Pistachio Chocolate Chip Cake


Feb 27

Pistachio Chocolate Chip Cake – pistachio cake layers with mini chocolate chips and a lime cream cheese frosting.

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Lucky Charms Cake

A couple years ago, the kids and I made a Lucky Charms cake for St. Patrick’s Day. While they didn’t love the idea of me taking all the marshmallows out of the cereal for the cake, they certainly loved helping make the cake and eat it!

Underneath all the marshmallows was a light and fluffy pistachio cake with an almond buttercream. I distinctly remember liking the cake, but not loving the cake. It ended up being more fun to make than to eat.

I love the idea of a pistachio cake, but feel like I missed the mark on it last time and wanted to redeem myself.

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Pistachio Chocolate Chip Cake

With St. Patrick’s Day around the corner, I thought it would be the perfect time to reinvent this cake. One of the things I wanted to add was finely ground pistachios. I felt like the cake layers themselves needed a little more flavor and texture to them. To make sure the cake didn’t turn out too dry, I made sure to reduce the flour from the previous recipe and I kept the pistachio pudding mix I used last time. I also added an additional egg.

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To give the cake another element of texture and flavor, I threw in about a half cup of mini dark chocolate chips.

For the frosting, I switched things up completely from almond to a lime cream cheese. The small hint of lime with the pistachio is seriously the perfect flavor combination. And then the cream cheese gives the frosting the slightest tart flavor, which I think balances all the flavors really well.

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I am beyond excited about how this cake turned out. The flavor combination and the textures are everything I hoped they would be!

Enjoy!

Pistachio Chocolate Chip Cake

Yield One 3-layer, 8-inch

Pistachio chocolate chip cake layers with lime cream cheese buttercream.

Ingredients

For the Cake

  • 4 large egg whites, at room temperature
  • 1 whole egg
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups cake flour
  • 3/4 cup finely ground pistachios
  • 1 1/2 cup granulated sugar
  • 1 package Jello pistachio pudding mix (3.4 oz)
  • 1 tablespoon, plus 1 teaspoon baking powder
  • 12 tablespoons unsalted butter, soft and cut into cubes
  • 1/2 cup mini dark or semi sweet chocolate chips

For the Frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 4 oz. cream cheese
  • 6 cups powdered sugar, measured and then sifted
  • 2-3 tablespoons heavy whipping cream
  • 1 teaspoon lime extract
  • Pinch of salt 

Instructions

For the Cake

  1. Preheat your oven to 350 degrees F. Spray each pan with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
  2. In a medium size bowl, combine the egg whites, whole egg, 1/4 cup of buttermilk, and vanilla.
  3. In a bowl of an electric mixer fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds. Continue to mix on low speed until the mixture is a fine and crumbly texture. Add the 3/4 cup remaining buttermilk and mix on low speed for 5 minutes. Scrape down the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 more minutes. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated.
  5. Stir in the chocolate chips.
  6. Divide batter evenly among your pans, about 16 oz of batter in each.
  7. Bake the cakes until a toothpick comes out with a few crumbs inserted into the center, about 22 to 25 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely. 

For the Frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cream cheese for about one minute.
  2. With the mixer on low speed, gradually add the sifted powdered sugar.
  3. Add the lime extract and heavy cream. Turn the mixer on medium-high speed and beat for 5-7 minutes, until light and fluffy.
  4. Remove the bowl from the mixer and mix the frosting by hand with a wooden spoon to push out any air bubbles.

8 thoughts on “Pistachio Chocolate Chip Cake

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  1. Are the pistachios part of the “dry ingredients” in the recipe or are they reserved for the topping? Thanks!! We can’t wait to try this.

  2. This sounds delicious! I’ve been addicted to the pistachio Oreos and was thinking they would make a great cake 😂😂 definitely want to give this a try since pistachio cake is my all time favorite! Did you end up putting some lime zest in the frosting? The pics have some flecks of green in the frosting. If so, how much did you use?