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Tuesday, September 3, 2019

Vanilla Bean Pistachio Cake

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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.  


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.

    Nutrition

    Calories: 588kcal | Carbohydrates: 71g | Protein: 4g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 116mg | Sodium: 486mg | Potassium: 128mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1050IU | Calcium: 65mg | Iron: 1mg
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    Vanilla Bean Pistachio Cake
    4/ 5
    Oleh