Vanilla Bean Pistachio Cake

Dessert first 😉 Vanilla bean pistachio cake — the vanilla bean aroma always brings a smile to my face : )

This cake is deliciousness! Fantastic flavor combination. Light, flavorful and smiles all around! I love baking 💚😚💫 #cakealicious #butfirstdessert

*Rosette first timer*

Recipe by Torn A Dough Alli

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

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.