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Made from Scratch Strawberries & Cream Cake Recipe

Made from Scratch Strawberries & Cream Cake Recipe
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★★★★★

4.9 from 21 reviews

Indulge in the delightful flavors of this homemade pistachio pudding cake. A moist and tender cake loaded with pistachio goodness, topped with a creamy pistachio buttercream frosting. Perfect for any occasion!

Ingredients

Scale

Cake:

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups white granulated sugar
  • 1 (99g) package of Jello instant pistachio pudding
  • 4 eggs
  • 3/4 cup chopped pistachios (1/4 cup reserved for topping)
  • 1 1/4 cups whole milk
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3 tbsp cornstarch
  • 4 tsp baking powder
  • 1 tsp salt

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a standard Bundt pan (12-cup capacity).
  2. Prepare dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
  3. Cream butter and sugar: Using an electric mixer, cream the butter and sugar until light and fluffy.
  4. Add pudding mix and eggs: Add the pistachio pudding mix and eggs, one at a time, mixing well after each addition.
  5. Combine wet and dry ingredients: Alternate adding wet and dry ingredients into the butter mixture, mixing thoroughly.
  6. Bake: Pour the batter into the Bundt pan and bake for 60-70 minutes.
  7. Cool and frost: Invert the cake to cool, then frost with pistachio buttercream icing and sprinkle with chopped pistachios.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • For a more intense pistachio flavor, you can add a drop of pistachio extract to the batter.

Nutrition

Keywords: Pistachio Pudding Cake, Homemade Cake, Pistachio Recipe, Dessert, Pistachio Buttercream

Find it online: https://swivily.com/made-from-scratch-strawberries-and-cream-cake-recipe/