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White Chocolate Pistachio Cake Recipe

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★★★★★

4.4 from 79 reviews

The White Chocolate Pistachio Cake is a luscious dessert combining creamy white chocolate with crunchy pistachios, delivering a moist and buttery crumb with a nutty, sweet flavor. Perfect for special occasions or cozy weekends, this cake balances sophistication and comfort with its aromatic vanilla, buttery richness, and vibrant pistachio bits.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup white chocolate chips, melted

Add-ins and Garnish

  • 3/4 cup shelled pistachios, finely chopped
  • Additional chopped pistachios for garnish
  • White chocolate shavings for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the batter.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully integrate them. Then mix in the vanilla extract for flavor.
  5. Incorporate Melted White Chocolate: Stir the melted white chocolate into the wet ingredients carefully until completely combined, adding creamy sweetness.
  6. Alternate Dry Ingredients and Buttermilk: Add the dry flour mixture alternately with the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
  7. Fold in Pistachios: Gently fold the finely chopped pistachios into the batter for nutty texture throughout.
  8. Pour and Smooth Batter: Pour the batter into the prepared cake pan and smooth the surface evenly to ensure uniform baking.
  9. Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
  10. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely, preventing sogginess.
  11. Garnish and Serve: Decorate the cooled cake with additional chopped pistachios and white chocolate shavings to enhance both appearance and flavor before serving.

Notes

  • Use high-quality white chocolate with cocoa butter as the first ingredient for best flavor and texture.
  • Lightly toast pistachios before chopping to enhance their flavor and aroma.
  • Avoid overmixing once dry ingredients are added to keep the cake tender and light.
  • Start checking for doneness a few minutes before the recommended baking time to prevent overbaking and white chocolate browning.
  • For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
  • You can fold in raspberries, cranberries, or diced apricots for a fruity variation.
  • Try white chocolate buttercream or mascarpone frosting for extra indulgence.
  • Bake in muffin tins to create mini cakes for single servings.

Keywords: white chocolate pistachio cake, pistachio cake, white chocolate cake, nutty cake, moist cake, dessert recipe, baking recipe, elegant cake

Find it online: https://lucabites.com/white-chocolate-pistachio-cake-recipe/