top of page
Setton Farms logo



White Chocolate and Pistachio Cake

More Than Spicy

Recipe by:


White Chocolate Pistachio Cream:

100g Setton Farms Dry Roasted Lightly Salted Pistachios, shelled and thinly chopped (powder-like)

  • 113g unsalted butter

170g white chocolate chunks, melted

  • 55g powdered sugar

1/2 tsp. vanilla extract


  • 180g all-purpose flour

3/4 tsp. baking powder

1/4 tsp. baking soda

  • 113g unsalted butter, softened

  • 100g granulated sugar

  • 2 large eggs

1 tsp. vanilla extract

113g sour cream
Pinch of salt

  • Setton Farms Dry Roasted Lightly Salted Pistachios, shelled and chopped (for decoration)


White Chocolate Pistachio Cream:

1) Beat the butter in a stand mixer until creamy. Add the melted white chocolate and beat until combined. Add the powdered sugar and the vanilla extract.

2) Set aside half of the cream (to decorate the outside of the cake) and add the pistachio powder to the other half of the cream for the inside layer of the cake.


1) Preheat the oven to 350F and grease two 8-inch round cake pans.

2) Sift and whisk together the flour, baking powder, baking soda, and salt. Set aside.

3) On a stand mixer, beat the butter and sugar until creamy (medium speed). Add one by one the eggs and later the vanilla. Reduce speed and mix in the flour in three portions, alternating with the sour cream. Mix until just combined (try not to over-mix!)

4) Divide the batter evenly into the two greased pans.

5) Bake for around 30 minutes or until golden.

6) Wait until the cakes have cooled completely to decorate.

7) To assemble, place one cake on a cake stand, spread a thick layer of the white chocolate pistachio cream, and place the other cake on top. Cover the whole cake with the cream.

8) Garnish the borders with chopped pistachios and enjoy!

bottom of page