Why You’ll Love This Recipe

This cake is a beautiful balance of flavors—fragrant vanilla bean and the subtle, earthy richness of pistachios. The use of pistachio pudding in the frosting not only simplifies the process but also delivers an irresistibly creamy texture and light green hue. It’s a unique cake that’s easy to make but tastes like it came from a bakery.

Ingredients

For the 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 (or substitute with 2 tsp vanilla extract)
1/2 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time.
Add Vanilla and Milk: Scrape the seeds from the vanilla bean and add to the batter along with the vanilla extract. Mix until well incorporated. Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients.
Bake the Cake: Divide batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Make the Frosting: Beat the butter until fluffy. Add the pistachio pudding mix and vanilla extract. Gradually add powdered sugar and enough milk to reach desired consistency.
Assemble: Frost the cooled cakes and decorate as desired.

Servings and Timing

Servings: 16 slices
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

Use pistachio extract in place of vanilla for a stronger pistachio flavor.
Add chopped pistachios between the layers for extra crunch.
Decorate with whole pistachios or a light dusting of powdered sugar.

Storage/Reheating

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Let the cake come to room temperature before serving for best flavor.

FAQs

Can I use vanilla extract instead of vanilla bean?

Yes, use 2 tsp vanilla extract in place of one vanilla bean.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and frost the next day.

Can I freeze the cake?

Absolutely. Freeze the cake layers (unfrosted) wrapped tightly in plastic wrap for up to 3 months.

What type of milk works best?

Whole milk is recommended for a rich texture, but any milk will work.

Can I make this into cupcakes?

Yes, this batter works great for cupcakes—just adjust the baking time to about 15-18 minutes.

Conclusion

This Vanilla Bean Pistachio Cake is a show-stopping dessert that combines elegance with irresistible flavor. It’s perfect for birthdays, holidays, or any time you want to indulge in a unique, crowd-pleasing cake. Give it a try, and it just might become your new favorite!