Description
This Vanilla Bean Pistachio Cake is a delightful and elegant dessert featuring a moist vanilla-infused cake layered with rich pistachio pudding frosting. Perfect for special occasions or a luxurious treat, this cake balances aromatic vanilla bean flavors with the nutty, creamy pistachio frosting, creating a crowd-pleasing, textured delight.
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 the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare them for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter & Sugar: In a large mixing bowl, cream the softened butter and sugar together using a mixer until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate them.
- Add Vanilla & Milk: Carefully scrape the seeds from the vanilla bean into the batter along with the vanilla extract or paste. Alternately add the dry ingredient mixture and the milk into the batter, starting and ending with the dry ingredients, mixing until just combined.
- Bake the Cake: Divide the cake batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely before frosting.
- Make Frosting: Beat the softened butter in a large bowl until fluffy. Add the pistachio pudding mix and vanilla extract, mixing thoroughly. Gradually blend in the powdered sugar and milk, adjusting the amount of milk to achieve a smooth, spreadable consistency.
- Assemble & Decorate: Spread the pistachio frosting evenly between the cooled cake layers and over the top and sides of the cake. Optionally, garnish with whole pistachios or a light dusting of powdered sugar for an elegant finish.
Notes
- For a more intense vanilla flavor, use a fresh vanilla bean instead of extract.
- Ensure the cake layers are completely cooled before frosting to prevent melting.
- Adjust the milk quantity in the frosting gradually to get the perfect spreading consistency.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for best flavor.
