Description
A luscious White Chocolate Pistachio Cake featuring moist layers infused with melted white chocolate and ground pistachios, filled with a creamy pistachio pudding and white chocolate whipped cream mixture, then beautifully frosted with white chocolate stabilized whipped cream and garnished with white chocolate truffles and chopped pistachios. This decadent yet elegant cake is perfect for special occasions and lovers of nutty, creamy desserts.
Ingredients
Scale
Cake Ingredients
- 8 oz white chocolate (baking bar), chopped (do NOT use white chocolate chips)
- 2 1/4 cups milk (1% recommended)
- 3 3/4 cups all-purpose flour
- 3 3/4 tsp baking powder
- 3/4 tsp salt
- 1 cup + 2 tbsp unsalted butter (room temperature)
- 1 cup + 2 tsp granulated white sugar
- 5 medium eggs (room temperature)
- 1 1/2 tsp vanilla extract
- 1 1/2 cups ground pistachios
Filling Ingredients
- 2 packages (99 g each) instant pistachio pudding mix
- 4 cups whipping cream
- 4 oz white chocolate (baking bar) (do NOT use white chocolate chips)
- 1 cup prepared white chocolate stabilized whipped cream frosting
Frosting and Garnish
- 6 tbsp piping gel (or gelatin as alternative)
- 4 tbsp powdered sugar (icing sugar)
- 7 Lindt round white chocolate truffles
- 1/4 cup chopped pistachios (approximately)
- 1/2 cup ground pistachios (approximately)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans using non-stick cooking spray or cake release to ensure easy removal of the cakes after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside for later use.
- Melt Chocolate and Heat Milk: Heat the milk in the microwave for 1 1/2 to 2 minutes until warm. In a separate bowl, melt the chopped white chocolate at 50% power for 2 minutes, stirring as needed. Combine the warm milk and melted white chocolate, whisk thoroughly, and return to the microwave for an additional 1 minute at 50% power to maintain warmth and smooth texture.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or electric hand mixer, beat the unsalted butter and granulated sugar on medium-high speed for about 3 minutes until fluffy and creamy.
- Add Eggs and Vanilla: Reduce mixer speed to medium-low and add eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract until well combined.
- Alternate Dry and Wet Ingredients: Gradually add the flour mixture and the milk/white chocolate mixture alternately into the butter mixture, starting and ending with the flour mixture. Make sure each addition is fully mixed before adding the next.
- Fold in Ground Pistachios: Gently fold the 1 1/2 cups of ground pistachios into the batter until evenly distributed.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 5 minutes. Then carefully loosen the edges and turn the cakes out onto wire racks to cool for an additional 10 minutes. Let the cakes cool completely before assembling.
- Trim Cake Layers: Once fully cooled, trim any domed tops to create flat, even layers for stacking.
- Prepare Pistachio Pudding Filling: Prepare the instant pistachio pudding according to package instructions but reduce milk by 1/4 cup per package. For 2 packages, use 1 1/2 cups milk total.
- Combine Filling Mixture: Mix 1 cup of the prepared white chocolate stabilized whipped cream frosting into the pistachio pudding until smooth and creamy.
- Assemble the Cake Layers: Place the first cake layer on your work surface with the smooth side facing upward. Pipe a border around the rim to contain the filling.
- Add Filling: Spread about one-third of the pistachio pudding and whipped cream mixture evenly on the first layer.
- Repeat Layers: Place the second cake layer on top, and add another one-third of the pudding mixture. Leave the remaining filling for decoration or serving.
- Frost the Cake: Smooth any overflow filling off the edges. Then frost the entire cake with the white chocolate whipped cream frosting, covering it evenly.
- Add Decorative Borders: Using a pastry bag fitted with a 1M tip, pipe a decorative border around the bottom edge of the cake and create six dollops on top.
- Garnish the Cake: Place one Lindt white chocolate truffle atop each dollop of frosting.
- Finish with Pistachios: Sprinkle chopped pistachios over the top and gently “toss” the crushed pistachios against the sides of the cake to coat them.
- Chill Before Serving: Refrigerate the assembled cake until ready to serve to keep the frosting and filling firm and the flavors melded.
Notes
- Do not substitute white chocolate chips for baking bars as they have stabilizers that affect melting and texture.
- Use 1% milk for the best balance of moisture and richness in the cake.
- Piping gel can be substituted with gelatin if preferred, but make sure to follow appropriate preparation methods.
- Ensure eggs and butter are at room temperature before mixing for optimal batter consistency.
- Trimming the dome from the cake layers helps create evenly stacked, professional-looking layers.
- Store the cake refrigerated and consume within 3-4 days for best freshness.
- This cake is not gluten-free due to the flour used.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 125 mg
Keywords: white chocolate cake, pistachio cake, pistachio pudding filling, white chocolate frosting, nutty cake, holiday cake, layered cake
