White Chocolate and Pistachio Cake

Three layers of white chocolate and pistachio sponges, with white chocolate buttercream, and even more pistachio!



  • 400 g unsalted butter
  • 400 g caster sugar
  • 7 large eggs
  • 400 g self raising flour
  • 150 ml whole milk
  • 150 g pistachios roughly chopped
  • 150 g white chocolate chunks/chips


  • 250 g white chocolate
  • 250 g unsalted butter
  • 350 g icing sugar sifted
  • 1 tsp vanilla extract
  • 50 g pistachios roughly chopped



  1. Preheat your oven to 180C/160C Fan/350F, and line and grease 3 8″/20cm cake tins
    Cream the unsalted butter and caster sugar together with an electric mixer until light and fluffy
  2. Mix in the eggs one at a time (if it starts to curdle then add a spoonful of the flour and it’ll bring it back)
  3. Once all the eggs are incorporated into the cake batter, add the self raising flour and whole milk to the mix and then whisk again for 1 minute on a medium speed – it’ll make the mix light and fluffy
  4. Fold in the chopped pistachios and white chocolate with a spatula and split amongst the tins
  5. Bake in the oven for 30-35 minutes or until a skewer comes out clean
  6. Leave to cool in the tin for 5 minutes and then cool on a wire rack until cooled completely


  1. Melt the white chocolate in a bowl over a pan of simmer water
  2. Set aside to cool whilst you do the rest
  3. Mix the unsalted butter, icing sugar and vanilla in an electric mixer until light and fluffy like a normal buttercream
  4. Gradually mix in the melted white chocolate and continue to mix for about 5 minutes until its creamy and delicious
  5. Spread the icing between the layers and then pipe your buttercream using a 2D Closed
  6. Star Piping Tip on the top
  7. Sprinkle the pistachios on top
  8. ENJOY!


  1. You can easily take a third of the recipe away if you wanted to do only two layers, or make two thicker layers with all of this recipe – it will just take longer in the oven.
  2. You don’t have to use the pistachios and chocolate chunks in the sponges, just use the rest of the recipe as normal, it might just take a tiny bit less time in the oven!
  3. This cake will last for 3-4 days and will stay just as delicious throughout!

Source: Jane’s Patisserie

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