Description
This Vanilla Bean Pistachio Cake is a light, fluffy, and flavorful dessert made with real vanilla bean and topped with a creamy pistachio pudding frosting. It’s the perfect blend of sweet vanilla and nutty pistachio, making it a standout treat for birthdays, holidays, or any special occasion.
Ingredients
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 to 350°F (175°C). Grease and flour two 9-inch round cake pans. -
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. -
Cream Butter & Sugar:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. -
Add Vanilla & Milk:
Scrape seeds from the vanilla bean and mix into batter with vanilla extract. Alternate adding dry ingredients and milk, beginning and ending with dry mix. -
Bake the Cake:
Divide batter between pans. Bake 25–30 minutes or until a toothpick comes out clean. Let cool completely. -
Make Frosting:
Beat butter until fluffy. Add pistachio pudding mix and vanilla. Gradually beat in powdered sugar and milk until desired consistency is reached. -
Assemble & Decorate:
Frost the cooled cakes and decorate with whole pistachios or a dusting of powdered sugar if desired.
Notes
For a stronger pistachio flavor, swap vanilla extract with pistachio extract.
Add chopped pistachios between cake layers for crunch.
Use cupcake tins and bake for 15–18 minutes for a cupcake version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
