Decadent White Chocolate Pistachio Cake
Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup whole milk
1 cup shelled pistachios, finely chopped
½ cup white chocolate chips
For the Buttercream Frosting:
1 cup unsalted butter, softened
1 cup powdered sugar
½ cup heavy cream
1 teaspoon vanilla extract
½ cup pistachios, finely chopped (for garnish)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and granulated sugar until pale and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with sour cream and milk. Start and end with the dry mixture. Mix gently until just combined.
Fold in the finely chopped pistachios and white chocolate chips with a spatula.
Divide the batter evenly between the three pans. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat butter until creamy. Slowly add powdered sugar. Pour in heavy cream and vanilla, and whip until fluffy and spreadable.
Assemble the cake by spreading frosting between each layer and over the top and sides. Finish with a sprinkle of chopped pistachios.
Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 370 kcal | Servings: 12 slices
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