Vanilla Bean Pistachio Cake Recipe

Introduction

This Vanilla Bean Pistachio Cake is a delightful treat combining the rich flavor of vanilla with the subtle crunch of pistachios. Moist and fluffy, it’s perfect for celebrations or a special dessert any time of year. The creamy pistachio frosting adds an extra layer of indulgence that will impress your guests.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 Rodelle Madagascar vanilla bean
• 1/2 tsp Rodelle vanilla paste or pure vanilla extract
• 1 cup milk
• 1 lb butter (for frosting)
• 1 package pistachio pudding mix (3.4 oz)
• 1 tsp Rodelle pure vanilla extract (for frosting)
• 5-6 cups powdered sugar
• 4-6 tablespoons milk (for frosting)
• Chopped pistachios (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Step 3: In another large bowl, beat the softened butter and sugar together until fluffy. Add eggs one at a time, mixing well after each addition.
4. Step 4: Mix in the seeds scraped from the vanilla bean along with the vanilla paste or extract.
5. Step 5: Alternate adding the dry flour mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Step 6: Divide the batter evenly between two prepared 9-inch cake pans. Bake for 25-30 minutes or until the cakes are golden and spring back when touched.
7. Step 7: Remove from oven and transfer cakes to cooling racks to cool completely.
8. Step 8: To make the frosting, beat 1 lb of softened butter in a large bowl until light and fluffy.
9. Step 9: Mix in the pistachio pudding mix and vanilla extract until combined.
10. Step 10: Gradually add powdered sugar one cup at a time, beating well after each addition. Slowly add milk until the frosting reaches your desired consistency. Beat on high for about 5 minutes to make it fluffy.
11. Step 11: Place one cake layer on a turntable or cake stand. Spread about 1 cup of frosting in the center, extending to within 1/2 inch of the edges.
12. Step 12: Top with the second cake layer and cover the top and sides with frosting, reserving about 1 cup for decorating.
13. Step 13: For a textured finish, use an offset spatula and press gently into the frosting while rotating the cake. Repeat this in rows from bottom to top.
14. Step 14: Pipe the remaining frosting into large roses on top of the cake. Sprinkle with chopped pistachios if desired.

Tips & Variations

• For an extra boost of pistachio flavor, add a handful of finely chopped pistachios into the batter.
• If you don’t have a vanilla bean, increase vanilla extract to 1 1/2 teaspoons for strong vanilla flavor.
• Use a serrated knife to trim the cake layers if needed for a flat, even surface before frosting.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Let the cake come to room temperature before serving for best flavor and texture. The frosting may firm up slightly when chilled; a brief whip before spreading can refresh its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure your baking powder and pudding mix are also gluten-free.

How do I prevent the cake from drying out?

Make sure to measure your flour accurately and avoid overbaking. Removing the cake from the oven as soon as a toothpick comes out clean helps retain moisture.

Vanilla Bean Pistachio Cake Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

This Vanilla Bean Pistachio Cake is a beautifully moist and flavorful dessert featuring the warm essence of Madagascar vanilla beans combined with a rich pistachio pudding-infused frosting. Perfectly baked and layered with creamy frosting, it’s topped with delicate buttercream roses and chopped pistachios for a stunning finish.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 Rodelle Madagascar vanilla bean
• 1/2 tsp Rodelle vanilla paste or pure vanilla extract
• 1 cup milk

Frosting:

• 1 lb butter
• 1 package pistachio pudding mix (3.4 oz)
• 1 tsp Rodelle pure vanilla extract
• 5–6 cups powdered sugar
• 4–6 tablespoons milk
• Chopped pistachios (optional, for garnish)

Instructions

1. Preheat oven: Set your oven temperature to 350°F (175°C) to get it ready for baking your cake layers.
2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, then set aside.
3. Cream butter and sugar: In a separate large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, ensuring a smooth texture for your cake.
4. Add eggs and vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, blending thoroughly after each addition. Scrape the seeds from the vanilla bean and add it along with the vanilla paste or pure vanilla extract, mixing well.
5. Combine wet and dry ingredients: Alternately add the dry ingredient mixture and milk into the wet ingredients, starting and ending with the dry, mixing until smooth and just combined.
6. Prepare and bake cake pans: Divide the batter evenly between two 9-inch cake pans that have been greased and floured or lined. Bake for 25-30 minutes or until the cakes turn golden and a toothpick inserted in the center comes out clean.
7. Cool the cake layers: Remove the cakes from the oven and carefully turn them out onto cooling racks. Let them cool completely before frosting.
8. Make the frosting base: In a large bowl, beat the butter until it becomes light and fluffy, which will create a smooth and creamy base for your frosting.
9. Incorporate pudding and vanilla: Beat in the pistachio pudding mix and vanilla extract until fully combined, ensuring a uniform pistachio flavor throughout.
10. Add powdered sugar and milk: Gradually mix in powdered sugar one cup at a time. Once fully incorporated, slowly add milk, a tablespoon at a time, until you achieve the desired consistency.
11. Whip frosting: Continue beating the frosting on high speed for about 5 minutes to create a fluffy, light texture perfect for spreading and decorating.
12. Assemble cake layers: Place one cake layer on a turntable or cake stand. Spread approximately 1 cup of frosting in the center, extending it outwards but leaving about a 1/2 inch border at the edges.
13. Add second layer and crumb coat: Place the second cake layer on top and cover the entire cake — top and sides — with frosting, reserving about 1 cup of frosting for decoration.
14. Create textured sides: Using an offset spatula, gently press into the frosting at the base of the cake and spin it around on the turntable. Repeat this in consecutive rows all the way up to the top to create a textured pattern.
15. Decorate cake: Pipe large buttercream roses on top of the cake with the reserved frosting and finish by sprinkling chopped pistachios over the top for added texture and flavor.

Notes

• Make sure the cake layers are completely cool before frosting to prevent melting and sliding.
• Vanilla bean adds an intense and fresh vanilla flavor, but you can use all vanilla paste or extract if unavailable.
• Adjust milk quantity in frosting to reach your preferred spreading consistency.
• Chilled frosting is easier to pipe and hold shape if making decorative roses.
• Store the cake covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: vanilla bean cake,pistachio cake,layer cake,pistachio pudding frosting,buttercream roses,vanilla pistachio dessert