Pistachio Pudding Layer Cake - Hummingbird High

First, make the cake layers. Position a rack in the center of the oven and preheat the oven to 350°F.
Generously spray three 8-inch cake pans with cooking spray and line the bottom of each with a parchment paper circle. Spray the parchment, too.
Mix the dry ingredients. In a medium bowl, whisk together the flour, pistachio pudding mix, baking powder, and salt.
Mix the wet ingredients. In a large liquid measuring cup, whisk together the oil, sour cream, milk, and pistachio extract.
Whisk the egg whites and sugar. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites. Whisk on low speed for 1 minute, then add the sugar.
Turn the mixer up to medium-high and whisk for 5 minutes, or until thick, marshmallowy, and tripled in volume.
Mix the wet ingredients, followed by the dry ingredients, into the egg mixture. Use a rubber spatula to scrape down the bottom and sides of the bowl, and swap the whisk attachment with the paddle attachment.
With the mixer on low, slowly pour in the wet ingredients, and beat until just combined.
Scrape down the bottom and sides of the bowl, then gradually add the dry ingredients and beat until just combined.
Divide the cake batter between the pans. Divide the batter evenly between the pans; if using a digital scale to measure out layers, note that this recipe makes around 65 ounces (1843 grams) of batter—pour 21.65 ounces (614 grams) of batter into each cake pan.
Bake and cool the cakes. Bake for 28 to 30 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached.
Cool completely in the pans on a wire rack before frosting.
Make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and salt. Beat on medium-high for 5 minutes, until very soft and creamy.
Scrape down the bottom and sides of the bowl with a rubber spatula. With the mixer on low, gradually add the confectioners' sugar and beat until just combined.
Scrape down the bottom and sides of the bowl with a rubber spatula once more. Then, beat on medium-high for 5 minutes, until completely smooth.
Use immediately.
Prep the cake layers for assembly. If necessary, level the top of the cakes. Place one of the cake layers on a cake board or serving platter in the center of a rotating cake stand. This will be the first layer of the cake.
Build the layers. Use a rubber spatula or cookie dough scoop to drop a slightly heaping ½ cup of the frosting in the middle of the first cake layer. Use an offset spatula to spread it evenly all over the top, just like you would spread butter on toast.
Place the second cake on top of this frosting, stacking it evenly on top of the first layer. Use the rubber spatula or cookie dough scoop to drop another ½ cup of the frosting in the middle of this cake layer. Spread it evenly all over the top.
Finally, place the third cake on top of this layer, stacking it evenly on top of the first two cakes.
Next, crumb coat the cake. Use the offset spatula to cover the surface of the entire layer cake with a thin layer of frosting. Use just enough frosting to cover the entire cake completely. Refrigerate, uncovered, for 10 to 15 minutes to stiffen and "set" the frosting.
After the crumb coat sets, finish frosting the cake. Use the offset spatula to cover the cake with the remaining frosting. Then, use the spatula to make large, random sweeping motions across the frosting on the top and sides of the cake. The sweeping motions will create swirls.
Garnish the top of the cake with sprinkles or other toppings if desired.
Serve and store. Serve immediately. 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. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 2 days.

Get the Recipe: Pistachio Pudding Layer Cake

Ingredients

For The Pistachio Pudding Cake Layers

For The Cream Cheese Frosting

Equipment

Instructions