Description
This Vanilla Bean Pistachio Cake is a rich and moist layered dessert featuring a fragrant vanilla bean-infused cake paired with a luscious pistachio pudding frosting. Perfect for celebrations or any special occasion, the cake balances subtle sweetness with the nutty creaminess of pistachio frosting for an indulgent treat.
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 prevent sticking and ensure smooth cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combines the leavening agents evenly with the flour for balanced rising.
- Cream Butter & Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy, incorporating air for a tender crumb. Add the eggs one at a time, beating well after each to maintain an emulsion.
- Add Vanilla & Milk: Split the vanilla bean and scrape out the seeds, then add them along with the vanilla extract to the creamed mixture. Alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Mix carefully to combine without overmixing, which can toughen the cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely in the pans before removing.
- Make Frosting: Using a mixer, beat the softened butter until fluffy. Add the pistachio pudding mix and vanilla extract, mixing well. Gradually incorporate the powdered sugar and milk until the frosting reaches your desired spreading consistency.
- Assemble & Decorate: Once the cakes are fully cooled, spread pistachio frosting evenly over one cake layer, stack the second layer on top, and frost the top and sides of the assembled cake. Optionally, decorate with whole pistachios or sprinkle with powdered sugar for a finishing touch.
Notes
- Ensure butter and eggs are at room temperature for smooth batter mixing.
- Do not overmix batter after adding flour to keep the cake tender.
- The vanilla bean adds a more intense vanilla flavor; if unavailable, use vanilla extract as a substitute.
- The pistachio pudding mix provides the frosting’s flavor and texture; do not skip this for best results.
- Adjust milk in frosting gradually to avoid a runny consistency.
- Allow cake layers to cool completely before frosting to prevent melting or sliding.
