White Chocolate and Pistachio Cake!
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Three layers of white chocolate and pistachio sponges, with white chocolate buttercream, and even more pistachio!
Cake
I realised that on my blog I hadn’t put up that many actual cake recipes, more cookies and cupcakes than anything else and I felt this desperately needed sorting out! I love making EVERYTHING however, sometimes when I fancy a big cake, I just want to make a big cake.
I was trying to decide what cake recipe I should experiment with that would be interesting and utterly delicious… there were so many of them I found it difficult to choose! However, I did think I wanted to try something sweet but not overpoweringly so – enter pistachio and white chocolate cake!
White chocolate and pistachio
Seeing as I have an obsession with pistachios and chocolate, I thought that this would be ideal!The sponge of this cake is dotted with bits of pistachios and chunks of white chocolate – combined with the lightest and fluffiest white chocolate buttercream is utterly delicious.
I tend to enjoy this sort of flavour cake or my carrot cake as a treat with a cup of tea! I decided to add pistachios to the sponge of this recipe as I wanted a bit of crunch! Added bonus is that the green of the pistachios with the delicate sponge and white chocolate buttercream looks pretty!
Serve
I decided to make the cake slightly bigger to make it a celebration cake for a friend of mine – it was her birthday and I thought that it would be perfect! The cake would be ideal on a spring and summer evening for the whole family to enjoy, or especially for a dab of afternoon tea.
Other cake recipes!
If you are a person that prefers something sweeter instead, then I thoroughly recommend my lemon and raspberry cake or even my bakewell layer cake which is superrr tasty! I even have a flavour for the chocolatey lovers – Oreo! If you are as much of a white chocolate and pistachio flavour combination fan as I am, check out my recipes for white chocolate and pistachio blondies and my white chocolate and pistachio cheesecake – flavour heaven!!
White chocolate and pistachio cake!
Ingredients
Cake
- 400 g unsalted butter
- 400 g caster sugar
- 7 medium eggs
- 400 g self raising flour
- 150 ml whole milk
- 150 g pistachios roughly chopped
- 150 g white chocolate chunks/chips
Buttercream/Decoration
- 250 g white chocolate
- 250 g unsalted butter
- 350 g icing sugar sifted
- 1 tsp vanilla extract
- 50 g pistachios roughly chopped
Instructions
Cake
- Preheat your oven to 180C/160C Fan/350F, and line and grease 3 8"/20cm cake tins
- Cream the unsalted butter and caster sugar together with an electric mixer until light and fluffy
- Mix in the eggs one at a time (if it starts to curdle then add a spoonful of the flour and it'll bring it back)
- Once all the eggs are incorporated into the cake batter, add the self raising flour and whole milk to the mix and then whisk again for 1 minute on a medium speed - it'll make the mix light and fluffy
- Fold in the chopped pistachios and white chocolate with a spatula and split amongst the tins
- Bake in the oven for 30-35 minutes or until a skewer comes out clean
- Leave to cool in the tin for 5 minutes and then cool on a wire rack until cooled completely
Buttercream/Decoration
- Melt the white chocolate in a bowl over a pan of simmer water
- Set aside to cool whilst you do the rest
- Mix the unsalted butter, icing sugar and vanilla in an electric mixer until light and fluffy like a normal buttercream
- Gradually mix in the melted white chocolate and continue to mix for about 5 minutes until its creamy and delicious
- Spread the icing between the layers and then pipe your buttercream using a 2D Closed Star Piping Tip on the top
- Sprinkle the pistachios on top
- ENJOY!
Notes
- You can easily take a third of the recipe away if you wanted to do only two layers, or make two thicker layers with all of this recipe - it will just take longer in the oven.
- You don't have to use the pistachios and chocolate chunks in the sponges, just use the rest of the recipe as normal, it might just take a tiny bit less time in the oven!
- This cake will last for 3-4 days and will stay just as delicious throughout!
ENJOY!
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J x
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How can I substitute self raising flour??
Use the same weight in plain flour, and add 2tsps of baking powder.
Same weight of plain flour with 2tsps baking powder
Hi, can I use a fresh cream icing instead of the buttercream icing?
You would have to store the cake in the fridge as cream can’t be out of the fridge for more than 4 hours, so I’d personally recommend not to.
That cake looks official could you help me with ingredients list to make a two. Layer version as I only have two tins thanks Jane pls reply
Reduce the ingredients by 1/3 and bake in two tins.
Omg me and maths don’t get along gonna try suss it out. Thanks
Hi Jane. Cake looks lovely. How can I adjust the ingredients to make it in 3 6 inch tins?
If I am completely honest, I am not too sure.. You could try taking away 1/3 or 1/4 of the ingredients? These sponges are relatively thin, so would be reasonably thick for 6″, so reducing it slightly should be perfect.
Hi Jane could you put the grams for two layer as I’m not good with maths I wanna try asap thanks and keep it up
Hi Jane- this cake looks lovely. Is it possible to use a square tin?I would like to make it for Christmas as a double tier so I think a square one would be great with decorations etc! Would it still be ok? What size tin would you recommend? Thank you! Paula
Sorry for the late reply – the problem you have is that its not so simple as to use an 8″ square instead of an 8″ round as the square is considerably larger in volume.. so I would recommend 7″ squares at most unless you alter the baking times and can accept thinner sponges if you use larger ones!
Thank you!
The cake looks amazing. What can i use as substitute for the eggs?
I’m not sure I’m afraid as I’ve never had to substitute eggs before
Hi Jane,
This cake looks delicious! I’m thinking about adding a layer of curd in between the layers. Do you think a raspberry curd would work with the other flavors?
Greetings, Caroline
Hiya! Yes Raspberry would be perfect!! x
please send me lots of your great recipes, I love trying recipes thanks again very, very much
All my recipes are on here for you to see already 🙂
Damn it look soooo good! Congrats! 😀
Hehe thank you so much!! 😀 so tasty!
that cake look beautiful and delicious!
Thank you so much! 🙂
That is one beautiful cake. Wish I had been there to sample it. I love pistachios and the icing looks lovely.
Thank you so much! I wish you had too, there is plenty to go around!!
WOW! I want a piece right now, looks great! 🙂
Deanna xoxo
http://www.bakinginfashion.com
Haha thank you so much Deanna! X
This cake is gorgeous and delicious! Love how you didn’t frost the sides so you can see all of the layers!
Thank you!! Sometimes I just love the simplicity of not icing the sides, makes it so inviting!! 🙂
The cake looks scrumptious. i love nuts in my cake. this looks amazing.
Ohh thank you so much!! ☺️ I love them too! Haha