Chris and I both LOVE pistachio flavored treats however since having Gabriel we have learned that he has a tree nut sensitivity which means I need to stay away until he's weened. Bummer, I know. However it definitely puts a stop to the excessive taste testing and tasting in general! Fortunately Christopher and his coworkers were more than willing to be my taste testers! Hubs came home with rave reviews about this cake that was finished in about an hour. The cake carrier was practically licked clean- one of the guys took a spoon (fortunately not his mouth) and scrapped every last bit of frosting and crumbs off the container. Specifically he got comments about how soft and moist it was! Yahoo, that's what you want out of cake right?
What I love about this recipe is that it's pretty easy to adapt into other flavors. For example, this recipe is based off of the lemon cake recipe I blogged a couple years ago, just a couple ingredients changed or were omitted.
Chocolate Butter Cream Frosting
1 cup salted butter at room temperature
2 1/2 cups powdered sugar
1/2 cup baking cocoa
1/4 teaspoon salt
1 Tablespoon vanilla extract
***I had to triple this recipe to frost the entire cake
Because I don't have awesome bands that help a cake bake evenly (yet), you can either cut the top of the cake so that it is even or use frosting to even it out. The edges of a round cake tend to not be as tall as the center of the cake because the edges bake faster. To even the lay of cake with frosting I simply pipe a ring around the cake layer and then fill the rest in keeping the tallest point of the cake as thin as possible with frosting to prevent having more frosting than cake in the center. See below.