Two-Layer Pistachio Cake Recipe (with Cream Cheese Frosting & Chocolate Drizzle)
Rated 5.0 stars by 1 users
Category
Nuts
Servings
12
Prep Time
40 minutes
Cook Time
25 minutes
Calories
380
This two-layer pistachio cake is a scrummy dessert that brings out the rich, nutty flavor of real ground pistachios in every bite.
Paired with a smooth pistachio cream cheese frosting and finished with a glossy Whitakers milk chocolate drizzle, it’s an ideal choice for birthdays, afternoon tea, or any celebration.
The recipe is straightforward, using simple ingredients to create a moist, flavorful sponge that’s both satisfying and stunning.
Ready in about 1 hour 25 minutes, this recipe serves 12 and offers a balance of creamy, nutty, and chocolatey goodness that’s perfect for sharing with family and friends.
Ingredients
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200g unsalted butter, room temperature
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200g caster sugar
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4 large eggs, room temperature
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200g plain flour (plus extra for dusting tins)
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100g fine ground pistachios (unsalted pistachios blitzed in a food processor)
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1½ tsp baking powder
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¼ tsp fine sea salt
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120ml whole milk, room temperature
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1 tsp vanilla extract
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1 tsp pistachio extract (optional, for extra punch)
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250g full-fat cream cheese, cold
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100g unsalted butter, room temperature
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200–250g icing sugar, sifted
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60g pistachio butter or pistachio paste
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Pinch of fine sea salt
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50g Whitakers Milk Chocolate, chopped
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½ tsp coconut oil (optional, for silky melt)
Cake Sponge
Pistachio Cream Cheese Filling & Frosting
Chocolate Drizzle (optional)
Directions
Prep & preheat
Preheat oven to 170°C (fan 150°C) / 325°F / Gas Mark 3.
Grease and line two 20cm round cake tins, then dust with flour.
Make the sponge
In a large bowl, beat butter and sugar until pale and fluffy (3–4 minutes).
Add eggs one at a time, mixing well after each addition.
If mixture looks curdled, add a tablespoon of flour.
Stir in vanilla (and pistachio) extract.
Sift flour, baking powder and salt over the mixture, then fold in gently.
Fold in ground pistachios.
Mix milk into the batter in two additions, alternating with the dry ingredients, until just combined.
Bake
Divide batter evenly between tins.
Bake on the middle shelf for 20–25 minutes or until a skewer comes out clean.
Cool in tins for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare frosting & filling
In a clean bowl, beat butter until smooth.
Add cream cheese and pistachio butter; beat until fully combined and creamy.
Gradually add icing sugar and salt, beating to a spreadable consistency.
Assemble
Level the tops of both cakes with a serrated knife.
Place one layer on your cake stand or plate.
Spread ⅓ of the frosting over the first layer.
Top with second cake layer and use remaining frosting to cover the top and sides.
Smooth with an offset spatula.
Chocolate drizzle (optional)
Melt Whitakers Milk Chocolate and coconut oil in the microwave (20-second bursts) or over a double boiler until silky.
Drizzle over the chilled, frosted cake using a spoon or piping bag.
Refrigerate briefly to set.
Slice and serve
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 12 delicious slice of pistachio-flavoured cake.
Calories per serving: 380 calories.
Remember: Please tag #whitakerschocolates with photos of your cake.
Serving Suggestions
With Tea or Coffee: Pair a slice with a cup of Earl Grey, English Breakfast tea, or a creamy latte to complement the nutty and chocolatey flavors.
Fresh Berries: Serve with a side of fresh raspberries, strawberries, or blueberries for a pop of color and a tart contrast to the rich frosting.
Whipped Cream: Add a dollop of lightly sweetened whipped cream for an extra creamy texture.
Dessert Platter: Slice into smaller portions and include on a dessert platter with other treats like macarons or shortbread for a teatime spread.
Festive Garnish: Dust with a sprinkle of finely chopped pistachios or edible gold dust for a celebratory touch at birthdays or holidays.
Ice Cream: Serve with a scoop of vanilla or pistachio ice cream for a decadent dessert experience.
Chilled Sparkling Drink: Pair with a glass of prosecco or sparkling elderflower for a refreshing, elegant combination at gatherings.
For best results, let the cake sit at room temperature for 15 minutes before serving to soften the frosting and enhance the flavors.
How to Store Your Homemade Pistachio Cake
To store your homemade pistachio cake, refrigerate it in an airtight cake box or cover it tightly with cling film to keep it fresh for up to 4 days.
Make sure the cake is completely cooled before storing to avoid condensation.
If you’ve baked the sponges but haven’t frosted them, wrap each layer snugly in cling film and keep them at room temperature for up to a day to maintain their soft texture.
For longer storage, wrap unfrosted layers tightly in cling film and place them in a freezer-safe bag or container, where they’ll stay good for up to 3 months.
You can also freeze the frosted cake by slicing it first for easier thawing, though the frosting’s texture might change slightly; wrap it well to prevent freezer burn.
When ready to enjoy, let the cake sit at room temperature for about 15 minutes to soften the frosting and bring out the best flavor.
To avoid the cake picking up fridge odors, always use an airtight container and keep it away from strong-smelling foods.
