Pistachio Chocolate Chip Pound Cake Recipe
Introduction
This Pistachio Chocolate Chip Pound Cake is a rich and nutty dessert with a tender crumb and bursts of bittersweet chocolate. Enhanced by a smooth pistachio glaze and a hint of almond, this cake is perfect for special occasions or an indulgent treat.
Ingredients
- 12 tablespoons (170g) unsalted butter, softened
- 3 ounces (85g) cream cheese, softened
- 1/4 cup (78g) pistachio paste
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (298g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 1/2 teaspoon almond extract
- 3 to 4 drops natural green food coloring, optional
- 5 large eggs, at room temperature
- 1 cup (170g) bittersweet chocolate chips
- 1/2 cup (57g) shelled pistachios, roughly chopped
- 3/4 cup (170g) bittersweet chocolate, chopped
- 1/3 cup (78g) heavy cream
- Chopped pistachios, for garnish, optional
Instructions
- Step 1: Preheat the oven to 350°F. Grease a 10-cup Bundt pan thoroughly.
- Step 2: In a medium bowl, beat the butter, cream cheese, and pistachio paste until soft and fluffy.
- Step 3: Add flour, sugar, baking powder, and salt. Mix until combined; the batter will become stiff.
- Step 4: Stir in the vanilla and almond extracts, green food coloring if using, and one egg. Beat well. Continue adding the remaining eggs one at a time, beating well and scraping the bowl after each addition until the batter is very fluffy.
- Step 5: Fold in the chocolate chips and chopped pistachios.
- Step 6: Spoon the batter evenly into the prepared pan and smooth the top.
- Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- Step 8: To make the glaze, melt the chopped bittersweet chocolate and heavy cream together over low heat, stirring until smooth. Allow to cool to lukewarm before pouring over the cake. Sprinkle chopped pistachios on top before the glaze sets.
Tips & Variations
- Use room temperature eggs and butter for a smoother batter and better rise.
- For a stronger pistachio flavor, toast the chopped pistachios lightly before adding to the batter and as a garnish.
- If you don’t have pistachio paste, finely ground pistachios blended with a little oil can be a substitute.
- Add a splash of orange zest to the batter for a citrus twist that complements the nuts.
Storage
Store the pound cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds if desired. The glaze is best enjoyed fresh, but the cake can be frozen without glaze for up to 2 months; thaw overnight before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid making the cake too salty.
Is pistachio paste easy to find?
Pistachio paste is available in specialty food stores or online. You can make your own by blending shelled pistachios with a bit of neutral oil until smooth.
Print
Pistachio Chocolate Chip Pound Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
A rich and decadent Pistachio Chocolate Chip Pound Cake featuring a moist pistachio-flavored batter studded with bittersweet chocolate chips and chopped pistachios, topped with a silky bittersweet chocolate glaze and garnished with chopped pistachios. Perfect for dessert or an elegant tea-time treat.
Ingredients
Scale
Cake Ingredients
- 12 tablespoons (170g) unsalted butter, softened
- 3 ounces (85g) cream cheese, softened
- 1/4 cup (78g) pistachio paste
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (298g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 1/2 teaspoon almond extract
- 3 to 4 drops natural green food coloring, optional
- 5 large eggs, at room temperature
- 1 cup (170g) bittersweet chocolate chips
- 1/2 cup (57g) shelled pistachios, roughly chopped
Glaze Ingredients
- 3/4 cup (170g) bittersweet chocolate, chopped
- 1/3 cup (78g) heavy cream
- Chopped pistachios, for garnish, optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly to prevent sticking.
- Make the Batter Base: In a medium mixing bowl, beat together softened unsalted butter, cream cheese, and pistachio paste until the mixture is soft, creamy, and fluffy.
- Add Dry Ingredients: Add the all-purpose flour, granulated sugar, baking powder, and salt to the bowl. Mix until well combined; the batter will be stiff and thick.
- Incorporate Flavorings and Eggs: Add vanilla extract, almond extract, and optional green food coloring to the batter. Then add one egg and beat well. Continue adding the remaining eggs one at a time, beating thoroughly and scraping the bowl after each addition. This will create a very fluffy batter.
- Mix in Chocolate and Nuts: Gently fold in the bittersweet chocolate chips and roughly chopped pistachios until evenly distributed throughout the batter.
- Fill Pan and Bake: Spoon the prepared batter evenly into the greased Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Afterward, invert the cake onto a cooling rack to cool completely. The cake will have a golden brown crust with a fine crumb inside.
- Prepare the Glaze: In a small saucepan over low heat, gently melt the chopped bittersweet chocolate and heavy cream together, stirring continuously until smooth and blended. Allow the glaze to cool to lukewarm.
- Glaze and Garnish: Pour the chocolate glaze evenly over the cooled cake. Immediately sprinkle chopped pistachios on top before the glaze sets, adding both texture and visual appeal.
Notes
- Use room temperature eggs for better incorporation and a fluffier batter.
- Optional green food coloring enhances the pistachio flavor visually but can be omitted.
- If pistachio paste is unavailable, finely ground pistachios blended with a little oil can be used as a substitute.
- Ensure the cake is cooled before glazing to prevent the glaze from melting excessively.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio pound cake, chocolate chip cake, pistachio chocolate cake, Bundt cake, nutty dessert, chocolate glaze cake
