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!
Provided by Base White Chocolate Cake adapated from Liv for Cake
Categories Dessert
Time 1h25m
Number Of Ingredients 19
Steps:
- 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 1/2 - 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.
- Prepare instant pudding as per package directions, reducing milk by 1/4 cup for each package. **2 (99g) packages will require 1 1/2 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.
- 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 1/3 the pistachio pudding/whipped cream mixture to the first layer and spread evenly
- Then add another cake layer and another 1/3 of the pudding (approx)* You will have some pudding left over, but there was no way around this!)
- 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.
- 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!
Nutrition Facts : Calories 723 kcal, Carbohydrate 58 g, Protein 13 g, Fat 51 g, SaturatedFat 27 g, Cholesterol 172 mg, Sodium 192 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
PISTACHIO WHITE CHOCOLATES
Steps:
- For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
- For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
PISTACHIO CAKE WITH WHITE CHOCOLATE BUTTERCREAM
This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :)
Provided by Manami
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- PREPARE PISTACHIO CAKE:.
- Preheat oven to 350º F & grease and lightly flour three 8x1-1/2-inch round baking pans; set aside.
- Stir together flour, baking powder, and baking soda; set aside.
- Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy.
- Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
- Thoroughly wash and dry beaters.
- In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
- Gently fold beaten egg whites into batte;.fold in the pistachio nuts and the orange peel.
- Pour batter into prepared pans.
- Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean.
- Cool in pans on wire racks for 10 minutes.
- Remove cakes from pans and cool thoroughly on wire racks.
- PREPARE BUTTERCREAM:.
- Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks.
- Beat mixture with a wire whisk until combined; set aside.
- Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling;.remove from heat.
- Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
- Cook over medium heat until bubbly, whisking constantly; cook 2 minutes more & remove from heat.
- Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
- Let stand for 1 minute; stir until smooth & transfer mixture to a bowl.
- Cover surface with plastic wrap to prevent skin from forming; cool to room temperature.
- Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.
- Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined.
- Spread between layers and over cake.
- If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip.
- Serve immediately or cover and store cake in the refrigerator for up to 3 days.
- Let stand at room temperature for 30 minutes before serving.
- Just before serving, if desired, top with Caramelized Pistachio Shards.
- PREPARE CARAMELIZED PISTACHIO SHARDS::.
- Preheat oven to 350ºF & line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray.
- Sprinkle 1 tablespoon chopped pistachios onto prepared foil.
- Bake in preheated oven 6 to 8 minutes or until lightly toasted.
- Meanwhile, place 1/3 cup sugar in a heavy 10-inch skille & heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
- Do not stir.
- When sugar begins to melt, reduce heat to low.
- Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon.
- Remove pan from heat.
- Stir in 1/2 teaspoon hot water.
- Immediately pour over nuts on hot baking sheet; let cool for 1 minute.
- Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull.
- Let cool thoroughly on foil.
- Break into pieces; store tightly covered.
- Enjoy!
Nutrition Facts : Calories 719.5, Fat 42.1, SaturatedFat 22.2, Cholesterol 172.7, Sodium 445, Carbohydrate 77.7, Fiber 2.2, Sugar 58.2, Protein 11
BUTTERY PISTACHIO CAKE WITH CREAM CHEESE BUTTERCREAM AND BLACKBERRY COMPOTE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick cooking spray.
- In a stand mixer fitted with the paddle attachment, cream the sugar, pistachios, butter and salt on medium speed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Add the flour and baking powder and mix on low speed until smooth. Pour into the prepared cake pans and bake until a tester inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on racks for 10 minutes, then invert onto the racks and cool completely.
- For the blackberry compote: Combine the blackberries, sugar and lemon juice in a saucepan. Bring to a boil over low heat. Let cool.
- For the buttercream: Combine the sugar and 3/4 cup of the water in a pot and bring to a boil. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and add to the boiling sugar mixture. Combine the white chocolate chips and vanilla in a large heatproof bowl. Pour the boiling sugar mixture over the white chocolate chips and mix well. Let cool to room temperature.
- Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and mix on low speed until incorporated, then mix on medium speed until light and fluffy. Add the cream cheese and mix until combined.
- To assemble: Place a cake layer, top-side up, on a cardboard disc. Pipe a 1-inch border of buttercream around the top and fill in with 2 scoops of buttercream. Spread 1 scoop of blackberry compote evenly on top. Stack the second cake layer, top-side down and repeat with the buttercream and compote. Set the final cake layer, top-side down, on top. Frost the top and sides of the cake with buttercream.
PISTACHIO CAKE
This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!
Provided by TheRecycleChef
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
- Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g
More about "pistachio cake with white chocolate buttercream food"
PISTACHIO CAKE WITH WHITE CHOCOLATE BUTTERCREAM - BETTER HOMES …
From bhg.com
Servings 12Total Time 50 minsCholesterol 191mg 64%Calories 702 per serving
- Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.
- Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
- Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.
- Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.
WHITE CHOCOLATE AND PISTACHIO CAKE! - JANE'S PATISSERIE
From janespatisserie.com
Reviews 103Category CakeCuisine CakeTotal Time 1 hr 10 mins
RASPBERRY, PISTACHIO AND WHITE CHOCOLATE CAKE
From bakingwithaimee.com
PISTACHIO CAKE (DELICIOUSLY MOIST!) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE PISTACHIO CAKE RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
PISTACHIO CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
EASY PISTACHIO BUTTERCREAM ~SWEET & SAVORY
From sweetandsavorybyshinee.com
WHITE CHOCOLATE PISTACHIO CHEESECAKE RECIPE - NO …
From cookingcarnival.com
WHITE CHOCOLATE WHISPER CAKE – LEITE'S CULINARIA
From leitesculinaria.com
PISTACHIO CAKE WITH RASPBERRY FILLING AND FRENCH BUTTERCREAM
From sugargeekshow.com
RASPBERRY PISTACHIO CAKE WITH MASCARPONE BUTTERCREAM
From sugarandsparrow.com
PISTACHIO CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
ITALIAN PISTACHIO CAKE WITH WHITE CHOCOLATE BUTTERCREAM
From rosannaetc.com
PISTACHIO CAKE WITH WHITE CHOCOLATE FROSTING - BARAN BAKERY
From baranbakery.com
BIRTHDAY CAKE CLUB: PISTACHIO CAKE - BY TESSA HUFF
From bakeclub.stylesweet.com
WHITE CHOCOLATE & PISTACHIO CAKE – BREAK OR BAKE
From breakorbake.com
BEST PISTACHIO CAKE RECIPE - HOW TO MAKE PISTACHIO CAKE - DELISH
From delish.com
PISTACHIO CAKE WITH WHITE CHOCOLATE FROSTING - BAKE OR BREAK
From bakeorbreak.com
PISTACHIO RASPBERRY VINTAGE CAKE | FREE GIFT & DELIVERY - ANGES DE …
From angesdesucre.com
PISTACHIO CAKE WITH WHITE CHOCOLATE FROSTING - BETTER HOMES
From bhg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love