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Two-Layer Pistachio Cake with Cream Cheese Frosting & Chocolate Drizzle

A moist, flavorful two-layer pistachio cake featuring real ground pistachios in the sponge, paired with a creamy pistachio cream cheese frosting and finished with a glossy milk chocolate drizzle. Perfect for birthdays or any celebration.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 200g unsalted butter, room temperature
  • 200g caster sugar
  • 4 large eggs, room temperature
  • 200g plain flour (plus extra for dusting tins)
  • 100g fine ground pistachios (unsalted pistachios blitzed in a food processor)
  • 1½ tsp baking powder
  • ¼ tsp fine sea salt
  • 120ml whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 tsp pistachio extract (optional)
  • 250g full-fat cream cheese, cold
  • 100g unsalted butter, room temperature
  • 200–250g icing sugar, sifted
  • 60g pistachio butter or pistachio paste
  • Pinch of fine sea salt
  • 50g Whitakers Milk Chocolate, chopped
  • ½ tsp coconut oil (optional)

Instructions

  1. Preheat oven to 180°C (350°F). Grease and flour two 20cm (8 inch) cake tins.
  2. In a large bowl, cream 200g unsalted butter and 200g caster sugar until light and fluffy.
  3. Add 4 eggs one at a time, beating well after each addition.
  4. Sift together 200g plain flour, 1½ tsp baking powder, and ¼ tsp sea salt.
  5. Fold the dry ingredients into the butter mixture alternately with 120ml whole milk, starting and ending with the dry ingredients.
  6. Gently fold in 100g finely ground pistachios, 1 tsp vanilla extract, and 1 tsp pistachio extract if using.
  7. Divide the batter evenly between the prepared tins and bake for 25 minutes or until a skewer inserted comes out clean.
  8. Allow cakes to cool in tins for 10 minutes, then turn out onto wire racks to cool completely.
  9. For the frosting, beat 250g cold full-fat cream cheese with 100g unsalted butter until smooth.
  10. Gradually add 200–250g sifted icing sugar, then mix in 60g pistachio butter and a pinch of sea salt until creamy and spreadable.
  11. Once cakes are cool, spread frosting between the layers and over the top and sides of the cake.
  12. Melt 50g chopped Whitakers Milk Chocolate with ½ tsp coconut oil until smooth and drizzle over the top of the cake.
  13. Chill the cake briefly to set the chocolate drizzle before serving.

Notes

Using real ground pistachios in the batter enhances the nutty flavor and texture. The optional pistachio extract intensifies the pistachio taste. The chocolate drizzle adds a rich finishing touch but can be omitted if preferred.

  • Author: Sophie Lane
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Method: Dessert
  • Cuisine: British

Nutrition

  • Calories: 380
  • Sugar: 30
  • Sodium: 150
  • Fat: 20
  • Saturated Fat: 10
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 90