Servings: 12 pieces
Calories: 350kcal
Cost: $15
Equipment
- Electric mixer (handheld or stand)
- Three 8-inch round cake pans
- Whisk and spatula
- Cooling rack
- Offset spatula for frosting
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 cup shelled pistachios, finely chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans, dusting with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy; add eggs one at a time and stir in vanilla.
- Gradually add dry ingredients to wet mixture, alternating with sour cream and milk; mix gently until combined.
- Fold in chopped pistachios and white chocolate chips.
- Divide batter among prepared pans and bake for 20–25 minutes until a toothpick comes out clean; let cool in pans for 10 minutes before transferring to a wire rack.
- For frosting, beat softened butter, then gradually add powdered sugar, heavy cream, and vanilla until light and airy.
- Spread frosting between layers and on top of the cake, garnishing with chopped pistachios.
Notes
For gluten-free, use a gluten-free flour blend.
For a dairy-free version, use plant-based margarine and almond milk.
If you can't find white chocolate chips, semi-sweet chocolate chips are a great alternative.
To intensify the pistachio flavor, toast the nuts lightly before chopping.
Properly storing the cake in an airtight container will keep it fresh for several days; refrigerate for longer storage.
For a dairy-free version, use plant-based margarine and almond milk.
If you can't find white chocolate chips, semi-sweet chocolate chips are a great alternative.
To intensify the pistachio flavor, toast the nuts lightly before chopping.
Properly storing the cake in an airtight container will keep it fresh for several days; refrigerate for longer storage.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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