Pistachio Nut Cake recipe

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Ingredients

1 cup milk
2 teaspoons almond extract
1 teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups white sugar
½ cup butter
2 eggs
3 ounces pistachio nuts, crushed
2 ½ cups sifted all-purpose flour
1 tablespoon white vinegar
1 ½ teaspoons baking soda
1 (16 ounce) can white frosting

Nutrition Info

576 calories
carbohydrate: 87.8 g
cholesterol: 63.6 mg
fat: 22.2 g
fiber: 1.7 g
protein: 7.2 g
saturatedFat: 8.3 g
servingSize: -
sodium: 630 mg
sugar: 60.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

  2. Mix milk, almond extract, salt, and vanilla extract together in a small bowl.

  3. Combine sugar and butter in a large bowl, beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.

  4. Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.

  6. Spread white frosting between cake layers. Stack layers, frost top and sides of cake.

Recipe Yield

1 8-inch layer cake

Recipe Note

My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe!

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