Description
A moist and flavorful Vanilla Bean Pistachio Cake featuring finely ground pistachios baked into a tender cake, layered with creamy vanilla bean buttercream frosting. This elegant dessert combines the nutty richness of pistachios with the aromatic notes of vanilla and almond extract for a perfect celebratory treat.
Ingredients
Scale
Cake
- 1 1/2 cups shelled unsalted pistachios, finely ground
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup whole milk
- 2 teaspoons vanilla bean paste (or 1 scraped vanilla bean)
- 1/2 teaspoon almond extract
Vanilla Bean Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste
- Pinch of salt
Instructions
- Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the finely ground pistachios, all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, about 3 minutes, incorporating air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla bean paste and almond extract to infuse the batter with aromatic flavors.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with the whole milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them onto wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar while mixing, then incorporate the vanilla bean paste, heavy cream, and a pinch of salt. Continue beating until the frosting is smooth, fluffy, and spreadable.
- Assemble and Decorate: Frost the cooled cake layers evenly with the prepared vanilla bean frosting. Optionally, garnish with chopped pistachios for added texture and visual appeal.
Notes
- For a stronger pistachio flavor, add 1/4 teaspoon pistachio extract to the batter if available.
- This cake can be baked as a single 9×13-inch pan if preferred, adjusting the baking time accordingly.
- Store leftover cake covered at room temperature for up to 2 days, or refrigerate for extended freshness.
- Ensure the butter and eggs are at room temperature for best mixing results and cake texture.
