Cake

Pistachio Chocolate Cake Recipe

A fragrant green cake layered with rich chocolate and nuts, perfect for birthdays or a cozy weekend treat.

Imagine slicing into a tender, pale green cake that smells like toasted nuts and cocoa, with each soft crumb speckled with pistachio and ribbons of chocolate.

This Pistachio Chocolate Cake is wonderful for milestone celebrations or a simple Sunday evening dessert, and it travels well to potlucks or cozy gatherings.

I first made it for a small birthday in my kitchen, and the mix of floral nuttiness and deep chocolate had everyone asking for the recipe.

Recipe at a Glance

⏱Prep Time25 mins

🔥Cook Time35 mins

🕐Total Time1 hour 10 mins (includes cooling)

🍰Servings10 slices

🇺🇸CuisineAmerican

🔢Calories~320 per slice

Ingredients

Cake

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup pistachios, finely ground

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, room temperature

1 cup whole milk

1/2 cup neutral oil like canola

2 teaspoons vanilla extract

1 teaspoon almond extract

Chocolate Buttercream

1 1/2 cups unsalted butter, softened

3 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/4 cup heavy cream

2 teaspoons vanilla extract

Pinch of salt

Finishing

1/2 cup whole pistachios, lightly salted and chopped

2 oz dark chocolate, melted and cooled

Substitutions & Variations

★Use natural almond extract instead of almond extract for a different nutty note.

★Swap whole milk with your preferred plant milk such as oat or almond milk.

★If you prefer a richer cake, replace 2 tablespoons of milk with sour cream or Greek yogurt.

★Use salted pistachios and reduce added salt if you like a deeper savory flavor.

Step-by-Step Instructions

1

Prep and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 9 inch round cake pans, line the bottoms with parchment, and lightly grease the parchment.

2

Whisk dry ingredients

In a medium bowl, whisk together flour, ground pistachios, cocoa powder, cornstarch, baking powder, baking soda, and salt until evenly combined.

3

Beat wet ingredients

In a large bowl, beat the eggs, granulated sugar, milk, oil, vanilla, and almond extract with a handheld mixer on medium speed until pale and slightly thick, about 3 minutes.

4

Combine and smooth

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just smooth. Scrape down the sides of the bowl and avoid overmixing.

5

Bake evenly

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6

Cool the layers

Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely before frosting.

7

Make chocolate buttercream

With a mixer, beat the softened butter until smooth. Gradually add powdered sugar and cocoa powder, then pour in heavy cream, vanilla, and salt. Beat on high until light and spreadable, adding more cream if needed.

8

Assemble and frost

Place one cake layer on a platter, spread a generous layer of buttercream on top, add the second layer, and coat the entire cake with a thin crumb coat. Chill briefly, then finish with a thicker layer of frosting.

9

Add texture and crunch

Sprinkle chopped pistachios around the sides of the cake and drizzle the top with melted dark chocolate for a glossy finish and elegant contrast.

10

Chill and serve

Let the cake set in the refrigerator for at least 30 minutes to help the flavors meld and the frosting set before slicing and serving.

Pro Baker Tips

✓For more intense pistachio flavor, toast the nuts lightly in a dry skillet before grinding.

✓Measure flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake.

✓If you want a cleaner edge on the cake layers, run a thin knife around the inside of the pan after baking.

✓Let the buttercream reach a spreadable consistency at room temperature before decorating for best results.

Storage & Serving Notes

◆Store the cake in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days.

◆Bring the cake to room temperature or gently reheat for 10 to 15 seconds in the microwave before serving for the best texture.

◆Keep the pistachios separate and add them just before serving to maintain crunch.

Serving Suggestions

Serve this pistachio chocolate cake with a simple berry garnish and a dollop of whipped cream for a polished presentation.

›Place neat slices on dessert plates with a small mint leaf for color.

›Offer extra cocoa powder or chopped pistachios in a small bowl for guests to customize.

Frequently Asked Questions

Can I make this cake gluten free?

Yes, use a gluten free all purpose flour blend and add 1 teaspoon xanthan gum if not included in the blend.

How do I store the cake if the weather is warm?

Keep the cake refrigerated in an airtight container and bring it to room temperature before serving for the best flavor and texture.

Can I make the buttercream ahead of time?

Absolutely, make the buttercream a day ahead, refriger it in a covered bowl, and bring it to room temperature before beating it smooth again.

What if I don't have almond extract?

You can omit it or use a few drops of orange extract for a subtle citrus note.

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Go Make It!

This Pistachio Chocolate Cake is a stunning yet approachable bake that brings together nutty, chocolatey, and floral notes in every forkful.