Looking back, I think it would have been better to somehow use pistachio pudding mix or the pudding itself, in addition to the whole shelled pistachios. It would’ve really brought out the pistachio flavor instead of just being a standard buttercream with pistachios in it on a plain chocolate cake. I may also consider adding pistachios into the batter. Worth trying! The cake was still tasty nonetheless.
Chocolate Cake Recipe Ingredients
- 3/4 cup butter, softened
- 3 eggs, room temperature
- 2 cups flour, sifted
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 2 teaspoons vanilla
- 1 1/2 cups milk
Chocolate Cake Recipe Directions
Preheat your oven to 350 degrees. Prepare two 9″ round cake pans – I used butter and cocoa powder instead of flour to prepare my pans. Allow the eggs and butter to come to room temperature. Preheat your oven to 350 degrees. In a medium bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Give them a good stir with a whisk and then set aside. In your kitchen mixer, beat the butter until fluffy, then gradually add the sugar a bit at a time and beat until completely combined. Scrape the sides of the bowl and then beat for another 2 minutes or so until you get the light and fluffy butter-sugar mixture. Add the eggs one at a time and beat just until blended, then add the vanilla. Alternate adding the dry ingredients mixture and the milk, starting and ending with the dry ingredients. Pour the chocolate cake batter into a prepared bundt pan until no more than 2/3 full, and bake for about 35 to 40 minutes. Let the cake cool 15 to 20 minutes or so, and run a knife around the edges before turning out onto a wire rack to cool completely. I was not able to ice my cakes for two days after I made mine, so I wrapped them in plastic wrap and stored them in the refrigerator. They did great.
Pistachio Buttercream Recipe Ingredients
- 1 cup butter, softened
- 3 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk
- 1/2 to 1 cup de-shelled pistachios
Pistachio Buttercream Recipe Directions
If any of you try it, please take pics and send your recipe over and I’ll amend this post! Whip the butter in your mixer for a minute or so, then begin adding the powdered sugar about a half-cup at a time mixing on a medium-high speed. Add the vanilla extract, and if you want a more spreadable consistency, add milk 1 tablespoon at a time until you get the texture you want. Add 1/2 to a full cup of crushed, de-shelled pistachios as you see fit.