Watergate Cake

I still remember the first time I tasted Watergate Cake—my eyes lit up at that cool, pale-green slice, dotted with crunchy nuts and swirls of whipped cream.

It felt like a little celebration in my mouth, and I knew I had to bake it again and again. Now, every time I pull this cake from the fridge, I’m greeted by that same sense of fun and surprise.

In the steps below, I’ll walk you through making this nostalgic delight in the easiest way possible. You won’t need any fancy gadgets—just simple ingredients and a bit of patience.

By the end, you’ll have a soft, tender cake layered with fluffy frosting, ready to share (or sneak a few extra bites yourself). Let’s make your kitchen smell amazing and your sweet tooth very happy.

Table of Contents

Watergate Cake Recipe

Ingredients

Cake:

1¾ cups (220 g) all-purpose flour
1¼ cups (250 g) granulated sugar
1 tbsp (8 g) instant pistachio pudding mix
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
½ cup (115 g) unsalted butter, softened
2 large eggs, room temperature
½ cup (120 ml) whole milk, room temperature
¼ cup (60 ml) vegetable oil
1½ tsp pure vanilla extract
1 tsp green food coloring (gel or paste)

Filling & Frosting:

1 package (8 oz/225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
2 cups (250 g) powdered sugar, sifted
1 tsp pure vanilla extract
2 cups (480 ml) heavy whipping cream, cold
¼ cup (60 g) chopped pecans, plus extra for garnish
2 tbsp chopped shelled pistachios, plus extra for garnish

Optional Garnish:

Toasted coconut flakes
Whole shelled pistachios
A few fresh mint leaves

Instructions

Preheat your oven to 350 °F (175 °C). Position a rack in the center. Lightly grease a 9-inch (23 cm) round cake pan and line the bottom with a parchment circle.
In a medium bowl, whisk together the flour, sugar, pistachio pudding powder, baking powder, baking soda, and salt until evenly combined.
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth, about 1 minute.
Add eggs one at a time, beating about 30 seconds after each addition. Scrape down the bowl.
With the mixer on low, add half the flour mixture, then the milk, then the oil, then the remaining flour mixture.
Mix each addition just until blended. Scrape down the bowl. Add vanilla and green food coloring; beat on medium speed until batter is uniform in color and texture, about 20 seconds.
Pour batter into the prepared pan, smoothing the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Rotate the pan halfway through for even browning.
Let the cake rest in the pan on a wire rack for 10 minutes. Run a thin knife around the edge, then invert onto the rack. Peel off the parchment and flip cake right-side up. Cool completely, about 1 hour.
In a clean bowl, using a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until creamy and lump-free, about 2 minutes. Gradually add powdered sugar and vanilla, beating until smooth.
In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form.
Gently fold the whipped cream into the cream-cheese mixture until no streaks remain. Stir in ¼ cup chopped pecans and 2 tbsp chopped pistachios by hand.
Slice the cooled cake horizontally into two even layers. Place the bottom layer on a serving plate. Spread half the frosting evenly over it.
Top with the second layer, then spread the remaining frosting over the top and sides of the cake, using an offset spatula to smooth.
Sprinkle extra chopped pecans and pistachios over the top and along the sides. Add toasted coconut flakes or a few mint leaves, if using, for a decorative touch.
Refrigerate the assembled cake for at least 2 hours to set. Slice with a sharp knife, wiping the blade between cuts for clean slices. Enjoy chilled.
Room-temperature eggs, milk, butter, and cream cheese blend more smoothly.
Pistachio pudding mix is key for that signature flavor and subtle green hue—don’t substitute.
Chilling helps the frosting firm up and the flavors meld.
For extra crunch, press a ring of chopped nuts around the cake’s edge before chilling.

How Do You Make Pistachio Watergate Cake From Scratch?

To make it from scratch, just follow these simple steps:

Mix dry ingredients: Combine flour, sugar, baking powder, and pistachio pudding mix.
Add wet ingredients: Pour in eggs, oil, and lemon-lime soda (or water). Mix until smooth.
Fold in nuts: Add chopped pecans or pistachios.
Bake: Pour batter into a greased pan and bake at 350°F (175°C) for 30–35 minutes.
Cool completely: Let the cake cool fully before frosting.
Frost: Spread whipped topping frosting, often made with crushed pineapple and pistachio pudding.
Chill: Put in the fridge for at least 2 hours before slicing.

Can I Use Instant Pudding Mix In Watergate Cake?

Yes, you should use instant pistachio pudding mix. It’s what gives Watergate Cake:

Its green color
A soft, moist texture
A light pistachio flavor

What Gives Watergate Cake Its Green Color?

The soft green color comes from:

Instant pistachio pudding mix: This is the main reason the cake turns green.
Optional green food coloring: You can add a few drops for a deeper green shade.

Can I Freeze Watergate Cake?

Yes, Watergate Cake freezes well. Just follow these steps:

Wrap the cake tightly: Use plastic wrap, then foil.
Use a freezer-safe container: To avoid freezer burn.
Freeze up to 2 months: Thaw in the fridge overnight before serving.
Don’t freeze whipped topping frosting alone: It can get watery after thawing.

How Do I Store Leftover Watergate Cake?

To keep it fresh and yummy:

Store in the fridge: Always keep it cold because of the whipped topping.
Use an airtight container: This stops it from drying out.
Eat within 3 to 4 days: After that, it starts losing texture and flavor.

Are There Any Egg-Free Or Vegan Versions Of Watergate Cake?

Yes, you can make egg-free or vegan versions using simple swaps:

Use egg replacer: Like mashed banana, applesauce, or store-bought egg substitute.
Choose vegan cake mix and pudding: Many are dairy-free and plant-based.
Use dairy-free whipped topping: Like coconut-based whipped cream.
Skip regular milk: Use oat milk, almond milk, or water.