• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Rosanna ETC logo
  • Recipes
  • Travel
  • About
  • Writing portfolio and press
menu icon
go to homepage
  • Recipes
  • Travel
  • Media
  • Ebooks
  • About
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Travel
    • Media
    • Ebooks
    • About
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Blog posts by Rosanna ETC » Food

    White Chocolate And Pistachio Cake With Buttercream Icing

    Published: Sep 26, 2021 · Modified: Mar 15, 2022 by Rosanna Stevens · This post may contain affiliate links · 6 Comments

    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.

    a slice of white chocolate and pistachio cake

    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:
    • How to make perfect sponge cake - 6 tips
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • White Chocolate and pistachio cake with buttercream icing

    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.

    white chocolate and pistachio cake ingredients
    • 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.

    white chocolate and pistachio cake with buttercream icing

    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!

    white chocolate and pistachio cake with champagne

    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 champagne

    White Chocolate and pistachio cake with buttercream icing

    Rosanna Stevens
    A fluffy and decadent cake perfect for special occasions
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    decorating time 30 mins
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine American
    Servings 8 people

    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. 
    Keyword cake recipe, white chocolate and pistachio cake
    Tried this recipe?Let us know how it was!

    You may also like...

    • Amaretti And White Chocolate Cheesecake Balls
    • Traditional Eton Mess With Crunchy Meringue
    • Prosecco jelly sweets
    • Toblerone Lava Cake In A Mug (Microwave Cake)
    « Quick Whipped Feta Dip With Honey And Roasted Tomatoes
    Easy Smoked Paprika Hummus With Roasted Red Peppers »

    Share this post

    • Facebook
    • Twitter

    Reader Interactions

    Comments

    1. Shilpa says

      October 02, 2021 at 1:01 pm

      5 stars
      This cake looks decadent and delicious. Thank you for sharing all the baking tips… bookmarking it…

      Reply
    2. Kayla says

      October 02, 2021 at 2:52 pm

      5 stars
      This white chocolate and pistachio cake was so delicious! I loved all the flavors and the white chocolate was divine!

      Reply
    3. Gabriela says

      October 02, 2021 at 8:38 pm

      5 stars
      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.

      Reply
    4. Giangi says

      October 02, 2021 at 9:38 pm

      5 stars
      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.

      Reply
    5. Cindy Mom, the Lunch Lady says

      October 03, 2021 at 1:54 pm

      5 stars
      Oh wow that buttercream frosting looks so creamy and indulgent. This is a beautiful cake!

      Reply
    6. Beth says

      February 10, 2022 at 8:04 pm

      5 stars
      This was delicious! So glad I tried it

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Rosanna Stevens

    Hi!

    I'm Rosanna, a trained chef, published writer and food fanatic. I believe in using food and drink to make every day an event with fresh and seasonal produce, wine pairings and a perfectly styled plate.

    I write for publications in the UK, USA and Central America on food, travel and the destinations I love and have also created several recipe ebooks and Stop The Scroll, a beginner's guide to food styling and photography. Thanks for being here!

    Learn more about me →

    Recent posts

    • Beer-Battered Egyptian Peas With Spicy Harissa Chorizo Dip
    • Homemade Habanero Pineapple Hot Sauce
    • BBQ Black Garlic Chicken With Feta And Melon Salad
    • 10 Edible Flowers You Can Eat

    Trending recipes

    • Smoked Mackerel Croquettes With Beetroot Puree
    • Asparagus Mousse Amuse Bouche
    • Asparagus And Crispy Prosciutto Quiche
    • Easy Salmon En Croute With Dill Cream Sauce

    As seen in

    as seen in the media

    Download your free guide to what's in season

      We respect your privacy. Unsubscribe at anytime.
      Built with ConvertKit

      Check out my ebook

      Front cover of Stop the Scroll

      Featured posts

      • Cheesy Beer Soup With Cheddar And Crispy Bacon
      • Spicy Biscuits With Parmesan Cheese
      • Easy Salmon En Croute With Dill Cream Sauce
      • Lazy Gnocchi Al Forno With Homemade Sauce
      • Recipes
      • Travel
      • About
      • Writing portfolio and press

      Footer

      ↑ back to top

      About

      • About me

      Newsletter

      • Sign up

      Contact

      • Contact

      View privacy policy

      This site uses affiliate links

      Copyright © 2022 Rosanna ETC

      Manage Cookie Consent
      To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
      Functional Always active
      The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
      Preferences
      The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
      Statistics
      The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
      Marketing
      The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
      Manage options Manage services Manage vendors Read more about these purposes
      View preferences
      {title} {title} {title}
      Manage Cookie Consent
      To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
      Functional Always active
      The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
      Preferences
      The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
      Statistics
      The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
      Marketing
      The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
      Manage options Manage services Manage vendors Read more about these purposes
      View preferences
      {title} {title} {title}