I’m taking a very short break from the citrus season content to bring you the most delicious White Chocolate & Pistachio Cake. Picture this: a moist, nutty, slightly salty pistachio cake topped with a very generous layer of sweet velvety white chocolate buttercream, what more can we ask for?

White Chocolate & Pistachio Cake

This probably comes as no surprise, but I love a cake, I also absolutely love pistachios, and the mix between them and white chocolate makes for the best spring/summer dessert. This cake is also super easy to make, easy to prep ahead, and combines super simple and familiar flavours that pretty much everyone loves… I mean, what’s note to like about pistachios and white chocolate?

I’ll be honest, the idea of this cake is not really mine, but from some social media followers. When I recently posted a recipe for a Lemon and Pistachio Cake, I received many comments requesting white chocolate and pistachio, and that’s how we’re here.

So what’s in this cake?

The best part about this cake is that it’s so easy to make and calls for incredibly simple ingredients you probably already have at home. Here’s your shopping list:

• Vegetable oil
• Granulated sugar
• Eggs
• Vanilla extract
• Greek yoghurt
• Flour
• Baking powder
• Pistachios
• White chocolate
• Milk
• Icing (powdered) sugar

A few tips for the perfect White Chocolate & Pistachio Cake

Use room temperature eggs – room temperature eggs whip to a greater volume, meaning your cake will be lighter and fluffier. They will also mix a lot evenly, which will avoid any lumps in your mix.

Beat your eggs one at a time – this will allow for more air to get into the mix. and therefore a fluffier cake.

Make sure the white chocolate is not too hot – after you melt the white chocolate, allow it to cool down ever so slightly so it doesn’t melt the butter and give you a liquid buttercream.

Let your cake cool down completely – this is a very important point, as otherwise the icing will melt.

White Chocolate & Pistachio Cake

Ingredients:

• For the cake:
  • 115 ml of vegetable oil (I used sunflower)
  • 100 gr of granulated sugar
  • 130 ml of greek yoghurt
  • 2 tsp of vanilla essence
  • 3 eggs
  • A pinch of salt
  • 192 gr of plain flour
  • 1 and 1/2 teaspoons of baking powder
  • 100 gr of pistachios
• For the frosting:
  • 100 gr of white chocolate, melted and slightly cooled
  • 150 gr of icing (powdered) sugar*
  • 114 gr of butter at room temperature
  • 1 tbsp of milk
  • 1 tsp of vanilla extract

Equipment:

• For this I used a 18-20 cm springform baking dish with a removable bottom.

Method:

• Preheat the oven at 170 degrees celsius.
• In a large bowl, mix together the vegetable oil and the granulated sugar. Then, add the greek yoghurt.
• Add in the eggs one at a time beating them into the mix every time you add one. Then, add the vanilla extract and mix again.
• Now add in the dry ingredients, the flour, baking powder and the pinch of salt and mix just until incorporated, make sure you don’t over mix.
• Add in the pistachios. I pulsed mine in a food processor just twice so they broke up a little bit but they still were small pieces in different sizes and not simply a pistachio dust.
• Butter a springform baking dish and pour your batter into it. Cook in the oven for 40-45 minutes until a inserted skewer comes out clean.
• Let it cool completely before doing the frosting. If your cake has a bit of a dome, simply cut it with a bread knife so it’s even.
• Once the cake is cold, melt the chocolate in the microwave or over a double simmer at a medium to low temperature and stirring regularly. Set aside to slightly cool down for 5 minutes.
• In a bowl mix together the melted white chocolate, butter, milk, vanilla extract and sugar until you get a very creamy buttercream.
• Spread the frosting over the cake and decorate with extra pistachios. Enjoy!