Pistachio Orange Layer Cake

Create a stunning pistachio-studded layer cake infused with aromatic orange vanilla sugar, topped with a luscious green pistachio whipped cream frosting. Using an offset spatula can make all the difference when it comes to spreading frosting smoothly and decorating with finesse – its angled blade keeps your hand clear of the cake surface, allowing for clean, professional finishes. Whether you’re new to cake decorating or looking to refine your technique, this cake is the perfect canvas to practice and impress.

Prep time: 25 mins | Bake time: 28 mins | Chill time: 30 mins

Yields: One 8-inch two-layer cake (serves 10-12)

Cake Ingredients:

• 1 package vanilla mix (gluten free option available)
• ½ cup finely ground pistachios (unsalted, shelled)
• ½ cup (1 stick) unsalted butter, softened
• 3 large eggs, room temperature
• ½ tsp almond extract
• ¾ cup whole milk, room temperature
• Zest of 1 orange
• ⅓ cup chopped pistachios (for folding into batter)

Green Pistachio Whipped Cream Frosting Ingredients:

• 2½ cups heavy whipping cream, cold
• 1 package (3.4 oz) instant pistachio pudding mix
• ½ cup powdered sugar, sifted
• 1 tsp Orange Vanilla Sugar
• ¼ tsp almond extract
• 3-5 drops green food coloring (gel or liquid)
• Pinch of salt
• Garnish:
• ½ cup chopped pistachios
• Orange zest curls
• Edible flowers (optional)
• Whole pistachios

Instructions:

For the Cake:

1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, then grease and flour the parchment.
2. In a food processor, pulse ½ cup shelled pistachios until finely ground—be careful not to over-process into a paste.
3. In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt; set aside.
4. In a large bowl, beat butter, sugar, and orange vanilla sugar with an electric mixer on medium-high speed until light and fluffy, about 4-5 minutes.
5. Add eggs one at a time, beating well after each addition, then mix in vanilla extract, almond extract, and orange zest.
6. Reduce mixer speed to low and add the flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour—mix just until combined.
7. Gently fold in the chopped pistachios with a spatula.
8. Divide batter evenly between prepared pans and smooth the tops with your offset spatula.
9. Bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. The cakes should be lightly golden with a subtle green tint from the pistachios.
10. Cool in pans for 10 minutes, then turn out onto wire racks, remove parchment, and cool completely before frosting (at least 1 hour).

For the Green Pistachio Whipped Cream Frosting:

1. Ensure your mixing bowl and whisk attachment are well-chilled (place in freezer for 10-15 minutes).
2. Pour cold heavy cream into the chilled bowl and begin whipping on medium speed.
3. When cream starts to thicken slightly, add powdered sugar, instant pistachio pudding mix, orange vanilla sugar, almond extract, green food coloring, and pinch of salt.
4. Continue whipping until stiff peaks form—the cream should hold its shape firmly and not slide when the bowl is tilted.
5. The frosting should be a beautiful pale green color with a smooth, creamy texture. Keep refrigerated until ready to use.

To Assemble and Decorate:

1. Place one cake layer on a serving plate or cake stand.
2. Using your offset spatula, spread about 1 cup of pistachio whipped cream evenly over the top, working gently from the center outward to the edges.
3. Place the second layer on top, ensuring it’s level.
4. Apply a thin layer of frosting over the entire cake (top and sides) as a crumb coat. Refrigerate for 15-20 minutes until firm.
5. Remove cake from refrigerator and apply the final layer of whipped cream frosting, spreading generously and smoothly using your offset spatula.
6. For a smooth finish, dip your spatula in hot water, wipe dry, and make long, even passes over the frosting.
7. For texture, use the spatula tip to create soft swirls, gentle waves, or delicate peaks.

Finishing Touches:

• Gently press chopped pistachios around the bottom third of the cake sides or create a decorative border on top.
• Arrange delicate orange zest curls artfully on top.
• Add whole pistachios and edible flowers if desired for an elegant presentation.
• The vibrant green frosting pairs beautifully with the orange and pistachio garnishes.

Important:
Refrigerate the finished cake for at least 30 minutes before serving to allow the whipped cream to set. Store in the refrigerator and consume within 2 days for optimal texture and flavor.

Pro Tips:

• Gentle Touch: Whipped cream is delicate; use your offset spatula with light, sweeping motions rather than heavy pressure.
• Offset Advantage: The 4-inch blade is perfect for navigating the curves of layer cakes while keeping your hand away from the soft whipped cream.
• Don’t Over-Whip: Stop beating once stiff peaks form; over-whipping can cause separation and graininess.
• Keep it Cold: Work quickly and return the cake to the refrigerator if the frosting starts to soften.
• Serve Chilled: This cake tastes best cold, allowing the whipped cream frosting to maintain its light, mousse-like texture.

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