ingredients:

for the vanilla cake:

• 1½ cups (190g) all-purpose flour
• 2 tsp baking powder
• ¾ tsp kosher salt
• 3 extra-large eggs, at room temp
• 1 cup (200g) granulated sugar
• 2 tsp vanilla extract
• ½ cup (120ml) whole milk
• 2 tbsp Pistakio Cream

for the pistachio milk soak:

• 1¼ cups (300ml) heavy cream
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• ½ tsp almond extract
• seeds of 1 vanilla bean (or 1 tbsp vanilla paste)
• 2–3 tbsp Pistakio Cream

for the pistachio whipped cream topping:

• 1 cup (240ml) heavy whipping cream
• 2 tbsp (15g) powdered sugar (or less to taste)
• 2–3 tbsp Pistakio Cream

instructions:

1. preheat oven to 350°F (175°C). butter a 9x13-inch baking pan and set aside.
2. in a medium bowl, sift together flour, baking powder, and salt. set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, beat eggs, granulated sugar, and vanilla on medium-high for 8–10 minutes until light, fluffy, and pale yellow.
4. reduce to low and slowly add half the flour mixture, followed by the milk mixed with Pistakio Cream (warm slightly to loosen if needed), then the remaining flour mixture. mix just until smooth.
5. pour into prepared pan, smooth the top, and bake for 25 minutes or until the center springs back and a toothpick comes out clean. let cool in pan for 30 minutes.
6. meanwhile, whisk together the heavy cream, evaporated milk, condensed milk, almond extract, vanilla, and Pistakio Cream until smooth.
7. once the cake is cool, use a skewer or fork to poke holes all over the surface. slowly pour the milk soak over the cake in stages, letting it absorb fully before adding more. cover and chill for at least 6 hours, ideally overnight.
8. right before serving, whip the cream and powdered sugar until soft peaks form, then fold in Pistakio Cream. adjust for sweetness or more pistachio flavor. spread over the chilled cake.
9. optional: top with crushed pistachios, fresh berries, or a drizzle of Pistakio Crunch.
10. slice, serve cold, and enjoy every creamy bite.

*cake can be made up to 2 days in advance; leftovers stay moist for up to 3 days in the fridge.