Pistachio & Chocolate Easter cake

50 MIN PREP TIME

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20 MIN BAKE TIME

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1 HOUR 10 MIN TOTAL

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50 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 1 HOUR 10 MIN TOTAL 〰️

If you’re after a show-stopping Easter dessert that’s rich, nutty, and chocolatey, this Pistachio Chocolate Easter Cake ticks all the boxes. It’s made with a soft pistachio sponge, layered and coated in silky chocolate buttercream, and finished with crushed pistachios and cute chocolate bunnies. It’s the perfect cake for your Easter table.

Why you will love this recipe:

• One Bowl Bake | Baking is fun, but the mess can be off putting which is why this recipe is so ideal as you only need one bowl to whisk it all together.

• It’s beautifully balanced – The nutty, slightly sweet pistachio sponge pairs perfectly with the rich chocolate buttercream.

• Perfect for Easter gatherings – It makes a great centrepiece and can be dressed up with bunnies, mini eggs, or edible flowers.

Ingredients to make Pistachio Chocolate Easter Cake

To make this delicious Easter Cake you will need:

• Unsalted Butter | Adds moisture, richness, and helps create a tender crumb. Also forms the base for the buttercream.

• Caster Sugar | Provides sweetness that works well to enhance the flavour and helps to create a tender crumb. 

• Eggs | use the best-quality eggs you can find and make sure they are at room temperature. Eggs provide this cake with a rich flavour and provide lift for a fluffy sponge. This recipe uses 3 large eggs.

• Milk | Loosens the batter slightly for a smooth bake.

• Vanilla | Enhances the flavour without overpowering the pistachios.

• Almond Extract | enhances the flavour of the ground almonds

• Plain flour | sift your flour into the mixture for best results and to avoid lumps

• Baking powder | works in partnership with the buttermilk to give the cake a fluffy rise.

• Salt | balances and enhances all the flavours

• Bicarbonate of soda - helps the cake rise

• Ground Pistachios – Bring a subtle nutty flavor and soft texture to the sponge.

• Ground Almonds - provides additional texture and flavour

• Icing Sugar | a light dusting is all you need to finish the cake off

• Cocoa Powder | Provides a rich chocolate flavor and deep colour.

• Crushed pistachios – Adds texture, color, and a hint of nutty crunch.

• Chocolate bunnies and eggs – For a fun, festive Easter touch.

• Equipment:

  • 2x 7 inch cake tin

  • Baking paper

  • Offset Spatula

  • Food Processor

How to make the perfect Pistachio Sponge

1. Preheat & Prep
Preheat oven to 170°C (fan) / 190°C / 375°F. Grease and line two 7-inch cake tins.

2. Mix the wet ingredients
Cream the butter and sugar together until pale and fluffy. Beat in eggs one at a time, then mix in vanilla and almond extract.

4. Add the dry ingredients
Fold in the flour, ground almonds and ground pistachios. Add milk to make the batter really smooth.

3. Bake
Divide evenly between tins. Bake for 20–25 minutes until golden and a skewer comes out clean. Cool completely before decorating.

HOW TO MAKE A SMOOTH CHOCOLATE BUTTERCREAM

1. Mix the dry ingredients: Sift in the flour, cocoa powder, baking powder, bicarbonate soda and salt into a large bowl.

2. Add in the wet ingredients: Add the vegetable oil, eggs, vanilla, buttermilk and coffee to the dry ingredients and whisk them together well.

3. Add batter to the prepared cake tin: Pour in half the mixture to the prepared cake tin then add layer of chopped strawberries. Pour the remaining cake batter on top and spread it across to cover the strawberries.

4. Bake: Bake for 1 hour or until skewer inserted into centre comes out clean.

5. Cool: Stand 15 minutes in the cake pan before turning out onto cooling rack.

6. Decorate: Once cooled top with the creamy chocolate buttercream and decorate with fresh strawberry hearts.

7. Serve or Store: Serve immediately or store overnight in the refrigerator for up to 48 hours.

Expert baking tips!

• Use roasted unsalted pistachios for a stronger nutty flavour, and blitz them in a food processor until finely ground.

• Let the cakes cool completely before frosting: Your cakes need to be fully room temperature before you add the buttercream or the buttercream will melt.

• Use high quality cocoa powder: The quality of your cocoa powder will make or break your cake.

Recipe Card:

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Pistachio & Chocolate Easter Cake

Servings: 6-8

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

If you’re after a show-stopping Easter dessert that’s rich, nutty, and chocolatey, this Pistachio Chocolate Easter Cake ticks all the boxes. It’s made with a soft pistachio sponge, layered and coated in silky chocolate buttercream, and finished with crushed pistachios and cute chocolate bunnies. It’s the perfect cake for your Easter table.

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Ingredients

For the chocolate cake

• 200g unsalted butter, softened
• 200g caster sugar
• 3 large eggs
• 200g self-raising flour
• 120g ground pistachios (plus extra crushed for decorating)
• 150g ground almonds
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 100ml whole milk

Chocolate buttercream

• 100g unsalted butter, at room temperature
• 50g dark chocolate melted
• 30g cocoa powder
• 1 tsp vanilla extract
• Pinch salt
• 200g icing sugar
• 1 tablespoon double cream, at room temperature
• Chocolate bunnies and Mini Eggs

Instructions

For the chocolate cake

1. Preheat your oven to 170°C (fan) / 190°C / 375°F and grease and line two 7-inch cake tins.
2. Cream together the butter and caster sugar until pale and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
3. Fold in the plain flour, baking powder, bicarbonate soda, ground almonds and ground pistachios. Then add the milk to loosen the batter. Divide evenly between the tins and smooth out the tops.
4. Bake for 20–25 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

For the Chocolate Buttercream

1. Cream the butter for a few minutes until creamy, then add the melted chocolate and whisk it through until combined.
2. Gradually add the icing sugar and beat them together until light and creamy then add in the cocoa powder and combine it through.
3. To soften the buttercream a little gradually add a tbsp double cream (you might not need it all) until you have a smooth creamy buttercream.
4. Once the cakes are completely cool, spread a thick layer of chocolate buttercream on top of one sponge, then sandwich the second sponge on top. Cover the entire cake in a smooth layer of buttercream — or go rustic with swoops and swirls.
5. Scatter crushed pistachios across the top of the cake, then decorate with chocolate bunnies and mini eggs for a seasonal easter touch.

Notes

Storing & Serving

This cake will keep in an airtight container for 3–4 days. It can also be made a day ahead and decorated on the day of serving.

Nutrition Facts

Calories

642

Fat

43 g

Carbs

63 g

Sugar

54 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/chocolate-covered-strawberry-cake

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Dessert, Cake

Did you make this recipe?

Tag @mykitchendrawer on instagram and hashtag it #mykitchendrawer

Other Easter recipes you should try:

Brazilian Carrot Cake Cupcakes

Triple Chocolate Mini Egg Cookies

Mini Egg Marshmallow Tarts

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!