Mar 6

Pistachio Cake with Vanilla Honey Buttercream

I still can’t believe that my niece is turning 12 today. Not sure how that’s possible considering she was born, like, yesterday…time just goes by

I thought it was funny how she replied when I asked her what she wanted for her birthday. I was talking about a gift, but her immediate response was “pistachio cake”! Now I know why she keeps me around 😉


The cake was a big hit, and couldn’t have been any easier to make…


This kid is the only one I know who doesn’t like chocolate. Maybe she isn’t my niece. Great non-chocolate choice, though!


Happy birthday, Maddie!

Pistachio Cake with Vanilla Honey Buttercream
cake recipe from CopyKat
frosting recipe from Baked Explorations

for the cake:
1 box white cake mix
1 package (4 serving size) pistachio instant pudding mix
3 eggs
1 cup water
1/2 cup vegetable oil
3/4 cup chopped pistachios

for the buttercream:
1 1/2 cups sugar
1/3 cup flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups (3 sticks) butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
3 tablespoons honey

3/4 cup chopped pistachios for outside of cake

Preheat oven to 350 degrees. Combine all cake ingredients in a bowl. Beat at medium speed for 2 minutes, then equally pour into two greased and floured 9 inch round cake pans. Bake for around 30 minutes. Remove and cool completely.

Whisk flour and sugar together in a medium saucepan, then add milk and cream. Cook over medium heat, whisking regularly. Cook until mixture boils and thickens, around 10-12 minutes. Transfer to mixing bowl and beat on high until cool, around 10 minutes. Turn mixer down to low and add butter a little at a time. Keep mixing on low until mixture is beaten together and smooth. Turn up to medium and beat until light and fluffy, around 2 minutes. Mix in honey and vanilla.

Place bottom cake layer on plate and top generously and evenly with buttercream. Add second cake layer and continue to frost top and sides. Garnish with chopped pistachios.

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