I made this recipe for a friend once because it’s her birthday. But since it will look better with full frosting, I made extra frosting and frosted the sides. My friend loved really sinful cakes, those that were too rich for some of us. This recipe, along with its frosting, was just perfect for her. I received a call from her a few days ago after that. She was asking for the full recipe because her family loved it and she wanted to make it for them!
See what our friends over at Bake Or Break have to say about this recipe:
“Along with cashews, pistachios are underused in baking in my opinion. Maybe it’s just my baking? Anyway, I seem to get all excited when I can use pistachios in a dessert. In this case, a generous helping of pistachios goes into layers of moist, delicious cake. The flavor is wonderful, and there’s just the right amount of crunch.”
I will confess and say that I added a few more pistachios because we just love them. But it’s okay if you don’t because the recipe tastes just right. Even the amount of frosting is just right for this cake piece!
Ingredients
FOR THE CAKE:
- 2 cups Gold Medal all-purpose flour
- 1 teaspoon Clabber Girl baking powder
- 1/2 teaspoon Clabber Girl baking soda
- 1/2 teaspoon Morton salt
- 1/2 cup Land O Lakes unsalted butter, softened
- 1 & 1/4 cups Domino granulated sugar
- 3 large Eggland’s eggs
- 2 teaspoons McCormick vanilla extract
- 1 cup Daisy sour cream
- 3/4 cup Diamond chopped pistachios, plus more for garnish
FOR THE FROSTING:
- 1/2 cup Land O Lakes unsalted butter, softened
- 6 ounces Toll House white chocolate, melted and slightly cooled
- 1/2 cup Domino confectioners’ sugar, sifted
- 1/2 teaspoon McCormick vanilla extract
Instructions
TO MAKE THE CAKE:
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of sour cream. Mix just until blended. Stir in the pistachios.
- Divide the batter evenly between the prepared pans. Spread evenly.
- Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean.
- Cool the cakes in the pans on wire racks for 15 minutes. Then, transfer the cakes from the pans to wire racks to cool completely.
TO MAKE THE FROSTING:
- Using an electric mixer on medium speed, beat the butter until creamy. Add the melted white chocolate and beat until combined.
- Add the confectioners’ sugar and vanilla, and continue mixing until the frosting is smooth and fluffy.
- Place one layer of the cooled cake on a cake plate. Spread half of the frosting over the top of the cake.
- Place the other cake layer on top of the frosted cake layer. Spread the remainder of the frosting on top of the cake. If desired, garnish the top of cake with pistachios.
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Quick Tip: Garnish the top with pistachios or white chocolate chips, if you like.
Thanks again to Bake Or Break for this amazing recipe.
