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The Dom De Luise Family's Pistachio Cake (with a Zola twist)

Recipe: The Dom De Luise Family's Pistachio Cake (with a Zola twist)


    I'm making this cake for a St. Patrick's Day party. The tie-in to St. Patrick's Day is that the cake is green. Dom's family's recipe calls for a green frosting too. That was too much for me, so I will cover it with a fondant and then decorate it with French Buttercream. You can use whatever frosting pleases you.

    Hint: You can change the flavor of this cake by changing puddings. Banana pudding = banana cake. You get the idea!


    1 white or yellow cake mix (or your favorite recipe) 2 boxes pistachio instant pudding mix (the small 3.4 oz boxes)
    1/2 cup canola oil
    1/2 cup warm water
    1/2 cup milk
    5 eggs
    1/2 cup poppy seeds (optional)


    Blend all ingredients in a large bowl. Beat on Medium High for 2 minutes. Pour into a greased and floured Bundt or tube pan and bake for 45 to 50 minutes at 350 degrees.

    And now for the Zola version...

    Instead of a Bundt or tube pan, I will bake this cake in two 6-inch cake pans with high sides. These are the same cake pans professional bakers use for wedding cakes. Baking time will be about 40 minutes.

    This cake can be eaten plain, with a drizzled frosting, or with the French Buttercream you can find on my web site or any other favorite white frosting.

    When the 6-inch cakes are baked and cooled, cut off the tops to make the cakes level. (When you bake a cake like this one in a smaller pan, it will rise a LOT and you have to slice off the peaks. You can serve the peaks to whomever is around as a treat before dinner, or save them.)

    I'll be making a half recipe of the buttercream so I have enough to fill between the two layers and enough for decorating.

    Place one cake layer on a cake pedestal or platter. Frost the top of that layer generously with buttercream. Now add the other layer, laying it upside down on top of the first one so the crumb area exposed is now on top of the frosting.

    Frost the whole cake very thinly with buttercream and then put it in the refrigerator until the whole cake is firmed up on the outside. It will be quite cold. This should take at least 15 minutes.

    While this is happening you can roll out your fondant. Fondant can be purchased in specialty cake decorating stores or some very well-stocked grocery stores. You can also purchase it on the Internet.

    Fondant is wonderful because it makes a really beautiful, smooth surface on your cake. You have nothing to mix. You only need to loosen the fondant by kneading in your hands and then roll it out so that it's large enough to cover your cake. Trim the edges with a sharp knife and you're ready to decorate.

    You can make strips and bows out of fondant by rolling out more and cutting strips of whatever size suits your fancy. You'll be able to see the strips in the picture on the web site. You can even tint fondant if you want a colored cake, but I didn't think I wanted to tint the frosting green, so I stuck with white frosting and little green shamrock accents. You can use other colors of accents and other ways to decorate. Piping a nice border with the French buttercream will finish it off well.

Serving Suggestions:


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