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5 from 1 vote

Best Ever Pistachio Pudding Cake

This Best Ever Pistachio Pudding Cake is so moist and flavourful with the perfect combination of pistachio and cream. A tender pistachio-flavoured cake is topped with a simple cream cheese frosting and crushed nuts! 
Course Baking, Dessert
Cuisine American, Baking, Cake, Canadian, Dessert, Sweet
Keyword Best Ever Pistacho Pudding Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 642kcal
Author Chrissie (thebusybaker.ca)

Ingredients

For the cake:

  • 3/4 cup unsalted butter softened
  • 1 1/2 cups white sugar
  • 100 grams pistachio pudding powder approximately one 4-serving box, don't use low fat or low sugar variety
  • 4 eggs
  • green gel food colouring
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • butter and flour for greasing the cake pan

For the frosting:

  • 8 oz (220 grams) full fat cream cheese
  • 1/2 cup unsalted butter, softened to room temperature
  • 3-4 cups powdered sugar, sifted
  • 1/4 teaspoon sea salt
  • 3 tablespoons half and half
  • chopped pistachios for garnish (optional)

Instructions

  • Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
  • Add the pudding powder and whip on high speed until incorporated.
  • Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
  • Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
  • Add the milk mixture to the butter mixture slowly, mixing well until combined.
  • Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
  • Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
  • Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
  • Let the cake cool completely in the pan before adding the frosting.
  • In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
  • Add the powdered sugar one cup at a time and whip on high speed until smooth.
  • Add the half and half one spoonful at a time until a spreadable consistency is reached.
  • Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
  • Slice and serve.

Nutrition

Serving: 1serving | Calories: 642kcal | Carbohydrates: 81g | Protein: 6g | Fat: 34g | Saturated Fat: 22g | Cholesterol: 128mg | Sodium: 364mg | Potassium: 249mg | Fiber: 1g | Sugar: 64g | Vitamin A: 989IU | Calcium: 129mg | Iron: 1mg