Pistachio Cream Cake 🍰🌰 (Page 2 ) | February 2, 2025
Annonce:

For the Frosting:

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  • 1 cup unsalted butter, softened 🧈
  • 1 cup powdered sugar 🍚
  • 1/2 cup heavy cream πŸ₯›
  • 1 teaspoon vanilla extract 🍦
  • 1/2 cup pistachios, finely chopped for garnish 🌰

Instructions

  1. Preheat your oven to 350Β°F (175Β°C) πŸ”₯. Grease and flour three 8-inch round cake pans 🧁.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt πŸ§‚. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy 🧈🍬. Add the eggs one at a time, beating well after each addition πŸ₯š. Mix in the vanilla extract 🍦.
  4. 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 🍢πŸ₯›.
  5. Fold in the chopped pistachios and white chocolate chips 🌰🍫.
  6. Divide the batter evenly among the prepared cake pans and smooth the tops 🍰. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean βœ…. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely 🌬️.
  7. For the frosting: In a large bowl, beat the softened butter until creamy 🧈. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy 🍚πŸ₯›πŸ¦.
  8. Assemble the cake by placing one layer on a serving plate and spreading a generous amount of frosting on top πŸŽ‚. Repeat with the remaining layers. Frost the top and sides of the cake, then garnish with finely chopped pistachios 🌰.

Next: Easy Blueberry Bread
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