Pistachio White Chocolate Cake

"Pistachio and white chocolate are such a great flavour pairing and this was surprisingly easy to make. My favourite part was the oozy bits of white chocolate inside! I added a little pink food dye to the icing as I’m so in love with the pink and green colour combo!"
-- @eliseshootsfood
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  • Recipe Card
Prep time 30mins
Cook time 30mins

Recipe Card

For the Cake


  • 3/4 cup plus 3 tablespoons unsalted butter, softened
  • 1 cup castor sugar
  • 4 large eggs
  • 2 cups plus 3 1/2 tablespoons self-raising flour
  • 1 teaspoon baking powder
  • 6 tablespoons plus 2 teaspoons whole milk
  • 1/4 cup coarsely chopped pistachios
  • 1/4 cup roughly chopped white chocolate buttons

For the Frosting


  • 5 ounces white chocolate
  • 10 tablespoons unsalted butter, softened
  • 1 cup icing sugar
  • 2 drops vanilla extract
  • Pistachios, finely chopped, for garnish


  • Step 1

    Preheat oven to 350ºF. Butter and line 2 8-inch round cake pans.

  • Step 2

    To make the cake, cream the butter and sugar together until light and fluffy, 3-5 minutes. Scrape the sides of the bowl, then add the eggs one at a time, mixing well after each to incorporate. Add the flour, baking powder, and milk and mix for 1 minutes, until light and creamy. Fold in the pistachios and white chocolate until evenly distributed.

  • Step 3

    Divide the batter evenly between prepared pans. Smooth the tops and bake for 30 minutes, or until a skewer comes out clean. Let cool in pan for a few minutes, then remove to a wire rack to finish cooling completely.

  • Step 4

    To make the frosting, gently melt the chocolate in a bowl over a pot of simmering water. Set aside to cool slightly. Cream the butter and sugar together, then add the melted chocolate and vanilla extract. Mix well until light and creamy.

  • Step 5

    Spread half the icing on one cake and then place the second one on top. Spread the rest of the icing on top and sprinkle handful of pistachios over the icing.