Pistachio Chocolate Chip Cake
Indulge in the irresistible combination of rich chocolate and nutty pistachios with this Pistachio Chocolate Chip Cake—a moist, buttery dessert that’s as elegant as it is delicious. Perfectly balancing the crunch of finely chopped pistachios with the sweetness of semi-sweet chocolate chips, this cake is a show-stopping treat for any occasion. With a tender crumb and a hint of vanilla, the batter comes together effortlessly, alternating wet and dry ingredients to ensure a velvety texture. Topped with a light dusting of powdered sugar, this cake is both visually stunning and bursting with flavor in every bite. Ready in just over an hour and serving up to 8, it’s the ultimate easy-to-make dessert for parties, brunches, or weeknight indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 Large eggs
- 2 teaspoons Pure vanilla extract
- 0.75 cup Pistachios, shelled and finely chopped
- 1 cup Chocolate chips (semi-sweet or milk)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Fold in the chopped pistachios and chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for a decorative touch, if desired. Slice and serve!
Nutrition Facts
Calories |
4631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 675.8 g | 246% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 428.3 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 792 mg | 61% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2783 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
