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Delicate white chocolate and crunchy pistachios come together in this showstopping layer cake that feels equally at home at birthdays or afternoon tea. The combination of creamy white chocolate buttercream and nutty pistachio-studded sponge has become a celebration favorite for my family. Every bite is rich yet balanced, making this cake perfect for sharing on special occasions.
The first time I baked this was for my brother’s birthday. He asked for something “fancy but not too fussy” and this cake hit the sweet spot. The white chocolate buttercream is now everyone’s most-requested feature.
Ingredients
- Unsalted butter: gives softness and richness in both cake and frosting. Always use good-quality butter for the best flavor
- Caster sugar: ensures a fine crumb and vanilla-sweet taste
- Medium eggs: create structure and height in the sponge
- Self-raising flour: helps the cake rise fluffy and light. Check that your flour is fresh
- Whole milk: adds moisture and tenderness. Use full-fat for best results
- Pistachios: bring crunch earthiness and color. Pick shelled pistachios with bright green color for freshness
- White chocolate chunks: in the batter and coating add creaminess and sweetness. Look for real white chocolate with cocoa butter
- Icing sugar: gives a smooth buttercream. Always sift to avoid lumps
- Vanilla extract: enhances the sweet flavors. Pure extract makes a difference
Step-by-Step Instructions
- Prep the Cake Tins:
- Preheat your oven to 180C or 160C with a fan or 350F and line as well as grease three 20 centimeter cake tins so no cake gets stuck. Take time to press parchment into the base and brush with butter for perfect release.
- Cream Butter and Sugar:
- In a large mixing bowl use an electric mixer to beat unsalted butter with caster sugar for about 4 minutes. Pause to scrape the sides and mix again until the mixture is pale and fluffy. This step is key for airy cake layers.
- Add the Eggs:
- Crack the eggs in one at a time mixing well after each. If the mixture looks like it is splitting add a spoonful of your flour to bring everything back together. Be patient with this part and make sure everything is well combined.
- Incorporate Flour and Milk:
- Add self-raising flour and whole milk to the batter and mix on medium speed for one minute. This will help the cake stay moist and create a tender crumb.
- Fold in Pistachios and White Chocolate:
- Switch to a spatula and gently fold in roughly chopped pistachios and white chocolate chunks. Take care not to overmix so the batter stays light.
- Divide and Bake:
- Evenly distribute the batter into your prepared tins and smooth the tops. Bake for 30 to 35 minutes until golden and a skewer poked into the center comes out clean.
- Cool the Cakes:
- Let the cakes cool in their tins for five minutes then carefully turn them out onto a wire rack to cool completely. Don’t rush this step or your buttercream will melt later.
- Melt the White Chocolate:
- Set up a heatproof bowl over a saucepan of simmering water and gently melt white chocolate until smooth. Leave it to cool to room temperature so it blends well into the buttercream.
- Make the Buttercream:
- Beat unsalted butter with sifted icing sugar and vanilla extract in a large bowl for at least three minutes until very fluffy. Gradually mix in the melted white chocolate and continue to beat the buttercream for five minutes. It should be silky and light.
- Assemble and Decorate:
- Spread a generous layer of buttercream between each cooled cake layer. Use a piping bag and a star tip to create buttercream swirls or rosettes on the top. Sprinkle chopped pistachios over everything for a pretty and tasty finish.
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My favorite part is folding in the pistachios. The green flecks look so pretty scattered in the cake and remind me of baking with my grandmother who always let me snack on extras while we waited.
Storage Tips
After decorating you can keep the cake under a cake dome or in an airtight container at room temperature for up to four days. If your kitchen is very warm pop the cake in the fridge and let slices come to room temperature before serving for the best texture. Buttercream cakes freeze well so if you want to enjoy leftovers wrap individual slices tightly and freeze for up to one month.
Ingredient Substitutions
If you only have salted butter just leave out any extra salt in the recipe. You can swap white chocolate for milk chocolate but the cake will be a bit sweeter and less creamy. For a dairy-free version swap the butter for a good dairy-free spread and use a favorite plant-based milk. Almonds can take the place of pistachios if needed just chop them finely.
Serving Suggestions
This cake stands tall and beautiful on its own perfect with coffee or tea. For special occasions add fresh berries like raspberries on top for a pop of color and brightness. When serving at large parties I like to cut thin elegant slices so everyone gets a taste of each layer.
Cultural Notes
Pistachios are loved in many Middle Eastern and Mediterranean desserts and bring a festive feel to cakes and pastries. White chocolate makes this recipe feel a bit more modern and indulgent than traditional butter cakes my own twist inspired by patisserie visits in London. Sharing this cake always sparks conversations about family recipes and favorite cakes from childhood.
Recipe Questions
- → How do I achieve a fluffy cake texture?
Cream the butter and sugar until light, and whisk in eggs one at a time to incorporate air, making the sponge airy.
- → Can I use unsalted pistachios?
Yes, use unsalted pistachios to keep the flavor balanced and prevent overpowering the cake's sweetness.
- → Is it possible to make two layers instead of three?
Absolutely. Divide the batter evenly between two tins for thicker layers, increasing bake time as needed.
- → How should I decorate the cake for best results?
Pipe swirls of buttercream on top using a closed star tip and sprinkle with more pistachios for an elegant finish.
- → How long does the cake stay fresh?
When stored in an airtight container, it remains moist and delicious for three to four days at room temperature.
- → Can I omit pistachios or chocolate chunks in the sponge?
Yes, leave them out for a simpler flavor; adjust baking time slightly if omitting chunky mix-ins.