Watergate Cake Recipe
This light, moist cake has a beautiful pistachio flavor paired with crunchy pecans and sweet coconut flakes. Topped with a creamy pistachio frosting, it’s a treat that will leave everyone asking for the recipe.
Equipment
- 9 x 13-inch Baking Dish
- Electric Mixer
- Large Mixing Bowl
- Wire Rack
- Spatula
- Measuring Cups and Spoons
Ingredients
For the Cake:
- 1 (15.25 ounce) box white cake mix
- ¾ cup vegetable oil
- 1 (3.4 ounce) box instant pistachio pudding mix (you can substitute with a 1-ounce box of sugar-free instant pudding if preferred)
- 3 large eggs
- 1 cup 7UP (lemon-lime soda) – or feel free to substitute with Sprite, ginger ale, or club soda
- ½ cup finely chopped pecans
- ½ cup sweetened coconut flakes
For the Frosting:
- 1 (3.4 ounce) box (3.4 ounce) box instant pistachio pudding mix (or substitute with a 1-ounce package of sugar-free version)
- 1 cup cold milk
- 16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
- ½ cup sweetened coconut flakes
- ½ cup finely chopped pecans
Instructions
Cake Preparation
- Begin by preheating your oven to 350°F (175°C) and greasing your 9 x 13-inch baking dish with nonstick cooking spray. Set it aside for later.In a large bowl, combine the white cake mix, vegetable oil, pistachio pudding mix, eggs, and 7UP (or your preferred soda). Using an electric mixer, beat the mixture on low speed for about 30 seconds. This ensures that the dry ingredients are evenly combined with the wet ingredients. Then, increase the speed to medium and beat for an additional 3-4 minutes, making sure to scrape down the sides of the bowl to incorporate all the ingredients properly.
- Once your cake batter is smooth, gently fold in the chopped pecans and sweetened coconut flakes. These ingredients give the cake its signature texture and flavor. Be careful not to overmix; just fold until everything is evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and spread it evenly. Place the dish in the preheated oven and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a light golden color on top.Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely before frosting it. This step is crucial, as you don’t want the frosting to melt or slide off a warm cake.
Making the Frosting and Decorating the Cake
- In a medium bowl, whisk together the instant pistachio pudding mix and cold milk. Continue whisking for about 1-2 minutes until the mixture begins to thicken slightly. This will create a smooth base for your frosting.Next, carefully fold in the thawed whipped topping (like Cool Whip). The whipped topping adds lightness and creaminess to the frosting, giving it a soft, airy texture. Stir gently until the frosting is fully combined, and be sure not to deflate the whipped topping too much.
- Once the frosting is ready, spread it evenly over the cooled cake using a spatula. Be generous with the frosting to create a thick, smooth layer. The creamy pistachio frosting will complement the nutty and coconut flavors in the cake, giving it a perfect balance.
- To make your Watergate Cake even more festive, sprinkle the sweetened coconut flakes and chopped pecans over the top of the frosted cake. These ingredients not only add texture but also enhance the flavor of the cake. If you want to make the cake even more eye-catching, garnish each slice with a maraschino cherry for a pop of color and a touch of extra sweetness.
- Allow the cake to sit for a few minutes after frosting it, so the toppings adhere properly. The cake can be served immediately, or you can refrigerate it for a while to let the flavors meld and the frosting set.