Let’s bake this beautiful Vanilla Bean Pistachio Cake:

1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds. Set aside.

2. Combine Dry Cake Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. Set aside.

3. Cream Butter and Sugar:

In the bowl of your stand mixer (or large bowl with hand mixer), beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.

4. Add Eggs and Vanilla:

Add the room temperature eggs, one at a time, mixing well after each addition until fully incorporated.

Scrape down the sides of the bowl. Mix in the scraped vanilla bean seeds (or vanilla paste/extract).

5. Alternate Wet and Dry Additions:

With the mixer on low speed, add the dry ingredients (flour mixture) and the room temperature milk alternately to the creamed mixture. Begin and end with the dry ingredients (Dry-Milk-Dry-Milk-Dry).

Mix only until just combined after each addition. Do not overmix.

6. Bake the Cake Layers:

Divide the batter evenly between the two prepared cake pans.

Bake for about 25-30 minutes, or until golden brown, the tops spring back when lightly touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool the Cakes:

Remove cakes from the oven and let them cool in the pans on wire racks for about 10 minutes.

Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely.

8. Make the Pistachio Pudding Frosting:

While the cakes cool, make the frosting. In a large bowl (preferably stand mixer with paddle), beat the softened butter until light and fluffy, about 3-5 minutes.

With the mixer on low speed, blend in the dry instant pistachio pudding mix and the vanilla extract until combined.

Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated.

Once all sugar is added, gradually add the milk (or heavy cream), 1 tablespoon at a time, beating on medium speed until the frosting reaches your desired smooth and spreadable consistency.

Increase the speed to high and continue to beat for about 5 minutes to make the frosting extra light and fluffy.

9. Assemble the Cake:

Level the tops of the completely cooled cake layers with a serrated knife, if necessary.

Place one cake layer on your cake stand or serving plate.

Spread about 1 cup (or a generous layer) of the pistachio frosting over the top, spreading almost to the edges.

Place the second cake layer on top.

Apply a thin “crumb coat” of frosting over the entire cake (top and sides) to trap loose crumbs. Chill for 15-30 minutes.

10. Frost and Decorate:

Apply the remaining pistachio frosting smoothly over the top and sides of the chilled cake using an offset spatula or bench scraper.

To create the textured look described: Gently place the flat side of an offset spatula against the bottom side of the cake, press lightly into the frosting, and rotate the cake (on a turntable if you have one). Lift the spatula away cleanly. Repeat this motion, moving slightly up the cake to create textured rows until you reach the top edge.

Transfer about 1 cup of the remaining frosting (or make slightly extra if needed) to a piping bag fitted with a large star tip. Pipe decorative large roses or swirls on top of the cake.

Sprinkle the piped decorations and/or the base of the cake with chopped pistachios, if desired.

11. Chill and Serve:

Chill the finished cake for at least 30 minutes to allow the frosting to set before slicing and serving.

For the best texture, let the cake sit at room temperature