Description
A delightful Vanilla Bean Pistachio Cake featuring finely ground pistachios folded into a tender, buttery cake, layered and frosted with a creamy vanilla bean buttercream. This elegant dessert combines nutty flavors with smooth vanilla and almond accents, perfect for special occasions or any time you crave a rich, flavorful treat.
Ingredients
Scale
For the 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
For the 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 the pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- 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 unsalted butter and granulated sugar together until light and fluffy, about 3 minutes, to incorporate air for a tender cake.
- Add eggs and flavorings: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla bean paste and almond extract to infuse the batter with rich aromatics.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and the whole milk to the batter in three additions, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fill pans and bake: Divide the batter evenly between the two prepared pans, smoothing the tops evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely, ensuring an easy frosting application later.
- Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar while continuing to beat, then mix in the vanilla bean paste, heavy cream, and a pinch of salt. Continue beating until the frosting is smooth, fluffy, and spreadable.
- Assemble the cake: Once the cake layers are completely cool, frost the top of one layer, then carefully place the second layer on top. Cover the top and sides with the remaining frosting. Optionally, decorate with chopped pistachios for added texture and visual appeal.
Notes
- For a more pronounced pistachio flavor, add 1/4 teaspoon pistachio extract to the batter if available.
- The cake can be baked in 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 to maintain freshness, or refrigerate for longer shelf life.
