Black Milk Pistachio Cream Cake Recipe
Black Milk Pistachio Cream Cake is a delicious and decadent dessert that is perfect for any occasion. The cake is made with a blend of all-purpose flour, baking powder, and salt, which provides a light and fluffy texture. The use of unsalted butter and granulated sugar gives the cake a rich and sweet flavor, while the addition of Black Milk Pistachio Cream adds a creamy and nutty taste to the cake.
The recipe calls for the use of whole eggs and vanilla extract, which provides a subtle sweetness to the cake and helps to enhance the flavor of the Black Milk Pistachio Cream. The chopped pistachios used in the recipe provide a delicious and crunchy texture to the cake and add a nutty and earthy flavor that complements the creamy and sweet taste of the Black Milk Pistachio Cream.
One of the best things about this cake is how easy it is to make. The batter comes together quickly and easily, and the cake bakes in the oven for just 35-40 minutes, making it a great dessert to whip up on short notice. Once the cake has cooled, it can be sliced and served with a dollop of whipped cream and a sprinkle of chopped pistachios for an extra special touch.
Overall, Black Milk Pistachio Cream Cake is a unique and delicious dessert that is sure to impress. Its combination of sweet and nutty flavors, along with its creamy and fluffy texture, make it a crowd-pleaser that everyone will love. Serve it at your next dinner party or special occasion, and watch as your guests rave about this tasty and memorable dessert.
- 1 1/2 cups all-purpose flour (180g)
- 1 teaspoon baking powder (5g)
- 1/4 teaspoon salt (1.25g)
- 1/2 cup unsalted butter, softened (113g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract (5ml)
- 1/2 cup Black Milk Pistachio Cream (125g)
- 1/2 cup whole milk (120ml)
- 1/4 cup chopped pistachios (25g)
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
In a mixing bowl, whisk together the flour, baking powder, and salt until combined.
In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, one at a time, and mix until fully incorporated.
Add the Black Milk Pistachio Cream to the mixture and stir until combined.
Gradually add the flour mixture to the butter mixture, alternating with the whole milk, and mix until a smooth batter forms.
Fold in the chopped pistachios to the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack and let it cool completely before slicing and serving.
This Black Milk Pistachio Cream Cake is a delicious and easy-to-make dessert that combines the nutty flavor of pistachios with the creamy sweetness of Black Milk Pistachio Cream. The cake is moist and tender, and the chopped pistachios add a delightful crunch to every bite. Serve this cake with a dollop of whipped cream and a sprinkle of chopped pistachios for an extra touch of decadence.