Why Make This Recipe
Vanilla Bean Pistachio Cake is a delightful treat that brings together the rich flavors of vanilla and the nutty crunch of pistachios. It’s perfect for celebrations, family gatherings, or simply because you deserve a sweet indulgence. The combination of textures and flavors makes this cake a joy to eat and share.
How to Make Vanilla Bean Pistachio Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- 2 vanilla beans (seeds scraped)
- 1 cup pistachios (toasted and chopped)
- 1 cup whole milk
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla bean seeds.
- In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, until fully combined.
- Gently fold in the chopped pistachios.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before frosting.
How to Serve Vanilla Bean Pistachio Cake
Serve the Vanilla Bean Pistachio Cake plain or with your favorite frosting. A light cream cheese frosting or whipped cream pairs beautifully with the cake’s flavors. You can also add extra chopped pistachios on top for decoration.
How to Store Vanilla Bean Pistachio Cake
Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. For even longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months.
Tips to Make Vanilla Bean Pistachio Cake
- Make sure your butter is at room temperature for better mixing.
- Toast the pistachios lightly for enhanced flavor.
- Don’t overmix the batter; mix just until ingredients are combined for a fluffier cake.
Variation
You can add a few drops of almond extract for a different flavor. If you want a chocolate twist, consider adding cocoa powder to the batter or chocolate chips.
FAQs
1. Can I use other nuts instead of pistachios?
Yes, you can substitute walnuts or almonds if you prefer.
2. How do I know when the cake is done?
A toothpick inserted in the center should come out clean when the cake is done.
3. Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and frost it the day you plan to serve it.
Vanilla Bean Pistachio Cake
A delightful cake combining the rich flavors of vanilla and the nutty crunch of pistachios, perfect for celebrations or indulging.
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- 2 vanilla beans (seeds scraped)
- 1 cup pistachios (toasted and chopped)
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla bean seeds.
- In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, until fully combined.
- Gently fold in the chopped pistachios.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before frosting.
Notes
For best results, ensure butter is at room temperature, and don’t overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg