Vanilla Bean Pistachio Cake is a delightful and elegant dessert that combines the warm, aromatic flavor of vanilla bean with the nutty richness of pistachios. This moist and tender cake is perfect for special occasions, afternoon tea, or simply when you’re craving something sweet and sophisticated. Topped with a luscious frosting and crunchy pistachios, every bite is a balance of creamy, nutty, and slightly floral flavors.
Why You’ll Love This Recipe
- Unique Flavor Combination – The rich nuttiness of pistachios pairs beautifully with the sweet, floral notes of vanilla bean.
- Moist and Tender – Thanks to the addition of pistachios and butter, the cake has a soft, delicate crumb.
- Elegant and Impressive – Perfect for birthdays, holidays, or special celebrations.
- Versatile – Can be served as a layered cake, bundt cake, or even cupcakes.
- Homemade Goodness – No artificial flavors—just real vanilla bean and pistachios for an authentic taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- Pistachios, shelled and finely ground
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Vanilla bean paste or seeds from a vanilla bean
- Eggs
- Buttermilk
For the Frosting:
- Unsalted butter, softened
- Powdered sugar
- Heavy cream
- Vanilla extract
- Chopped pistachios (for garnish)
Directions
- Prepare the Pistachios – Grind shelled pistachios into a fine powder using a food processor. Be careful not to over-process, or they may turn into a paste.
- Mix Dry Ingredients – In a bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar – In a large mixing bowl, beat butter and sugar until light and fluffy. Add the vanilla bean paste and mix well.
- Add Eggs – Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine Wet & Dry – Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake – Pour the batter into a greased cake pan and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Frost – Allow the cake to cool completely before frosting. For the frosting, beat the butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla extract. Frost the cake and sprinkle with chopped pistachios.
Servings and Timing
- Servings: 10-12
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
Variations
- Pistachio Buttercream – Blend some ground pistachios into the frosting for extra nutty flavor.
- Chocolate Twist – Add white chocolate chips to the batter for a sweet contrast.
- Citrus Infusion – A bit of lemon or orange zest in the batter enhances the flavor beautifully.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Layered Cake – Bake in two round cake pans and add a filling like whipped cream or pistachio ganache.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Reheating: If needed, warm slices in the microwave for 10-15 seconds for a just-baked texture.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Yes! Use 1 tablespoon of vanilla extract as a substitute for vanilla bean paste.
How do I keep the cake moist?
Using buttermilk helps keep the cake moist. Also, avoid overbaking, and store it properly in an airtight container.
Can I make this cake ahead of time?
Yes! Bake the cake a day ahead, wrap it tightly, and frost it just before serving.
What can I use instead of buttermilk?
A simple substitute is 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I make this cake into cupcakes?
Yes! Fill cupcake liners ¾ full and bake at 350°F for 18-22 minutes.
Do I need to peel the pistachios before grinding them?
It’s not necessary, but peeling them gives the cake a brighter green color.
Can I use salted pistachios?
Yes, but reduce the added salt in the recipe to balance the flavor.
What frosting pairs best with this cake?
Vanilla buttercream, cream cheese frosting, or even a white chocolate ganache work beautifully.
How can I make this cake healthier?
Use Greek yogurt instead of butter and reduce the sugar slightly for a lighter version.
Can I add nuts on top?
Absolutely! Chopped pistachios make a beautiful and delicious garnish.
Conclusion
Vanilla Bean Pistachio Cake is a rich, nutty, and flavorful dessert that’s perfect for any occasion. With its moist texture, aromatic vanilla bean, and crunchy pistachio topping, it’s a crowd-pleaser that’s as beautiful as it is delicious. Whether served as a simple sheet cake or an elegant layered dessert, this cake is sure to impress. Give it a try and enjoy the perfect blend of vanilla and pistachio!
Print
Vanilla Bean Pistachio Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, European
Description
This Vanilla Bean Pistachio Cake is a moist, fluffy cake with a rich pistachio flavor and a delicate hint of vanilla bean. Topped with creamy frosting and crushed pistachios, it’s an irresistible dessert for birthdays, holidays, or special occasions!
Ingredients
For the Cake:
- 1 1/2 cups shelled unsalted pistachios, finely ground
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1 cup whole milk
- 1/2 cup sour cream
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1/4 cup heavy cream (adjust for consistency)
- 1/2 cup finely chopped pistachios (for topping)
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans (or line with parchment paper).
- In a food processor, grind the pistachios into a fine powder. Be careful not to over-process into a paste.
- In a bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2 minutes).
- Add the eggs one at a time, beating well after each addition. Scrape the vanilla bean seeds into the batter and mix.
- Mix in the sour cream.
- Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
- Beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla bean paste and heavy cream, beating until fluffy and spreadable.
- Frost the cooled cake, then sprinkle with chopped pistachios for garnish.
Notes
- Use pistachio extract for an even stronger pistachio flavor.
- Add a drop of green food coloring if you want a hint of color.
- This cake pairs beautifully with white chocolate ganache or cream cheese frosting instead of vanilla frosting.
- Store cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.