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Pistachio Chocolate Chip Cake

Pistachio chocolate chip cake layers with lime cream cheese buttercream.

Course Dessert
Cuisine Cake
Keyword Pistachio Cake, Pistachio Chocolate Chip Cake

Ingredients

FOR THE CAKE

  • 4 large egg whites at room temperature
  • 1 whole egg
  • 1 cup 240 g buttermilk, at room temperature
  • 1 teaspoon 4.2 g pure vanilla extract
  • 2 3/4 cups 316.25 g cake flour
  • 3/4 cup 112.5 g finely ground pistachios
  • 1 1/2 cup 300 g granulated sugar
  • 1 package Jello pistachio pudding mix 3.4 oz
  • 1 tablespoon plus 1 teaspoon (16 g) baking powder
  • 12 tablespoons 169.5 g unsalted butter, soft and cut into cubes
  • 1/2 cup 75 g mini dark or semi sweet chocolate chips

FOR THE BUTTERCREAM

  • 1 1/2 cups 339 g unsalted butter, room temperature
  • 4 oz. cream cheese
  • 6 cups 750 g powdered sugar, measured and then sifted
  • 2-3 tablespoons 28.8-43.3 g heavy whipping cream
  • 1 teaspoon 4.2 g lime extract
  • Pinch of salt
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

  1. Preheat your oven to 350 degrees F. Spray 3 8-inch or 4 6-inch pans 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 8-inch pan or 12 oz in each 6-inch pan.

  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 BUTTERCREAM

  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.