Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsalted butter (softened)
  • 1 1/2 cups white sugar
  • 100 grams pistachio pudding powder (approximately one 4-serving box, don't use low fat or low sugar variety)
  • 4 eggs
  • green gel food colouring
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup all purpose flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • butter and flour for greasing the cake pan
  • 8 oz (220 grams) full fat cream cheese
  • 1/2 cup unsalted butter, softened to room temperature
  • 3-4 cups powdered sugar, sifted
  • 1/4 teaspoon sea salt
  • 3 tablespoons half and half
  • chopped pistachios for garnish (optional)

Instruction

  • Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
  • Add the pudding powder and whip on high speed until incorporated.
  • Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
  • Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
  • Add the milk mixture to the butter mixture slowly, mixing well until combined.
  • Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
  • Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
  • Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
  • Let the cake cool completely in the pan before adding the frosting.
  • In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
  • Add the powdered sugar one cup at a time and whip on high speed until smooth.
  • Add the half and half one spoonful at a time until a spreadable consistency is reached.
  • Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
  • Slice and serve.