This chocolate pistachio cake features rich, moist chocolate layers studded with chopped pistachios and finished with a silky pistachio buttercream. It balances deep cocoa flavor with the nutty sweetness of pistachios for a layered cake that’s elegant, flavorful, and easy to make at home. The frosting gets its natural green hue and concentrated pistachio flavor from pistachio paste, avoiding artificial coloring while delivering a smooth, non-gritty finish.
If you love pistachios and chocolate together, this cake is a great way to combine the two. The cake layers remain tender for days thanks to the buttermilk and neutral oil, while finely chopped pistachios folded into the batter add texture and extra nutty flavor. The buttercream uses pistachio paste to create a creamy, spreadable frosting that tastes distinctly of pistachio without needing extra coloring.
I tested the combination of using chopped pistachios in the cake and pistachio paste in the frosting. This approach keeps the cake’s crumb pleasant and the frosting smooth. The result is a balanced cake that showcases both chocolate and pistachio in every bite.
Use These Key Ingredients
- Pistachios: Use unsalted pistachios and chop them finely. A quick pulse in a food processor or careful knife work gives the best texture.
- Dutch-processed cocoa powder: This recipe is designed for Dutch-processed cocoa powder, which provides a deeper, more rounded chocolate flavor and reacts differently in recipes than natural cocoa.
- Pistachio paste: Pistachio paste or a commercial pistachio cream works well in the frosting to deliver both taste and color without added dye.
Let’s Make This Cake!
- Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. In a large bowl, whisk together the dry ingredients until evenly combined.
- Step 2: In a separate jug or bowl, whisk the wet ingredients — buttermilk, oil, eggs, and vanilla. Add the wet mixture to the dry ingredients and mix until just combined. Carefully stir in the very hot water; the batter will be thin, which is expected.
- Step 3: Fold the finely chopped pistachios into the batter to distribute the nuts evenly throughout the cake.
- Step 4: Divide the batter between the prepared pans and bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Step 5: For the frosting, beat room-temperature butter with confectioners’ sugar on low until combined, then increase speed and whip until light and thick. Add pistachio paste, vanilla, and salt, then slowly add heavy cream on low until you reach a smooth, spreadable consistency.
- Step 6: Assemble the cake by spreading buttercream between the cooled layers, then coat the top and sides. Finish with a drizzle of melted pistachio butter or cream and a sprinkle of chopped pistachios.
Frosting & Assembling Your Cake
- Place one cake layer on a serving plate or cake stand.
- Spread an even layer of pistachio buttercream over the top.
- Top with the second layer and coat the whole cake with the remaining frosting.
- Decorate with a light drizzle of pistachio cream or melted pistachio spread and scatter chopped pistachios over the top for texture and visual appeal.
Pistachio Paste Versus Pistachio Butter
Pistachio paste or commercial pistachio cream often contains ground pistachios mixed with sweeteners and oil, which makes it well suited to blending into frosting. Pure pistachio butter is usually unsweetened and contains only ground pistachios; it can be used, but you may want to adjust sweeteners in the frosting accordingly. Always check the product label to understand what’s in the spread you choose.
Love a Layer Cake? Me Too!
If you enjoy making layer cakes, this chocolate pistachio version is a lovely variation to add to your repertoire. It pairs well with a cup of coffee or tea and makes an attractive dessert for gatherings or special occasions. The sturdy yet tender crumb holds up well to frosting and decoration, so you can keep the finish simple or add more elaborate details depending on your preference.
Made This Recipe?
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Thank you!
Ella
Recipe
Chocolate Pistachio Cake with Pistachio Frosting
Ella Gilbert
Pin Recipe
20
35
55
Equipment
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2 8″ round cake pans
Ingredients
Chocolate Cake
- ¾ cup (65 grams) Dutch-processed cocoa powder
- 1 ¾ cups (350 grams) granulated sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 large eggs, room temperature
- 2 cups (220 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup (240 ml) buttermilk, room temperature
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) very hot water
- 1 cup (120 grams) unsalted pistachios, finely chopped
Vanilla Buttercream
- 2 sticks (226 grams) unsalted butter, room temperature
- 4 cups (480 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup (60 ml) heavy cream
- ¼ cup (128 grams) pistachio paste
Instructions
Make Cake
- Preheat oven to 350°F (175°C). Butter or grease two 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, Dutch-processed cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
- In a jug, whisk buttermilk, oil, eggs, and vanilla. Pour the wet mixture into the dry ingredients and mix until just combined.
- Slowly add the very hot water and mix until incorporated. The batter will be thin. Stir in the chopped pistachios.
- Divide the batter between the prepared pans and bake for 35–40 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting
- Using a stand mixer fitted with the paddle or a hand mixer, beat butter and confectioners’ sugar on low until combined, then increase speed and beat until thick and fluffy.
- Add salt, pistachio paste, and vanilla. Beat on medium-high for about 2 minutes to incorporate evenly.
- With the mixer on low, add the heavy cream gradually until the frosting reaches a creamy, spreadable consistency.
- Assemble the cooled cake layers with frosting between and around the outside, decorate with extra pistachios, and enjoy.
Notes
These recipes are developed and tested using metric measurements. For consistent results, weigh ingredients with a kitchen scale. Cup conversions are provided but may yield slightly different results.
Bring all ingredients to room temperature before beginning. This helps the batter mix more smoothly and produces a more even crumb.
Butter: European-style butter can make the frosting creamier, but any unsalted butter at room temperature will work.
Salt: If substituting fine salt for kosher salt, use half the amount (1 tsp kosher = 1/2 tsp fine salt).
Buttermilk: If you don’t have buttermilk, substitute an equal amount of full-fat yogurt or sour cream, or make a quick buttermilk by adding 1 tablespoon lemon juice to 1 cup milk and letting it sit for 5 minutes.
Cocoa Powder: Use Dutch-processed cocoa as specified; it contributes to the intended flavor and texture.
Pistachio Cream: A commercial pistachio cream or paste works best in the frosting for color and smoothness. If using unsweetened pistachio butter, taste and adjust the sugar if needed.
Storage: Store the cake well covered in the refrigerator for up to 5 days. Bring slices to room temperature before serving for best flavor and texture.
Make ahead: Cake layers can be baked in advance, wrapped tightly, and refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely before frosting.