Description
This rich and moist Chocolate Pistachio Cake features a luscious pistachio frosting, combining the deep flavors of dutch-processed cocoa with the crunch and nuttiness of finely chopped pistachios. Perfect for celebrations or an indulgent treat, this cake balances chocolatey indulgence with a unique nutty twist.
Ingredients
Cake 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)
Frosting Ingredients
- 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
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Butter or grease two 8-inch cake pans and line them with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, dutch processed cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a large jug or separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla flavoring until smooth and well mixed.
- Add Wet to Dry: Slowly pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined, being careful not to overmix.
- Incorporate Hot Water: Gradually add the very hot water into the batter, mixing gently. The batter will be very thin, which is normal for this recipe and results in a moist cake.
- Add Pistachios: Stir in the finely chopped unsalted pistachios to distribute them evenly throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then remove them and place onto a cooling rack to cool completely before frosting.
- Prepare Frosting: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and confectioners’ sugar together on low speed until combined, then increase to medium-high speed and beat for 2 minutes until thick and fluffy.
- Flavor Frosting: Add the kosher salt, pistachio paste, and vanilla flavoring to the frosting. Beat on medium-high speed for another 2 minutes until fully blended and smooth.
- Add Cream and Final Mix: Lower the mixer speed to the lowest setting and slowly pour in the heavy cream. Beat until the frosting becomes very creamy and spreadable.
- Assemble the Cake: Once cakes are completely cool, spread the pistachio frosting evenly between the layers and over the top and sides of the cake. Serve and enjoy!
Notes
- Ensure eggs and buttermilk are at room temperature to help the batter mix evenly and rise properly.
- The batter will be thin, but this results in a moist, tender cake texture.
- Use dutch processed cocoa powder for a richer chocolate flavor and darker color.
- For best results, finely chop pistachios rather than ground for texture in the cake.
- Room temperature butter is crucial for a smooth and fluffy frosting.
- Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cake to room temperature before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
