Pistachio cake is made with real pistachios, no artificial additives, and frosted with silky white chocolate Swiss meringue buttercream.



water lightly salted pistachios cake flour baking powder salt unsalted butter granulated sugar vegetable oil egg whites vanilla extract sour cream half and half


egg whites granulated sugar unsalted butter white chocolate chips vanilla bean paste sea salt

STEP 1: For the cake, add pistachios to boiling water for 2 min. Drain and rinse with cold water and then soak excess liquid on a paper towel.

STEP 2: Peel the skin off pistachios, allow to fully dry, then grind them up in a food processor. Add cake flour, baking powder, and salt and blend.

STEP 3: Beat butter & granulated sugar. Add oil & beat. Add egg whites, 1-2 at a time, beating between each time until egg is incorporated.

STEP 4: Add vanilla & sour cream & beat. Add half of dry ingredients & while beating, stream in half & half, then the rest of dry ingredients.

STEP 5: Spread batter in prepared cake pans and bake at 350F for 30 minutes. Flip onto a tea towel and allow to cool completely before frosting.

STEP 6: For the buttercream, place egg whites and granulated sugar over a double boiler and whisk until sugar is dissolved.

STEP 7: Remove and beat the egg whites with sugar. Add 2 Tbsp of butter at a time and beat until it comes together.

STEP 8: Melt white chocolate in the microwave and allow it to cool slightly, then add it with the vanilla and salt to the buttercream and beat.

STEP 9: To assemble, frost the 1st layer with buttercream and create a wall around the edges. Spread ground pistachios on top of the buttercream.

STEP 10: Place next layer on top and repeat with all layers. Refrigerate, frost the outside, and top with ground pistachios and serve.

Click the link below for the full recipe!