Best Ever Pistachio Pudding Cake
Best
pistachio pudding cake, no cake mix involved, just a wonderful, perfect crumb
cake with mixed pistachio pudding.
Ingredients
For the
cake:
- 4 eggs
- 1 1/4 cup milk
- 1 3/4 cup all purpose flour
- 1 1/2 cups white sugar
- 1/3 cup vegetable oil
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 3/4 cup unsalted butter softened
- 100 grams pistachio pudding powder approximately one 4-serving box, don't use low fat or low sugar variety
- green gel food colouring
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- butter and flour for greasing the cake pan
For the
frosting:
- 1/4 teaspoon sea salt
- 3 tablespoons half and half
- 3-4 cups powdered sugar, sifted
- 8 oz (220 grams) full fat cream cheese
- 1/2 cup unsalted butter, softened to room temperature
- chopped pistachios for garnish (optional)
Instructions
First, prepare
a 9-inch by 13-inch rectangular pan by greasing it with butter and coating the
inside of the pan evenly with a thin layer of flour. Put aside.
Then, 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 whisk on high speed until incorporated.
Add the eggs
one by one, mixing well after each addition. Add a small amount of green gel
food coloring after the eggs, if desired.
Combine
milk, vegetable oil and vanilla extract in a separate bowl or Pyrex measuring
cup and whisk with a fork to combine.
Slowly add
the milk mixture to the butter mixture, mixing well until everything is
combined.
Add the
flour, cornstarch, baking powder and salt and mix on low speed until the dough
forms and no trace of flour appears.
Finish
mixing by hand with a rubber spatula to make sure the dough is well combined
(mixing with the electric mixer at this stage can cause over-mixing, so it is
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 takes 65 or even 70 minutes), or until a toothpick
inserted in 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 the cream cheese and butter until light and
fluffy.
Add the
caster sugar one cup at a time and whisk on high speed until smooth.
Add half and
half a spoonful at a time until a spreadable consistency is reached.
Spread the
frosting over the completely cooled cake and garnish with chopped pistachios,
if desired.
Slice and
serve. Happy Cooking Time.
