Vanilla Bean Pistachio Cake


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

Course: 
Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12

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.

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