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white chocolate and pistachio cake with champagne

White Chocolate And Pistachio Cake With Buttercream Icing

Rosanna Stevens
A fluffy and decadent white chocolate and pistachio cake perfect for special occasions.
5 from 8 votes
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
Calories 1159 kcal


  • 1 Kitchen Aid or electric whisk
  • 3 Mixing bowls
  • 3 Cake tins measuring 18.5cm or 7 inches


  • 4 large eggs
  • 260 grams self-raising flour
  • 260 grams granulated sugar
  • 260 grams unsalted butter
  • 1.5 teaspoon baking powder
  • 1.5 teaspoon vanilla essence


  • 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


  • First, weigh the cake ingredients. Weigh your eggs with the shells on. Then weigh out the same amount of butter, self-raising flour and granulated sugar.
  • In one bowl, mix the flour with the baking powder. Whisk the eggs together in another separate bowl.
  • In your Kitchen Aid or third 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 the 3 greased baking tins. 
  • Bake the cakes in the oven at 170 degrees Celsius /340 degrees Fahrenheit 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 weighing out the ingredients and whisking the icing sugar, vanilla essence and butter together until smooth and creamy. Sieve the icing sugar in to ensure no lumps.
  • 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. 


I use spreadable butter in this recipe for ease. Otherwise, you can use blocks of butter but take it out of the fridge to soften for an hour before using. 
To check when the cake is baked, press your finger into the centre of the sponge and it should spring back. If it stays indented, bake for another 5 minutes. The edges of the cake should also shrink in from the sides of the tin slightly when done. 


Calories: 1159kcalCarbohydrates: 122gProtein: 14gFat: 70gSaturated Fat: 40gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 233mgSodium: 192mgPotassium: 412mgFiber: 2gSugar: 95gVitamin A: 1965IUVitamin C: 1mgCalcium: 227mgIron: 2mg
Keyword cake recipe, white chocolate and pistachio cake
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