Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pistachios.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Prepare the Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the melted white chocolate and vanilla extract, mixing until well combined.
- If the frosting is too thick, add heavy cream a tablespoon at a time until desired consistency is reached.
Assemble the Cake
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate with additional chopped pistachios if desired.
- Slice and serve the cake once frosted.
Nutrition
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days.