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!!

Three layers of white chocolate and pistachio sponges, with white chocolate buttercream, and even more pistachio!

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Category: Cake

Type: Cake

Keyword: Pistachio, White Chocolate

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Decorating Time: 15 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

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 Tipon 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 3-4days and will stay just as delicious throughout!