Delightful Pistachio Bundt Cake with Luscious Buttercream Frosting
Discover the enchanting world of pistachio desserts with this Pistachio Bundt Cake, a perfect blend of nutty flavor and creamy texture that promises to elevate your baking repertoire. This recipe combines the unique taste of pistachios with the richness of buttercream frosting, creating a dessert that’s as visually appealing as it is delicious. Ideal for any occasion, from family gatherings to elegant tea parties, this cake is sure to impress. Let’s dive into the ingredients, directions, and some helpful tips to ensure your cake is a success.
Ingredients:
For the Cake:
- 3/4 cup Salted Butter, softened
- 1 1/2 cups Granulated Sugar
- 4 Eggs
- 1 package (3.4 oz) Pistachio Instant Pudding
- 1 1/4 cup Milk
- 1/3 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 3/4 cup All-Purpose Flour
- 3 Tablespoons Cornstarch
- 4 teaspoons Baking Powder
- 3/4 cup Pistachios, roughly chopped
For the Pistachio Buttercream:
- 1 cup Cold Heavy Whipping Cream
- 3/4 cup Cold Whole Milk
- 1 package (3.4 oz) Instant Pistachio Pudding Mix
- 1/2 cup Salted Butter
- 2 1/2 cups Powdered Sugar
For the Topping:
- 1/2 cup Chopped Pistachios or Walnuts
Directions:
- Preparation: Start by preheating your oven to 325°F. Grease a Bundt pan thoroughly with shortening and lightly dust it with flour to prevent sticking.
- Batter Creation: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Incorporate the eggs one at a time, followed by the pistachio pudding mix. Alternately add the combined dry ingredients with a mixture of milk, vanilla extract, and vegetable oil to the creamed mixture, ensuring everything is well incorporated. Finally, fold in the roughly chopped pistachios and pour the batter into the prepared Bundt pan.
- Baking: Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before inverting it onto a serving dish.
- Buttercream Frosting: For the frosting, start by whipping the butter until smooth. Gradually mix in the powdered sugar and pistachio pudding mix. Once combined, blend in the cold milk and heavy whipping cream, continuing to whip until the frosting achieves a fluffy consistency.
- Assembly: Frost the cooled cake generously with the pistachio buttercream and garnish with crushed pistachios or walnuts for a beautiful finish.
Expert Tips for Success:
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature to achieve a smoother batter.
- Pistachio Flavor: For an even more intense pistachio flavor, consider adding a few drops of pistachio extract to both the cake batter and the frosting.
- Decorating: For a professional touch, use a piping bag and tip to apply the buttercream frosting in decorative swirls or patterns.
Conclusion:
This Pistachio Bundt Cake with Pistachio Buttercream Frosting is more than just a dessert; it’s a celebration of flavors and textures that come together to create a truly unforgettable experience. Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and sure to yield delicious results. Serve this cake at your next event and watch as it becomes the centerpiece of the dessert table, earning compliments from all who taste it.
Enjoy the process of creating this pistachio masterpiece, and may each slice bring a moment of pure bliss to your day.
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Ingredients
For the Cake:
- 3/4 cup Salted Butter, softened
- 1 1/2 cups Granulated Sugar
- 4 Eggs
- 1 package (3.4 oz) Pistachio Instant Pudding
- 1 1/4 cup Milk
- 1/3 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 3/4 cup All-Purpose Flour
- 3 Tablespoons Cornstarch
- 4 teaspoons Baking Powder
- 3/4 cup Pistachios, roughly chopped
For the Pistachio Buttercream:
- 1 cup Cold Heavy Whipping Cream
- 3/4 cup Cold Whole Milk
- 1 package (3.4 oz) Instant Pistachio Pudding Mix
- 1/2 cup Salted Butter
- 2 1/2 cups Powdered Sugar
For the Topping:
- 1/2 cup Chopped Pistachios or Walnuts
Instructions
- Preparation: Start by preheating your oven to 325°F. Grease a Bundt pan thoroughly with shortening and lightly dust it with flour to prevent sticking.
- Batter Creation: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Incorporate the eggs one at a time, followed by the pistachio pudding mix. Alternately add the combined dry ingredients with a mixture of milk, vanilla extract, and vegetable oil to the creamed mixture, ensuring everything is well incorporated. Finally, fold in the roughly chopped pistachios and pour the batter into the prepared Bundt pan.
- Baking: Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before inverting it onto a serving dish.
- Buttercream Frosting: For the frosting, start by whipping the butter until smooth. Gradually mix in the powdered sugar and pistachio pudding mix. Once combined, blend in the cold milk and heavy whipping cream, continuing to whip until the frosting achieves a fluffy consistency.
- Assembly: Frost the cooled cake generously with the pistachio buttercream and garnish with crushed pistachios or walnuts for a beautiful finish.