Intro
Hi, I’m Dulcia. I love baking elegant, approachable desserts that highlight real ingredients. This Vanilla Bean Pistachio Cake pairs fragrant Madagascar vanilla seeds with a silky pistachio buttercream. It is a showstopper for birthdays, gatherings, or any time you want a special dessert.
Origins
Pistachio-flavored desserts have roots in Middle Eastern and Mediterranean baking, but modern American cakes often pair pistachio with vanilla for a balanced, nutty-sweet result. I like using a real vanilla bean to keep the flavor authentic and aromatic. For background on vanilla, see the Wikipedia entry on vanilla: https://en.wikipedia.org/wiki/Vanilla. For general food safety and nutrition guidance, check the USDA: https://www.usda.gov/.
Ingredients
For the Cake:
- 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 Madagascar vanilla bean (Rodelle recommended)
- 1/2 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 to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
- 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 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 seeds and vanilla paste or extract to the butter mixture and mix well.
- 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.
- Divide the batter evenly between the two prepared pans. Bake for 25 to 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. Transfer to wire racks to cool completely.
- For the pistachio buttercream: 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 milk one tablespoon at a time to reach desired consistency.
- Continue to beat the frosting on high speed for about 5 minutes to make it light and fluffy.
- Assemble the cake by placing one cake layer on a stand. Spread about 1 cup of frosting evenly over the top, leaving a small border.
- Top with the second layer and frost the top and sides with the remaining buttercream, reserving about 1 cup for decorating.
- Create texture by pressing an offset spatula into the frosting at the bottom of the cake and spinning the cake around, working upward in rows.
- Pipe large roses or any desired design on top with the reserved frosting. Garnish with chopped pistachios for crunch and presentation.
Vanilla Bean Pistachio Cake
- Total Time: 1 hr
- Yield: 12 slices 1x
Description
Vanilla bean layer cake with a pistachio buttercream frosting.
Ingredients
- For the Cake:
- 2 ? cups all-purpose flour
- 2 tsp baking powder
- ? tsp baking soda
- 1 tsp salt
- ? cup butter, softened
- 1 ? cups sugar
- 3 eggs
- 1 Madagascar vanilla bean (Rodelle recommended)
- ? 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 to 350?F (175?C). Grease and flour two 9-inch round cake pans and set aside.
- 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.
- 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.
- 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 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.
- 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.
- 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 and garnish with chopped pistachios if desired.
- Prep Time: 30 mins
- Cook Time: 25-30 mins
Tips
- Use a real Madagascar vanilla bean for the best aroma, and scrape the seeds carefully to get the little flecks throughout the cake.
- Do not overmix the batter. Overmixing develops gluten and can make the cake dense.
- If your frosting is too stiff, add milk a teaspoon at a time until it is spreadable. If it is too loose, add more powdered sugar.
- For cleaner layers, chill the cake layers for 20 to 30 minutes before trimming or stacking.
For more baking technique tips, visit my homepage: https://www.dulciarecipes.com/ and see how I pair flavors in other bakes like this filling-focused recipe: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.
Variations
- Pistachio crumb topping: fold 1/4 cup finely chopped pistachios into the frosting for texture.
- Lemon twist: add 1 tbsp lemon zest to the batter for a bright contrast to the pistachio.
- Mini cakes: bake in 6-inch pans and reduce bake time to 18 to 22 minutes.
FAQ
Q: Can I use pistachio pudding instant mix for the frosting?
A: Yes. The instant pudding mix adds flavor and structure. Use the 3.4 oz package as listed.
Q: Can I substitute almond milk or another milk?
A: Yes. Any neutral milk works. If you use a non-dairy milk, choose an unsweetened version to control sweetness.
Q: How should I store the cake?
A: Store covered at room temperature for 1 day, or refrigerate up to 3 days. Bring to room temperature before serving for best texture.
Conclusion
This Vanilla Bean Pistachio Cake is one of my favorite showstopper desserts. The real vanilla bean makes the cake fragrant, and the pistachio buttercream is silky and nutty. I hope you try it at home and enjoy the process as much as the result.