Shikha Singh
By Shikha Singh
Instagram: @spicymillennial
Hello Saathee family! If you’ve ever wanted to impress with dessert but felt short on time (or baking confidence), this Pistachio Cloud Cake is for you! Starting with a simple mix and adding a pistachio twist, it bakes up light, zesty, and full of flavor. It’s quick, foolproof, and guaranteed to have your guests asking for seconds. Proof that sometimes the easiest recipes make the biggest splash.
Servings: 4 – 6
Prep Time: 10 minutes
Cooking Time: 25 – 30 minutes
Ingredients
1 package white cake mix (14 ounces)
1 cup key lime sparkling water (can be lemon or lime)
1/2 cup canola oil
3 large eggs
2 pistachio instant pudding mix (3.4 ounces each)
1 tsp kosher salt divided
1/2 cup sweetened coconut flakes
1/4 cup finely chopped roasted pistachios
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp cardamom powder
1 tsp crushed saffron
Directions
Step 1: Preheat oven to 350 degrees Fahrenheit and butter or cooking spray a 13×9 in pan.
Step 2: Beat cake mix, sparkling water, oil, eggs, 1 package of the pudding mix, 1/2 tsp salt, cardamom powder, and crushed saffron until the mixture gets light fluffy.
Step 3: Toss in the crushed pistachios and coconut flakes and fold them in the mixture using a spoon.
Step 4: Pour the mixture into the pan and bake 25 to 30 mins until the center is baked. Take the cake out of the oven and let it completely cool at room temperature.
Step 5: While the cake is cooling, make the frosting by beating heavy whipping cream until it starts to thicken a little. Then add sugar, 3 tablespoons of the pudding powder and 1/2 tsp of salt. Beat until a thickened, smooth icing is made.
Step 6: Spread the icing onto the cake and add additional crushed pistachios if desired for garnish.
Store in the fridge for up to 5 days (if it lasts that long)
