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Vanilla Bean Pistachio Cake: A Sophisticated Treat with Nutty Elegance

This Vanilla Bean Pistachio Cake is an elegant and flavorful dessert featuring soft vanilla-scented layers and a luscious pistachio pudding buttercream. Perfect for special occasions or any time you crave something nutty and sweet.

Ingredients

Scale
  • 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 (3.4 oz)
  • 1 tsp Rodelle pure vanilla extract (for frosting)
  • 5–6 cups powdered sugar
  • 4–6 Tbsp milk (for frosting)
  • Chopped pistachios (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and prepare two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing until fully blended.
  4. Stir in the vanilla bean seeds and vanilla paste or extract.
  5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until golden and springy.
  7. Remove from oven and allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
  8. For the frosting: beat butter until light and fluffy. Add pistachio pudding and vanilla, then mix in powdered sugar 1 cup at a time.
  9. Add milk a tablespoon at a time until desired consistency is reached. Beat on high for about 5 minutes to fluff up the frosting.
  10. Place one cake layer on a turntable or cake stand. Spread about 1 cup of frosting over the top, stopping about 1/2 inch from the edges.
  11. Add the second cake layer and frost the top and sides of the cake. Reserve about 1 cup of frosting for decorating.
  12. To texture the cake, use an offset spatula, press gently into the frosting, and rotate the cake. Repeat in rows up the sides.
  13. Pipe remaining frosting into large rosettes on top and sprinkle with chopped pistachios if desired.

Notes

  • Scrape the seeds from the vanilla bean thoroughly for full flavor infusion.
  • Ensure the butter is softened to room temperature for smoother mixing.
  • Pistachio pudding mix adds both flavor and structure to the frosting—do not substitute with instant pudding.
  • Adjust milk in frosting to reach your preferred consistency.
  • Cake layers can be made ahead and frozen before assembling.

Nutrition

Find it online: https://fiteatshub.com/vanilla-bean-pistachio-cake-a-sophisticated-treat-with-nutty-elegance/