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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Hi Jane, this recipe looks delicious I can’t wait to try it this weekend. It’s only my partner and I at home but I would still like to make this cake to size to add the real “wow factor” for his birthday. Is it possible to freeze slices of this cake to enjoy at a later time if we aren’t able to finish it in a few days?
Yes absolutely you can! You can freeze this for up to 3 months! Enjoy x
Hi Jane, how can I make this into a 3 layer 10inch cake please – I’m not very good with scaling up recipes
Hi Jane,
I want to make a white chocolate and orange cake for my mum’s birthday this week and I know that’s very different to this cake, but I can’t find a recipe for one and I always trust your recipes. I’m just wondering if you have any advice on how / what I could substitute to make a white chocolate and orange cake?
Thank you!
Hi Jane,
I would like to make this in to a four layer celebration cake.
Could you please advise how much to adjust the Ingres by?
Thank you in advance 😊
Hiya, I would use a 500g mix instead of 400g mix xx
Thank you Jane,
So would I add an extra egg?
Would increase the amount of milk too?
Thank you x
You would need to weigh the eggs in their shells to as close to 500g as possible, and use the same amount of milk xx
hi Jane
do you think the recipe would work with pistachio paste too?
Hello! No it wouldn’t as this would effect the mixture unfortunately x
I would like to use this recipe for cupcakes. Do you have the measurements to make around 15 cupcakes please
Hi Jane,
I really want to bake this cake but my brother is allergic to all nuts except from almonds and cashews. Would the cake work with either of those? xx
Yes you can use either I’m sure!
I’m soooooo excited to try!
Hi jane , I want to go all out for my finances birthday this April, and he just loves white and pistachio paired together because he adored your cheesecake of that flavour, but could I possibly do a nice but simple crumb coating all over the outside of the cake, how would you recommend doing that?
Yeah for sure! I would just increase the amount of buttercream by maybe 1/4 and use that! x
Hi Jane,
Your recipes always work so well for me. But when I added the white choc chips into this sponge they sunk and all burnt around the perimeter of the cake. What did I do wrong?xx
Oh no!! Were they the really tiny ones from the supermarket? They may have been too small! x
Hi Jane, could you substitute the pistachio with different nuts? I always find they get quite waxy when you bake with them. And I wanted to add a teaspoon of cardamom cos I love it. Can you develop any recipes with cardamom in there please?
Hi! I want to make this as a 6inch cake. How would you adjust the recipe? I also only have one deep 6 inch tin, do I need to spit it into two/three or can I do one and cut it once cooked? Thank you!
Typically I say to use about 2/3 of a recipe for a 6″ cake (if using an 8″ cake as the base) – but I imagine if you reduce it down and then baked at a lower temp for a long time it should be okay in one, but I’m not 100% sure!
Hi,
I just thought I’d post to say I made this cake, turned out perfectly. But I did substitute the butter in the butter cream for stork block (for biscuits and pastry) and it works just fine, I just add a little extra icing sugar to taste. I know you say there’s no substitute to butter for butter cream but for those with lactose intolerance you couldn’t notice the difference 😊.
Thank you for the lovely recipe it made my sisters birthday!!
Hi Jane,
I am hoping to make this for my Granny’s birthday next weekend but if I change the pistachios for coconut how much would you recommend using? Thank you x
Pistachios and coconut behave very differently in bakes some times, where desiccated coconut becomes part of the cake batter rather than being like a chocolate chip if that makes sense – it would work, but would be different like you say! I would use maybe 50g desiccated coconut? It doesn’t sound much but it is!
Hello! I was hoping to make this for my Granny’s birthday, would it be okay to swap the Pistachios for Coconut? If so, how much would you recommend? I know it is completely different but Coconut and White Chocolate is her absolute favorite! Thank you K x
Pistachios and coconut behave very differently in bakes some times, where desiccated coconut becomes part of the cake batter rather than being like a chocolate chip if that makes sense – it would work, but would be different like you say! I would use maybe 50g desiccated coconut? It doesn’t sound much but it is! x
Thank you very much for getting back to me. Apologies for the double comment, I didn’t think the first, comment had gone though! I will give it a try and let you know how it turns out 🙂 x
Does this recipe not need baking powder?
Not necessarily – you can add some if you want though!
Really excited to try this recipe- would it work If I put some raspberries in the cake mix? I love the combination of raspberries & white chocolate….😍
Thanks x
Yes that should be okay!
Could I make this cake in a 9 inch square tin? I
usually use that for your school cake recipe.
What would the measurements be?
Thanks.