Ingredients
- Yellow or White Cake Mix (1 box, 15.25 oz)
- Instant Pistachio Pudding Mix (1 small box, 3.4 oz)
- Large Eggs (4)
- Vegetable Oil (1/2 cup)
- Water (1 cup)
- Unsalted Butter, softened (1 cup / 2 sticks)
- Confectioners' Sugar (3 cups)
- Finely Chopped Pistachios (1/2 cup, plus extra for garnish)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl or stand mixer, combine the cake mix, pudding mix, eggs, oil, and water. Beat on medium speed for about 2 minutes until the batter is smooth and well combined. Divide the batter evenly between the two prepared pans.
- Step 2: Bake the layers for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Do not attempt to frost until the layers are entirely cool.
- Step 3: While the cakes cool, prepare the frosting. In a stand mixer, beat the softened butter until light and fluffy. Gradually add the confectioners' sugar one cup at a time, mixing thoroughly after each addition. Add 2-3 tablespoons of milk or cream until the frosting reaches a smooth, spreadable consistency.
- Step 4: Once the cake layers are cooled, use a serrated knife to level the tops if necessary. Place the first layer onto a serving plate or stand. Spread approximately one-third of the prepared buttercream evenly over the top of the layer, leaving a small border.
- Step 5: Place the second cake layer on top. Apply a thin layer of buttercream to the entire outside of the cake (the crumb coat) and chill for 15 minutes. Finish frosting the cake with the remaining buttercream, achieving a smooth finish. Press the finely chopped pistachios onto the sides and/or top edge for garnish before slicing.
Notes
- Keep the finished cake covered tightly in the refrigerator for up to 5 days, remembering to let slices warm up at room temperature for about 30 minutes before serving to soften the buttercream.
- Don't skip the crumb coat step; that quick, thin layer of frosting followed by 15 minutes of chilling is a beginner's secret weapon for sealing crumbs and achieving a flawless, smooth final finish.
- Serve slices alongside a strong cup of coffee or espresso, or elevate the dessert by drizzling a touch of honey or melted white chocolate over the plate right before serving.
- For an extra pop of pistachio flavor and a slightly greener tint, consider adding 1/2 teaspoon of pure almond paste or a few drops of green food coloring to the batter mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/14th of cake)
- Calories: 685
- Sodium: 405mg
- Fat: 34g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Protein: 63g