Layered Pistachio Pudding Cake Celebrating a Decade of Our Blogger's Venture

In honor of its 12th anniversary, a renowned food blog has shared a recipe for a unique and nostalgic pistachio pudding layer cake. This cake, bursting with a rich pistachio flavor, is sure to become a new favourite among dessert lovers.

Preparing the Cake Layers

To create the soft and moist cake layers, the recipe calls for Jell-O Instant Pistachio Pudding & Pie Filling, kosher salt, canola oil, sour cream, whole milk, pistachio extract, large eggs, and green food coloring. For even cake layers, weigh out the layers with a digital kitchen scale to ensure they're equal. After baking and cooling, wrap each layer individually in plastic wrap and freeze for up to 3 months. To serve, thaw overnight in the refrigerator and rewarm for 10 to 20 second intervals in the microwave until reaching room temperature.

Making the Cream Cheese Frosting

The tangy cream cheese frosting is the perfect complement to the pistachio-flavored cake. The recipe includes measurements for cream cheese, unsalted butter, vanilla extract, confectioner's sugar, and a touch of kosher salt. Substitutes for some of the ingredients include using Kroger's generic version of pistachio pudding mix, table salt instead of kosher salt, grapeseed oil instead of canola oil, plain yogurt instead of sour cream, creme fraiche instead of sour cream, 2% or skim milk instead of whole milk, plant-based milk instead of whole milk, and online-purchased pistachio extract instead of LorAnn Oils Pistachio Extract.

Assembling and Decorating the Cake

Once the cake layers and frosting are prepared, it's time to assemble the cake. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. Layer the cooled cake layers with the frosting, crumb coat the cake, and then frost and decorate the top and sides. If you'd like to freeze the frosting, transfer it to a ziptop bag, squeeze out any extra air, and freeze for up to 3 months.

Storage and Serving

The assembled pistachio pudding layer cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 3 days. Leftover egg yolks can be used to make Filipino Leche Flan, Egg Yolk Chocolate Chip Cookies, or Vietnamese Egg Coffee Recipe.

Troubleshooting and FAQ

The recipe includes a troubleshooting and FAQ section for common questions and issues that may arise while making the recipe. This section provides helpful tips and suggestions for achieving the perfect pistachio pudding layer cake.

A Personal Touch

The author of this recipe, a well-known figure in the food blogging world, has decided to take a personal step by moving to Seattle for a year to pursue a master's degree. With over 1000 blog posts, a published cookbook, recipes and articles in places like The New York Times and Bon Appetit, and being named one of the Best Baking Blogs On The Internet twice, this blogger continues to inspire and delight food lovers around the world.

So, gather your ingredients, roll up your sleeves, and get ready to create this delicious pistachio pudding layer cake. It's the perfect dessert to celebrate a special occasion or simply enjoy a sweet treat at home. Happy baking!