Pistachio Cream Cake with Sherry Recipe

Name: Pistachio Cream Cake with Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped pistachios, divided (125 mL); 3 cups all-purpose flour (750 mL); 1 box (4-serving size) instant pistachio pudding mix; 2 tsp baking powder (10 mL); 1/2 tsp salt (2 mL); 1 cup unsalted butter, softened (250 mL); 2 cups granulated sugar (500 mL); 4 eggs; 1 cup milk, preferably whole (250 mL); 1/3 cup cream sherry (75 mL); 1/3 cup granulated sugar (75 mL); 2 tbsp unsalted butter, softened (25 mL); 10-inch (4 L) tube pan, sprayed with nonstick spray

Servings: persons

1/2 cup chopped pistachios, divided (125 mL)
3 cups all-purpose flour (750 mL)
1 box (4-serving size) instant pistachio pudding mix
2 tsp baking powder (10 mL)
1/2 tsp salt (2 mL)
1 cup unsalted butter, softened (250 mL)
2 cups granulated sugar (500 mL)
4 eggs
1 cup milk, preferably whole (250 mL)
1/3 cup cream sherry (75 mL)
1/3 cup granulated sugar (75 mL)
2 tbsp unsalted butter, softened (25 mL)
10-inch (4 L) tube pan, sprayed with nonstick spray

1
Preheat oven to 350F (180C)
2
Cake: Sprinkle 4 cups (50 mL) of the pistachios into bottom of prepared pan.
3
Set aside.
4
In a large bowl, whisk together flour, pudding mix, baking powder and salt.
5
Set aside.
6
In a mixer bowl fitted with paddle attachment, cream butter and sugar until light and fluffy, for 2 minutes.
7
Add eggs, one at a time, beating well between each addition.
8
Using a wooden spoon, stir in flour mixture alternating with milk, making three additions of flour and two of milk, just until blended.
9
Fold in remaining pistachios.
10
Spread batter over pistachios in pan.
11
Bake in preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes.
12
Let cool in pan on a wire rack for 10 minutes before transferring to rack.
13
Glaze: In a small saucepan over medium heat, heat sherry, sugar and butter, stirring, until butter is completely melted and sugar has dissolved, about 3 minutes.
14
Pour over warm cake.

1487

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup chopped pistachios, divided (125 mL), 3 cups all-purpose flour (750 mL), 1 box (4-serving size) instant pistachio pudding mix, 2 tsp baking powder (10 mL), and more.

Yes, Pistachio Cream Cake with Sherry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio Cream Cake with Sherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions