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Gourmet Pistachio Brittle & Vanilla Bean Cake

Pistachio Brittle Vanilla Layer Cake

Sara Coleman
A sophisticated vanilla bean sponge cake layered with silky buttercream and topped with a homemade salted pistachio brittle for the perfect crunch.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 540 kcal

Ingredients
  

Ingredients

  • 2.5 cups all-purpose flour sifted
  • 1.5 cups granulated sugar divided for cake and brittle
  • 1 cup unsalted butter softened at room temperature
  • 3 large eggs room temperature
  • 1 tbsp vanilla bean paste or pure vanilla extract
  • 1 cup whole milk
  • 2.5 tsp baking powder
  • 0.5 cup shelled pistachios unsalted and roughly chopped
  • 2 tbsp honey for the brittle
  • 2 cups confectioners sugar for frosting

Notes

Store in an airtight container at room temperature for up to 3 days. For the best texture, add the brittle shards just before serving to prevent them from softening in the frosting.