MILK-Style Pistachio Cake

Damn, y’all. You ever have a whole month whir by so fast that you just kind of lose your mind in it all and forget to do 90% of your to-do list? #MARCH, amiright?!

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Anyway, time for a little catch up. Here are some highlights from the month of March:

  1. My mama came to visit! She did my taxes, counseled me on life, and bought me a ton of Easter decorations from Homegoods. As a mother does. 😉
  2. I attended a murder mystery party with my colleagues as a corporate bonding attempt. And now I am heavily considering signing up for improv classes because it was so. much. fun.
  3. North Carolina started warming up and the days got longer. Thank the lawd, cause your girl was missing the sun. And running outside after work. And sitting on her balcony in the mornings!
  4. St. Patrick’s Day came and went. Raleigh actually celebrates, which is fun! I called my grandma for a quick chat, made corned beef and cabbage, and then made this pistachio buttercream cake (the true star of todays post). It’s green, see?!

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Did anyone else watch Christina Tosi’s episode of A Chef’s Table on Netflix? It was my favorite episode by far. Since watching it I’ve had a revitalized outlook on cake decorating, in that I don’t want the stress & pressure of perfectly icing a cake to take away from the fun of actually making a delicious cake! So I made this one MILK-style. I loooved how it turned out.

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MILK-Style Pistachio Buttercream Cake

ingredients:

for the pistachio buttercream frosting

1/2 cup butter, close to room temp

1 3.4 oz package of pistachio pudding

3 cups powdered sugar

6 tbsp milk

for the cake layers

2 + 1/4 cup flour

2 + 1/4 tsp baking powder

3/4th tsp salt

3/4 cup butter

1 + 1/2 cup sugar

3 eggs

1 + 1/2 tsp vanilla

1 cup buttermilk

optional: green sprinkles

directions:

for the buttercream frosting

In a stand mixer fitted with the paddle attachment, cream the butter. Add the package of pistachio pudding and 1 cup of sugar to the creamed butter, mix on high to combine. Alternate between adding the remaining sugar, mixing, then 1 tbsp milk & mixing, until all ingredients are well incorporated. Set this aside.

for the cake layers

Preheat the oven to 350 degrees F.

Line a sheet cake pan with butter and parchment paper.

In a large bowl, combine the flour, baking powder, & salt.

In the stand mixer (again fitted with the paddle attachment) cream the butter and sugar together. Scrape down the sides of the bowl. Add the eggs & vanilla, mix to combine. Scrape down the sides of the bowl. Alternate between adding the dry ingredients and the buttermilk, mixing everything so it’s well combined in between each addition.

Pour batter into sheet cake pan, making sure that the batter is evenly distributed so that the cake comes out flat. Bake in oven for 35 minutes.

Once finished, remove cake from oven and allow to cool completely.

to assemble

Find whatever cake pan you’ve decided to assemble the cake in (preferably a tall one) and use it to trace a perfect circle on a piece of parchment paper. Cut the circle out. Place that circle on the cooled sheet cake, and begin to cut perfect circular cake layers out of the sheet layer with a knife (aim for at least 3)!

Use parchment paper to line the cake pan you will be assembling the cake in, so that the paper reaches at least 1 inch above the top of the cake pan.

Put the first cake layer down in the bottom of the pan. Cover this layer with buttercream, making sure to spread it out to the very edges of the cake. Add green sprinkles on top of the buttercream frosting. Top with another cake layer. Repeat this with the remaining layers & buttercream, making sure to finish with a layer of buttercream on top of everything.

Pop the cake, pan and all, into the freezer for 15 minutes.

Remove the cake from the freezer and, using the parchment paper that should be peeking out of the edges of the cake pan, pull the whole cake out. Peel away the parchment paper to reveal a perfectly imperfect and totally delicious masterpiece!

Cut & enjoy.

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