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Pistachio Layer Cake

A soft pistachio cake layered with creamy pistachio frosting and finished with a smooth outer coating and crushed pistachios. Perfect for birthdays and special moments.
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Ingredients

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 box pistachio pudding mix (3.4 oz)
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, softened
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup finely chopped pistachios

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 tbsp pistachio pudding mix
  • 1 tsp vanilla
  • Pinch of salt

For garnish:

  • 1/2 cup chopped pistachios

Instructions

  • Preheat oven to 350°F.
  • Grease and line two 8-inch round cake pans.
  • In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
  • In another bowl, mix flour, pudding mix, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture.
  • Stir in vanilla and chopped pistachios.
  • Divide batter evenly between pans and bake for 25–30 minutes, until a toothpick comes out clean. Let cool completely.
  • For frosting, beat butter until smooth. Gradually add powdered sugar, then cream, pudding mix, vanilla, and salt. Beat until fluffy.
  • Place one cake layer on a plate, spread frosting, then add second layer. Frost the top and sides evenly. Decorate with piped frosting and sprinkle chopped pistachios on top.