Vanilla Bean Pistachio Cake: A Decadent and Elegant Dessert
If you’re looking for a cake that combines the rich, fragrant flavor of vanilla bean with the nutty sweetness of pistachio, this Vanilla Bean Pistachio Cake is your answer! With soft layers of vanilla cake and a creamy pistachio buttercream frosting, this cake is both elegant and indulgent—perfect for birthdays, celebrations, or just when you’re in the mood for something extra special. The addition of real vanilla bean gives the cake a luxurious flavor, while the pistachio buttercream adds a beautiful pop of color and texture.
Ingredients:
For the Cake:
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup butter, softened
- 1 ½ cups sugar
- 3 eggs
- 1 Madagascar vanilla bean (Rodelle recommended)
- ½ tsp vanilla paste or pure vanilla extract
- 1 cup milk
For the Pistachio Buttercream Frosting:
- 1 lb butter, softened
- 1 (3.4 oz) package pistachio pudding mix
- 1 tsp pure vanilla extract
- 5-6 cups powdered sugar
- 4-6 tbsp milk
- Chopped pistachios (optional, for garnish)
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
2. Make the Cake Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each addition until fully combined.
Slice the vanilla bean lengthwise and scrape out the seeds. Add the vanilla bean seeds and vanilla paste (or pure vanilla extract) to the butter mixture, mixing well to infuse the cake with real vanilla flavor.
3. Combine the Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix for a tender crumb.
4. Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until the cakes are golden and spring back when lightly touched. A toothpick inserted into the center should come out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting.
5. Make the Pistachio Buttercream Frosting:
In a large bowl, beat the softened butter until light and fluffy. Add the pistachio pudding mix and vanilla extract, beating until well blended.
Gradually add the powdered sugar, one cup at a time, beating on low speed until smooth and creamy. Add the milk one tablespoon at a time, adjusting the consistency to your preference. Continue to beat the frosting on high speed for about 5 minutes to make it light and fluffy.
6. Assemble the Cake:
Place one cake layer on a cake stand or turntable. Spread about 1 cup of frosting evenly over the top, leaving a small border around the edge.
Top with the second cake layer and frost the top and sides of the cake with the remaining buttercream, reserving about 1 cup of frosting for decorating.
7. Add Texture and Decorations:
To create a textured look, use an offset spatula and gently press into the frosting at the base of the cake. Slowly rotate the cake, moving the spatula upward to create rows of texture.
Use the reserved frosting to pipe large roses or any desired design on the top of the cake. Garnish with chopped pistachios for a final touch of flavor and presentation.
Recipe Tips:
- Vanilla Bean: Scraping the seeds from a real vanilla bean adds a deep, aromatic flavor to the cake that you can’t get from extract alone. If you don’t have a vanilla bean, vanilla paste or pure vanilla extract can be used as a substitute.
- Texture Technique: The offset spatula technique creates beautiful, rustic rows of frosting texture, but feel free to experiment with different decorating methods for a personalized look.
- Make Ahead: The cake layers can be baked and frozen ahead of time. Simply wrap them tightly in plastic wrap and thaw them before frosting.
Quick Facts:
- Prep Time: 30 minutes
- Cooking Time: 25-30 minutes
- Total Time: 1 hour
- Calories: 550 kcal per slice
- Servings: 12 slices
Why You’ll Love This Recipe:
- Luxurious Vanilla Flavor: Using real vanilla bean in the cake adds a fragrant and rich flavor that pairs perfectly with the nutty pistachio frosting.
- Perfect for Celebrations: With its elegant look and decadent taste, this cake is ideal for birthdays, anniversaries, or any special occasion.
- Pistachio Perfection: The pistachio pudding mix in the buttercream gives the frosting a lovely light green color and a subtle nutty flavor that complements the cake beautifully.
This Vanilla Bean Pistachio Cake is a showstopper that will impress your family and guests with its beautiful appearance and irresistible taste. Whether you’re celebrating a special occasion or just want to indulge in a treat, this cake is sure to become a favorite!
Print
Vanilla Bean Pistachio Cake
- Total Time: 1 hour
- Yield: 12 1x
Description
The Vanilla Bean Pistachio Cake is a soft, fluffy dessert layered with a creamy pistachio buttercream that offers the perfect balance of sweet vanilla and nutty pistachio flavors. The vanilla bean specks add a luxurious depth of flavor to the light cake, while the pistachio pudding in the frosting creates a rich, creamy texture that complements the cake beautifully. The final touch of chopped pistachios adds both texture and a burst of color to the elegant presentation.
Ingredients
For the Cake:
2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup butter, softened
1 ½ cups sugar
3 eggs
1 Madagascar vanilla bean (Rodelle recommended)
½ tsp vanilla paste or pure vanilla extract
1 cup milk
For the Pistachio Buttercream Frosting:
1 lb butter, softened
1 (3.4 oz) package pistachio pudding
1 tsp pure vanilla extract
5–6 cups powdered sugar
4–6 tbsp milk
Chopped pistachios (optional, for garnish)
Instructions
Preheat the oven: Set the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
Make the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition until fully combined.
Slice the vanilla bean lengthwise and scrape out the seeds. Add the vanilla bean seeds and vanilla paste (or extract) to the butter mixture and mix well.
Combine the ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until the cakes are golden and spring back when lightly touched.
Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
For the Pistachio Buttercream Frosting:
In a large bowl, beat the butter until light and fluffy. Add the pistachio pudding mix and vanilla extract, beating until well blended.
Gradually add the powdered sugar, one cup at a time, until the frosting is smooth and creamy. Add the milk one tablespoon at a time, mixing until the frosting reaches your desired consistency.
Continue to beat the frosting on high speed for about 5 minutes to make it light and fluffy.
Assembling the Cake:
Place one cake layer on a cake stand or turntable. Spread about 1 cup of frosting evenly over the top, leaving a small border around the edge.
Top with the second cake layer and frost the top and sides of the cake with the remaining buttercream, reserving about 1 cup of frosting for decorating.
Create texture: Using an offset spatula, gently press into the frosting at the bottom of the cake and spin the cake around, creating textured rows as you move upward.
Pipe large roses or any desired design on top of the cake using the remaining frosting. Garnish with chopped pistachios for added flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 550