Get the Recipe:
Pistachio Cake with White Chocolate Frosting
Soft, moist pistachio cake with real pistachios and just enough crunch, topped with creamy white chocolate frosting. Finished with a lightly frosted, semi-naked look and a sprinkle of pistachios.
Ingredients
For the cake:
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 ¼ cups (250 g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (226 g) sour cream
- ¾ cup (80 g) chopped shelled pistachios, plus more for garnish, unsalted preferred
For the frosting:
- ½ cup (113 g) unsalted butter, softened
- 6 ounces (170 g) white chocolate, melted and cooled until just warm to the touch
- ½ cup (55 g) confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms of the pans with parchment for easy release.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of sour cream. Mix just until blended. The batter will be thick.
- Stir in the pistachios.
- Divide the batter evenly between the prepared pans. Spread evenly.
- Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean and the tops spring back lightly when touched.
- Cool the cakes in the pans on wire racks for 15 minutes. Then, transfer the cakes from the pans to wire racks to cool completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until creamy. Add the melted white chocolate and beat until combined.
- Add the confectioners’ sugar and vanilla, and continue mixing until the frosting is smooth and fluffy.
- Reserve 3 to 4 tablespoons of the frosting for the sides.
- Place one layer of the cooled cake on a cake plate. Spread half of the remaining frosting over the top of the cake.
- Place the other cake layer on top of the frosted cake layer. Frost the top of the cake. Chill 10-15 minutes before frosting the sides.
- Use an offset spatula to spread a thin layer of frosting around the sides of the cake, allowing some of the cake to show through for a lightly frosted, semi-naked finish. If desired, garnish the top of cake with pistachios.
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Notes
- Pistachios: Use shelled, unsalted pistachios. Chop them fairly small so they distribute evenly in the batter, reserving a few slightly larger pieces for garnish if you like.
- White chocolate tip: Let the melted white chocolate cool until just slightly warm before mixing to keep the frosting smooth and prevent melting the butter.
- Frosting coverage: This frosting is intended for filling and topping with a thin, semi-naked layer on the sides. Reserve about 3–4 tablespoons to lightly frost the sides.
- Frosting the sides: Chill the filled cake for 15–20 minutes before frosting the sides. Use a small amount of frosting and spread gently with an offset spatula so some of the cake shows through.
- Make-ahead: Cake layers can be baked a day in advance. Wrap well and store at room temperature, or freeze up to 2 months.
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