White Chocolate Raspberry Pistachio Cake

White chocolate raspberry pistachio cake: layers of soft sponge cake soaked in pistachio milk and filled with white chocolate pistachio ganache and raspberry compote, this cake is bound to blow your socks off the moment you take a bite!

white chocolate raspberry pistachio cake

About This Recipe

This cake recipe is the second of my series of fruit cakes that features delicious cake recipes using seasonal fruits. The first was a classic Black Forest Cake. The star of this recipe is of course, raspberries! (and pistachios 🙂 )

This white chocolate raspberry pistachio cake has 3 main components: the sponge cake base, the whipped white chocolate pistachio ganache, and the raspberry compote filling.

The sponge cake is baked in a cookie sheet or baking tray instead of ,your usual cake pans, this gives us the rectangular shape and also cuts the baking time in half. It’s a very simple and straight forward sponge cake recipe that you cannot mess up!

The white chocolate pistachio ganache is made by combining white chocolate ganache with pistachio paste for flavor. Once chilled, it is whipped into a delicious and creamy whipped pistachio ganache. This ganache not only tastes amazing but also has a delightful aroma – creamy, rich, nutty, and simply blissful!

The raspberry compote can be made with fresh or frozen raspberries. The tartness in the raspberry filling pairs so beautifully with the sweet pistachio ganache. It’s made with only 3 ingredients and is very easy to whip up! In fact you can use this raspberry compote for filling any flavor cakes and cupcakes, macarons, and even use it to top ice cream and other desserts.

What You Need To Make This Recipe

Ingredients for the Sponge Cake

Egg whites and egg yolks: use room temperature egg for the best results. However cold eggs are easier to separate into whites and yolks, so you could separate them and then let them come to room temp.

All-purpose Flour: you don’t need any fancy type of flour like cake flour, or self-rising flour. Just your good ol’ all purpose flour.

Sugar: you’ll need granulated sugar, NOT powdered sugar.

Oil: I used sunflower oil, but you could also use melted butter (cooled) instead.

Vanilla extract: don’t forget the vanilla extract in this recipe otherwise your cake might smell like eggs!

Baking powder: make sure your baking powder is not expired!

Lemon juice: this is for stabilizing the egg whites, you will not be able to taste it at all.

Ingredients for the pistachio ganache

Heavy Cream: make sure the heavy cream you use has a fat percentage of 35% or higher otherwise it will not whip up. The cream does not have to be chilled.

White chocolate: use a good quality white chocolate for the creamiest ganache. Cooking chocolate (couverture) chocolate would be best.

Pistachio paste: you could use homemade or store-bought pistachio paste. I used my homemade pistachio paste.

Ingredients for the Raspberry filling & Pistachio milk

Raspberries: you can use fresh or frozen raspberries.

Sugar: the amount of sugar can be adjusted according to how sweet your raspberries are how sweet you want the filling to be. I only added a little bit because I wanted to keep the tart flavor of the berries since the rest of the components of the cake are already sweet.

Milk: this is for soaking the cakes in.

How To Make White Chocolate Raspberry Pistachio Cake

Step 1: Make the sponge cake: Whip up the egg whites while gradually adding in sugar until stiff peaks form. You could do this using an electric hand or stand mixer. It can also be done by hand using a whisk, but it will take longer to form stiff peaks.

Step 2: Combine the remaining ingredients for the sponge cake in a separate bowl. Then add 1/3 of the whipped egg whites into the second bowl and fold until combined, this loosen it up so it will be easier to fold into the rest of the meringue.. Now add this mixture back into the remaining 2/3 of the whipped egg whites and gently fold until combined. Don not overmix!.

Step 3: Spread the batter out onto a greased and lined baking tray/cookie sheet, if your tray is small you could use 2. Just keep in mind that you should be able to cut the cake into 3 layers that are roughly the same size. Bake the cakes at 160 °C / 320 °F for 15-17 minutes. Once baked, cool down completely and cut the cake into 3 rectangle/square layers.

Step 4: Make the pistachio ganache: heat up heavy cream and pistachio paste in a small sauce pan to fully incorporate the pistachio paste into the cream, you could also add in some green food coloring into the cream. Pour the cream onto chopped white chocolate placed in a heat-proof bowl. Melt the chocolate on a double boiler or in the microwave until everything is fully combined. Wrap in plastic wrap and chill for at least 1 hour.

Step 5: Once the ganache is chilled, use an electric mixer to beat the ganache until lighter in color and creamy. Refrigerate until it’s time to assemble.

Step 6: Make the raspberry filling: I like to make the filling a day ahead. Combine all of the ingredients in a saucepan and cook on medium heat until it thickens. Cool completely before using in in the cake.

