Decadent Pistachio Layer Cake Recipe for Special Occasions

For the pistachio cake

• 112 grams (1/2 cup) unsalted butter, at room temperature
• 150 grams (3/4 cup) granulated or caster sugar
• 1/2 cup pistachio paste (made from 125 grams or 1 cup pistachios)
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 220 grams (1 3/4 cup) all-purpose flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt (skip if using salted butter)
• 120 ml (1/2 cup) milk, at room temperature

For the pistachio Italian meringue buttercream

• 2 egg whites, at room temperature
• 112 grams (1/2 cup) unsalted butter, at room temperature
• 75 grams (about 6 tablespoons) granulated sugar
• 2 tablespoons water
• 2–3 tablespoons pistachio paste (reserved from cake recipe), to taste

For the dark chocolate ganache

• 350 grams dark chocolate
• 200 ml cream (I used 20% fat)

To prepare pistachio paste (for both cake and buttercream)

1. Skin the pistachios and pulse them in a mixer or food processor.
2. Add water 1 teaspoon at a time, pulse and mix until a thick paste forms. You may only need about 2 tablespoons of water.
3. The paste may be slightly grainy (like crunchy nut butter) but shouldn’t contain large chunks.
4. Measure out 1/2 cup of this paste for the cake and reserve the rest for the buttercream.

To make the cake

1. Preheat the oven to 160°C (325°F). Butter a 6-inch round pan, line the bottom with parchment paper and dust with flour.
2. Whisk together the flour, baking powder and salt. Set aside.
3. In a large bowl, beat the butter, 1/2 cup pistachio paste and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then add the vanilla.
5. Add one-third of the dry mixture and beat until incorporated, then add half the milk. Continue alternating with another third of the dry mix, the remaining milk, and the last third of dry mix, beating after each addition.
6. Spread the batter into the prepared pan and bake for 42–50 minutes. The cake is done when it pulls away from the pan sides, springs back when pressed, and a toothpick inserted in the center comes out clean.
7. Cool the cake in the pan for five minutes, then remove and cool completely on a wire rack.

To make the ganache

1. Chop the chocolate finely and place it in a bowl.
2. Heat the cream until it simmers, then pour it over the chocolate. Cover and let sit for 2–3 minutes.
3. Stir until the chocolate is fully melted and the ganache is smooth. If small bits remain, warm gently while stirring until smooth.
4. Cover and set aside until ready to use.

To make the pistachio Italian meringue buttercream

1. Cut the room-temperature butter into tablespoon-sized pieces and set aside.
2. Whip the egg whites to stiff peaks.
3. In a saucepan, combine the sugar and water. Heat until the sugar dissolves and the syrup reaches 235–245°F (if using a thermometer). If not using one, let the syrup cook undisturbed for a few minutes after it begins bubbling.
4. Begin whipping the egg whites again when the syrup has been cooking about three minutes.
5. Pour the hot syrup slowly into the whipping egg whites in a thin, steady stream, keeping the stream near the bowl edge to avoid splatter.
6. Continue whipping until the outside of the mixing bowl feels cool to the touch.
7. Add the cubed butter piece by piece while beating, then whip until the mixture becomes a fluffy buttercream (2–5 minutes depending on your mixer).
8. Add a tablespoon of the reserved pistachio paste and beat well, then add more paste one teaspoon at a time, tasting as you go, until you reach the desired flavour and consistency. Avoid adding too much at once, which can affect pipeability.
9. Set the finished buttercream aside until assembly.

To assemble the cake

1. Slice the cooled cake horizontally into three even layers.
2. Place one layer on a cake board or plate. Spread about 3 tablespoons of buttercream, then about 3 tablespoons of ganache over the buttercream.
3. Place the next layer on top, press gently and repeat. Add the final layer and press gently.
4. Spread the remaining buttercream over the top and sides of the cake and smooth as much as possible, then chill for 20 minutes.
5. If the ganache has set too firm, warm briefly and stir until pourable but still thick. Place the cake on a wire rack over a tray to catch drips, pour the ganache over the top and allow it to flow down the sides for full coverage.
6. Let the ganache set and the cake is ready to serve.

You can bake this as two 6-inch layers (bake 30–35 minutes) or in one 8-inch pan for a shorter, taller cake. The recipe doubles easily for larger cakes.

For the ganache I used a chocolate-to-cream ratio of roughly 1.5:1. If you live in a warm climate or want a firmer ganache for spreading with a spatula, increase the chocolate relative to the cream.

All components can be prepared a day ahead and chilled. If you plan to pipe the buttercream or cover the cake entirely with it, double the buttercream quantity.

You may have leftover pistachio paste depending on your nuts and how much water you add — it’s delicious to enjoy on its own.

My measuring cup is 240 ml.