My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
10
Yield:
1 8-inch layer cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

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  • Mix milk, almond extract, salt, and vanilla extract together in a small bowl.

  • Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.

  • Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.

  • Spread white frosting between cake layers. Stack layers; frost top and sides of cake.

Nutrition Facts

576 calories; protein 7.2g 14% DV; carbohydrates 87.8g 28% DV; fat 22.2g 34% DV; cholesterol 63.6mg 21% DV; sodium 630mg 25% DV. Full Nutrition