Pistachio and chocolate come together in this layer cake. Not only are the flavors complementary, the colors in the cake and buttercream also provide a pleasing visual contrast in each slice! Makes one 9" three layer cake.
- 2⅓ cups cake flour
- 1 tbsp + 1 tsp baking powder
- ⅔ cup oil
- ½ cup egg yolks (from about 7 eggs)
- ¾ cup water
- ½ tsp salt
- 1½ cups + ⅓ cup sugar, divided
- 1¼ cup egg whites (from about 9 eggs)
- ⅛ tsp cream of tartar
- 1 tbsp Amoretti® Pistachio W.S. Extract
- Preheat the oven to 350℉. Grease and line three 9" pans and set aside.
- Sift the cake flour and baking powder 2 times and set aside.
- Whisk the oil, egg yolks, and water together.
- Add salt and 1 cup sugar and mix until combined.
- Add the dry ingredients to the liquids, scraping the bowl a couple of times, until the mixture is completely combined and no bits of flour show.
- In a clean bowl, whip the egg whites and the cream of tartar to a very soft peak.
- Slowly rain in the remaining sugar and whip to a medium peak.
- Gently fold the meringue into the cake batter in thirds until combined.
- Pour a third of the batter into one prepared 9” pan.
- Add Pistachio Extract to the remaining batter then divide evenly between the last two pans.
- Bake for 20-25 minutes. Let cool completely, then wrap and chill overnight.
- In a heat-proof bowl, whisk the egg whites and sugar together until combined.
- Over a double boiler, heat the mixture on medium-low, whisking, until the temperature reaches 120℉ and the sugar has dissolved.
- Pour the mixture into a mixer bowl and whip with a whisk attachment until it is cool.
- Add the room temperature butter a few tablespoons at a time and whip until smooth and creamy.
- In a separate bowl, mix 4½ cups Swiss Buttercream and Pistachio Butter Artisan until combined. Set aside.
- In another bowl, mix 2 cups Swiss Buttercream and Chocolate Fudge Brownie Artisan until smooth. Set aside.
- Remove the paper from the bottoms of each layer of cake, then remove the brown crumb by gently rubbing the top and sides.
- Place one of the Pistachio Cake layers onto a cardboard round and secure the cardboard round onto a cake stand with a small amount of buttercream.
- Pipe or scoop about 2 cups of Pistachio Buttercream onto the bottom layer of Pistachio Cake layer and smooth.
- Lay the white cake onto the Pistachio Buttercream.
- Pipe or scoop the Chocolate Buttercream onto the White Cake layer and smooth.
- Lay the second Pistachio Cake onto the Chocolate Buttercream.
- Wrap and chill the cake for 2 hours or overnight.
- Frost the cake with Pistachio Buttercream and serve.
The inspiration for this cake came from Martha Stewart's Baking Handbook.
- Just want the buttercream? Here's our Swiss Buttercream recipe!
- Buttercream can be kept at room temperature for 4-5 days if the room is not too warm, or refrigerated for two weeks. Whip before using.
- If chilled, bring the buttercream to room temperature, then whip for a few minutes until it is creamy and soft enough to spread.
- For a marbled effect, save a little Chocolate Buttercream and smear some on miscellaneous areas of the top and sides of the cake and smooth into the Pistachio Buttercream.