This Pistachio Cake with Pistachio Frosting is the most moist, melt-in-your-mouth cake I've ever had, with distinct pistachio flavor, a tinge of almond, and a thick layer of fluffy, light-as-a-cloud pistachio icing! A recipe with a few short-cuts, and with a short list of easy steps, this Pistachio Cake recipe is very beginner-friendly!
1cuplemon-lime soda, 7up, Sprite, or ginger alenot sugar-free
1cupcanola or vegetable oil
3large eggsat room temperature
1 1/2tsp.almond extract
For Pistachio Frosting:
1cupcold heavy whipping cream
1tbsp.powdered sugar
3.4 oz.box instant pistachio pudding mix
1cupcold whole or 2% milk
1/2tsp.almond extract
Instructions
For Pistachio Cake:
In a large mixing bowl, combine cake mix, pistachio pudding mix, soda, oil, eggs and almond extract.
Beat on low for 1 minute, or until blended.
Adjust the mixer to medium-high speed, and beat for 2 minutes.
Spray two 9-inch round cake pans with nonstick spray.
Divide batter evenly between prepared cake pans.
Bake at 350 degrees for 30-40 minutes, or until the tops are golden brown, appear set, and a toothpick inserted near the center comes out clean.
Remove pans to wire racks to cool for 20 minutes, before carefully removing cakes from pans to wire racks to cool completely.
For Pistachio Frosting:
In a small mixing bowl, using a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form.
In a large bowl, whisk together pudding mix, milk, and almond extract until smooth.
Fold the whipped topping into the pudding mixture until just blended. Do not overmix.
Place a cake layer on a serving platter.
Frost the top evenly with about 1/3 of the frosting mixture (eyeball it).
Carefully place the remaining cake layer on top.
Frost top and sides.
Chill for at least 1 hour before cutting and serving.
Store in refrigerator.
Notes
Substitute an 8 oz. container of Cool Whip or whipped topping for heavy cream and powdered sugar mixture.Cake layers can be prepared ahead of time, and frozen, if needed, for up to 3 months. Wrap well and store in the freezer.Frosting cannot be prepared until cake is ready to be frosted and assembled. This type of frosting will not store well made in advance. It also will not freeze well. Because it is whipped cream-based, the whipped cream will deflate over time, and it is best to prepare the frosting no more than a day ahead of time.