Pistachio Nut Layer 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! Frost with your choice of frosting.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 324 Calories

Ingredients

• 1 cup milk
• 1 ½ cups white sugar
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter
• ¼ teaspoon vanilla extract
• 1 ½ teaspoons baking soda
• 2 teaspoons almond extract
• 2 large eggs
• 1 tablespoon white vinegar
• 3 ounces shelled pistachio nuts

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Pulse pistachios in a food processor until finely ground.

Step 3

Sift flour into a bowl. Combine milk, almond extract, salt, and vanilla extract in a second bowl. Combine vinegar and baking soda in a third bowl.

Step 4

Cream sugar and butter in a large mixing bowl. Add eggs, one at a time, blending well after each addition. Mix in pistachios. Add flour, alternating with the milk mixture, beating batter briefly after each addition. Gently fold vinegar mixture in to the batter; do not stir at this point. Pour batter into two 8-inch round cake pans.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, before frosting with your choice of frosting.