This chocolate pistachio cake has deep chocolatey cake layers packed with chopped pistachios and a super dreamy pistachio buttercream! This pistachio and chocolate cake is perfect for Dubai chocolate lovers (or basically anyone who loves pistachio and chocolate!)

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Look, you might be tired of the whole Dubai chocolate trend, but as a pistachio lover, I'm loving it. This chocolate pistachio cake is like a layer cake version of my chocolate walnut cake, but with pistachios!
The moist chocolate cake layers stay soft for days thanks to the buttermilk and neutral oil. I've then stirred in finely chopped pistachios to get even more pistachio flavor! The pistachio frosting is made with pistachio paste to get that beautiful color and taste.
I did a poll over on my Instagram to see if you guys wanted me to use pistachio paste or ground pistachios and of course, it was a 50:50 vote! So I decided to use actual pistachios in the cake and pistachio cream in the frosting.
Plus, using pistachio cream in the buttercream meant the frosting would naturally be green (no need for food dye!) and wouldn't be too gritty. If you want a cookie version of this cake, you need to try my chocolate pistachio cookies!
Use These Key Ingredients

- Pistachios: Make sure you're using unsalted pistachios! I recommend blitzing them briefly in a food processor or finely chopping them with a knife.
- Cocoa Powder: You want to use Dutch-processed cocoa powder and not natural cocoa powder (natural cocoa powder reacts differently to baking soda and baking powder). Dutch-processed cocoa powder is also way more chocolatey and rich.
- Pistachio Paste: I've tested this recipe with the Pisti brand of pistachio cream that you can find at Costco.
Let's Make This Cake!

- Step 1: Preheat your oven and grease and line two 8-inch cake pans. In a large bowl, whisk all the dry ingredients together.

- Step 2: Whisk the wet ingredients together in a separate bowl or a large jug. Pour the wet ingredients into the wet and mix until just combined. Pour in the hot water and mix once more.

- Step 3: Stir in the chopped pistachios.

- Step 4: Pour the cake batter into your prepared pans and bake in the oven. Let cool for 10 minutes, then remove to a wire cooling rack to cool completely.

- Step 5: Beat the butter and confectioners' sugar in a stand mixer. Add the pistachio cream, vanilla, and salt. Mix until light and fluffy. Slowly pour in the heavy cream until it is your preferred consistency.

- Step 6: Frost your cake and enjoy!
Frosting & Assembling Your Cake
- Place the first cake layer down on your cake plate.
- Evenly cover the top of the cake with some of your pistachio buttercream.
- Place the second layer on top. Cover the top and sides with the remaining frosting.
- Drizzle over some melted pistachio butter and sprinkle over some chopped pistachios.

Pistachio Paste Versus Butter
I've tested the frosting with Pisti pistachio cream spread, which you can get at Costco. This type of spread is made with ground pistachios, sweeteners, and oil.
Pistachio butter, on the other han,d is just ground pistachios and isn't sweet. So before you add your pistachio spread to the frosting, check the ingredients label!


Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe

Chocolate Pistachio Cake with Pistachio Frosting
Equipment
- 2 8" round cake pans
Ingredients
Chocolate Cake
- ¾ cup (65 grams) cocoa powder dutch processed
- 1 ¾ cups (350 grams) granulated sugar
- ¾ teaspoon (¾ teaspoon) vanilla extract
- ¾ teaspoon (¾ teaspoon) kosher salt
- 2 large (2) eggs room temperature
- 2 cups (220 grams) all purpose flour
- 2 teaspoon (2 teaspoons) baking soda
- 1 teaspoon (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 your oven to 350°F/175°C. Butter or grease two 8-inch cake pans and line it with parchment paper.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.¾ cup (65 grams) cocoa powder, 1 ¾ cups (350 grams) granulated sugar, 2 cups (220 grams) all purpose flour, 2 teaspoon (2 teaspoons) baking soda, 1 teaspoon (1 teaspoon) baking powder, ¾ teaspoon (¾ teaspoon) kosher salt
- In a large jug, whisk together the buttermilk, oil, eggs, and vanilla extract.¾ teaspoon (¾ teaspoon) vanilla extract, 1 cup (240 ml) buttermilk, ½ cup (120 ml) vegetable oil, 2 large (2) eggs
- Slowly pour in the ingredients from the large jug and mix until just combined.
- Slowly add the hot water and mix. Your batter will be very thin and it makes a lot of cake batter!1 cup (240 ml) very hot water
- Stir in the crushed pistachios.1 cup (120 grams) unsalted pistachios
- Pour the batter into the prepared pans. Bake for 35-40 minutes, until a toothpick comes out clean when inserted
- Allow the cakes to cool for 10 minutes before removing from the pans. Let them cool completely on a cooling rack.
Make Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar together on low speed until well combined.2 sticks (226 grams) unsalted butter, 4 cups (480 grams) confectioners' sugar
- Increase the speed to medium-high and beat for 2 minutes until it becomes very thick.
- Stop the mixer and add the salt, pistachio paste, and vanilla extract into the bowl. Beat on medium-high speed for another 2 minutes.1 teaspoon vanilla extract, ¼ teaspoon kosher salt, ¼ cup (128 grams) pistachio paste
- Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.¼ cup (60 ml) heavy cream
- Assemble your cake and enjoy!













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