Name: White Chocolate and Pistachio Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: International
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; 1 cup white chocolate chips or chopped white chocolate; 1 cup pistachios, shelled and chopped; ½ cup sour cream or plain yogurt; 200g (about 7 oz) white chocolate, chopped; ½ cup heavy cream; 2 tablespoons unsalted butter; Crushed pistachios for garnish (optional)

Why You’ll Love White Chocolate and Pistachio Cake Recipe

This White Chocolate and Pistachio Cake is the perfect balance of indulgence and elegance. The tender crumb of the cake is enriched with sour cream for moisture, while the white chocolate adds creamy sweetness that pairs beautifully with the nutty pistachios. Topped with a glossy ganache and garnished with crushed pistachios, it’s a dessert that looks as good as it tastes. Ideal for birthdays, holidays, or any special occasion, this cake is sure to impress your guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup white chocolate chips or chopped white chocolate
1 cup pistachios, shelled and chopped
½ cup sour cream or plain yogurt

For the White Chocolate Ganache:

200g (about 7 oz) white chocolate, chopped
½ cup heavy cream
2 tablespoons unsalted butter
Crushed pistachios for garnish (optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line with parchment paper.
In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–4 minutes with an electric mixer.
Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Add gradually to the wet ingredients, mixing until just combined.
Gently fold in the white chocolate and chopped pistachios. Stir in the sour cream or yogurt until the batter is smooth.
Pour into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the ganache: place the white chocolate in a bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate. Let sit for 2–3 minutes, then stir until smooth. Add the butter and mix until glossy.
Once the cake has cooled, drizzle the ganache over the top, letting it drip down the sides. Garnish with crushed pistachios if desired. Slice and serve.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12
Calories: ~375 kcal per serving

Variations

Add a hint of citrus by stirring in some orange or lemon zest to the batter.
Swap pistachios with almonds or hazelnuts for a different nutty twist.
Layer the cake with raspberry jam or fresh berries before topping with ganache for a fruity contrast.
Use cream cheese frosting instead of ganache for a tangy finish.
Make cupcakes instead of a whole cake for individual servings.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, let the cake sit at room temperature for about 20–30 minutes before serving to soften the ganache. To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before enjoying.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and add the ganache just before serving for the freshest look and taste.

Can I use baking chocolate instead of white chocolate chips?

Absolutely, baking chocolate works well and often melts more smoothly for the ganache.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Do I have to use sour cream or yogurt?

Yes, one of them is needed to keep the cake moist. If you don’t have either, you can use buttermilk instead.

How do I prevent the cake from becoming too dense?

Make sure not to overmix the batter once you add the dry ingredients, as this can lead to a heavy texture.

Can I double the recipe?

Yes, double the ingredients and bake in two pans. Adjust baking time slightly if needed.

Is this cake suitable for layering?

Yes, the texture is firm enough to slice into layers and fill with ganache or frosting.

Can I use dark or milk chocolate instead of white chocolate?

You can, but the flavor profile will change significantly. White chocolate keeps the cake light and pairs best with pistachios.

How do I know when the cake is done?

Check with a toothpick inserted into the center. If it comes out clean or with only a few crumbs, the cake is ready.

Can I skip the ganache?

Yes, you can serve the cake plain or with a dusting of powdered sugar if you prefer a lighter finish.

Conclusion

This White Chocolate and Pistachio Cake is a dessert that brings together rich flavors, beautiful textures, and an elegant presentation. With its moist crumb, creamy ganache, and nutty crunch, it’s perfect for special occasions or when you want to treat yourself and your loved ones to something extraordinary. Whether served as the centerpiece of a celebration or enjoyed with coffee, this cake is sure to become a favorite.