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Wednesday, January 11, 2017

pistachio cake with pomegranate buttercream

i have been making my birthday cakes for the past several years, mainly because i really enjoy baking, but also because i'm super picky.  this year, i had no time/energy to make a cake for my birthday celebration.  luckily, ryan stepped in and saved the day!

as soon as i read this recipe, i knew i wanted it for my birthday cake.  the combination of pistachios and pomegranate was so unique and sounded delicious.  i gave ryan the original recipe (along with my list of edits) and he set to work on the cake while i was at work.  when i came home, he had created a masterpiece that was both beautiful and delicious.  everyone loved it!

pistachio cake with pomegranate buttercream
prep time: 15 minutes
baking time: 28-30 minutes
yields: one two layer 9-inch round cake (16-18 servings)
adapted from my name is yeh

cake ingredients:
1 cup unsalted pistachios
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup granulated sugar
2 large eggs
1 cup almond milk
1/2 cup vegetable oil
3/4 teaspoon pure almond extract
1 tablespoon pure vanilla extract
3/4 cup water

frosting ingredients:
1 1/2 cups salted butter, softened
4 cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons milk
1/4 cup pomegranate juice
red food coloring (optional)

preheat your oven to 350 degrees F.  grease and flour the sides of two 9-inch round cake pans and line the bottom of the pans with parchment paper.  

to make the cake: grind the pistachios in a food processor until they are the consistency of small crumbs.  measure out 1/4 cup of the ground nuts and set them aside.  pour the remaining ground nuts into a large bowl with the flour, baking powder, and baking soda.

in the bowl of an electric stand mixer fitted with a paddle attachment, beat together the sugar, eggs, milk, oil, extracts, and water.  add in the dry ingredients and mix just until combined.  evenly divide the batter between the prepared pans.  bake for 28-30 minutes, until a toothpick inserted into the cake comes out clean.  once baked, allow the cakes to cool in the pans for 10 minutes before removing the cakes form the pans and allowing them to cool completely on a wire cooling rack.

to make the frosting: in the bowl of a stand mixer fitted with a whisk attachment, beat the butter, sugar, vanilla, and milk until smooth.  measure out 1 cup of the frosting and set it aside.  add the pomegranate juice and a tiny drop of red food coloring.

to make the filling: mix the reserved frosting with the reserved ground pistachios.

love, laurie


Mom H. said...

He even took photos of the cake before and after baking. He really is a gem of a hubby! Of course, I am a bit prejudiced.

ma pa camlet said...

That recipe is sure a keeper. We really enjoyed that cake.