Best Vintage Pistachio Cake Recipes

WATERGATE CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large bowl, combine cake mix, oil, pudding mix, eggs and soda. Using an electric mixer, beat on low speed for about 30 seconds, and then on medium speed for about 3-4 minutes (scraping the sides of the bowl regularly). Fold in the pecans and coconut. Transfer batter to prepared baking dish.
• Bake the cake at 350 degrees F for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.
• Once the cake is cool, prepare the frosting.
• In a large bowl, combine Dream Whip and cold milk. Beat on high speed until soft peaks form (about 4-5 minutes). Add pudding mix and beat until fluffy. Spread on cake and sprinkle coconut and pecans over top.

PISTACHIO CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
• Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
• Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• Prepare the cream cheese frosting (see note below).
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

VINTAGE PISTACHIO CAKE

Steps:

• 1. Mix everything in a bowl, beating 4 mins.
• 2. Pour into greased tube pan no NOT flour pan!!
• 3. Bake in preheated oven 350 F degrees 40 minutes. Freezes well!
• 4. Notes: I add 1 tsp. almond extract to batter. I use a bunt pan, and bake 350 F degrees for 50 minutes. Let cool in the pan 15 minutes. Invert pan, cool cake completely. Dust with confectioners sugar.
• 5. For Frosting: * Opts 1: 1 (3.4 ounce) package instant pistachio pudding mix 1 pint of heavy whipping cream * Opts 2: 16 oz. container of Cool Whip mixed with 1 (3.4 ounce) package instant pistachio pudding mix * You can change up and add other ingredients as you wish such as chocolate chips and cherries. I've also changed the cake and puddng mixes to make other flavors.
• 6. * FYI!!!!! Never use pudding with a cake mix that already has pudding in it. That's what makes it fail. Duncan Hines, works every time!

PISTACHIO CAKE

Steps:

• Spray a bundt pan with cooking spray for baking or butter the pan and dust with a light layer of flour.
• In a large mixing bowl, add the yellow cake mix and the pistachio pudding mix. Whisk together to combine and evenly distribute.
• In a separate small bowl, add all four (room temperature) eggs. Gently beat them and then add them to the big mixing bowl.
• To the large mixing bowl add the Orange Juice, Vegetable Oil and Water.
• Whisk all ingredients together until just combined and there are no lumps. Do this by hand to keep the cake from getting tough or dry.
• Pour about half of the cake batter into the prepped bundt pan and flatten the top.
• To the half of the batter that remains in the mixing bowl, add the cocoa powder and mix (again by hand) until it is all one uniform color and smooth. Add the remaining chocolate batter to the bundt pan on top of the first layer and smooth the top.
• Bake the cake in the preheated oven for 50 - 60 minutes or until a wooden skewer inserted into the center comes out clean.
• Cool the cake on a wire rack in the bundt pan for a minimum of 10 minutes. Gently run a wooden skewer or butter knife around the interior and exterior edges of the cake. Place the serving tray on top of the bundt pan and flip the cake over to unmold. Allow to continue to cool for at least an hour before frosting.
• Once the cake is completely cooled, make the frosting by placing the powdered sugar in a large (4 cup or so) measuring cup with a spout. Add 1 ounce of chocolate, chopped to the powdered sugar. Next add 3 Tablespoons of boiling water and whisk until smooth. Add additional boiling water by the Tablespoon (up to 6 total) until the mixture is the desired consistency. You want it so when you drop a bit on your finger it pools and doesn't run.
• Drizzle the chocolate mixture over the cake so that it covers the top and runs down the sides. If you'd like to add chopped pistachios, be sure to do that quickly before the chocolate drizzle sets.

PISTACHIO CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.