Ingredients for Pistachio Cake From Scratch
- 4 large egg yolks
- Sour Cream
- Pure Vanilla Extract
- Cake Flour
- Roasted Pistachios
- Superfine Sugar
- Jell O Instant Pistachio Pudding Mix
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- Almond Extract
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How to Make Pistachio Cake From Scratch
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and oil, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, whisk together the pistachio pudding mix and water until smooth. Gently fold the pistachio pudding mixture into the batter.
- Beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or frost with your favorite pistachio frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
103g
Fat
74g
Carbs
16g
