Pistachio Nut Cake

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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 576 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

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