pistachio cake recipe with cake mix
The Best pistachio cake recipe with cake mix
Easy Pistachio Cake with Cake Mix
A simple, buttery cake infused with sweet pistachios, perfect for any occasion. This recipe uses store-bought cake mix for convenience but delivers rich flavor and a tender crumb.
🥘Ingredients
- 2 boxes (19.5 oz each) cake mix (vanilla or chocolate)
- 1 cup unsalted butter, melted
- 1 ½ cups whole milk
- 1 ½ cups chopped pistachios
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 1 tbsp unsalted butter, softened
- 1 tbsp chopped pistachios
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. -
2
In a large bowl, whisk together the cake mix, melted butter, and milk until smooth. Fold in the chopped pistachios and vanilla extract. -
3
Divide batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. -
4
Allow cakes to cool in pans for 10 minutes, then transfer to a cooling rack. For the topping, mix powdered sugar, softened butter, and pistachios until combined. Spread over cooled cakes.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Parchment paper
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Pistachio Cake with Cake Mix Works
❓ Frequently Asked Questions About Pistachio Cake with Cake Mix
1. Can I substitute the pistachio mix for regular cake mix?
Yes, you can use regular cake mix as a base, but adjust the liquid slightly to account for the pistachio flavor. Since pistachios add moisture, reduce the liquid by about ¼ cup if the recipe calls for milk or water. Test for doneness first—pistachio cake tends to be slightly denser than a standard cake.
2. How do I know if the cake is done?
Use a toothpick or cake tester: it should come out clean or with a few moist crumbs. The edges and center should look slightly puffed but not jiggly. For a pistachio cake, the texture may hold slightly longer than a vanilla cake, so check around 30–35 minutes, depending on your oven.
3. Can I make this cake ahead of time?
Absolutely. Pistachio cake holds well at room temperature for up to two days in an airtight container. For longer storage, freeze the cake in slices or a single layer on a tray before wrapping. Reheat slices in a toaster or microwave for 10–15 seconds to restore freshness.
4. What if my pistachios aren’t shelled?
Unshelled pistachios are fine, but remove the shells before adding them to the batter. Use a fine-mesh strainer or your fingers to separate the kernels from the shells. If you only have shelled pistachios, skip this step—they’ll still infuse flavor, though the texture may be slightly less dense.
