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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Hello Jane,
I’d like to try this recipe. Can I replace the ground pistachios with pistachio butter?
Many thanks
Hello,
Would this receipt work using ground pistachios please? Or would the other ingredients need to be altered?
Thank you!
Yum!! So delicious! I opted for 2 layers and it was perfect! I love how the sweet buttercream balances the less sweet cake. Will definitely make again, thank you!
Hi
My daughter tested this cake last week and it was delicious.
The only small tiny issue (she is a perfectionist and likes everything spot on) was that the sponges seemed to go a little hard around the edges. Is there anyway to prevent this or is it because it’s naked as such and has no buttercream lock moisture in?
Thank you x
Do you mean after it had been stored for a while? Or do you mean straight away? If straight away it can be the cake tins are too thin so cause this, or your container for the baked cake simply dried the cake out (especially if you kept it in the fridge as room temp is best) x
Hiya! the notes under the cake recipe says alternatively you could make two thicker layers instead of three layers, is there a specific size cake tin required or can the 8 inch still be used x
It’s for the same size tins, so 8″! x
Can you provide the correct measurements in US cups? Thanks it looks awesome.
I’m so sorry but I don’t measure in cups as I find it very inaccurate x
Hey! If I do it in 2 12 inch tins, what would the baking time be please? Thanks
Not overly sweet with a beautiful texture. Very moist. Would probably make it as a two tiered cake next time.
I made this dreamy cake! awesome
Question though, Could this cake batter be done in a Bundt Cake pan? If so what would i need to change to make it happen?
Would it be ok with a white chocolate ganache or would it be too over powering and sickly?
Hi Jane. I have a small question please. I have made the white choc & pistachio cake loads and love it. I might make for my daughters birthday and would like just white choc. Can I just omit the 150g pistachios or do I need to sub with another ingredient ?
Thank you 😊
Omg ! I made this cake and it’s amazingly delicious.
Hi I cant wait to try this. Just wondering can I omit the white chocolate and keep everything else the same?
Hiya! Yes this should be fine. Enjoy! x
I want to make the two tier version for my daughters birthday. I know you said do 2/3 of the mixture but what do I do about the eggs? Also could I use stork in the cake batter instead of butter as I find this makes for lighter cakes?
Hiya! Try to weigh the eggs in their shells to match the dry ingredients. And yes, that is fine! x
Hi!
Could caramel be added to this? If so, would you say add extract/carnation caramel to the cake or buttercream?
Thanks
Hiya! Yes absolutely – id say add it to the buttercream or as a drizzle! Hope this helps! x
Hi,
This recipe looks great, would it work the same as a single layer traybake type cake? If I halved it and used the buttercream only on top? How much buttercream would I need?
Hiya,
I want to make this into a wedding cake!
I have made it before but it was a bit dense?!
If I add buttermilk instead of milk will it be lighter or fluffier? Or can you suggest why it was dense if the recipe was for a spongy/fluffy cake?
Also, would this cake hold fondant icing and be ‘strong’ enough to be a 3 tier cake?
Thanks so much for any advice!