Vanilla Bean Pistachio Cake #cake #desserts

Vanilla bean and pistachios go together so well. The two flavors are light and unpretentious and don't overwhelm each other one piece! Fortunately vanilla beans are something that this young lady keeps available gratitude to my astonishing companions over at Rodelle! The vanilla beans that I utilized for this delectable cake are the ever flavorful Madagascar vanilla beans, and you fellow's in the event that you've never had vanilla beans, go lift yourself up a portion of these children!

So this is really one of my go-to vanilla cake formulas. It's overly straightforward and it prepares extremely pleasant. I like to switch between vanilla beans, vanilla glue and vanilla concentrate contingent upon what sort of documenting or icing I was doing. Since I was running with the light kind of pistachio for this one I assumed that vanilla bean would combine great with it and kid was I right.

So I'm certain you could absolutely make your very own hand crafted pistachio buttercream utilizing pistachios however I'm simply not excessively devoted into making my own, kinda an excess of work for an as of now kinda straightforward cake wouldn't you agree? So in this icing is a parcel of pistachio pudding! So natural! Also, it gives it a decent minimal green shading and the flavor is perfect for me.

Also try our recipe Hummingbird Cake

Light, airy and full of flavor this Vanilla Bean Pistachio Cake is a fun and tasty flavor combination perfect for absolutely any occasion.

Ingredients

2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup butter softened
1 1/2 cup sugar
3 eggs
1 Rodelle Madagascar vanilla bean
1/2 tsp Rodelle vanilla paste or pure vanilla extract
1 cup milk

Frosting:

1 lb butter
1 pkg pistachio pudding 3.4 oz
1 tsp Rodelle pure vanilla extract
5-6 cups powdered sugar
4-6 Tbs milk
Chopped pistachios optional

Instructions

Preheat oven to 350.
In bowl mix together your flour, baking powder, baking soda and salt and whisk until combined, set aside.
In another bowl beat together your butter and sugar until fluffy, add in your eggs 1 at a time until blended
Mix in your vanilla bean and vanilla paste.
Alternate adding your dry ingredients and milk into your wet ingredients.
Place in 2 9" prepared cake pans and bake for about 25-30 minutes or until golden and they spring back.
Remove from oven and turn onto cooling racks to fully cool.
Meanwhile to make frosting, in large bowl beat your butter until light and fluffy.
Blend in pudding and vanilla and then add in your powdered sugar 1 cup at a time.
Once sugar is added add in your milk slowly until you reach your desired consistency and continue to beat on high for about 5 minutes to fluff up.
On turnstyle or cake stand place one layer of your cake and then spread about 1 cup of your frosting in the center and spread to about 1/2" from sides.
Top with second layer of cake and then spread frosting around the top and sides of your cake until covered, reserving about 1 cup of your frosting for decorating.
To make a textured cake using a offset spatula place gently on the bottom of your cake and press into frosting and spin cake around, repeat in rows until you reach the top of your cake.
Pipe remaining frosting into large roses on top of cake then sprinkle with pistachios.