Description
This Vanilla Bean Pistachio Cake is a soft, moist cake infused with real vanilla bean and crunchy pistachios. It’s topped with a luscious vanilla bean frosting and makes the perfect dessert for any occasion!
Ingredients
Units
Scale
- For the Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (180ml) whole milk
- 3 large eggs
- 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
- 1/2 cup (60g) finely chopped pistachios
- For the Vanilla Bean Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
- 1/4 tsp salt
- Optional Garnish:
- Chopped pistachios
- Edible flowers
- White chocolate shavings
Instructions
- Make the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cream Butter & Wet Ingredients: Add the softened butter, milk, eggs, and vanilla bean paste. Beat with a hand or stand mixer on medium speed until smooth (about 2 minutes).
- Fold in Pistachios: Gently mix in the chopped pistachios.
- Bake: Divide the batter evenly between the cake pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- Beat Butter: In a large bowl, beat the butter until creamy.
- Add Sugar & Vanilla: Gradually add powdered sugar, heavy cream, vanilla bean paste, and salt. Beat until smooth and fluffy (about 2 minutes).
- Assemble the Cake:
- Frost & Decorate: Place one cake layer on a serving plate. Spread frosting evenly, then add the second layer and frost the top and sides.
- Garnish: Sprinkle chopped pistachios, edible flowers, or white chocolate shavings on top.
- Serve & Enjoy!
Notes
- Use roasted, unsalted pistachios for the best flavor.
- If using vanilla extract instead of vanilla bean paste, the flavor will be slightly milder.
- This cake can be stored in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
- Recipe Details
Nutrition
- Calories: 420
- Sugar: 34g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg