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How To make Pistachio Cake with White Chocolate Buttercream
1 2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter or margarine
softened
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 cup buttermilk
6 egg whites (reserve yolks for frosting)
1 1/2 cups chopped pistachio nuts :
toasted
2 teaspoons finely shredded orange peel
White Chocolate Buttercream 1 cup chopped pistachio nuts -- toasted
Grease and lightly flour three 8x1 1/2 inch round baking pans. Stir together flour, baking powder, and baking soda. Set pans and flour mixture aside.
Beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, vanilla, and almond extract to butter and beat until fluffy. Alternately add flour mixture and buttermilk, beating on low to medium speed just until combined.
Thoroughly wash 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 1 1/2 cups pistachio nuts and the orange peel.
Pour batter into prepared pans. Bake in a 350 oven for 30-35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks 10 minutes. Remove cakes from pans and completely cool on wire racks. Frost with White Chocolate Buttercream. Press remaining pistachio nuts on sides of cake. Cover and store cake in refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Makes 12 servings.
WHITE CHOCOLATE BUTTERCREAM:
In a medium mixing bowl combine 1/2 cup granulated sugar and 2 Tablespoons all-purpose flour; add the 6 reserved egg yolks. Beat mixture with a wire whisk until combined; set aside. In a heavy, medium saucepan heat 1 1/2 cups milk 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 for 2 minutes more. Remove from heat. Add 6 ounces chopped white baking bar, 1 1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent a skin from forming; cool to room temperature. In a medium mixing bowl beat 1 cup softened butter (no substitutes) 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 blended.
How To make Pistachio Cake with White Chocolate Buttercream's Videos
How to Make White Chocolate Ganache | Cupcake Jemma
If you watched my latest Masterclass on how to achieve a professional finish on your sugarpasted/fondant cakes, you may be wondering how to make White Chocolate Ganache. Well, wonder no longer! Here is the recipe. If you didn't watch it GO AND WATCH IT NOW!
RECIPE -
3:1 white chocolate:double cream
eg. 300g white chocolate:100g cream
EASY!
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Indulge in Decadence with Pistachio Chocolate Cake #food #cake
In this video, I'm sharing how I decorate our favorite decadent cake! This Pistachio Cake is the perfect way to celebrate any special occasion.
Decadence is key when it comes to cake, and this recipe is sure to deliver. This cake is buttery & nutty, loaded with ground pistachios and filled with a rich White Chocolate Buttercream. Bordered with toasted cake crumbles and topped with Marbled Chocolate Bark and toasted pistachios. Make it for your next birthday party or special occasion and enjoy every bite!
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Vanilla CRANBERRY CAKE with White Chocolate Buttercream - Christmas New Year Cake Recipe
Vanilla Cranberry Cake - Desserts with Violetta
“Snow Cranberry” - this Vanilla Cranberry Cake with white chocolate buttercream and sugared cranberries is a very delicious and festive dessert, that is perfect for any special occasion, especially for Christmas and New Year’s Eve! Thin and tender vanilla cake layers, sweet and tart cranberry filling, silky white chocolate buttercream, and beautiful sugared cranberries - this is your showstopper winter holiday treat!
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DESSERTS INSTAGRAM:
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INGREDIENTS:
Sugared Cranberries:
- 150g (1 ½ cup) fresh cranberries
- 120ml (½ cup) water
- 75g (⅓ cup) sugar (for syrup)
- 75g (⅓ cup) sugar (for coating)
Cranberry Filling:
- 400g (4 cups) fresh cranberries
- 125g (½ cup + 2 Tbsp) sugar
- 5 Tbsp sweet red wine (such as Port, Roscato, Red Muscandine, or just a cranberry juice)
- 2 Tbsp water
- 1 ½ tsp cornstarch
Cake: *All ingredients at room temperature*
- 180g (¾ cup) buttermilk
- 115g (8 Tbsp) unsalted butter
- 75g (⅓ cup) sugar
- 4 eggs
- 1 tsp vanilla
- 230g (2 cups) cake flour
- 2 tsp baking powder
- ⅛ tsp salt
White Chocolate Buttercream:
- 450g (4 sticks) unsalted butter, at room temperature but not too soft
- 340g (3 bars) high-quality white chocolate (use premium baking bars with real cocoa butter, but not chocolate chips; this affects the quality of the buttercream)
- ½ tsp salt
- 350g (3 cups) powdered sugar (this is the minimal amount of powdered sugar that makes the buttercream stable in my experience)
- 4 Tbsp cold heavy cream
- 2 tsp vanilla (I love using vanilla paste to get the pretty vanilla bean speckles in the frosting)
PAN SIZE: 3 round pans (8 or 7 inches in diameter)
WHERE TO BUY BAKING STRIPS:
HOW TO USE BAKING STRIPS:
Simply soak the strips in water for 15 minutes, remove excess water, wrap around your pans and bake according to a recipe. You may need to increase baking time when using the strips.
BAKING STRIPS DIY:
You will need paper towels and foil. Measure out how much paper you need to wrap around the pan. Wet the towels, then wring them out from excess water. Measure out foil that is about 2 inches longer than the paper length and width. Place the paper towel folded to a height of about two inches on the foil. Fold the foil around the towel, then attach to the side of the pan and pinch the edges together.
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Music Credit:
It's the Time (Instrumental Version) - Wildson
Home for Christmas - Home for the Holidays
Fluffy Clouds - Jerry Lacey
Going Home for Christmas - Home for the Holidays
Merry Christmas (Wherever You Are) (Instrumental Version) - The Snowy Hill Singers
It's the Time - Wildson feat. Easton
#VanillaCranberryCake #CranberryChristmasCake #ChristmasRecipes #HowToMakeVanillaCranberryCake #VanillaCranberryCakeWithWhiteChocolate
White Chocolate Pistachio Cake
#recipeoftheday #bakingrecipe #recipevideo #bakingislife #whitechocolaterecipe #pistachio #pistachiocake #springbaking
Cranberry, Pistachio & White Chocolate Cupcakes for Christmas! | Cupcake Jemma
Halloween? Over it...it's CHRISTMAS TIME Y'ALL!
Previous Chrimbakes...
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Recipe..
For the cupcakes -
150g cold butter
100g white chocolate
120ml whole milk
1/4 tsp vanilla extract
1.5 large egg
120g caster sugar
Add the chocolate mix and
180g SR flour
For the cranberry goo -
400g fresh or frozen cranberries
100g caster sugar
For the cranberry buttercream -
150g soft unsalted butter
340g icing sugar, softed
3-4 tbsp cranberry goo
For the pistachio cream -
2-3 tsp pistachio paste
150g double cream
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Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
Pistachio White Chocolate Cake | Celebration Cakes Made Easy
Pistachio White Chocolate Cake | Celebration Cakes Made Easy
Pistachio and white chocolate are such a great flavour pairing and this was surprisingly easy to make. Three Layers of White Chocolate and Pistachio 6” Sponges, with White Chocolate Buttercream, and even more Pistachio! The cake would be ideal on a spring and summer evening for the whole family to enjoy, or especially for a dab of Afternoon Tea