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
Units
Scale
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.