How To make Pistachio Cake with Cream Cheese Frosting
1 package White cake mix
Eggs 1/2 cup Milk
1/2 cup Water
1/2 cup Oil
2 4 oz. packag instant pistachio pudd.
1/2 cup Chopped walnuts (Optional)
CREAM CHEESE FROSTING:
3 teaspoons Butter; or marg softened
6 ounces Cream cheese; softened
1 1/4 cups Powdered sugar
1/4 teaspoon Vanilla.
Combine all ingredients. Bake at 350 for 45-60 minutes in greased tube pan. Remove from oven; let cool and remove from pan. CREAM CHEESE FROSTING: Combine all ingredients and frost cooled cake.
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Ultimate Eggless 3 Layer Pistachio Cake
Eggless 3 Layer Pistachio Cake – Wishing all Mothers a Happy Blessed Mother’s Day! Pistachio nuts is a very aromatic and flavourful nut, best to incorporate in cakes. Since the nut colour is so light, by adding some green in it will be have best presentation for the cake. I added pandan extract (a natural flavour ingredient from a long leave) instead of artificial colorings. Hope you’re inspired to give this try for your mom, or if you’re a mother yourself, get impressed by making it for your family. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 3 7-inch round baking pan
Eggless Pistachio Cake:
75g (½ cup) pistachio nuts
250g (2 cups) cake flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
150g (2/3 cup) fine sugar
112g (1/2 cup) unsalted butter (melted)
120g (1/2 cup) plain yogurt
150ml (1/2 cup + 2 tbsp) milk
1 tsp vanilla extract
½ tsp pandan extract or green food coloring
Cream Cheese Frosting:
95g (3/4 cup) powdered sugar
2 tbsp boiling water
188g (3/4 cup) unsalted butter
75g or 1/3 cup cream cheese
1 tsp vanilla extract
Decorate the cake with:
Grinded pistachio
Pistachio nuts
Blue flower (this is an edible flower I plucked from my garden)
Instructions:
Eggless Pistachio Cake
1. Preheat oven at 180°C/355°F.
2. Grind the pistachio nuts in a food processor or grinder.
3. Sift all the dry ingredients. Add the grinded nuts into the dry ingredients and give it a quick mix. Set aside.
4. In a large bowl, add sugar, melted butter and yogurt. Mix well until the sugar is almost dissolved.
5. Add the dry ingredients in 2 batches. Alternate by adding the milk. Mix well just until the flour disappear. Switch to a spatula to scrap the sides and bottom of the bowl.
6. Grease 3 7-inch pans and line with parchment papers. Use a scale to measure and to divide the batter evenly into the 3 pans. Tap the pans few times on the table to even out the surface.
7. Bake in preheated oven at 180°C/355°F for about 20-25 min.
8. Let the cake cool completely on the rack before assembling the cake.
Cream Cheese Frosting
9. Melt the powdered sugar with the hot or boiling water. Mix well. Strain the mixture to avoid lumps.
10. In a large bowl, mix the butter will creamy and pale. Gradually add the sugar mixture into the butter. Mix until incorporated.
11. Add the cream cheese and continue mixing until well combined.
12. Add the vanilla extract and mix until well incorporated.
13. Once the cake is completely cool, you can assemble and decorate the cake.
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Pistachio Carrot Cake Recipe with Cream Cheese Frosting!!
FULL RECIPE:
A delicate and moist carrot cake recipe with salted pistachios, topped with cream cheese frosting! This easy pistachio carrot cake recipe is sure to become your favorite! You can adjust the cake to your liking by making into a 3 or even 4 layer cake and add your favorite chopped nuts.
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Cotton Soft Pistachio Sponge Cake
Cotton Soft Pistachio Sponge Cake – I made an eggless last week, and this is the egg version. Since I still have the pistachio nuts left, I might as well make full use of them as they are very delightful nuts. Not very much different from the peach cake I made earlier, but I am using a cream cheese frosting for this one. Hope you’re inspired. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 7x7-inch pan
Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is much more recommended ????
Pistachio Sponge Cake:
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
100ml (1/3 cup + 1 tbsp) milk
120g (1 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended)
30g (1/4 cup) pistachio nuts (grinded very fine)
1/4 tsp pandan extract or green food colouring
5 egg whites
75g (1/3 cup + 1/2 tbsp) fine sugar
½ tsp cream of tartar
Cream Cheese Frosting:
75g (1/4 cup + 2 tbsp) cream cheese
30g (1/4 cup)powdered sugar
1 tsp vanilla extract
300g (1 1/2 cup) whipped cream
Dust with:
Grinded pistachio
Piping tip: #869
Instructions:
Pistachio Sponge Cake:
1. Preheat oven at 150°C/300°F.
2. Grinded ½ cup pistachio nuts in the food processor. Set aside.
3. Separate the eggs (yolk and white).
4. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
5. Sift dry ingredients (flour + grinded pistachios) into the mixture. Whisk in a circular motion until the flour disappear.
6. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
7. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
8. Grease and line parchment paper on a 7x7-inch pan. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
9. Bake in preheated oven at 150°C/300°F for 30 min and then lower to 140°C/285°F for 35 min. Total bake is about 65 min.
10. Let the cake cool completely and then slice it into 3 sheets.
Prepare the frosting:
11. In a large chilled bowl, add the cream cheese. Use the spatula to softened the cream cheese. Then add in the powdered sugar and then vanilla.
12. Add the whipping cream. Mix until the mixture become stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak).
13. Assemble the cake.
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Delicious Pistachio And Cream Cheese Cake Recipe | Cream Cheese Frosting | Pistachio Cake
????️ In this video, you will learn the recipe of a delicious Pistachio Cake with cream cheese frosting.
►Find the full recipe here:
Pistachio Cake
For the sponge:
- 5 eggs
- 130 gr of sugar
- 100 gr of unsalted pistachios
- 130 gr of flour
For the cream cheese mixture:
- 125 gr of butter
- 150 gr of icing sugar
- 400 gr of cream cheese
- 40 gr of unsalted pistachios
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► Chapters:
0:00 Intro
0:24 Pistachio Crushing
0:59 Sponge
3:13 Cream Cheese Frosting
4:34 Cake assembling
6:04 Decoration
8:22 Ingredients
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#howtomakepistachiocake #pistachiocake #creamcheesefrosting