occasions or a cozy afternoon treat, this cake pairs beautifully with a light glaze or pistachio buttercream frosting.
Ingredients:
- Cake Batter:
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 package (99g) 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
- Pistachio Buttercream Frosting (Optional):
- ½ cup salted butter
- ½ cup milk
- 3 tablespoons instant pistachio pudding powder
- 2 ½ cups powdered sugar
Instructions:
- Prepare the Cake Batter:
- Preheat the oven to 325°F (163°C). Grease and flour a standard 12-cup Bundt pan.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- Using an electric mixer, cream the butter and sugar until light and fluffy (about 3 minutes).
- Add the pistachio pudding mix and mix thoroughly.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Stir in the chopped pistachios.
- Combine Wet and Dry Ingredients:
- In a separate bowl, mix the milk, oil, and vanilla extract.
- Gradually alternate adding the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients.
- Mix on medium speed for 2 minutes until smooth.
- Bake the Cake:
- Pour the batter into the prepared Bundt pan.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
- Prepare the Frosting (Optional):
- Cream the butter until light and fluffy.
- In a measuring cup, dissolve the pistachio pudding mix in the milk.
- Beat the pudding mixture into the butter completely.
- Gradually add powdered sugar, mixing until smooth.
- Chill for 20 minutes before frosting the cake.
- Final Touches:
- Frost the cooled cake with pistachio buttercream or dust with powdered sugar.
- Sprinkle the reserved chopped pistachios over the top for extra crunch.
- Slice and serve!
This pistachio pudding cake is a showstopper with its vibrant green hue and nutty richness. Whether enjoyed plain or with frosting, it’s a treat that will impress every time.
For more details, check out the full recipe here. Happy baking! 🍰✨