Vanilla Bean Pistachio Cake

Why You’ll Love This Recipe

This vanilla bean pistachio cake is an elegant dessert with a delicate balance of nutty and sweet flavors. Moist and tender, this cake is infused with real vanilla bean and crunchy pistachios, making it perfect for special occasions or as a delightful treat with tea or coffee. The creamy frosting adds an extra layer of indulgence, making every bite unforgettable.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla bean paste
• Milk
• Chopped pistachios

For the Frosting:

• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract
• Chopped pistachios (for garnish)

Directions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla bean paste.
6. Gradually alternate adding the dry ingredients and milk, mixing until just combined.
7. Fold in the chopped pistachios.
8. Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. To make the frosting, beat the cream cheese and butter until smooth.
11. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
12. Frost the cooled cakes, stacking them if desired, and sprinkle with chopped pistachios for garnish.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Chocolate Pistachio Cake: Add cocoa powder to the batter for a rich chocolate twist.
• Lemon Pistachio Cake: Add lemon zest for a fresh citrus flavor.
• Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
• Dairy-Free Version: Substitute butter with coconut oil and use dairy-free cream cheese for the frosting.

Storage/Reheating

• Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months.
• Reheating: Allow frozen slices to thaw at room temperature before serving.

FAQs

Can I use vanilla extract instead of vanilla bean paste?

Yes, but vanilla bean paste provides a more intense and aromatic flavor.

Can I make this cake in advance?

Yes, bake the cake layers ahead of time and store them in the fridge for up to two days before frosting.

How do I make the cake more moist?

Be sure not to overmix the batter, and consider adding a bit of sour cream or yogurt.

Can I use roasted pistachios?

Yes, roasted pistachios add extra depth of flavor, but make sure they’re unsalted.

What can I serve with this cake?

It pairs well with vanilla ice cream, fresh berries, or a drizzle of honey.

Can I make cupcakes instead of a cake?

Yes, bake the batter in a lined muffin tin at 350°F (175°C) for 18-20 minutes.

How do I prevent the frosting from becoming too soft?

Chill the frosting for 10-15 minutes before spreading it on the cake.

Can I add a different type of nut?

Yes, almonds or walnuts can be a great alternative to pistachios.

Is this cake overly sweet?

No, the balance of vanilla and pistachio flavors keeps it from being too sweet.

Can I add food coloring?

Yes, a drop of green food coloring can enhance the pistachio theme.

Conclusion

This vanilla bean pistachio cake is a perfect blend of elegance and deliciousness. With its rich vanilla aroma and nutty crunch, it’s sure to impress at any gathering. Try different variations to make it your own and enjoy this delightful homemade dessert!

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