Description
Vanilla bean layer cake with a pistachio buttercream frosting.
Ingredients
Scale
- 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