- Home
- Baked Goods
- How To make Pistachio Cake with White Chocolate Buttercream
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
Pistachio Paste Recipe! Perfect for adding to icings, fillings and ice cream | Cupcake Jemma Channel
Making your own nut butters and pastes couldn't be easier. Dane is here to show you how to do it with this incredible Pistachio Paste recipe. Next week Dane will be making some Pistachio Macarons and will be using this Pistachio Paste in the filling!
-------------------------
300g Raw Pistachio Kernels
1/2 tsp Sea Salt
------------------------
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
PISTACHIO, CARDAMOM AND WHITE CHOCOLATE CAKE
Calling all pistachio and cardamom lovers!! This one is for you! This is the most delicious and softest cake ever! I have made it many many times!! The reviews for this one has been overwhelming! Some say it tastes like kulfi and some say it tastes like masala chai.
so why dont you try it and let me know what you think??!:)
INGREDIENTS:
112 g unsalted butter, softened
112 g castor sugar
2 eggs
125 g self- raising flour
1/2 tsp baking powder
1/2 tsp cardamom powder
50 ml milk
25 g unsalted pistachios, chopped roughly
25 g white chocolate chips
for the icing:
75 g white chocolate chips [I used 100 g:) ]
75 g unsalted butter , softened
few drops of vanilla essence
handful of unsalted pistachios chopped for garnishing
I have made a 2 layer cake with this recipe. for the full detailed recipe, click on the link below or visit farahscookbook.com
If you enjoyed watching this video please like, comment and share! and while you're here please subscribe too! its FREE!:)
#cookingvlog #recipechannel #cakerecipe #baking #cakes #cardamom #pistachio #lovedessert
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
Easy Pistachio Cake | With Rich Pistachio Cream
???? Easy Pistachio Cake
#cake #cakedecorating #pistachiocake
INGREDIENTS :
Sponge:
Plain flour - 100g
Cornstarch - 30g
Sugar - 100g
Eggs - 4
Vanilla sugar - 1tbsp
Baking powder - 1tsp
Ground pistachio - 40g
Salt - 1/4tsp
Green food color
Frosting :
White chocolate - 200g
Whipping cream - 200g
Pistachio cream - 200g
Powdered sugar - 3tbsp
Topping:
Chopped pistachio
~~~~~~~~~~~~~~~~~
FOLLOW ME:
????Instagram - @myfancybaking
????Facebook - @MyFancy Baking
Raspberry Pistachio Cake Recipe ❤️ | 라즈베리 피스타치오 케이크 만들기
This might be my last video before my delivery! ????
My due date is like 3 days left. If I feel still okay, I might post one more video. ????
Anyways, I’ll be posting my life update on my Instagram so please follow “sundaybakingchannel”
Let’s keep in touch ????
Instagram 인스타그램 ????
Subscribe 구독 ????♀️
Email 이메일????
sundaybakingchannel@gmail.com
Music 음악출처????
Pistachio Joconde
Egg 100g
Almond powder 50g
Pistachio paste 50g
Icing sugar 50g
Egg white 90g
Sugar 30g
Cake flour 38g
Bake at 350F for about 8-10min
(Baking time can be different depends on your oven)
12 inch X 8.5 inch pan for baking
5 inch square cake ring for assembling
Raspberry gelee
Puree 140g
Sugar 35g
2 sheets of gelatin (4g)
Raspberry cremeux
Raspberry puree 130g
Sugar 32g
Egg yolk 40g
Egg 50g
1 sheet of Gelatin 1 (2g)
Unsalted butter 50g (Room temp.)
White chocolate mousse
Milk 95g
White chocolate 125g
2 Sheets of gelatin (4g)
Heavy cream 130g
*Add the whipped cream when the white chocolate mixture is around 30~31C
Raspberry chocolate glaze
Valrhona Raspberry inspiration chocolate 350g
Grape seed oil 35g
Chopped roasted almond 35g
피스타치오 조콩드
계란 2개 100g
아몬드 가루 50g
피스타치오 페이스트 50g
슈가파우더 50g
계란 흰자 3개 90g
설탕 30g
박력분 38g
180도에서 약 8~10분간 구워주세요. (오븐 사양에 따라 시간이 달라질 수 있으니 유의하세요!)
30센치 X 22센치 팬에 구워서 15센치 사각 케익 링 사용해서 케익 만들었어요.
라즈베리 젤리
라즈베리 퓨레140g
설탕 35g
판젤라틴 2장 (4g)
라즈베리 크레뫼
라즈베리 퓨레 130g
설탕 32g
계란 노른자 2개 40g
계란 2개 50g
판젤라틴 1장 (2g)
무염버터 50g (실온상태)
화이트 초콜릿 무스
우유 95g
화이트 초콜릿 125g
판젤라틴 2장 (4g)
동물성 생크림 130g
*휘핑한 동물성 생크림은 화이트 초콜릿 믹스쳐가 30~31도일 때 넣어주셔야 해요
라즈베리 초콜릿 글레이즈
발로나 라즈베리 인스퍼레이셔 초콜릿 350g
포도씨유 35g
구운 아몬드 잘게 다진 것 35g
White chocolate and pistachio bundt cake.
ALL INGREDIENTS AND QUANTITIES LISTED BELOW.
Here's the recipe for my delicious, light pistachio and white chocolate bundt cake.
This cake can be made in any tin if you haven't got a bundt tin.
240g Unsalted butter. Plus extra for greasing
300g Golden caster sugar.
3 Med eggs.
300g Plain flour. Plus extra for tin.
2.5 tsp Baking powder.
240g milk
80g White chocolate chips.
85 g of finely ground pistachios, Plus 20g extra for decoration
20g of melted white chocolate.
Hope you enjoy making it!
All music courtesy of