Description
Delightful vanilla bean pistachio cake merges Mediterranean flavors with elegant French pastry techniques. Luscious layers combine delicate nutty notes and rich cream, offering sweet sophistication for special celebrations.
Ingredients
Scale
- 3 eggs
- 1 Madagascar vanilla bean
- 1.5 cups (355 ml) sugar
- 1 cup (237 ml) milk
- 0.75 cups (177 ml) butter, softened
- 0.5 teaspoons vanilla paste or pure vanilla extract
- 2.25 cups (532 ml) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 0.5 teaspoons baking soda
- 1 pound (454 g) butter, softened
- 5–6 cups (625–750 g) powdered sugar
- 1 (3.4 oz/96 g) package pistachio pudding
- 1 teaspoon pure vanilla extract
- 4–6 tbsps milk
- Chopped pistachios (optional, for garnish)
Instructions
- Oven Preparation: Heat the oven to 350°F and line two round cake pans with a thin layer of grease and flour.
- Dry Ingredient Blend: Combine flour, baking powder, baking soda, and salt in a mixing bowl, sifting to create a uniform powder mixture.
- Butter Transformation: Cream butter and sugar until the mixture becomes pale and voluminous, developing a light, airy texture.
- Egg Integration: Add eggs one at a time, thoroughly mixing each into the butter mixture to maintain a smooth consistency.
- Vanilla Essence: Split and scrape vanilla bean seeds, blending them with vanilla paste into the butter mixture for deep aromatic flavor.
- Batter Formation: Delicately fold dry ingredients into wet ingredients, alternating with milk and using a gentle mixing technique to preserve the batter’s delicate structure.
- Pan Distribution: Evenly spread batter between prepared cake pans, ensuring balanced layers for consistent baking.
- Baking Process: Bake for 25-30 minutes, watching for a golden surface and springy texture when lightly touched.
- Cooling Stage: Rest cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frosting Preparation: Whip butter until fluffy, then blend in pistachio pudding mix and vanilla extract for a rich flavor base.
- Frosting Refinement: Gradually add powdered sugar, adjusting with milk to create a creamy, spreadable consistency.
- Frosting Technique: Whip at high speed to develop an exceptionally light and airy texture.
- Cake Assembly: Place first cake layer on a serving stand, spreading a generous frosting layer.
- Layer Construction: Position second cake layer on top, creating a stable two-tier structure.
- Frosting Coverage: Coat entire cake with remaining buttercream, using smooth strokes for even application.
- Decorative Finishing: Create texture by pressing an offset spatula against frosting while rotating the cake.
- Final Embellishment: Pipe decorative elements with reserved frosting and sprinkle chopped pistachios around the top and sides for a gourmet crunch.
Notes
- Prevent Overmixing: Gently fold dry and wet ingredients to maintain cake’s delicate, tender crumb and avoid dense, tough texture.
- Vanilla Bean Technique: Split pod carefully and scrape seeds thoroughly to maximize rich, authentic vanilla flavor throughout the cake.
- Temperature Precision: Use room temperature ingredients, especially eggs and butter, to ensure smooth blending and consistent cake structure.
- Frosting Consistency: Whip buttercream at high speed for several minutes to create an exceptionally light, airy texture that spreads smoothly.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 450
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg