Print

Fluffy Pistachio Chiffon Cake Recipe with Easy White Chocolate Buttercream

pistachio chiffon cake - featured image
Print Recipe

A tender, moist pistachio chiffon cake paired with a luxuriously creamy white chocolate buttercream that’s light, airy, and perfect for special occasions or a treat-yourself day.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or cake flour for lighter texture)
  • ¾ cup (150g) granulated sugar, divided
  • 4 large eggs, separated (room temperature)
  • ½ cup (120ml) whole milk
  • ⅓ cup (80ml) vegetable oil or light olive oil
  • ¼ cup (60g) pistachio paste or finely ground unsalted pistachios
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 6 ounces (170g) white chocolate, chopped
  • ½ cup (113g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Place the rack in the center. Do not grease the chiffon cake pan.
  2. Separate the eggs, placing the whites in a large, clean bowl and yolks in another.
  3. In the yolk bowl, whisk together ½ cup (100g) granulated sugar, pistachio paste, milk, oil, and vanilla extract until smooth. Add the flour and salt, whisking gently until just combined.
  4. In the egg whites bowl, add cream of tartar and beat with an electric mixer on medium speed until foamy. Gradually add the remaining ¼ cup (50g) sugar, increasing speed to high. Beat until stiff, glossy peaks form.
  5. Gently fold about one-third of the egg whites into the yolk batter to lighten it.
  6. Fold in the remaining egg whites in two additions, mixing just until no streaks remain.
  7. Pour the batter into the ungreased chiffon pan, spreading evenly. Tap the pan gently on the counter to release any large air bubbles.
  8. Bake for 50–60 minutes, or until a skewer inserted comes out clean. The cake should spring back lightly when touched.
  9. Invert the pan immediately onto a cooling rack. Let it cool completely (about 1 hour) before removing from the pan.
  10. While the cake cools, melt white chocolate gently over a double boiler or in 20-second bursts in the microwave, stirring between each until smooth.
  11. In a bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed.
  12. Pour in melted white chocolate, vanilla extract, salt, and 2 tablespoons of cream. Beat on medium-high until light and fluffy. Add more cream if needed to reach spreading consistency.
  13. Once the cake is completely cooled, carefully remove it from the pan. Spread the buttercream evenly over the top and sides.

Notes

Do not grease the pan to allow the batter to cling and rise properly. Invert the cake while cooling to prevent collapsing. Melt white chocolate gently to avoid graininess. Use room temperature eggs for better whipping. Refrigerate buttercream for 10 minutes if too soft before frosting.

Nutrition

Keywords: pistachio chiffon cake, white chocolate buttercream, chiffon cake recipe, nutty cake, easy cake recipe, fluffy cake, special occasion dessert

Find it online: https://cooksyla.com/fluffy-pistachio-chiffon-cake-recipe-with-easy-white-chocolate-buttercream/