Vanilla Bean Pistachio Cake

Ingre𝓭ients

• 2 1/4 cup @ll-purpose flour
• 2 tsp b@king pow𝓭er
• 1/2 tsp b@king so𝓭@
• 1 tsp s@lt
• 3/4 cup butter softene𝓭
• 1 1/2 cup sug@r
• 3 eggs
• 1 Ro𝓭elle M@𝓭@g@sc@r v@nill@ be@n
• 1/2 tsp Ro𝓭elle v@nill@ p@ste or pure v@nill@ extr@ct
• 1 cup milk

Frosting:

• 1 lb butter
• 1 pkg pist@chio pu𝓭𝓭ing 3.4 oz
• 1 tsp Ro𝓭elle pure v@nill@ extr@ct
• 5-6 cups pow𝓭ere𝓭 sug@r
• 4-6 Tbs milk

Instructions

1. Prehe@t oven to 350.
2. In bowl mix together your flour, b@king pow𝓭er, b@king so𝓭@ @n𝓭 s@lt @n𝓭 whisk until combine𝓭, set @si𝓭e.
3. In @nother bowl be@t together your butter @n𝓭 sug@r until fluffy, @𝓭𝓭 in your eggs 1 @t @ time until blen𝓭e𝓭
4. Mix in your v@nill@ be@n @n𝓭 v@nill@ p@ste.
5. @ltern@te @𝓭𝓭ing your 𝓭ry ingre𝓭ients @n𝓭 milk into your wet ingre𝓭ients.
6. Pl@ce in 2 9" prep@re𝓭 c@ke p@ns @n𝓭 b@ke for @bout 25-30 minutes or until gol𝓭en @n𝓭 they spring b@ck.
7. Remove from oven @n𝓭 turn onto cooling r@cks to fully cool.
8. Me@nwhile to m@ke frosting, in l@rge bowl be@t your butter until light @n𝓭 fluffy.
9. Blen𝓭 in pu𝓭𝓭ing @n𝓭 v@nill@ @n𝓭 then @𝓭𝓭 in your pow𝓭ere𝓭 sug@r 1 cup @t @ time.
10. Once sug@r is @𝓭𝓭e𝓭 @𝓭𝓭 in your milk slowly until you re@ch your 𝓭esire𝓭 consistency @n𝓭 continue to be@t on high for @bout 5 minutes to fluff up.
11. On turnstyle or c@ke st@n𝓭 pl@ce one l@yer of your c@ke @n𝓭 then spre@𝓭 @bout 1 cup of your frosting in the center @n𝓭 spre@𝓭 to @bout 1/2" from si𝓭es.
12. Top with secon𝓭 l@yer of c@ke @n𝓭 then spre@𝓭 frosting @roun𝓭 the top @n𝓭 si𝓭es of your c@ke until covere𝓭, reserving @bout 1 cup of your frosting for 𝓭ecor@ting.
13. To m@ke @ texture𝓭 c@ke using @ offset sp@tul@ pl@ce gently on the bottom of your c@ke @n𝓭 press into frosting @n𝓭 spin c@ke @roun𝓭, repe@t in rows until you re@ch the top of your c@ke.
14. Pipe rem@ining frosting into l@rge roses on top of c@ke then sprinkle with pist@chios.

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