Description
Indulge in the delightful flavors of Vanilla Bean Pistachio Cake, where sweet vanilla meets crunchy pistachios in a tender, moist cake that melts in your mouth. This charming dessert is perfect for any occasion, from casual brunches to elegant celebrations. Easy to make and visually stunning, it promises to be the showstopper at your next gathering!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 tsp fresh vanilla bean seeds (from about 1 vanilla bean)
- 1 cup pistachios, toasted and chopped
For the vanilla buttercream
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla bean seeds.
- Gradually combine dry ingredients with the wet mixture while alternating with milk until smooth.
- Fold in chopped pistachios gently.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool before frosting.
- Make the vanilla buttercream: beat the softened butter for 3 to 4 minutes until pale and fluffy. Add the sifted powdered sugar a cup at a time on low speed, then the milk and vanilla. Beat 2 minutes more, until light and spreadable. Frost only once the bake has cooled completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 643
- Sugar: 63g
- Sodium: 153mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0.7g
- Carbohydrates: 90g
- Fiber: 2g
- Protein: 6.1g
- Cholesterol: 101mg
Keywords: For variations, substitute pistachios with walnuts or almonds. Enhance flavor by adding a hint of orange zest or chocolate chips. Store leftovers in an airtight container at room temperature for up to three days.