Pistachio Cake

and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed add the dry ingredients until just incorporated. With the mixer still running on low pour in the milk and the green food coloring if using and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 2123 minutes or until the cakes are baked through. To test for doneness insert a toothpick into the center of the cake. If it comes out clean its done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting Prepare the cream cheese frosting see note below.
Assemble and decorate Using a large serrated knife slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over ice cream!. Place 1 cake layer on your cake stand cake turntable or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. I used a bench scraper to smooth out the sides. Decorate with garnishes if desired. Refrigerate for at least 3045 minutes before slicing. This helps the cake keep its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for 5 days.