Description
This Vanilla Bean Pistachio Cake is a delightful layered dessert featuring a moist vanilla bean-infused cake paired with a creamy pistachio frosting. Perfect for celebrations or any special occasion, this cake offers a beautiful balance of sweet vanilla and nutty pistachio flavors.
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). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution and helps with the cake’s rise.
- Cream Butter & Sugar: In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This adds air to the batter for a tender crumb. Add the eggs one at a time, beating well after each addition to fully incorporate them.
- Add Vanilla & Milk: Split the vanilla bean and scrape out the seeds, then mix them into the batter along with the vanilla paste or extract. Alternately add the dry flour mixture and the milk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Bake the Cake: Divide the batter equally between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing.
- Make Frosting: Beat the softened butter until fluffy. Add the pistachio pudding mix and vanilla extract, continuing to beat until combined. Gradually add powdered sugar and milk, adjusting the milk quantity to achieve a smooth, spreadable consistency.
- Assemble & Decorate: Once the cakes are fully cooled, spread the pistachio frosting evenly between layers and over the top and sides of the cake. Optionally, decorate with whole pistachios or a light dusting of powdered sugar for an elegant finish.
Notes
- Using a vanilla bean adds a richer and more aromatic flavor than extract alone, but extract can be substituted if unavailable.
- For clean cake layers, allow cakes to cool completely before frosting to prevent melting the frosting.
- Adjust the frosting consistency with milk to suit your preference, adding more for a thinner spread or less for thicker coverage.
- This cake can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture and flavor.
- Make sure to grease and flour the pans well to avoid sticking.
