Pistachio Creme Cake 

Indulge in the elegance of Venetian cuisine with this Pistachio Creme Cake, perfectly paired with a rich coffee chocolate frosting. This dessert combines a classic yellow cake base with a luxurious pistachio creme and a silky chocolate buttercream that’s infused with strong coffee, offering a sophisticated balance of flavors.


For the Yellow Cake:

  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 2 tsp fine salt
  • 6 large eggs
  • 3 cups granulated sugar
  • 1 tbsp + 1½ tsp vanilla extract
  • ¼ tsp almond extract
  • 1½ cups whole milk
  • 2/3 cup vegetable oil
  • ½ cup unsalted butter

For the Pistachio Creme Filling:

  • 4 oz pistachio paste
  • ½ cup granulated sugar
  • ¼ cup + 2 tbsp cornstarch
  • ½ tsp fine salt
  • 3 large egg yolks
  • 1¼ cups heavy cream
  • 6 tbsp unsalted butter
  • Green food dye

For the Silky Chocolate Buttercream:

  • 10 oz semisweet chocolate chips
  • 6 cups powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • ¾ tsp fine salt
  • ½ cup strong coffee
  • 2 cups unsalted butter
  • 2¾ tsp vanilla extract


Yellow Cake Preparation:

  1. Preheat the oven to 325°F (163°C). Grease and flour three 8-inch cake pans.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, whip the eggs, sugar, vanilla, and almond extract until glossy and light.
  4. In a small saucepan, heat the milk with oil and butter until just simmering.
  5. Gradually mix the dry ingredients and the milk mixture alternately into the egg mixture until smooth.
  6. Divide the batter among the prepared pans and bake for 19-24 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool completely in pans, then transfer to the refrigerator to chill.

Pistachio Creme Filling:

  1. In a saucepan, combine pistachio paste, sugar, cornstarch, and salt.
  2. Slowly whisk in the cream and cook over medium heat until thickened.
  3. Remove from heat and stir in the butter and green food dye until smooth.
  4. Transfer to a bowl, cover, and refrigerate until firm.

Chocolate Buttercream:

  1. Melt the chocolate chips and set aside.
  2. In a large bowl, combine powdered sugar, cocoa powder, and salt. Mix in the coffee to dissolve the sugar.
  3. Gradually beat in butter, then add the melted chocolate and vanilla. Beat until the frosting is smooth and fluffy.


  1. Level the chilled cakes if necessary.
  2. Place one cake layer on your serving plate, spread with a generous amount of pistachio creme, then top with the next layer and repeat.
  3. Cover the entire cake with a thin layer of the chocolate buttercream for the crumb coat. Chill briefly.
  4. Apply a final thick layer of the chocolate buttercream and smooth with a bench scraper.
  5. Decorate as desired with additional pistachios, chocolate shavings, or edible flowers.

Total Preparation Time:

  • Prep Time: 2 hours
  • Cook Time: 24 minutes
  • Total Time: Approximately 2 hours and 24 minutes, plus chilling


  • Ensure all ingredients are at room temperature to ensure a smooth mix and even baking.
  • For a neat layer of pistachio creme, ensure that the cakes are completely chilled before assembly.
  • Use a bench scraper for a smooth and professional finish on the frosting.


This Pistachio Creme Cake is a beautiful blend of nutty and sweet flavors, making it an ideal dessert for special occasions or as a sophisticated treat for any gathering. Enjoy the delightful textures and rich taste that make this cake a true work of culinary art.

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