Description
This Vanilla Bean Pistachio Cake is a moist and flavorful dessert featuring a classic vanilla bean cake layered with rich, creamy pistachio frosting. Perfect for special occasions or a delightful treat, it combines the aromatic sweetness of vanilla with the nutty essence of pistachio in a beautifully frosted two-layer cake.
Ingredients
Scale
For the Cake:
- 2¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup butter, softened
- 1½ cups sugar
- 3 eggs
- 1 Rodelle Madagascar vanilla bean (or 2 tsp vanilla extract)
- ½ tsp vanilla paste or pure vanilla extract
- 1 cup milk
For the Pistachio Frosting:
- 1 lb butter, softened
- 1 (3.4 oz) package pistachio pudding mix
- 1 tsp vanilla extract
- 5–6 cups powdered sugar
- 4–6 tbsp milk (adjust for desired consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate.
- Add Vanilla & Milk: Carefully split the vanilla bean and scrape the seeds into the batter along with the vanilla extract or paste. Alternately add the dry ingredient mixture and milk to the batter, starting and ending with the dry ingredients, mixing gently after each addition to create a smooth batter.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
- Make Frosting: Beat the softened butter until fluffy. Mix in the pistachio pudding mix and vanilla extract. Gradually add powdered sugar and milk, adjusting the liquid to achieve your desired frosting consistency while beating continuously.
- Assemble & Decorate: Once the cakes are fully cooled, spread the pistachio frosting evenly between the layers and over the top and sides of the cake. For extra decoration, sprinkle whole pistachios or a light dusting of powdered sugar on top if desired.
Notes
- Use room temperature butter and eggs for easier mixing and better texture.
- If you can’t find a vanilla bean, substitute with an additional 2 tsp pure vanilla extract.
- Ensure cakes are fully cooled before frosting to prevent melting.
- Adjust milk in frosting gradually to get the perfect spreadable consistency.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Optional: Toast some pistachios to sprinkle on top for added crunch and flavor.
