This High Altitude Chocolate Pistachio Cake is a rich, decadent dessert designed to bake perfectly even in elevated locations. Featuring a moist, deeply chocolatey cake balanced with the nutty sophistication of pistachio frosting, this cake brings an elegant twist to traditional layer cakes. With its velvety crumb and luscious buttercream, it’s perfect for celebrations or any time you want to impress with a homemade dessert.
Why You’ll Love This Recipe
Baking at high altitudes can be tricky, but this recipe is specifically crafted to perform well without the common pitfalls like collapsing or dryness. You’ll love the indulgent texture of the chocolate cake, enhanced by buttermilk and a touch of hot coffee to deepen the cocoa flavor. The pistachio frosting, made with real pistachio paste, adds a luxurious nutty finish that perfectly complements the richness of the cake. Whether you’re at elevation or not, this cake delivers both beauty and bold flavor.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chocolate Cake:
all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
granulated sugar
brown sugar
unsalted butter, melted
large eggs
vanilla extract
buttermilk
hot coffee
Pistachio Frosting:
unsalted butter, softened
pistachio paste
powdered sugar
heavy cream
vanilla extract
chopped pistachios (for garnish)
directions
Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
Alternate adding the dry ingredients and buttermilk to the sugar mixture, mixing just until combined. Stir in the hot coffee until the batter is smooth and well-blended.
Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat the softened butter and pistachio paste together until creamy and smooth.
Gradually add powdered sugar, beating well after each addition. Mix in the heavy cream and vanilla extract until the frosting is fluffy and spreadable.
Frost the cooled cakes with the pistachio buttercream and garnish with chopped pistachios.
Servings and timing
Servings: 12 slices
Prep Time: 15 minutes
Cooking Time: 30–35 minutes
Total Time: 50 minutes
Calories: 360 kcal per slice
Variations
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-Free: Replace buttermilk with a dairy-free alternative (such as almond milk + lemon juice), and use plant-based butter.
Pistachio-Chocolate Ganache: Add a thin layer of chocolate ganache between the cake layers for extra richness.
Cupcake Version: Bake the batter in cupcake tins for about 18–20 minutes for individual servings.
Lemon-Pistachio Twist: Add ½ teaspoon lemon zest to the frosting for a citrusy contrast.
storage/reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to sit at room temperature for 30 minutes before serving for the best texture. You can also freeze the frosted or unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight.
FAQs
Why is this recipe labeled for high altitude?
It includes adjustments such as increased flour and reduced sugar and leavening to counteract high altitude baking challenges.
Can I make this at sea level?
Yes, though you may want to slightly reduce the flour or increase the baking powder to optimize for lower altitudes.
What is pistachio paste and where can I find it?
Pistachio paste is a pure blend of pistachios, often used in baking. It’s available online or in specialty baking stores.
Can I substitute pistachio paste with something else?
For a different nutty flavor, almond paste or hazelnut spread can be used, but it will change the taste.
Can I make this cake ahead of time?
Yes, both the cake and frosting can be made 1–2 days in advance. Assemble just before serving.
How do I keep my cake moist?
Avoid overbaking, use buttermilk as listed, and store the cake covered to maintain moisture.
Can I use Dutch-processed cocoa?
Yes, Dutch-processed cocoa can be used in place of regular cocoa powder in this recipe.
How do I make buttermilk at home?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5–10 minutes.
Is the hot coffee necessary?
It enhances the chocolate flavor but can be replaced with hot water if preferred.
What kind of pistachios should I use for garnish?
Use roasted and unsalted pistachios for the best flavor and color contrast.
Conclusion
This High Altitude Chocolate Pistachio Cake blends the intense richness of chocolate with the refined nuttiness of pistachios in a stunning, layer-cake format. Specially crafted for success at elevation, this dessert is perfect for any baker looking to overcome altitude challenges without sacrificing taste or texture. Serve it at your next celebration and enjoy every elegant slice.
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