White chocolate pistachio cake is sweet, delicious, soft and fluffy. The layered cake tastes like vanilla soft cake with little pieces of pistachios. And it’s all finished with a white chocolate cream that will make you eat the whole cake in one day. Pistachios are not only great in cake creams, but their salty taste will get stronger the next day. And that, my loves, in a heaven on Earth.
Ingredients:
- 4 egg yolks room temp
- 210 g regular white sugar
- 15 g vanilla sugar
- 2 tsp vanilla extract
- 100 ml oil
- 55 ml full-fat milk room temp
- 240 g cake flour
- 12 g baking powder
- 4 egg whites room temp
White Chocolate Pistachio Cream
- 250 g mascarpone cream
- 500 ml whipping cream cold
- 16 g cream stiffener
- 3 tbsps Allnutrition NUTWHEY Pistachio
- 150 g melted white chocolate
On top
- 2 tbsps melted Allnutrition NUTWHEY Pistachio
- 60 g melted white chocolate
- pistachios
Is there anything tastier in the world of white chocolate than White chocolate pistachio cake? Mind-blowing. Amazing combination of sweet chocolate and salty pistachios. Pistachio cakes are DELICIOUS. You can make this cake as a birthday cake, a Mother’s Day cake or just for fun. Because on this blog, we don’t judge for eating birthday cakes for fun. Never.
IT WON’T LAST LONG
Literally. It won’t last long in your fridge because it’s really addicting. Mine was gone in 1 and a half days. And the best part is – it’s SO easy to make.
For the white chocolate pistachio cream, I used Allnutrition NUTWHEY Pistachio. It tastes like melted white chocolate with pieces of pistachios whipped in a box. You can literally eat it with a spoon. I use it for pancakes if I want a kick of something sweet and delicious. I was honestly amazed at how good this thing is.
So, buckle up, this is the sweet ride to white chocolate heaven.
Use code “MYKHAILAEATS” on checkout and get 25% off on your purchase online. *This post is a collaboration with ALLNUTRITION.
what are the best parts of white chocolate pistachio cake?
If you are still changing your mind about this cake and if it’s worth your time, let me explain to you a few things.
- white chocolate is everywhere, dripping, melting, blessing every layer of this cake (4 in total)
- melted white chocolate on a cold cake create this white chocolate shell you will fight for with other family members (I am serious, we did.)
- you can add chopped pistachios to white chocolate cream (like a lot)
- there will be no leftovers
- the cake layers are very much vanilla and soft
- the most delicious white chocolate pistachio cream from ALLNUTRITION
How to make White Chocolate Pistachio Cake:
Cake layers
Preheat the oven to 170°C. Prepare 2 small cake tins (15-18 cm diameter) with baking paper attached to the bottoms.
Start by whipping the egg yolks with sugars on high speed until creamy (4-5 min).
Then add vanilla extract, oil, and milk and mix on medium-high speed for 5-6 minutes (the batter should be creamy as well).
In another bowl whisk together flour and baking powder. Add to the creamy batter and fold in with a rubber spatula until the flour disappears.
Whisk the egg whites and once they’re stiff, combine them with a rubber spatula with a cake mix. You get a nice fluffy cake mix.
Pour the batter into cake tins and bake for 25 – 30 minutes or until the toothpick comes out clean. When the cakes are cool, cut them into 2 layers each – be careful, it must be really cool otherwise it’s going to break.
White Chocolate Pistachio Cream
Whip the whipping cream with cream stiffeners on high speed until stiff in a bowl.
Cream mascarpone on high speed with Allnutrition NUTWHEY Pistachio in another bowl. Add cool melted white chocolate and whip until combined.
With a rubber spatula add whipped cream and fold in gently. Do not over-mix!
Cake
Take one cake layer and add white chocolate pistachio cream to it. Spread evenly. Add another cake layer and repeat the same steps. Keep in mind to put aside a bigger amount of white chocolate cream for the top and sides of the cake.
Take the rest of the cream and spread it evenly on the sides and top. You must be quick because the cream is melting like crazy but it’s worth it! You can still put it in the fridge for a few minutes before finishing decorating it.
Take cool melted white chocolate with Allnutrition NUTWHEY Pistachio and decorate the top of the cake. Chop some extra pistachios for the top. Keep in the fridge for a few hours before serving. Enjoy!
My tips for the best white chocolate pistachio cake:
- room temperature ingredients – use room temperature ingredients to make sure the cake layers will be soft and fully baked without raw parts
- let the melted chocolate cool – use cool melted chocolate and cool Allnutrition NUTWHEY Pistachio. Warm liquid can melt the whipped cream, so you end up with a watery mixture instead of fluffy and airy cream.
- add chopped pistachios – be careful, use a handful of extra pistachios. They get saltier after some time in the fridge.
- use 2 small cake tins for a nice, tall, layered cake – you can use a normal cake tin (25 cm diameter) but the cake won’t be that pretty.
- make sure you whisked the yolks with sugar until creamy – very important step!
Would you like to see more desserts?
If you decide to make this cake at home, please tag me or send me a pic on Instagram or Pinterest. I would love to see your White Chocolate Pistachio Cake you made at home. Thank you for your support. ❤️
White Chocolate Pistachio Cake
Ingredients
- 4 egg yolks room temp
- 210 g regular white sugar
- 15 g vanilla sugar
- 2 tsp vanilla extract
- 100 ml oil
- 55 ml full-fat milk room temp
- 240 g cake flour
- 12 g baking powder
- 4 egg whites room temp
White Chocolate Pistachio Cream
- 250 g mascarpone cream
- 500 ml whipping cream cold
- 16 g cream stiffener
- 3 tbsps Allnutrition NUTWHEY Pistachio
- 150 g melted white chocolate
On top
- 2 tbsps melted Allnutrition NUTWHEY Pistachio
- 60 g melted white chocolate
- pistachios
Instructions
Cake layers
- Preheat the oven to 170°C. Prepare 2 small cake tins (15-18 cm diameter) with baking paper attached to the bottoms.
- Start by whipping the egg yolks with sugars on high speed until creamy (4-5 min).
- Then add vanilla extract, oil, milk and mix on medium-high speed for 5-6 minutes (the batter should be creamy as well).
- In another bowl whisk together flour and baking powder. Add to the creamy batter and fold in with a rubber spatula until the flour disappears.
- Whisk the egg whites and once they're stiff, combine them with a rubber spatula with a cake mix. You get a nice fluffy cake mix.
- Pour the batter into cake tins and bake for 25 – 30 minutes or until the toothpick comes out clean. When the cakes are cool, cut them into 2 layers each – be careful, it must be really cool otherwise it's going to break.
White Chocolate Pistachio Cream
- Whip the whipping cream with cream stiffeners on high speed until stiff in a bowl.
- Cream mascarpone on high speed with Allnutrition NUTWHEY Pistachio in another bowl. Add cool melted white chocolate and whip until combined.
- With a rubber spatula add whipped cream and fold in gently. Do not over-mix!
Cake
- Take one cake layer and add white chocolate pistachio cream to it. Spread evenly. Add another cake layer and repeat the same steps. Keep in mind to put aside a bigger amount of white chocolate cream for the sides of the cake.
- Take the rest of the cream and spread it evenly on the sides and top. You must be quick because the cream is melting like crazy but it's worth it! You can still put it in the fridge for a few minutes before finishing decorating it.
- Take cool melted white chocolate with Allnutrition NUTWHEY Pistachio and decorate the top of the cake. Chop some extra pistachios for the top. Keep in the fridge for a few hours before serving. Enjoy!
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