Ingredients
2 ½ cups (312 g) all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup (2 sticks / 226 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
2 whole vanilla beans (split, seeds scraped) or 2 Tbsp vanilla extract
4 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
1 cup (120 g) shelled pistachios, finely ground
Pistachio Frosting:
1 cup (226 g) unsalted butter, softened
3 cups (360 g) powdered sugar
½ cup (60 g) ground pistachios
2 Tbsp heavy cream (or milk if needed)
1 tsp vanilla extract
Optional: few drops green food coloring for color
To Garnish:
¼ cup whole shelled pistachios, toasted and chopped
Optional: vanilla bean seeds sprinkled
Instructions
Preheat oven to 350 °F (175 °C). Grease and line two 8‑ or 9‑inch round cake pans.
In a bowl, whisk together flour, baking powder, salt, and ground pistachios; set aside.
In a mixing bowl, beat butter and sugar until light and fluffy, about 3–4 minutes. Scrape in vanilla bean seeds (or add extract).
Add eggs one at a time, beating well after each.
Alternate adding dry mixture and milk in 3 batches, beginning and ending with dry ingredients; beat after each addition just until combined.
Divide batter evenly between prepared pans and smooth tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the frosting: Beat butter until creamy, add powdered sugar, ground pistachios, vanilla, and cream; beat until smooth and spreadable (add more cream if needed).
Once cakes are fully cooled, place one layer on a serving plate, spread a layer of frosting on top, then place the second cake layer and frost the top and sides evenly.
Garnish with chopped toasted pistachios and a sprinkle of vanilla bean seeds.
Slice and serve!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baked
