Pistachio Cake

Summer is birthday season. At least that’s the way it’s played out in our household. From April through the end of August, we knock out all the major birthdays and some. As much as I love to experiment with cakes and coming up with these extravgant decorating ideas, the follow-through doesn’t always live up to my expectations. Something about me frosting cakes just doesn’t add up. I was going for the Naked Cake look — that is, only frosting the top and layers in between. Well, you can see what really happened with that experiment. 

I considered getting raw pistachios and grinding them up then turning them into some sort of paste or powder for this cake recipe. But I’m not all about that life. I could be, if I had more time. But quiet frankly, sometimes when there are shortcuts when cooking, I’m all about taking them (within reason, obviously). So how did I get an intense pistachio flavor in my cake? Pistachio pudding mix. Yes, it exists and it’s pretty amazing.

As I was browsing the baking aisle, I found pistachio pudding mix. I picked up a box and almost walked away when I doubled back to get two more boxes – just incase I decided I wanted to experiment with more pistachio-flavored goodies. So be prepared, my loyal followers, for more pistachio recipes to come!

If you really want to be lazy, you could pick up a box of white cake mix, add the pudding mix and call it a day. But why wouldn’t you just make cake from scratch? It always tastes so much better. 

Pistachio Cake_2

Pistachio Cake with Rosewater Buttercream Frosting


    For the Cake
  • 1 box Pistachio Pudding Mix
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup Milk
  • 1 teaspoon vanilla extract
  • For the Frosting
  • 2 sticks Unsalted Butter, at room temperature
  • 1 lb Confectioner’s sugar
  • ¼ teaspoon Rose Water (found at your local middle eastern store – not to be confused with Orange blossom Water)
  • Heavy Whipping Cream
  • Food coloring, for the pink color


    For the Cake
  1. Mix together flour, sugar, pudding mix, salt, baking powder and butter in a large bowl
  2. Add eggs, milk and vanilla extract, beat together until mixed well
  3. Pour the mixture into two greased baking pans
  4. Bake 40 mins on 350
  5. Allow to cool before frosting
  6. For the Frosting
  7. In a large bowl, cream the butter with a cup of confectioner’s sugar, add the rest of the sugar slowly
  8. Add heavy whipping cream and continue to beat until fluffy
  9. Add rose water and continue beating until the frosting is fluffy
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