Sunday was my nephew’s birthday ! We celebrated his birthday with rocket theme. I still cannot believe he turned two years old! Wow how time flies! My sister requested a pistachio cake with cream cheese frosting. This is what I came up for the big day. I wanted to stay away from the traditional yellow cake box with jello box of pistachio pudding (no offense). The traditional pistachio cake is one my husband’s favorites for sure! This recipes just less processed.

Yields a two layered 9″ cake

Ingredients:

2 1/2 cup cake flour
3/4 cup AP Flour
1 cup of pistachios
1 stick (8 TB) unsalted butter (room temperature)
1/2 cup canola oil
1 TB baking powder
1 tsp kosher salt
1/2 tsp baking powder
1 TB Mexican vanilla extract
1 3/4 cup graduated sugar
1 1/2 cup iced water
2 eggs at room temperature
3 egg whites at room temperature
1/4 tsp cream of tarter

Frosting:
24 oz cream cheese (8 oz regular & 16 oz 1/3 fat reduced room temperature)
12 TB unsalted butter (room temperature)
3 cups powdered sugar
1.5 tsp Mexican vanilla

Preheat oven to 325 degrees.

1) parchment paper line two 9″ round cake pans and spray with combination cooking spray/ flour spray such as Baker’s Joy. I like to place a metal flower nail in the center to help the cakes bake evenly.

Set aside.

2) In a food processor pulse until fine 1 cup of roasted pistachios.

3) Sift together flours, baking powder, baking soda, salt, stir in pistachio powder. Set aside

4) In a stand mixer with paddle attachment with spatula beat butter and shorten together until creamy (takes about 1 minute).

5) Add 1 1/2 cup of sugars & vanilla and beat until mixture is fluffy (this can take 3-4 minutes on medium speed). Now turn mixer to low and add whole egg (save the 3 whites for below). Beat until well incorporated.

6) Now alternate between adding the flour mixture and ice cold water. Make sure you start and end with flour. Mix until well combined.

7) In a clean bowl for stand mixer with whisk attachment whisk egg whites and cream of tarter on medium speed .

Whisk until foamy.

8) Now add remaining sugar and beat until soft peaks form (please be carful not to over beat!)

9) Take egg whites and gently fold them into the cake batter.

10) Once batter is prepared divide between the two pans. I like to weigh the pans to have accurate measurements which mine came out to 29.3 oz each.

11) Make sure to lightly bang the pan on the counter to remove air bubbles. And if you are using flower nails make sure they are center for placing your pans into the oven. Place both pans in oven staggered from one another. Bake for 35 to 40 minutes or until a toothpick comes out of the center clean.

12) Leave in pan for 20 minutes and allow to cool on wire rack. Remove from pan and continue to allow to cool on wire rack.

13) After the cakes cool completely wrap in plastic wrap and place back into the pans.

Place in freezer overnight. This prevents crumbs from getting in the frosting.

Prepare frosting:
Place butter and cream cheese in stand mixer beat until fluffy.

Add vanilla. Add powered sugar in small amounts (1/2 cup portions works well) .

Lay flat of cake side down. Place a small amount of frosting in the center.

Now lay round portion of the cake on to frosting. Which would allow the flat surface appear on the top. Frost to your liking.

Enjoy!

Serves 12 to 16 servings (really just depends on how you cut it)