White Chocolate Pistachio Cake

Imagine a white chocolate pistachio cake that brings together the creamy sweetness of white chocolate and the rich, nutty flavor of pistachios. This Elegant White Chocolate Pistachio Cake is a showstopper for any occasion. With its moist, tender layers and a decadent white chocolate pistachio frosting, this cake is both a visual and culinary delight. Here’s how you can make it.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup shelled pistachios, finely ground
• 1 tablespoon pistachio paste
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/2 cup white chocolate chips

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup white chocolate, melted and cooled
• 1/4 cup heavy cream
• 1/4 cup pistachio paste
• 1 teaspoon vanilla extract
• Chopped pistachios for garnish

Directions

1. Preheat Your Oven:
   Start by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them thoroughly.
2. Mix Dry Ingredients:
   In a medium bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt. Whisk together until evenly mixed. Set this bowl aside for later.
3. Cream Butter and Sugar:
   In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes and is essential for a light cake texture.
4. Incorporate Eggs and Flavorings:
   Add the eggs one at a time, beating well after each addition. Mix in the pistachio paste and vanilla extract until fully combined.
5. Combine Wet Ingredients:
   In a small bowl, stir together the buttermilk and sour cream until smooth. This mixture will keep the cake moist and tender.
6. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined. Fold in the white chocolate chips.
7. Bake the Cakes:
   Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
8. Prepare the Frosting:
   In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until well combined. Add the melted and cooled white chocolate, heavy cream, pistachio paste, and vanilla extract. Beat until the frosting is smooth and fluffy.
9. Assemble the Cake:
   Place one cake layer on a serving plate. Spread a layer of frosting over the top. Add the second cake layer and repeat. Top with the third layer. Frost the top and sides of the cake evenly. Garnish with chopped pistachios for a beautiful finish.

Enjoy this elegant and delicious cake that combines the best of white chocolate and pistachios, making every bite a delightful experience.