Pistachio Cream Cake π°π° (Page 2 ) | February 2, 2025
Annonce:
For the Frosting:
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- 1 cup unsalted butter, softened π§
- 1 cup powdered sugar π
- 1/2 cup heavy cream π₯
- 1 teaspoon vanilla extract π¦
- 1/2 cup pistachios, finely chopped for garnish π°
Instructions
- Preheat your oven to 350Β°F (175Β°C) π₯. Grease and flour three 8-inch round cake pans π§.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt π§. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy π§π¬. Add the eggs one at a time, beating well after each addition π₯. Mix in the vanilla extract π¦.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined πΆπ₯.
- Fold in the chopped pistachios and white chocolate chips π°π«.
- Divide the batter evenly among the prepared cake pans and smooth the tops π°. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean β . Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely π¬οΈ.
- For the frosting: In a large bowl, beat the softened butter until creamy π§. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy ππ₯π¦.
- Assemble the cake by placing one layer on a serving plate and spreading a generous amount of frosting on top π. Repeat with the remaining layers. Frost the top and sides of the cake, then garnish with finely chopped pistachios π°.
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