Step 7: Assembly: Start with a layer of sponge cake, brush on some pistachio milk (just warm milk and pistachio paste combined) and then spread on 1/3 of the whipped pistachio ganache.

Step 8: Next spread on half of the raspberry filling(save some for the top if you’d like) and then repeat the same process with the next layer of cake. For the top, spread on the last 1/3 portion of the frosting and smooth it out. I then used some of the raspberry filling and made a swirl effect on the top using a toothpick, but you could decorate the top however you’d like. Chill the cake for at least one hour, then cut the sides to make a neat rectangle/square. Cut it up into your desired size and enjoy!

Storing The Cake

Store the cake in an air tight container in the refrigerator for up to 4 days. Let the cake cool down for 10-15 minutes to soften up the pistachio ganache before serving.

The cake and raspberry compote can be made up to 2 days ahead to make the the entire process quicker and easier. See the instructions below for making the pistachio ganache ahead of time.

White Chocolate Raspberry Pistachio Cake

Pro Tips

  • Measure your flour correctly! Adding too much or too little flour will change the texture of the cake dramatically. Spoon the flour into the measuring cup and level it off using the back of the spoon.
  • Do not overmix the batter. Overmixing will result in the batter losing all the air that was incorporated into it by beating the eggs, which is it’s main rising agent. Therefore resulting in a deflated sponge cake.
  • The cake layers do not all need to be the exact same size because the sides of the cake will be cut anyway.
  • Make sure to chill the cake for at least an hour before cutting the sides and serving.
  • When cutting the side of the finished cake, use a serrated knife for an easy cut.
  • You could make the raspberry filling up to 3 days ahead of time.
  • If you bake the cakes a day before, make sure to warp them tightly in plastic wrap and store in the refrigerator. I recommend you do not make it more that 1 day ahead.
  • The baking time for the cake will depend on the size of your baking tray, do the toothpick test and start checking on it at about 15 minutes.
  • You could also bake the cake in two 6/8 inch pans, the baking time will increase to about 25 minutes. Use a toothpick and start checking on the cakes at 20 minutes.
  • Adjust the amount of sugar in the raspberry filling according to your taste. I like to keep it a little on the tart side which helps balance out the sweetness of the other components.
White chocolate raspberry pistachio cake

FAQ’s

How does white chocolate raspberry pistachio cake taste?

It tastes divine! The sponge cake is soft and soaking it in pistachio milk gives them a hint of pistachio flavor while making it super moist. The pistachio cream is rich, creamy, and has an intense pistachio flavor. The raspberry filling is slightly tart with a hint of lemon flavor. And when put together these flavors create the most amazing cake you’ll ever have!

Can I make the sponge cake ahead of time?

Sponge cake is best enjoyed fresh, but you could get away with making it one day ahead. Wrap your cake layers in plastic wrap and refrigerate for a maximum of 2 days, longer that that and the cake will become quite dry, but this can still be fixed by adding simple syrup to your cake layers.

Can I make the pistachio ganache ahead of time?

Absolutely! Once the white chocolate and pistachio cream are fully melted together, wrap the bowl with plastic wrap making sure the plastic wrap touches the surface of the ganache, this prevents a skin from forming on the ganache. Refrigerate the ganache overnight or up to 2 days. Once you’re ready to use it on your cake, let the ganache sit at room temp. for 45-60 minutes because it’s going to be really hard. Once it softens up, go ahead and beat it on high speed until fluffy and creamy, about 2-3 minutes.

Do the eggs have to be at room temp. for the sponge cake?

Yes. When it come’s to baking in general it’s best to always use room temperature eggs and ingredients. Room temp. eggs blend more easily into batter and help the cake rise more evenly than cold eggs. You can quickly bring eggs to room temp. by placing them in some warm (not hot!) water for a few minutes.

White chocolate raspberry pistachio cake

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Recipe Card

White Chocolate Raspberry Pistachio Cake

White chocolate raspberry pistachio cake: layers of soft sponge cake soaked in pistachio milk and filled with white chocolate pistachio ganache and raspberry compote, this cake is bound to blow your socks off the moment you take a bite!

Prep Time: 1 hrs.

