White Chocolate Pistachio Cake (Print-Friendly Version)

Moist layers featuring pistachio and white chocolate, finished with buttercream and a crunchy pistachio topping.

# List of Ingredients:

→ Sponge Layers

01 - 400 g unsalted butter, softened
02 - 400 g caster sugar
03 - 7 medium eggs
04 - 400 g self-raising flour
05 - 150 ml whole milk
06 - 150 g pistachios, roughly chopped
07 - 150 g white chocolate, chopped or chips

→ Buttercream and Decoration

08 - 250 g white chocolate
09 - 250 g unsalted butter, softened
10 - 350 g icing sugar, sifted
11 - 1 teaspoon vanilla extract
12 - 50 g pistachios, roughly chopped

# How to Prepare:

01 - Preheat oven to 180°C (160°C fan). Line and grease three 20 cm round cake tins.
02 - Beat unsalted butter and caster sugar with an electric mixer until pale and fluffy.
03 - Add eggs one at a time, mixing thoroughly after each. If mixture curdles, add a spoonful of the flour and continue mixing.
04 - Add self-raising flour and whole milk to the batter. Whisk on medium speed for 1 minute until the mixture is airy.
05 - Fold in 150 g chopped pistachios and white chocolate gently with a spatula.
06 - Evenly divide batter among prepared cake tins. Bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean.
07 - Let cakes cool in their tins for 5 minutes, then transfer to a wire rack to cool completely.
08 - Melt 250 g white chocolate in a heatproof bowl set over simmering water. Allow to cool slightly.
09 - Beat unsalted butter, icing sugar, and vanilla extract until light and fluffy. Gradually add cooled melted white chocolate, whisking for about 5 minutes until creamy.
10 - Spread buttercream between cake layers. Pipe remaining buttercream on top using a closed star nozzle. Sprinkle 50 g chopped pistachios over the top.

# Additional Information:

01 - Cake can be made in two layers for a thicker sponge, adjusting the baking time as necessary.
02 - Store in an airtight container for 3–4 days; freshness will be maintained.
03 - Omit pistachios and chocolate from the sponge if preferred; baking time may be slightly reduced.

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