Pistachio Thumbprints (Print Version)
# Ingredients:
→ Cake
01 -
1 teaspoon vanilla extract
02 -
1 box (15 oz) of red velvet cake mix, along with its box-listed ingredients
03 -
8 ounces cream cheese, softened
04 -
1 egg, at room temp
05 -
¼ cup sour cream, softened at room temp
06 -
¼ cup white sugar
→ Frosting
07 -
2 teaspoons vanilla extract
08 -
¼ teaspoon salt
09 -
4 ounces softened cream cheese
10 -
4 tablespoons of room temp butter, unsalted
11 -
2 cups powdered sugar
# Instructions:
01 -
Set your oven to 350°F. Butter up two loaf pans and dust with flour, or line with foil and spritz on some cooking spray.
02 -
Follow the cake mix instructions and get the batter ready. Pour evenly into the loaf pans.
03 -
Blend sour cream and cream cheese until silky. Stir in sugar, vanilla, and the egg. Spoon it on top of the cake batter, then swirl together.
04 -
Stick it in the oven for 30-40 minutes. A clean toothpick tells you it's done. Let it cool fully before anything else.
05 -
Cream together softened butter and cream cheese until smooth. Add powdered sugar, salt, and vanilla, then mix till it’s creamy. Use to frost the cooled cakes.
# Notes:
01 -
Feel free to swap for a different cake flavor mix.
02 -
Ensure all ingredients are fully warmed to room temperature.
03 -
Keep the frosted cake in your fridge for freshness.