Pistachio Cake and Whipped Frosting

Baked Treats, Desserts June 2nd, 2020
Prep Time
15 Min
Cook Time
45 Min
Serving
8 People

I was pleasantly surprised the first time I tried pistachio cake and even more so with how easy and simple it is to make. The club soda and pudding mix adds an interesting twist to this recipe. It has become a new favorite and go-to-cake for birthdays and special occasions.

Ingredients

For the cake

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs
  • 1 cup club soda
  • ½ cup vegetable oil

For the whipped frosting

  • 1 cup cold heavy whipping cream
  • ¾ cup cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 tsp powdered sugar

Instructions

For the cake

  1. Preheat the oven to 350°F and grease and flour the two 6-inch round cake pans.
  2. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil, beat on low speed for 30 seconds.
  3. Pour evenly into the 6-inch round cake pans.
  4. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  6. In a large bowl, beat the cream, milk, pudding mix and powdered sugar on high until stiff peaks form.
  7. Frost cake and sprinkle the edges with pistachios and sprinkles of your choice.
  8. Refrigerate until serving.

For the whipped frosting

  1. In a large bowl, beat the cream, milk, pudding mix and powdered sugar on high until stiff peaks form.

To assemble the cake

  1. Level the tops of each cake with a knife or cake leveler.
  2. Place one of the cakes on a cardboard cake circle or cake stand, top with ½ cup of the frosting, and smooth it out into one even layer.
  3. Place the other cake on top upside down and use the remaining frosting to frost the top and sides of the cake.
  4. Sprinkle the edges with pistachios and other sprinkles of your choice.