Homemade Pistachio Pudding Cake
There’s something truly nostalgic and comforting about a pistachio pudding cake. It’s soft, moist, lightly nutty, and just sweet enough to feel like a special treat without being overwhelming. This Homemade Pistachio Pudding Cake is inspired by classic family desserts that show up at holidays, potlucks, and Sunday dinners, yet it feels elegant enough for a celebration. Thanks to the instant pistachio pudding mix, the cake stays incredibly tender, while sour cream and butter add richness. Finished with a simple glaze and crunchy pistachios on top, this cake is as beautiful as it is delicious.
Ingredients
For the Cake
- • 190 g all-purpose flour (1 ½ cups)
- • 200 g granulated sugar (1 cup)
- • 1 package instant pistachio pudding mix, 96 g (3.4 oz)
- • 2 teaspoons baking powder (10 g)
- • ½ teaspoon salt (3 g)
- • 170 g unsalted butter, softened (¾ cup / 6 oz)
- • 3 large eggs, room temperature
- • 120 ml whole milk (½ cup)
- • 120 g sour cream (½ cup)
- • 1 teaspoon vanilla extract (5 ml)
- • ½ teaspoon almond extract (2.5 ml, optional)
- • 60 g finely chopped pistachios (½ cup)
For the Glaze
- • 120 g powdered sugar (1 cup)
- • 30 ml milk or heavy cream (2 tablespoons)
- • 1 tablespoon pistachio paste (15 g) or ½ teaspoon almond extract
- • A few drops green food coloring (optional)
For the Topping
- • 60 g crushed or whole pistachios (½ cup)
Directions
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