- 1 cup milk
- 2 teaspoons almond extract
- 1 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 1/2 cups white sugar
- 1/2 cup butter
- 2 eggs
- 3 ounces pistachio nuts, crushed
- 2 1/2 cups sifted all-purpose flour
- 1 tablespoon white vinegar
- 1 1/2 teaspoons baking soda
- 1 (16 ounce) can white frosting
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Mix milk, almond extract, salt, and vanilla extract together in a small bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.
- Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
- Spread white frosting between cake layers. Stack layers; frost top and sides of cake.