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Salted Vanilla and Pistachio Cake

Two layers of soft, tender salted vanilla sponge paired with two layers of nutty pistachio sponge. Filled with gooey vanilla custard and finished with a pistachio buttercream, this cake is absolutely delicious!



Salted Vanilla and Pistachio Cake


Here’s Why You’ll Love This Salted Vanilla and Pistachio Cake:


  • One batter turns into two delicious flavours - creamy salted vanilla and nutty light pistachio

  • Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!

  • Easy enough for all beginner cake makers

  • Made without eggs or dairy it can be made vegan and adapted for allergies



Key Ingredients

  1. Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)

  2. Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.

  3. Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!

  4. Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.

  5. Custard: Homemade, its thick and luscious, sandwiched between each layer of sponge for an oozing centre that gives the classic gooey texture of a pudding









Recipe



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