This three-layer vanilla sponge, white chocolate and pistachio cake is smothered in buttercream icing and decorated with white chocolate shavings, white chocolate buttons and pistachio nuts. It looks divine, tastes divine and isn't difficult if you prep properly. Like with all baking, precision is key, so stand by for my number one cake baking tip that always makes my sponge come out perfectly balanced.
I baked this for my own birthday, and I was not disappointed. I made it purely because it was what I wanted to eat, and you'll be pleased to know I ate it for breakfast, lunch and dinner and washed it down with a lovely glass of champagne each time. Because YOLO.
This white chocolate and pistachio cake will work for any occasion, and the thing I love most about it is that it isn't too sweet. Often buttercream icing can have a tendency to make things a tad on the sickly side but the nuts really dial it down and also adds a lovely crunch. Who doesn't love a bit of texture!
Jump to:
Before I head into the recipe I thought I'd first go through a few tips to get the best out of this cake.
How to make perfect sponge cake - 6 tips
- The thing with baking is that it needs precision. And most recipes will give you a measurement like '3 large eggs' but what does large mean? There can be variations in weight and different countries might have different criteria and there might also be a mixture of weights within a carton of eggs. So what do you do to make the perfect sponge cake? My top tip is this: weigh your eggs with the shells on, and use that exact same weight of flour, sugar and butter to make your sponge.
- Once the baking powder hits the butter/eggs it will activate. Don't waste any time between making your batter and getting it in the oven or you will sacrifice lift in your sponge.
- Don't keep opening the oven whilst baking, and don't move the cakes around in the oven as this will cause them to deflate.
- When you're cooking time is nearly done and you can smell the cake in all its wonder, open up the oven and check on the colour of the cake in the middle. If it is golden brown all over, it is done. If it is white and pale in the middle, it needs a bit longer.
- When the cake is done it will be golden brown all over, and the edges will have started to draw back from the edges of the tin.
- When it comes to turning the sponge cake out onto cooling racks, lay a clean tea towel over the rack first to avoid criss-cross indentation marks in your sponge.
Ingredients
There are three components to this cake recipe, the sponge, the filling and the icing.
- Eggs
- Butter
- Self raising flour
- Baking powder
- Granulated sugar
- Vanilla essence
- Double cream
- Pistachio nuts
- Icing sugar
- White chocolate
- White chocolate buttons
See the recipe card for quantities.
Instructions
First, weigh your eggs with the shells on. Then weigh out the same amount of butter, self-raising flour and granulated sugar.
Mix the flour with the baking powder in a separate bowl.
Whisk the eggs together in another separate bowl.
In your Kitchen Aid or in a large mixing bowl, whisk your butter, vanilla essence and sugar together.
Once a smooth and creamy mixture forms, slowly add the eggs bit by bit. Once it is all incorporated, stop the whisk.
Fold in the flour and baking powder, and transfer into greased baking tins.
Bake in the oven at 170C for 20 minutes, then remove to cooling racks.
If you're time tight or simply can't be bothered you can also go for an all in one sponge where you chuck it all in the Kitchen Aid/mixing bowl at the same time and skip to the last step.
On a chopping board, grate a quarter of the white chocolate and chop the pistachio nuts.
Make the filling by whisking double cream until it is thick and stiff, then fold in the pistachio nuts and grated white chocolate.
Make the buttercream icing by whisking the icing sugar, vanilla essence and butter until smooth and creamy.
Assemble the cake layer by layer, adding the cream filling in between.
Cover in the buttercream icing and spread all over the top and sides of the cake.
Shave the remaining white chocolate with a vegetable peeler.
Add the chocolate buttons to the sides of the cake and sprinkle and chocolate and pistachio nuts on top. Using your hands, press more pistachio nuts into the side of the cake to stick to the buttercream surrounding the buttons.
Slice up and serve!
Love cake? Try this banana bread with pecans and a maple glaze
Equipment
You will need several mixing bowls and an electric whisk or Kitchen Aid for this white chocolate and pistachio cake recipe. Cooling racks are also helpful but not essential, it will just take longer to get the sponge cake cool enough to assemble and decorate.
Storage
Store this cake in the fridge as the filling and icing contain cream and butter. Consume within 3-4 days.
If you want to make ahead of time and freeze, do so before you assemble and decorate.
White Chocolate and pistachio cake with buttercream icing
Equipment
- Kitchen Aid or electric whisk
- 3 mixing bowls
- 3 cake tins
Ingredients
- 6 large eggs (60-65 grams each in shell)
- 395 grams self-raising flour
- 395 grams granulated sugar
- 395 grams unsalted butter
- 1 teaspoon vanilla essence
Filling
- 500 ml double cream
- 35 grams pistachio nuts
- 30 grams white chocolate
Icing and decorations
- 300 grams icing sugar
- 200 grams butter
- 1 teaspoon vanilla essence
- 180 grams white chocolate buttons
- 80 grams white chocolate
- 75 grams pistachio nuts
Instructions
- First, weigh your eggs with the shells on. Then weigh out the same amount of butter, self-raising flour and granulated sugar.
- Mix the flour with the baking powder in a separate bowl.
- Whisk the eggs together in another separate bowl.
- In your Kitchen Aid or in a large mixing bowl, whisk your butter, vanilla essence and sugar together.
- Once a smooth and creamy mixture forms, slowly add the eggs bit by bit. Once it is all incorporated, stop the whisk.
- Fold in the flour and baking powder, and transfer into 3 greased 9-inch/23 cm baking tins.
- Bake in the oven at 170C /340 F for 20 minutes, then remove to cooling racks.
Cake Filling
- On a chopping board, grate a quarter of the white chocolate and chop the pistachio nuts.
- Make the filling by whisking double cream until it is thick and stiff, then fold in the pistachio nuts and grated white chocolate.
Buttercream icing
- Make the buttercream icing by whisking the icing sugar, vanilla essence and butter until smooth and creamy.
- Assemble the cake layer by layer, adding the cream filling in between.
- Cover in the buttercream icing and spread all over the top and sides of the cake.
- Shave the remaining white chocolate with a vegetable peeler.
- Add the chocolate buttons to the sides of the cake and sprinkle and chocolate and pistachio nuts on top. Using your hands, press more pistachio nuts into the side of the cake to stick to the buttercream surrounding the buttons.
You may also like...
Shilpa says
This cake looks decadent and delicious. Thank you for sharing all the baking tips… bookmarking it…
Kayla says
This white chocolate and pistachio cake was so delicious! I loved all the flavors and the white chocolate was divine!
Gabriela says
I have never seen this type of cake and I am loving it. What a great combination of the white chocolate and the pistachio along with the buttercream icing you just can't go wrong.
Giangi says
Drooling as I am looking at your pictures, Happy Belated Birthday! and so wish I could have been there to help you enjoy this fantastic cake.
Looks amazing and thank you for such clear explanations. Baking is an art and your directions make it easier. Thank you.
Cindy Mom, the Lunch Lady says
Oh wow that buttercream frosting looks so creamy and indulgent. This is a beautiful cake!
Beth says
This was delicious! So glad I tried it