Pistachio Nut Cake

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

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.

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

Categories

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