Recipes and Cooking Desserts & Baking Cakes Pistachio Cake with White Chocolate Frosting Be the first to rate & review! Celebrate Christmas in style with this spectacular cake. Decorating the frosted cake makes it even more special. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 6, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hr Stand Time: 30 mins Bake Time: 25 mins Cool Time: 1 hr Total Time: 1 hr Servings: 16 Jump to Nutrition Facts Ingredients 5 egg whites 2 cup all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt ¾ cup butter, softened 1 ½ cup sugar 1 teaspoon vanilla 1 cup milk ¼ cup salted roasted pistachio nuts, finely ground 2 teaspoon finely shredded orange peel White Chocolate Frosting (see recipe below) Caramelized Stars (see recipe below) (optional) Chopped pistachio nuts (optional) Shaved white baking chocolate with cocoa butter (optional) White Chocolate Frosting 6 ounce white baking chocolate ½ cup (1 stick) butter, softened 2 teaspoon vanilla 6 cup powdered sugar ⅓ cup milk Caramelized Stars Nonstick cooking spray ¼ cup sugar Directions Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round cake pans*. Line bottoms of pans with parchment or waxed paper. Grease and lightly flour bottoms and sides of pans; set aside. In a medium bowl, stir together flour, baking powder, and salt; set aside. Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low to medium speed just until combined. Thoroughly wash and dry beaters. In a medium bowl, beat egg whites on high speed until stiff peaks form (tips stand straight). Gently stir about 1 cup of the beaten egg whites into batter to lighten. Fold remaining beaten egg whites into batter. Fold in ground pistachios and orange peel. Pour batter into prepared pans. Bake for 25 to 30 minutes or until cake springs back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks. Spread White Chocolate Frosting between layers and over sides and top of cake. Just before serving, if desired, top with Caramelized Stars, chopped pistachios, and shaved white chocolate. Makes 16 servings. White Chocolate Frosting In small saucepan melt white baking chocolate over low heat, stirring frequently. Set aside to cool. In large mixing bowl beat butter and vanilla with mixer on medium for 30 seconds. Gradually beat in 3 cups powdered sugar. Add milk. Gradually beat in remaining powdered sugar. Beat in melted white chocolate until combined. If necessary, for spreading consistency, beat in 1 to 2 tablespoons additional milk. Caramelized Stars Line a baking sheet with foil; place on a wire rack. Arrange assorted star-shape cookie cutters on foil (six to eight stars ranging in size from 1 to 3 inches across); coat foil and inside of cutters with nonstick cooking spray. In an 8-inch heavy skillet, heat sugar over medium-high heat until it starts to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar starts to melt, reduce heat to low. Cook about 2 minutes or until sugar is melted and light golden brown, stirring as needed with a wooden spoon. Immediately and quickly spoon a small amount into each cookie cutter. Cool completely on foil. Gently tap or push stars to remove them from cookie cutters. If using Caramelized Stars, prepare stars as directed. Store in an airtight container at room temperature for up to 2 weeks. Prepare, bake, and frost the cake as directed. Cover and chill cake for up to 24 hours. Let cake stand at room temperature for 30 minutes before serving. * If you don't have three cake pans, chill one-third of the batter while you bake the first two cakes. After removing one of the baked cakes from pan, wash and dry the pan. Prepare pan as directed; bake the chilled batter as directed. Rate it Print Nutrition Facts (per serving) 514 Calories 19g Fat 82g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 514 % Daily Value * Total Fat 19g 24% Saturated Fat 12g 60% Cholesterol 44mg 15% Sodium 230mg 10% Total Carbohydrate 82g 30% Protein 5g Vitamin C 0.6mg 3% Calcium 60.6mg 5% Iron 0.7mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.