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Vanilla Bean Pistachio Cake

Irresistibly Moist Vanilla Bean Pistachio Cake Recipe

This Vanilla Bean Pistachio Cake is a moist, indulgent dessert that features the rich flavor of pistachios and a creamy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Raw Pistachios Crushed
  • 2 cups All-Purpose Flour
  • 1 cup Cornstarch Omit if using cake flour
  • 1 teaspoon Baking Soda Check freshness
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt Skip if using salted butter
  • 1 cup Unsalted Butter Room temperature
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil
  • 1 1/2 cups Granulated Sugar
  • 4 large Eggs Room temperature
  • 2 teaspoons Vanilla Extract Use vanilla bean for luxury
  • 1 teaspoon Almond Extract Optional
  • 1 tablespoon White Vinegar
  • 1 cup Buttermilk Homemade alternatives work
  • 1 teaspoon Green Food Coloring Optional
For the Frosting
  • 8 ounces Cream Cheese Cold and firm
  • 2 cups Powdered Sugar
  • 1/2 cup Heavy Cream Room temperature
  • 1/2 cup Processed Pistachios

Equipment

  • Oven
  • Food Processor
  • Mixing bowls
  • Handheld mixer
  • Spatula
  • Measuring cups and spoons
  • 8-inch Cake Tins
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 180 °C (350 °F) and prepare two 8-inch cake tins by greasing them with butter or oil.
  2. In a food processor, pulse the raw pistachios until they reach a fine crumb consistency.
  3. In a large bowl, sift together all-purpose flour, cornstarch, baking soda, baking powder, and salt.
  4. Cream the unsalted butter, vegetable oil, and granulated sugar until pale and fluffy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Add vanilla extract, white vinegar, and half of the buttermilk, blending until just combined.
  7. Gradually incorporate the dry mixture, then fold in the crushed pistachios.
Baking
  1. Divide the batter evenly between the two prepared cake tins and bake for 40-45 minutes.
  2. Once baked, allow the cake layers to cool in the tins for 15-20 minutes before transferring to a wire rack.
Frosting and Serving
  1. Beat the softened butter and powdered sugar until smooth, then mix in heavy cream and vanilla extract.
  2. Add the cold cream cheese and crushed pistachios, mixing until well combined.
  3. Frost the cooled cake layers with cream cheese frosting, adding extra pistachios for decoration.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Avoid overmixing the batter for a light and fluffy cake.

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