Ingredients:

  • 1 box (15.25 oz) White Cake Mix
  • 1 package (3.4 oz) Instant Pistachio Pudding Mix
  • 1 cup (150g) raw shelled pistachios, finely ground
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (120g) sour cream
  • 1 tsp vanilla bean paste
  • 1/4 tsp almond extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1/4 cup (37g) finely chopped pistachios

Instructions:

  1. Place raw pistachios in a food processor. Pulse until they reach the consistency of coarse sand, being careful not to over-process into nut butter.
  2. In a large bowl, whisk together the cake mix, pudding mix, and ground pistachios. Add the milk, melted butter, eggs, sour cream, vanilla bean paste, and almond extract. Beat on medium speed for 2 minutes until aerated.
  3. Divide the batter evenly between two greased and parchment-lined 8-inch round pans. Bake at 350°F (175°C) for 30–35 minutes until the edges pull away and the top springs back.
  4. Prepare the frosting by beating the cream cheese and softened butter until fluffy. Gradually add powdered sugar and heavy cream until stabilized. Frost the cooled cake and garnish with chopped pistachios.