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!
Course Dessert
Cuisine American, Canadian, North American
Keyword cake, pistachio, pistachio pudding, white chocolate
Preheat oven to 350 degrees F/175 degrees C. Grease and flour three 8 inch round cake pans with non stick cooking spray or Cake release (I use Wilton Cake Release)
In a large bowl, whisk dry ingredients (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 milk and melted chocolate 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 to medium- low 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 batter 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.
Filling
Prepare instant 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.
Assembly
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 â…“ the pistachio pudding/whipped cream mixture to the first layer and spread evenly
Then add another cake layer and another â…“ of the pudding (approx)* You will have some pudding left over, but there was no way around this!)
Frosting
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 to the top of the cake.
Garnish
Add a Lindt white chocolate truffle to each dollop.
Sprinkle chopped pistachios on top of the 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!
Notes
*Please see post contents for important recipe information and tips!Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
Nutrition Facts
📋 White Chocolate Pistachio Cake Recipe
Amount Per Serving
Calories 723Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 27g169%
Cholesterol 172mg57%
Sodium 192mg8%
Potassium 504mg14%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 29g32%
Protein 13g26%
Vitamin A 1443IU29%
Vitamin C 1mg1%
Calcium 209mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.