I Made the World's Most Underrated Cake

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Finely grind the pistachios in a food processor. Set aside a heaping half cup of the ground pistachios for garnish.
3. Whisk the remaining ground pistachios with the flour, cornstarch, baking soda, baking powder and salt in a large bowl.
4. Beat the butter with the paddle on high for 5 to 7 minutes until light and fluffy. Add the sugar on low, then beat on high for 3 to 4 minutes.
5. On low-medium, add the vanilla, then the eggs and egg whites a few at a time, mixing each batch fully and scraping the bowl. On low, slowly add the oil.
6. On low, add a third of the dry ingredients, then half the milk, then another third of the dry ingredients, scrape the bowl, add the remaining milk, then the last of the dry ingredients. Blast on high for 10 seconds.
7. Divide the batter evenly among three parchment-lined, non-stick sprayed cake tins.
8. Bake on a middle rack at 350°F for 30 to 32 minutes, until just firm in the centre, rotating the cakes halfway through.
9. Cool the cakes on a rack to room temperature, about 90 minutes.
10. Level each cooked cake by cutting off the rounded top with a serrated knife.
11. Frost between the layers, on the sides and on top with the cream cheese frosting, made twice.
12. Sprinkle the reserved ground pistachios over the top.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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