Pistachio Nut Cake Recipe

Name: Pistachio Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 2 teaspoons almond extract; 1 teaspoon salt; 1/4 teaspoon vanilla extract; 1 1/2 cups white sugar; 1/2 cup butter; 2 eggs; 3 ounces pistachio nuts, crushed; 2 1/2 cups sifted all-purpose flour; 1 tablespoon white vinegar; 1 1/2 teaspoons baking soda; 1 (16 ounce) can white frosting

Servings: persons

1 cup milk
2 teaspoons almond extract
1 teaspoon salt
1/4 teaspoon vanilla extract
1 1/2 cups white sugar
1/2 cup butter
2 eggs
3 ounces pistachio nuts, crushed
2 1/2 cups sifted all-purpose flour
1 tablespoon white vinegar
1 1/2 teaspoons baking soda
1 (16 ounce) can white frosting

1
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
2
Mix milk, almond extract, salt, and vanilla extract together in a small bowl.
3
Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.
4
Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
6
Spread white frosting between cake layers. Stack layers; frost top and sides of cake.

892

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup milk, 2 teaspoons almond extract, 1 teaspoon salt, 1/4 teaspoon vanilla extract, and more.

Yes, Pistachio Nut Cake 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.

Pistachio Nut Cake

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