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Pistachio Cake with White Chocolate Frosting

This pistachio cake is nutty, perfectly sweet, and naturally green—no fake stuff here. Made with real pistachios and a hint of almond, it’s soft, tender, and layered with a swoon-worthy white chocolate frosting. Fancy enough for a party, easy enough for a Tuesday.

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Ingredients

For the Cake:

  • 1 ½ cups Raw unsalted pistachios
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt  
  • ½ cup Unsalted butter, at room temperature
  • ¼ cup Vegetable oil
  • 1 ½ cups Domino® Baker’s Sugar™
  • 2 Large eggs
  • 2 Large egg whites
  • 2 teaspoons Vanilla extract
  • ½ teaspoon Almond extract
  • ¾ cup Sour cream
  • ¾ cup Milk

White Chocolate Frosting:

  • 12 ounces White chocolate, roughly chopped
  • 1 ½ cups Unsalted butter, at room temperature
  • 1 ½ cups Domino® Powdered Sugar
  • 2 teaspoons Vanilla extract
  • 1/2 teaspoon Salt
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Instructions
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Prep Time: 30 minutes / Cook Time: 30 minutes / Yields: 16 servings

Cake

Step 1

Preheat the oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.

Step 2

In a food processor pulse the pistachios until they are broken down into fine pieces. Combine the ground pistachios, flour, baking powder, baking soda,and salt in a bowl. Stir to combine. Set aside.

Step 3

Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color. Then add the sour cream and milk and mix to incorporate slightly. 

Step 4

Last, fold the dry ingredients into the wet until combined and no streaks of flour remain. Do not over mix!

Step 5

Divide the batter evenly between the prepared pans. Bake for 20-25 minutes  or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.

White Chocolate Frosting

Step 1

Once the cakes have cooled, make the frosting. Place the white chocolate into a large microwave-safe bowl. Microwave in 15 second increments, using a silicone spatula to stir between each, until the white chocolate is fully melted.Set aside to cool slightly so it’s warm but not hot to the touch, about 5 minutes. 

Step 2

In a stand mixer fitted with a paddle attachment, beat the butter, confectioners’ sugar, vanilla, and salt on low speed until combined. With the mixer still running, slowly stream in the melted white chocolate. Once incorporated, increase the speed to medium-high and beat until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl as needed.

Cake Assembly

Step 1

Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.

Step 2

If desired, sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you’d like, decorate the top of your cake with fresh fruit or more pistachio crumbs. Enjoy!

Additional Tips
  • When pulsing the pistachios it's okay if they’re not completely powdery, but the pieces should be very small.
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Broma Bakery

Meet the Chef:

@bromabakery

Meet Sarah, the self-taught cook and photographer behind bromabakery! She loves whipping up classic baked goods like her mom's famous chocolate chip cookies and her Better Than Boxed Brownies.