Name: Chocolate Pistachio Cake with Pistachio Frosting Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: ¾ cup dutch processed cocoa powder; 1 ¾ cups granulated sugar; ¾ tsp vanilla flavoring; ¾ tsp kosher salt; 2 large eggs (room temperature); 2 cups all purpose flour; 2 tsp baking soda; 1 tsp baking powder; 1 cup buttermilk (room temperature); ½ cup vegetable oil; 1 cup very hot water; 1 cup unsalted pistachios (finely chopped); 2 sticks unsalted butter (room temperature); 4 cups confectioners’ sugar; 1 teaspoon vanilla flavoring; ¼ teaspoon kosher salt; ¼ cup heavy cream; ¼ cup pistachio paste

Jump to Recipe· 4.1 from 3 reviews

If you are searching for a show-stopping dessert that will delight both chocolate lovers and nut enthusiasts alike, this Chocolate Pistachio Cake with Pistachio Frosting Recipe is exactly what you need. Rich, moist chocolate layers studded with crunchy pistachios combine perfectly with a silky, nutty pistachio frosting that elevates every bite into a celebration of flavors and textures. It’s a recipe that feels both indulgent and surprisingly approachable, promising a bakery-worthy treat right from your own kitchen.

Ingredients You’ll Need

A clear glass bowl filled with deep red chocolate batter occupies the center, topped with a generous pile of finely chopped green pistachios in the middle. A metal spatula with a smooth, cylindrical handle rests inside the bowl on the right side, partially submerged in the thick batter. The bowl sits on a white marbled surface, creating a clean and bright background that contrasts with the rich colors of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is a breeze, yet each one plays a crucial role in building its unique taste and luxurious texture. From the deep cocoa powder that infuses the cake with intense chocolate flavor to the fresh pistachio elements that add a distinct nuttiness, every component works in harmony to create an unforgettable dessert.

¾ cup Dutch-processed cocoa powder: This gives the cake a rich chocolate color and smooth, deep chocolate flavor.
1 ¾ cups granulated sugar: Sweetens the cake perfectly without overpowering the chocolate.
¾ teaspoon vanilla flavoring: Adds a delicate aroma and enhances all the flavors in the cake.
¾ teaspoon kosher salt: Balances the sweetness and intensifies the chocolate taste.
2 large eggs (room temperature): Provide structure and moisture for a tender crumb.
2 cups all-purpose flour: The backbone of the cake, giving it body and fluffiness.
2 teaspoons baking soda: Helps the cake rise nicely for a light texture.
1 teaspoon baking powder: Gives an extra lift to prevent any heaviness.
1 cup buttermilk (room temperature): Adds tanginess and ensures the cake stays moist.
½ cup vegetable oil: Keeps the cake incredibly moist and tender without altering the flavor.
1 cup very hot water: Intensifies the cocoa flavor and makes the batter wonderfully smooth.
1 cup unsalted pistachios (finely chopped): Adds delightful crunch and bursts of nutty flavor.
2 sticks unsalted butter (room temperature): The base of the frosting, creating a rich and creamy texture.
4 cups confectioners’ sugar: Sweetens and thickens the frosting to the perfect spreadability.
1 teaspoon vanilla flavoring: Infuses warmth and depth into the pistachio frosting.
¼ teaspoon kosher salt: Balances the sweetness and enhances nutty notes.
¼ cup heavy cream: Gives the frosting a luscious, silky finish.
¼ cup pistachio paste: A concentrated burst of pistachio flavor that makes the frosting truly special.

How to Make Chocolate Pistachio Cake with Pistachio Frosting Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper. This simple step ensures your cakes release effortlessly and stay beautifully shaped after baking — no sticking or crumbling here!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, Dutch-processed cocoa powder, sugar, baking powder, baking soda, and kosher salt. This blend creates the foundation for the cake’s flavor and texture, evenly distributing the rising agents and the cocoa so every bite is consistent and delicious.

Step 3: Combine Wet Ingredients

In a separate jug, whisk the buttermilk, vegetable oil, eggs, and vanilla flavoring until smooth. These wet ingredients will add moisture, richness, and balance to your cake batter, ensuring it bakes up moist and tender.

Step 4: Bring It All Together

Slowly pour the wet mixture into the dry ingredients, stirring just until combined. Then, carefully add the very hot water and mix again. The batter will be thin, but don’t let that worry you — this results in an incredibly soft and luscious cake crumb.

Step 5: Fold in the Pistachios and Bake

Gently fold the chopped pistachios into the batter, distributing that nutty crunch throughout. Pour the batter evenly into your prepared cake pans and bake for 35 to 40 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Step 6: Cool the Cakes

Allow your cakes to cool in the pans for about 10 minutes. Then, carefully remove them and transfer to a cooling rack to cool completely. Cooling fully is key to a smooth frosting application and prevents melting or sliding.

Step 7: Make the Pistachio Frosting

Using a stand mixer fitted with the paddle attachment, beat the room-temperature butter and confectioners’ sugar on low until combined. Gradually increase the speed to medium-high and beat until the mixture turns thick and fluffy, about 2 minutes.

Step 8: Flavor and Texture Boost

Add the kosher salt, pistachio paste, and vanilla flavoring to the frosting base and continue beating on medium-high speed for another 2 minutes. This step infuses the frosting with that wonderful pistachio punch and balances the sweetness wonderfully.

Step 9: Finish Frosting and Assemble

Reduce the mixer speed to low and pour in the heavy cream. Beat until the frosting becomes soft, creamy, and easy to spread. Now you’re ready to assemble your cake layers with generous, luscious frosting between and on top. Enjoy assembling your masterpiece!

How to Serve Chocolate Pistachio Cake with Pistachio Frosting Recipe

A slice of two-layer dark chocolate cake with a thick, creamy light green frosting between the layers and all around the outside. The frosting is textured with small pieces of crushed pistachio nuts decorating the sides. The cake sits on a white plate with black speckles, placed on a white marbled surface. In the background, there is another similar cake slice and blurred objects adding depth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few whole or roughly chopped pistachios scattered on top add a beautiful finishing touch and a delightful crunch. Fresh raspberries or a dusting of cocoa powder can add attractive pops of color and a tart contrast to the sweet richness.

Side Dishes

If you’re serving this as part of a dessert spread, a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream goes perfectly alongside. Fresh fruit salad or a glass of rich red wine can elevate the entire experience.

Creative Ways to Present

Transform your cake into mini individual servings by making cupcakes with this batter and frosting or create an elegant layered trifle by cutting the cake into cubes and layering it with frosting and fresh fruits. Presentation is your playground, so have fun with it!

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or store it in an airtight container to keep it moist and fresh for up to 3 days at room temperature. The pistachio frosting holds up beautifully without weeping, so you can enjoy every last slice.

Freezing

Both the cake layers and the frosting freeze well. Store cake layers wrapped tightly in plastic wrap and then foil in the freezer for up to 2 months. Thaw completely before frosting. Frosting can be frozen in an airtight container and gently re-whipped when ready to use.

Reheating

This cake is best enjoyed at room temperature. If refrigerated, allow slices to sit out for 30 minutes before serving to bring out their full flavor and softness. Avoid microwaving as it can melt the frosting and change the cake’s texture.

FAQs

Can I make this cake dairy-free?

Yes! You can substitute the butter, buttermilk, and heavy cream with dairy-free alternatives such as margarine, almond milk with a splash of lemon juice for buttermilk, and coconut cream. The texture and flavor will be slightly different but still delightful.

What is the role of the hot water in the batter?

The very hot water helps intensify the cocoa powder’s flavor and creates a smooth batter. It also contributes to the tender crumb by activating the cocoa’s moisture-absorbing properties.

Can I use roasted pistachios instead of raw?

Roasted pistachios will work well and bring a deeper, nuttier flavor to the cake and frosting. Just ensure they are finely chopped so they fold easily into the batter and spread smoothly in the frosting.

Is pistachio paste essential for the frosting?

While pistachio paste greatly enhances the pistachio flavor and adds creaminess, you can omit it if unavailable and simply increase the amount of chopped nuts or add a bit of pistachio extract instead. The frosting will still be delicious.

Can this cake be made into cupcakes?

Absolutely! Use a cupcake pan lined with paper liners and bake for about 18-22 minutes at 350°F (175°C). They make adorable individual treats and are perfect for gatherings or portion control.

Final Thoughts

This Chocolate Pistachio Cake with Pistachio Frosting Recipe is one of those rare cakes that manage to feel both luxurious and comforting at the same time. Whether you’re baking for a special occasion or simply because you deserve an amazing treat, this cake will not only satisfy your sweet tooth but win hearts with each moist, chocolatey bite and every spoonful of nutty frosting. Trust me, once you try making it, this recipe will become a beloved favorite you’ll want to bake again and again.

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