Description
Indulge in the rich, nutty goodness of this Vanilla Bean Pistachio Cake. A moist vanilla bean-infused cake studded with finely ground pistachios, topped with a creamy frosting and crunchy pistachio pieces.
Ingredients
Scale
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- Seeds from 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large eggs, at room temperature
- 1 cup whole milk
- ½ cup shelled pistachios, finely ground
- ½ cup shelled pistachios, roughly chopped for topping
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, salt, and ground pistachios in a bowl.
- Cream Butter and Sugar: Beat butter, sugar, and vanilla bean seeds until light and fluffy.
- Add Eggs and Milk: Incorporate eggs one at a time, then mix in flour and milk alternately.
- Bake: Divide batter, bake for 25–30 minutes, and cool cakes.
- Make Frosting: Cream together cream cheese, butter, sugar, and vanilla, adjust consistency with heavy cream.
- Frost Cake: Stack and frost cakes, then sprinkle with chopped pistachios.
Notes
- For extra pistachio flavor, consider adding ½ tsp almond extract to the cake batter.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for the best taste and texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36 g
- Sodium: 260 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg
