Ingredients
Scale
- 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.
- 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 flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with milk until fully combined.
- Gently fold in the chopped pistachios.
- 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.
- 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