This homemade pistachio cake is so good and so delicious! It’s the perfect spring dessert. It’s colorful, moist, and easy! The base is a cake mix, making this recipe come together in a snap.
This homemade pistachio cake is so good and so delicious! It’s the perfect spring dessert. It’s colorful, moist, and easy! The base is a cake mix, making this recipe come together in a snap.
She is the inspiration behind this pistachio cake. She often served a version of this cake, or Watergate cake, as it was called in the 70’s. But to be honest, my adult taste buds demanded a little revamp of this classic.
Homemade Pistachio Cake Recipe (& a tribute to Aunt Lou)
Ingredients
1 Betty Crocker Super Moist white cake mix
1 small (3.4 ounce) package of pistachio instant pudding
1 1/4 cup water
1/3 cup sour cream
3 large eggs
**For frosting**
1 cup whipping cream
1 cup powdered sugar
1/4 teaspoon salt
1 small (3.4 ounce) package of pistachio instant pudding
Optional: chopped pistachios for embellishment on the sides of the cake
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, combine the cake mix and pistachio instant pudding.
Add the water, sour cream, and eggs. Using a hand mixer, stir all ingredients for one minute on high speed.
Butter and lightly flour two round cake pans. Evenly pour the cake into the two pans.
Bake for 25-30 minutes or until an inserted toothpick comes out clean.
When the cake is completely cooled, make the frosting.
In a stand mixer or using a hand mixer, combine the whipping cream, powdered sugar, salt, and pistachio instant pudding mix.
Whip everything until you get stiff peaks with the whipping cream (about 3-5 minutes on high). You want the frosting to be thick and spreadable.
Put the bottom layer of cake on a cake stand. Add about 1 cup of the frosting mixture on top of the cake and spread until even.
Put the top layer of cake on, and apply the frosting to the top and sides of the cake.
Optional: embellish the cake with chopped pistachios, sweetened coconut, sprinkles, etc.