This White Chocolate Pistachio Cake is a light, yet rich white chocolate cake that's loaded with pistachios, a pistachio pudding filling and a white chocolate stabilized whipped cream frosting. It's the ultimate pistachio lover's cake and ideal for any celebration!
1cupof the prepared white chocolate stabilized whipped cream frosting
2 - 99 g-pkg of pistachio pudding
White Chocolate Stabilized Whipped Cream Frosting
4ounceswhite chocolate (baking bar)* do not use white chocolate chips
6tbsp piping gel* or use gelatin (see NOTES)
7Lindt round white chocolate truffles
¼ cupchopped pistachios* approximately
½cupground pistachios* approximately
White Chocolate Pistachio Cake:
Preheat oven to 350F. Grease and flour three 8 inch round cake pans with non stick cooking spray or Cake release (I use Wilton Cake Release)
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Heat milk in microwave for 1 ½ - 2 minutes until warm. In a separate bowl, heat white chocolate at 50% power for 2 minutes until melted. Whisk together in one bowl, then return to microwave for 1 more minute at 50% power.
Using a stand mixer fitted with a paddle attachment (or an electric hand beater), cream butter and sugar on medium -high until fluffy (about 3 minutes) then reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and milk/white chocolate mixture, beginning and ending with flour, making sure it's fully incorporated after each addition. Fold in 1.5 cups of ground pistachios.
Pour into 3 greased pans and bake for 35- 40 minutes or until a cake tester or toothpick inserted into the center comes out clean.
Cool cake in pan for 5 minutes, then loosen edges and turn onto wire rack to cool for 10 minutes. Cool completely.
When cool, trim humps off cake.
Prepare pudding as per package directions, reducing milk by ¼ cup for each package. **2 (99g) packages will require 1 ½ cups milk instead of the 2 the directions call for.
Add 1 cup of prepared chocolate whipped cream frosting to pistachio pudding and mix together.
Place 1st cake on a surface so smooth side is facing up.
Pipe a border around the rim of the top of the layer of cake.
Add about ⅓ the pistachio pudding/whipped cream mixture to the first layer and spread evenly
Then add another cake layer and another ⅓ of the pudding (approx)* You will have some pudding left over, but there was no way around this!)
Smooth around cake, scraping off any filling that seeped out. Then frost cake with white chocolate whipped cream frosting,
Adding a border (with a pastry bag and 1 M tip) around the bottom of the cake. Then add 6 dollops on top.
Add a Lindt white chocolate truffle to each dollop.
Sprinkle chopped pistachios on top of cake
"Toss" crushed pistachios at sides of cake (this is how I do it - I literally 'toss' the pistachios at the sides of the cake)
Keep refrigerated until ready to serve!
*NOTE:How to Stabilize Whipped Cream with gelatin**NOTE: You will have leftover cake "bits" when you trim the tops off the cakes before stacking - I keep them in the freezer and a make small trifles out of them eventually. ***NOTE: You will also have leftover pistachio pudding. Because of the leftovers, the nutrition calculator is not exact and the cake is actually less calories, fat etc.. than stated- YAY!
White Chocolate Pistachio Cake Recipe
Amount Per Serving
Calories 723Calories from Fat 459
% Daily Value*
Saturated Fat 27g169%
Vitamin A 1443IU29%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.