Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup white chocolate chips, high quality
- ½ cup pistachios, chopped, unsalted
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans with cooking spray or butter and dust them with flour.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt until well combined.
- In another bowl, beat 1 cup (2 sticks) of room-temperature unsalted butter with 1 cup of granulated sugar until light and fluffy—about 3-5 minutes.
- Add 3 large eggs one at a time, mixing well after each addition. Then stir in 2 teaspoons of vanilla extract until fully incorporated.
- Gradually add half of your dry mixture into the wet ingredients while alternating with 1 cup of sour cream. Start and end with dry ingredients, mixing just until combined after each addition.
- Gently fold in 1 cup of white chocolate chips and ½ cup of chopped pistachios using a spatula until they are evenly distributed throughout the batter.
- Divide the batter evenly between your prepared pans. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in their pans for about 10 minutes before transferring them onto wire racks to cool completely. Garnish with extra chopped pistachios on top before serving.
Notes
Store cake in airtight container.
Reheat slices gently in microwave.
Serve with fresh berries on top.
Chop pistachios finely for better texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 400 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg