Description
A rich and moist Vanilla Bean Pistachio Cake featuring a tender vanilla bean-infused cake layered with creamy pistachio pudding frosting. This delightful cake combines the aromatic flavors of real Madagascar vanilla bean with a luscious pistachio buttercream that’s perfect for celebrations or an indulgent dessert.
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 easy release 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 of leavening agents and salt for balanced flavor.
- Cream Butter & Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This process incorporates air for a tender cake. Then, add the eggs one at a time, beating well after each addition to fully incorporate.
- Add Vanilla & Milk: Split the vanilla bean lengthwise and scrape out the seeds, then mix them into your batter along with the vanilla extract. Alternate adding the dry ingredients and milk into the batter, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- 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 into the center comes out clean. Remove from oven and allow cakes to cool completely in their pans, then transfer to a wire rack.
- Make Frosting: In a large bowl, beat the softened butter until fluffy. Add the pistachio pudding mix and vanilla extract, mixing well. Gradually add powdered sugar and milk, alternating between the two, beating to your desired frosting consistency. Adjust milk quantity to make the frosting spreadable but firm enough to hold shape.
- Assemble & Decorate: Once the cakes are completely cooled, frost the top of one layer with the pistachio frosting, then place the second cake layer on top. Frost the top and sides of the assembled cake generously. For garnish, decorate with whole pistachios or dust with powdered sugar if desired.
Notes
- Use real vanilla bean for the best vanilla flavor, but high-quality vanilla extract works as a substitute.
- Ensure butter is softened to room temperature for smooth creaming and frosting.
- Adjust the milk quantity in the frosting gradually to achieve desired spreading consistency.
- For extra crunch, sprinkle chopped pistachios between the frosting layers or on top.
- Store leftover cake covered in the refrigerator for up to 3 days.
