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How to Make a Light and Airy Vanilla Bean Pistachio Cake

Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Servings: 12
Ingredients Method

Ingredients
  

For the Pistachio Cake
  • 2.5 cups cake flour
  • 1.5 cups granulated sugar
  • 1 cup shelled pistachios finely ground
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup whole milk room temperature
  • 4 large egg whites room temperature
  • 1 tablespoon vanilla bean paste
  • 1/2 teaspoon almond extract
For the Vanilla Bean Frosting
  • 1.5 cups unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla bean paste
  • Pinch of salt
  • Crushed pistachios for garnish

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a food processor, pulse the pistachios until they are finely ground but not yet turning into butter.
  3. In a large bowl, whisk together the cake flour, sugar, ground pistachios, baking powder, and salt.
Mixing the Batter
  1. Add the softened butter to the dry ingredients and mix on low speed until the mixture looks like coarse crumbs.
  2. In a separate bowl, whisk together the milk, egg whites, vanilla bean paste, and almond extract.
  3. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined and smooth. Do not overmix.
Baking and Frosting
  1. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  3. To make the frosting, beat the butter until creamy. Gradually add powdered sugar, heavy cream, vanilla bean paste, and salt. Beat until light and fluffy.
  4. Frost the cooled cake and garnish with crushed pistachios. Serve and enjoy!