Description
Indulge in the luxurious layers of Vanilla Pistachio Custard Layer Cake, where the smooth, creamy custard meets the nutty crunch of pistachios. Each bite offers a delightful contrast of textures, with the rich vanilla flavor enveloping your palate, leaving a sweet and nutty finish that lingers.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Custard:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ cup finely chopped pistachios
- Frosting:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder, then gradually add to the creamed mixture, alternating with the milk until just combined.
- Divide the batter evenly between two greased 9-inch round cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks.
- For the custard, heat the milk in a saucepan over medium heat until steaming. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until thickened, about 5-7 minutes. Stir in the vanilla and pistachios.
- Let the custard cool completely before assembling the cake.
- To make the frosting, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cakes are cool, place one layer on a serving plate, spread half of the custard on top, then add the second layer and top with the remaining custard. Finish with whipped cream frosting.
Notes
- This cake can be made a day in advance; store it in the refrigerator to allow the flavors to meld.
- Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
- For a nut-free version, substitute the pistachios with crushed graham crackers or omit them entirely.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 80 milligrams
Keywords: Vanilla Pistachio Custard Layer Cake, custard cake, layer cake, vanilla cake, pistachio dessert, creamy cake, American desserts, holiday cake, special occasion cake, nutty cake, custard filling, whipped cream frosting, baking recipes, dessert recipes, vegetarian desserts