Description
Creamy pistachio dreams come alive in this elegant dessert that whispers Mediterranean charm. Rich layers of nutty goodness and silky cream invite you to savor a slice of pure indulgence.
Ingredients
Scale
Main Ingredients:
- 1 cup shelled pistachios, finely chopped
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup white chocolate chips
Cake Base Ingredients:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup pistachios, finely chopped (for garnish)
Instructions
- Prepare the oven to 350F (175C) and prepare three 8-inch round cake pans by greasing and dusting with flour.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl, then set aside.
- Cream butter and sugar until pale and airy. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla extract.
- Gradually incorporate dry ingredients into the butter mixture, alternating with sour cream and milk. Mix until just combined. Gently fold in chopped pistachios and white chocolate chips.
- Distribute batter evenly across prepared pans, smoothing the surfaces. Bake for 20-25 minutes until a toothpick emerges clean when inserted into the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Whip softened butter until smooth and creamy. Slowly integrate powdered sugar, heavy cream, and vanilla extract, beating until frosting becomes light and fluffy.
- Position first cake layer on serving plate and spread frosting generously. Layer remaining cake rounds, repeating frosting between each.
- Cover entire cake with remaining frosting, ensuring smooth exterior. Sprinkle finely chopped pistachios over top and sides for decorative finish.
- Refrigerate cake for minimum 30 minutes to stabilize frosting before serving.
Notes
- Toast pistachios lightly before chopping to enhance their nutty flavor and bring out a deeper, richer taste profile.
- Substitute sour cream with Greek yogurt for a lighter, tangier version of the cake that maintains moisture.
- Keep white chocolate chips and pistachios at room temperature to prevent clumping and ensure even distribution throughout the batter.
- For a gluten-free adaptation, replace all-purpose flour with a high-quality gluten-free flour blend and add 1/2 teaspoon xanthan gum to improve texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 372 kcal
- Sugar: 19 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg