Vanilla Bean Pistachio Cake

Why Make This Recipe

Vanilla Bean Pistachio Cake is a delightful treat that combines rich flavors and beautiful textures. The fragrant vanilla bean paired with crunchy pistachios creates a cake that is not only tasty but also visually appealing. This cake is perfect for birthdays, celebrations, or simply as a sweet indulgence. Baking it will fill your kitchen with an irresistible aroma that everyone will love.

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

1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla bean seeds.
4. In another bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with milk until fully combined.
5. Gently fold in the chopped pistachios.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool before frosting.

How to Serve Vanilla Bean Pistachio Cake

Serve this delicious cake with a light frosting or a dusting of powdered sugar on top. You can also add a scoop of vanilla ice cream or whipped cream for an extra treat. This cake is perfect for slicing and sharing with family and friends.

How to Store Vanilla Bean Pistachio Cake

To store your cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake for up to three months. Just wrap it tightly in plastic wrap and foil before placing it in the freezer.

Tips to Make Vanilla Bean Pistachio Cake

• Make sure your butter is at room temperature for easy creaming with sugar.
• Toasting the pistachios brings out their flavor. Simply place them in a dry pan over medium heat for a few minutes until fragrant.
• Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife to avoid a dense cake.

Variation

You can add a layer of cream cheese frosting for added richness. Another variation is to substitute almonds for pistachios or use a combination of nuts for a mixed nut flavor.

FAQs

Q: Can I use vanilla extract instead of vanilla beans?
A: Yes, you can use 1 tablespoon of vanilla extract if you don’t have vanilla beans.

Q: How can I tell when the cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean, and the edges are slightly pulling away from the sides of the pan.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance and store it properly to maintain freshness. Just frost it before serving.

Vanilla Bean Pistachio Cake

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A delightful cake combining rich vanilla and crunchy pistachios, perfect for celebrations or sweet indulgence.

• Total Time: 45 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla bean seeds.
4. In another bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with milk until fully combined.
5. Gently fold in the chopped pistachios.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool before frosting.

Notes

Serve with a light frosting, powdered sugar, or ice cream. Store in an airtight container for up to three days or refrigerate for up to a week.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 25g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 150mg