Pistachio Cake Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories per Serving: 286.6 kcal
Ingredients:
- 1/2 cup sweet butter, softened
- 1 1/4 cups sugar
- 3 eggs
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions:
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Preheat your oven to 350°F (175°C). Butter a bundt pan generously to prevent sticking.
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In a large mixing bowl, cream together the softened sweet butter and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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In a separate bowl, combine the cake flour, salt, baking soda, and instant pistachio pudding mix.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Start and end with the dry ingredients, ensuring each addition is fully incorporated before adding the next.
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Pour the batter into the prepared bundt pan, spreading it evenly.
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Bake in the preheated oven for about 45 minutes, or until a cake tester inserted into the center comes out clean.
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Cool the cake in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
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Once cooled, sift powdered sugar over the top of the cake for a decorative finish.
Enjoy this delicious Pistachio Cake with its unique flavor and moist texture. Perfect for any dessert occasion, it’s sure to be a hit with family and friends alike!
