Yields:
8 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
35 Mins
Total Time:
55 Mins
I have fun with this recipe and instead of using a whole cake I made a small bundt with the filling and sprinkled some pistachio nuts on top, I don’t like it myself but the texture on the cake is amazing.
Notes:
This recipe also makes about 24 cupcakes, bake them for 17 to 20 minutes or until golden brown
Ingredients
Adjust Servings
Instructions
-
Preheat the oven to 350 F degrees, (176 C). Butter, flour, and line two 8 inches cake pans with parchment paper circles.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy for about 1 minute.
- add the sugar and beat on high speed for 3 to 4 minutes, until light and fluffy. scrape down the sides as needed.
- add the eggs, egg yolks, and vanilla one at a time, beating well between additions until well combined, then add the almond extract and sour cream, and beat until well combined.
- with the mixer on low speed add the flour mixture in three additions alternating with the milk, beginning with the flour and ending with the flour, mixing well until combined. Do not over mix.
- divide batter evenly among the prepared cake pans and bake for about 25 to 30 minutes or until a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack. Cake Assembly
-
place one cake layer on a cake turntable or cake stand. Spread about a third of the frosting in an even layer all over, pushing it out over the edge just slightly.
- place the other cake layer upside down onto the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smooth the edges. Serve or cover and store for up to 2 days.
- For the filling I use a box of pistachio pudding 2 cups of cold milk, beat pudding mix and milk with whisk for 2 minutes. Pudding will be soft-set in 5 minutes. Makes about 41/2 cup servings, or you can use any icing of your choice.
Notes
This batter can make 24 cupcakes as well. and you can use any nuts it doesn't have to be pistachios.