BEST EVER PISTACHIO PUDDING CAKE
This Best Ever Pistachio Pudding Cake is therefore wet and saporous with the right combination of pistachio and cream. A young pistachio-flavoured cake is screw-topped with an easy cheese ice and crushed nuts!
This Best Ever Pistachio Pudding Cake contains pudding combine, that makes it therefore sweet and filled with wet. It’s a very easy direction, however it yields such a delicious cake that you’re aiming to love! create it in a very 9×13 baking pan like I do, or be at liberty to use a bundt pan or perhaps two spherical cake pans to show this course into a layer cake!
I hope you fancy this Best Ever Pistachio Pudding Cake the maximum amount as we have a tendency to do! Let Me understand within the comments below, what’s your favorite pudding flavour? I’d like to know!
INGREDIENTS :
For the cake:
- 3/4 cup unsalted butter softened
- 1 1/2 cups white sugar
- 100 grams pistachio pudding powder approximately one 4-serving box, don't use low fat or low sugar variety
- 4 eggs
- green gel food colouring
- 1 1/4 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 3/4 cup all purpose flour
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1/2 teaspoon sea salt
- butter and flour for greasing the cake pan
For the frosting:
- 1/2 cup unsalted butter, softened to room temperature
- 3-4 cups powdered sugar, sifted
- 8 oz (220 grams) full fat cream cheese
- 1/4 teaspoon sea salt
- 3 tablespoons half and half
- chopped pistachios for garnish (optional)
INSTRUCTIONS :
- Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
- Add the pudding powder and whip on high speed until incorporated.
- Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
- Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
- Add the milk mixture to the butter mixture slowly, mixing well until combined.
- Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
- Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
- Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool completely in the pan before adding the frosting.
- In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
- Add the powdered sugar one cup at a time and whip on high speed until smooth.
- Add the half and half one spoonful at a time until a spreadable consistency is reached.
- Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
- Slice and serve.
