Pistachio Chocolate Layer Cake

Cake, Chocolate | February 17, 2019 | By

Hey guys! I hope you had a wonderful weekend, and that you’re lucky enough to have this President’s Day off work, just in time to make this cake!

It’s my mom’s birthday, and normally I do some kind of chocolate marshmallow situation for her, but this year I’m switching it up.

This cake is pure you guys. The ground pistachios give the cake texture and a wonderful flavor, and the fudgey chocolate frosting is too good to be true. Here’s what I know to be amazing about the cake; it’s super easy to whip up, and it actually bakes up without a dome on top- no need to trim before stacking!

We’re using the reverse creaming method for the batter today, which is not my norm, but I actually really love the results in this cake. Just be sure to beat for a few extra minutes at the end to reach a light, fluffy batter.

And so this frosting. I don’t normally like American buttercream, as most bakers these days seem to agree, but I think it actually works really well for chocolate.

By using dutch cocoa powder and semi-sweet chocolate, as well as a pinch of salt, you don’t end up with something so terribly sweet as a vanilla option. In this recipe, I’ve also added cream cheese for a little tang, and for a super silky beautiful texture.

I’ve garnished the cake with whole shelled pistachios, but you can also use ground pistachios or even some pretty sprinkles! But honestly, the frosting carries this cake to the finish line, don’t even garnish if you don’t feel like it.

Pistachio Chocolate Layer Cake

Servings 16 slices

Ingredients

For the cake:

  • 2 cups pistachios, shelled, and ground to a fine crumb
  • 2 3/4 cups cake flour
  • 1 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 3/4 cup sugar
  • 3/4 cup butter, softened
  • 2 tbs. canola oil
  • 3 eggs
  • 1/2 cup sour cream
  • 2 tsp. vanilla extract
  • 1 cup buttermilk

For the frosting:

  • 1 1/2 cups butter, softened
  • 8 oz. cream cheese, softened
  • 4 cups powdered sugar
  • 1/4 tsp. salt
  • 3 tbs. dutch process cocoa powder
  • 1 cup chocolate chips, melted and cooled
  • 1/4 cup heavy cream

Instructions

For the cake:

  1. Preheat your oven to 350 degrees, and grease three 8-inch round cake pans. Set aside. 

  2. In a large bowl, or the bowl of a stand mixer, stir together the ground pistachios, cake flour, baking powder, baking soda, salt, and sugar. Beat in the softened butter until completely combined, several minutes. The mixture should be crumbly and slightly yellow in color from the butter. 

  3. In a medium bowl, whisk together the oil, eggs, sour cream, vanilla extract, and buttermilk. Add the wet mixture into the dry in three parts, mixing well between each addition. Beat for several minutes after all the liquid has been added until the batter is well mixed, and slightly lighter in color. 

  4. Spread evenly in your prepared pans, and bake for 30-35 minutes, or until a cake tester comes out clean. Cool completely before removing from pans and frosting. 

For the frosting:

  1. In a large bowl, beat the butter and cream cheese together until combined. Add in the powdered sugar, cocoa powder, and salt, and beat until completely combined and smooth. Add in the melted chocolate, beating until combined. Then add in the heavy cream, and whip for several minutes until fluffy. Frost the cake as desired! 

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