Pistachio Nut Layer Cake Recipes

Steps:

• Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line bottoms with parchment; butter parchment and dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl. In a mixer fitted with the paddle attachment, beat butter with sugar on medium-high speed until light and fluffy, about 5 minutes. Add vanilla and beat until combined. Add eggs, one at a time, and beat until incorporated, scraping down bowl as needed. Reduce speed to low and add flour mixture in three batches, alternating with milk in two batches.
• Divide batter evenly among prepared pans. Smooth tops with an offset spatula. Bake until tops are golden brown and a tester inserted into centers comes out clean, 45 to 50 minutes. Let cool in pans 10 minutes, then invert cakes onto a wire rack, remove parchment, reinvert, and let cool completely. With a serrated knife, trim tops of cakes so they're level.
• Stir together pastry cream and 1/3 cup buttercream. Spread pastry-cream mixture over one cake layer and top with second cake layer, cut-side down. Freeze until firm, about 30 minutes. Spread about 1 cup of buttercream in a thin layer on top of sides of cake (to prevent crumbs from pulling through final layer of frosting; it's okay if crumb coating is uneven, as it will be covered up later). Refrigerate until firm, about 30 minutes. Frost cake with remaining buttercream and refrigerate until icing is firm, at least 30 minutes and up to overnight.
• Use a 2-inch round biscuit cutter to mark an overlapping circle pattern around top edge of cake. Place royal icing in a piping bag fitted with a small round tip (such as Ateco #2). Pipe overlapping circles, using markings as a guide. Use a small damp brush to correct any wobbly piping. Cake can be stored in refrigerator up to 1 day; bring to room temperature 1 hour before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
• Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
• Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
• Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
• Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
• Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
• Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
• Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
• Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

Steps:

• 1. Preheat oven to 350 degrees F Grease and flour a 10 inch Bundt pan.
• 2. In a medium bowl, stir together the cake mix and 1 package of instant pudding.
• 3. Add the oil, eggs and club soda, mix well.
• 4. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
• 5. Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
• 6. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy.
• 7. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
• Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse pistachios in a food processor until finely ground.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.