Pistachio Pudding Cake With Flour Buttercream and Gingerbread Castle

Cake Ingredients:

• 2 packages of pistachio pudding (~200 g)
• 2.5 cups AP flour (~400 g)
• 2 cups sugar (~400 g)
• 1 TBSP + 1 dash (1/8 tsp) baking powder
• 5 large eggs, separated (~250 g total, 169 g egg white and 92 g egg yolk)
• 1 1/4 cups (2.5 sticks) unsalted butter
• 2/3 cup sour cream (~175 g)
• 2/3 cup whole milk (~156 g)
• 1/3 cup vegetable oil (I used canola)
• 2 1/2 tsp vanilla extract
• 2 1/2 tsp almond extract

Buttercream Ingredients:

• 1.5 cups (~170 g) AP flour
• 4 cups (~794 g) granulated sugar
• 4 cups (8 sticks or 908 g) unsalted butter, softened
• 2.5 cups (~602 g) whole milk
• 1 cup (~225 g) heavy cream
• 1 TBSP + 1 tsp vanilla extract (4 tsp)
• 2 tsp almond extract
• 1/2 tsp salt
  Cake Directions:

  1. Preheat oven to 340 degrees F. Grease three 9″ baking pans and dust with AP flour.
  2. Combine 1 1/2 cup brown sugar, 1 3/4 cup AP flour, 1 cup sifted black cocoa powder, 2 tsp baking soda, and 1/2 tsp baking powder.
  3. In a separate bowl, combine and whisk the wet ingredients: 2 large eggs, 1/2 cup canola oil, 1 TBSP white vinegar filled to 1 cup with heavy cream, 2 TBSP espresso powder and 2 tsp instant coffee powder filled to 1 cup with boiling hot water (allow to cool before mixing in), and 2 tsp vanilla extract.
  4. Combine dry ingredients with wet ingredients, mixing until just combined.
  5. Melt 100 g semisweet/milk chocolate and fold into batter.
  6. Evenly distribute batter into prepared pans.
  7. Bake for 30-40 minutes.

  Buttercream Directions:

  1. Soften 375 g of butter. Beat thoroughly (until light and fluffy).
  2. Add 190 g powdered sugar and beat until combined.
  3. Sift 3/4 cup of black cocoa powder into the butter mixture. Beat until combined.
  4. Add 1 tsp vanilla extract and beat until combined.

  Cake Assembly:

  1. After cake is removed from oven, allow to cool. Carefully remove from the baking pans and half each layer with a cake saw (or very carefully with a knife). If you have time to freeze the cake, it will be easier to cut.
  2. Place one layer of the cake on the plate, add a layer of buttercream.
  3. Place in the fridge for 20-30 minutes, making sure your buttercream is covered.
  4. Repeat the process with each layer of cake, adding a layer and then frosting and placing in the fridge to set.
  5. When all four layers are assembled, crumb coat the cake. Return to the fridge for at least 20 minutes.
  6. Add the final layer of buttercream to the cake and add any decorations. Be creative!
  7. Serve and enjoy!

Cake Directions:

1. Preheat oven to 340 degrees F. Grease three 9″ baking pans and dust with AP flour.
2. Combine 1 1/2 cup brown sugar, 1 3/4 cup AP flour, 1 cup sifted black cocoa powder, 2 tsp baking soda, and 1/2 tsp baking powder.
3. In a separate bowl, combine and whisk the wet ingredients: 2 large eggs, 1/2 cup canola oil, 1 TBSP white vinegar filled to 1 cup with heavy cream, 2 TBSP espresso powder and 2 tsp instant coffee powder filled to 1 cup with boiling hot water (allow to cool before mixing in), and 2 tsp vanilla extract.
4. Combine dry ingredients with wet ingredients, mixing until just combined.
5. Melt 100 g semisweet/milk chocolate and fold into batter.
6. Evenly distribute batter into prepared pans.
7. Bake for 30-40 minutes.

Buttercream Directions:

1. Soften 375 g of butter. Beat thoroughly (until light and fluffy).
2. Add 190 g powdered sugar and beat until combined.
3. Sift 3/4 cup of black cocoa powder into the butter mixture. Beat until combined.
4. Add 1 tsp vanilla extract and beat until combined.

Cake Assembly:

1. After cake is removed from oven, allow to cool. Carefully remove from the baking pans and half each layer with a cake saw (or very carefully with a knife). If you have time to freeze the cake, it will be easier to cut.
2. Place one layer of the cake on the plate, add a layer of buttercream.
3. Place in the fridge for 20-30 minutes, making sure your buttercream is covered.
4. Repeat the process with each layer of cake, adding a layer and then frosting and placing in the fridge to set.
5. When all four layers are assembled, crumb coat the cake. Return to the fridge for at least 20 minutes.
6. Add the final layer of buttercream to the cake and add any decorations. Be creative!
7. Serve and enjoy!