Ultra-Moist Pistachio Cake

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Ultra-Moist Pistachio Cake

🧾 Ingredients

Cake

  • 1 box pistachio instant pudding mix (3.4 oz)
  • 1 box white or yellow cake mix
  • 4 large eggs
  • ¾ cup vegetable oil
  • 1 cup club soda (secret to moisture!)
  • ½ cup sour cream (extra tender crumb)
  • ½ cup finely chopped pistachios (optional, but great)
  • ½ tsp almond extract (optional but enhances pistachio flavor)

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C)
    Grease a 9×13 pan, two 8-inch rounds, or a Bundt pan.
  2. In a large bowl, combine all cake ingredients.
  3. Beat for 2 minutes until smooth and fluffy.
  4. Pour batter into pan.
  5. Bake:
    • 9×13: 35–40 minutes
    • Rounds: 25–30 minutes
    • Bundt: 45–50 minutes
  6. Cool completely before icing.

🤍 Creamy White Icing (Classic & Smooth)

🧾 Ingredients

  • 4 oz cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 1–2 tbsp milk or cream
  • 1 tsp vanilla extract

👩‍🍳 Instructions

  1. Beat cream cheese and butter until smooth.
  2. Add powdered sugar, vanilla, and milk.
  3. Beat until light and spreadable.
  4. Spread or drizzle over cooled cake.

✨ Optional Finishes

  • Sprinkle chopped pistachios on top
  • Add white chocolate drizzle
  • Use whipped frosting for lighter texture
  • Dust with powdered sugar for a bakery look

❄️ Storage

  • Room temp (covered): 2 days
  • Refrigerator: 5 days
  • Freezer (unfrosted): up to 2 months

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