Cook Time: 25 min

Total Time: 2 hrs. 30 min (includes chill time)

Course: Dessert

Servings: 6-8

Calories: 613kcal

Ingredients

For the Sponge Cake:

  • 6 egg whites, room temp.
  • 1 tsp lemon juice
  • 150g granulated sugar (3/4 cup)
  • 4 egg yolks, room temp.
  • 160g milk, room temp. (2/3 cup)
  • 60g vegetable oil, or melted & cooled butter (4 Tbsp)
  • 1 tsp vanilla extract
  • 180g all-purpose flour (1 cup + 1/4 cup)
  • 1 1/2 tsp baking powder
  • pinch of salt

For the Pistachio White Chocolate Ganache:

  • 300g white chocolate (~ 1 cup + 3/4 cup)
  • 100ml heavy cream ( 1/4 cup + 3 Tbsp)
  • 50g pistachio paste ( 3 1/2 Tbsp)

For the Raspberry Compote Filling:

  • 220g raspberries, fresh or frozen (1 1/2 cups)
  • 3 Tbsp granulated sugar
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract

For the Pistachio Milk Soak:

  • 120ml milk, warm (1/2 cup)
  • 1 Tbsp pistachio paste

Equipment/Utensils

  • Large bowl
  • 2 Medium sized bowl
  • Electric hand/stand mixer
  • A medium sized saucepan
  • Spatulas
  • A large baking sheet, greased and lined
  • A large tray to assemble the cake on

Instructions

Make the Sponge Cake:

  1. Preheat the oven to 160 °C / 320 °F and grease and line a large baking sheet with parchment paper, set this aside. In a large bowl whip the egg whites and lemon juice using an electric beater on high speed until frothy. Then continue beating while gradually adding in the granulated sugar until stiff peaks form, this takes about 7-8 minutes. Set aside.
  2. In a separate medium sized bowl, beat together the egg yolks, milk, vegetable oil, and, vanilla extract.
  3. Sift in the all-purpose flour, baking powder, and, salt. Whisk until fully incorporated.
  4. Add 1/3 of the whipped egg whites into the egg yolk mixture and fold until fully combined. You could be a little rough when mixing this part.
  5. Now add all of the egg yolk mixture into the whipped egg whites and gently fold everything together until fully combined. Do not overmix!
  6. Spread the batter onto the prepared baking sheet and bake for 15 minutes until a toothpick insterted into the center comes out clean.
  7. Once baked let the cake cool in the tray for 5 minutes then remove it from the pan to cool completely. Divide the cake into 3 roughly equal rectangular/square layers.

Make the White Chocolate Pistachio Ganache:

  1. Chop the white chocolate finely and transfer it into a heat-proof bowl, set aside.
  2. In a small saucepan combine the heavy cream and pistachio paste, heat on medium-low flame to dissolve the pistachio into the cream. I also added a few drop of green food coloring to the cream, but this is optional. Pour this pistachio cream over the chopped chocolate and then place the bowl over a double boiler(a pot with boiling hot water) to melt the white chocolate completely, make sure to stir occasionally to prevent the white chocolate from burning.
  3. Once fully melted, remove the ganache from the double boiler, wrap it in plastic wrap, making sure the plastic wrap is touching the surface of the ganache, see pic. Chill for 45 minutes.
  4. Once chilled, use and electric mixer to beat the ganache until creamy and fluffy, about 2-3 minutes. The pistachio ganache is ready!

Make the Raspberry Compote Filling:

  1. In a medium sized saucepan combine the raspberries, granulated sugar, lemon juice, and vanilla extract.
  2. Place it on medium-high flame and cook while stirring until the mixture thickens.
  3. Transfer the raspberry compote into a bowl and refrigerate it speed up the cooling process.

Make the Pistachio Milk:

  1. Combine warm milk and pistachio paste in a glass or bowl.

Assembly:

  1. Place the first layer of cake on a large tray. Use a pastry brush to soak the cake with the pistachio milk.
  2. Spread on 1/3 of the pistachio ganache using an offset spatula or just a spoon.
  3. Then spread on half of the raspberry filling (save a tablespoon or two of the filling for the top if you want). You don’t have to go all the way to the sides and corners of the cake because we’re going to cut it off anyway.
  4. Place on the next cake layer. Apply the pistachio milk soak, spread on the next 1/3 portion of the pistachio ganache, spread on the remaining raspberry filling, then place on the last cake layer.
  5. Brush on more pistachio milk and then spread on the remaining pistachio ganache. Now you can decorate the top however you’d like. I added dollops of raspberry compote all over the top then used a toothpick to swirl it out. Another option is to leave them plain and the decorate them after cutting.
  6. Chill the cake for 1 hour then use a serrated knife to cut a thin section from all four sides. This will reveal all those beautiful layers. Cut the cake into desired sizes and enjoy!

Nutrition

Calories: 612.87kcal

Total Fat: 31.81g

Crabs: 72.9g

Sugars: 51.8g

Protein: 11.24g

Sodium: 215.03mg

Fiber: 3.13g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **

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