How To make Pistachio Cake
CAKE:
1 pk Duncan Hines Yellow Cake Mix
4 Eggs
1 c Orange juice
1/3 c Oil
1 pk Pistachio pudding, instant
1/3 Commercial chocolate syrup
CHOCOLATE GLAZE:
2 c Confectioners' sugar
1 tb Butter
1/2 ts Vanilla
3 tb Milk
1/4 c Cocoa
Cake: In large bowl, combine cake mix, eggs, orange juice, cooking oil and pudding mix. Blend at low speed for 1 minutes. Beat at high speed 3 more minutes. Pour two thirds of the batter into a greased and floured 12 Bundt Pan. Add chocolate syrup to remaining third of the batter and mix at medium speed until well blended. Pour over top of batter in pan. Marbleize by cutting through batter with knife. Bake at 350F. for 55-60 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with Chocolate Glaze. Glaze: In small bowl, combine sugar, cocoa, and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.
How To make Pistachio Cake's Videos
Pistachio cake by @ginamariegrimm ????
Pistachio Cake Recipe From Scratch (With Surprise Filling!)
This tender pistachio cake is made with homemade pistachio paste (so easy you won’t ever buy it again) and layered with fresh raspberry reduction and a rich French buttercream that tastes like ice cream! Pistachio lovers go CRAZY for this cake! If you’ve never had pistachio then you’ve got to give it a chance! It’s such a unique flavor. Rich, nutty, earthy, and very distinct. This cake doesn’t use any artificial pistachio flavor so it’s a great recipe to try if you want to experience true pistachio flavor.
FULL RECIPE ►
CHAPTERS ►
00:00 Intro
00:11 Pistachio cake batter?
00:30 Homemade pistachio butter
01:34 Can I use cake flour?
01:56 Natural color
02:25 Preparing the pans
03:20 Baking the cakes
03:38 Cooling the cakes
04:01 The secret filling!
05:58 French buttercream
06:34 Pasteurizing eggs
07:12 Other frostings you can use
07:25 When are my eggs done cooking?
07:59 Meet Dolly!!
08:22 Whipping to the ribbon stage
08:56 Adding the butter
09:42 Trick for making super smooth buttercream
10:20 Trimming the cakes
10:39 The crumb coat
11:23 The final coat
12:27 Decorating the cake
13:12 Tasting the cake
13:57 Bloopers!
Raspberry Filling ►
13 ounces (369 g) fresh or frozen raspberries
5 ounces (142 g) granulated sugar
1 ounce (28 g) lemon zest
1 ounce (28 g) fresh lemon juice
2 ounces (57 g) water
1 ounce (28 g) Clear Jel or cornstarch
Pistachio Cake►
14 ounces (397 g) all-purpose flour
7 ounces (198 g) granulated sugar
7 ounces (198 g) brown sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
10 ounces (284 g) buttermilk (room temperature)
2 large eggs (room temperature)
6 ounces (170 g) oil
4 ounces (113 g) pistachio butter (or finely ground pistachios)
1 teaspoon vanilla extract
1/4 teaspoon green food color (optional)
French Buttercream ►
8 large eggs
1/2 teaspoon salt
14 ounces (397 g) granulated sugar
24 ounces (680 g) unsalted butter (softened)
2 teaspoons vanilla extract
OTHER VIDEOS YOU'LL LOVE ►
Pistachio Macarons:
Easy Buttercream:
Strawberry Cake:
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Persian Love Cake Recipe - Easy Pistachio Rosewater Cake
Get the recipe:
A lovely cake fit for any special occasion! A Persian Love Cake is a delicate almond and pistachio cake with rosewater extract and orange zest. The simple layer is made with almond flour, sour cream, eggs, sugar, and a touch of orange zest. The pistachio cake is garnished with a rosewater glaze and topped with rose petals and more diced pistachios. A great option for Valentine’s Day!
Get the full recipe here:
SUPPLIES/TOOLS (Amazon Affiliate Links):
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Rosewater Extract:
*8-inch Springform Pan:
*Rose Petals:
*Rose Buds:
*KitchenAid Hand Mixer:
*Citrus Zester:
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Contents of this video:
00:00 Introduction
01:17 Preparing for the Recipe
01:34 Mixing Wet Ingredients
02:44 Mixing Dry Ingredients
04:00 Baking Instructions
04:55 Making Rosewater Glaze
05:48 Cooling the Cake
06:13 Garnishing the Cake
07:38 Slicing the Cake
08:13 Taste Test
#baking #cake #valentinesday #persianlovecake #rose #pistachio #desserts #tatyanaseverydayfood #easyrecipe
MOIST & RICH Pistachio Pound Cake Recipe | Impress Your Guests W/This One | SL From Home
While many pound cake recipes begin by creaming together butter and sugar, this pound cake follows a different method to make a pound cake that is more interesting with different textures and delicate flavors. Make the cake in advance without glazing it, and you can wrap it in plastic wrap to store in the fridge for several days. The ultimate Southern sweet to have on hand or the ideal gift to give to a friend or neighbor, our Pistachio Pound Cake will leave you with plenty of requests for the recipe.
INGREDIENTS:
CAKE
• 1 cup plus 1 Tbsp. granulated sugar, divided
• 1 ½ cups plus 3 Tbsp. raw hulled pistachios, divided
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• Zest of 2 lemons, divided
• 1 cup sour cream
• 2 eggs
• 1 stick unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
GLAZE
• 2 cups powdered sugar
• 2 ½ tablespoons milk
• ½ teaspoon vanilla extract
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#PoundCake #HowtoBake #Desserts
Pistachio Cake Super Soft Pistachio Sponge
Super Soft Pistachio Sponge
Recipe
Egg - 4
Flour -1 cup
Pistachio Flakes -1/4 cup
Sugar-3/4 Cup
Oil -1/4 cup
Milk -1/4 cup
Pistachio Essence-1/4 TSP
Baking Powder-1&1/2 TSP
Bake My Day Instagram page
Bake My Day Facebook page
Vanilla Sponge Recipe Link..
Pistachio cream cheese frosting Reciwhipped cream-1 cup
cream cheese-3/4 cup
icing sugar - it's up your sweetness
pistachio essence
green food color
beat cream cheese and icing sugar together.
also beat whipping cream seperately then mix together..add 4-5 drops of Pistachio essence and color and mix well
How to make THE BEST Pistachio Cake
Pistachio Cake is my go-to cake recipe for parties, BBQ's and get-to-gather's.
It's a simple to make cake that delivers a little something extra.
Enjoy!
1 Yellow Box Cake Mix
1 Pistachio Instant Pudding (3.4 oz box)
4 Eggs at Room Temperature
1 C. Milk (2% or Whole Milk)
1/2 C. Vegetable Oil
1/2 t. Almond Extract
1/8 t. Green Food Coloring (optional)
Powder Sugar to garnish
Bake @350 degrees 45-55 minutes, or until toothpick comes out clean.
Once cake is cooled completely, garnish with the powder sugar.
Cake is 2x as good the next day after the flavors have settled.
Enjoy!