Pistachio Layer Cake with White Chocolate Frosting Dessert Recipe
This Pistachio Layer Cake with White Chocolate Frosting is a delightful dessert recipe that combines the nutty flavor of pistachios with the creamy sweetness of white chocolate. Perfect for special occasions, this three-layer cake is tender, moist, and beautifully decorated with chopped pistachios and blackberries.
Ingredients
For the Cake:
- 1 ½ cups roasted unsalted pistachios plus chopped pistachios for topping (optional)
- ½ cup 1 stick unsalted butter, at room temperature
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 large eggs + 2 large egg whites at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¾ cup full-fat sour cream plain Greek yogurt also works
- ¾ cup milk any dairy or nondairy milk works
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
For the White Chocolate Frosting:
- 12 ounces white chocolate finely chopped
- 1 ½ cups (3 sticks) unsalted butter, at room temperature
- 1 ½ cups confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- Blackberries for topping (optional)
Instructions
Prepare the Cake:
- Preheat the Oven: Set your oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper and lightly grease the sides with nonstick cooking spray.
- Process Pistachios: Use a food processor or high-powered blender to pulse the roasted pistachios until they become a fine, sand-like consistency. Set aside.
- Cream Butter and Oil: In a stand mixer with the whisk attachment, mix the butter and vegetable oil on low speed until smooth. Gradually increase to medium-high speed for about 2 minutes until fully combined.
- Add Sugar and Mix: Slowly add the granulated sugar while the mixer is on medium-high speed. Beat until light, fluffy, and pale yellow, about 2 minutes.
- Incorporate Eggs and Extracts: Add the eggs, egg whites, vanilla extract, and almond extract. Beat on medium-high speed for about 2 minutes until the mixture is smooth and slightly fluffy.
- Add Sour Cream and Milk: Reduce the mixer speed and add sour cream and milk. Mix until well combined.
- Mix Dry Ingredients: In a separate bowl, combine flour, ground pistachios, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 22-27 minutes, or until the tops are springy and a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for a few minutes before gently removing them. Transfer them to a wire rack to cool completely.
Make the White Chocolate Frosting:
- Melt White Chocolate: Place the chopped white chocolate in a microwave-safe bowl. Melt in 15-second intervals, stirring between each, until smooth. Allow it to cool slightly.
- Beat Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter, confectioners' sugar, vanilla extract, and salt on low speed until well combined.
- Add White Chocolate: With the mixer running on low, slowly drizzle in the melted white chocolate. Once added, increase to medium-high speed and beat until the frosting is light and fluffy, around 1 minute.
Assemble the Cake:
- Frost the Layers: Place one cake layer on a serving plate. Spread a thick layer of white chocolate frosting on top. Repeat with the remaining layers.
- Final Frosting and Decoration: Spread the remaining frosting over the top and sides of the cake. Optionally, top with chopped pistachios and fresh blackberries for garnish.
Notes
- For a more intense pistachio flavor, you can add a drop of green food coloring to the batter (optional).
- Ensure the white chocolate is slightly warm (but not hot) when adding it to the frosting to prevent curdling.
- The cake can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 5 days.
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