Why You’ll Love This Recipe
This Pistachio-Chocolate Snacking Cake is the kind of recipe that fits effortlessly into everyday life while still feeling special. It is not overly sweet, yet deeply satisfying, with the earthy nuttiness of pistachios balancing the richness of chocolate. I appreciate this cake because it does not require layers, frosting, or complicated techniques. It is mixed in one bowl, baked in a simple pan, and served straight from the dish. When I first tested it, I enjoyed a slice slightly warm with coffee, and the contrast between the tender crumb and melted chocolate was excellent. This cake is ideal for casual gatherings, afternoon snacks, or a quiet moment at home. Its simplicity makes it dependable, while the pistachio and chocolate combination keeps it interesting and memorable.
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Pistachio-Chocolate Snacking Cake – An Easy Everyday Treat with Rich Flavor
- Total Time: 50 minutes
- Yield: 9 squares
- Diet: Vegetarian
Description
A tender, moist snacking cake made with finely ground pistachios and studded with rich chocolate, perfect for an easy everyday dessert or coffee break treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup finely ground pistachios (unsalted)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips or chopped dark chocolate
- 2 tbsp chopped pistachios for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In a separate bowl, mix sugar, melted butter, eggs, milk, and vanilla until smooth.
- Add dry ingredients to wet ingredients and stir just until combined.
- Fold in chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle chopped pistachios on top if using.
- Bake for 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool completely before slicing and serving.
Notes
- Do not overmix to keep the cake tender.
- Dark chocolate pairs best with pistachio flavor.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
This provides the structure of the cake, creating a soft but stable crumb that holds the mix-ins evenly.
Ground pistachios
Finely ground pistachios add nutty depth and moisture. They also contribute a subtle green hue and a delicate texture.
Granulated sugar
Sugar sweetens the cake while helping achieve a tender crumb and light browning during baking.
Brown sugar
Brown sugar adds moisture and a gentle caramel note that pairs well with both pistachio and chocolate.
Baking powder
This leavening agent helps the cake rise evenly and keeps it light rather than dense.
Salt
A small amount of salt enhances all the flavors and balances the sweetness.
Eggs
Eggs bind the ingredients together and provide richness and structure.
Neutral oil
Oil keeps the cake moist for days, making it ideal as a snacking cake.
Milk
Milk softens the batter and helps create a smooth, pourable consistency.
Vanilla extract
Vanilla rounds out the flavors and enhances both the nutty and chocolate notes.
Chocolate chunks or chips
Chocolate adds richness and pockets of melted sweetness throughout the cake.
Chopped pistachios
These are sprinkled on top for texture and visual appeal.
Directions
Preheat your oven to 180°C and line a square baking pan with parchment paper. In a large bowl, whisk together the flour, ground pistachios, baking powder, salt, and both sugars. In a separate bowl, lightly beat the eggs, then add the oil, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the cake tender. Fold in most of the chocolate chunks, reserving a small amount for the top.
Transfer the batter to the prepared pan and spread it evenly. Sprinkle the remaining chocolate and chopped pistachios over the surface. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool slightly before slicing and serving.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This cake yields 9 generous slices. Preparation takes about 15 minutes, with a baking time of 35 minutes. The total time is approximately 50 minutes.
Storage/reheating
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices briefly in the microwave or enjoy at room temperature.
Variations and Customizations
This snacking cake is highly adaptable. You can substitute dark chocolate for a more intense flavor or milk chocolate for a sweeter profile. If pistachios are unavailable, almonds or hazelnuts work well, though the flavor will change slightly.
For a citrus note, add finely grated orange zest to the batter. A light dusting of powdered sugar after baking adds visual appeal without overpowering the cake. You can also drizzle a simple chocolate glaze over the top for a more dessert-like finish.
To make the cake dairy-free, use plant-based milk, which I have tested successfully with almond milk. The texture remains moist and tender.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 7 g |
| Carbs | 38 g |
| Fat | 17 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 20 g |
| Sodium | 180 mg |
Expert Tips & Customizations
Grind pistachios finely
This ensures even distribution and prevents a coarse texture.
Do not overbake
Removing the cake when slightly moist keeps it soft.
Use good-quality chocolate
Better chocolate noticeably improves the final flavor.
Let it cool slightly before slicing
This helps the cake set and slice cleanly.
FAQs
Can I use pistachio flour?
Yes, pistachio flour works well and saves preparation time.
Can this cake be frozen?
Yes, wrap slices tightly and freeze for up to 2 months.
Is this cake very sweet?
No, it is moderately sweet and well balanced.
Can I make it gluten-free?
You can substitute a gluten-free flour blend, though texture may vary.
What pan size works best?
A square 20 cm pan is ideal for even baking.
Can I add frosting?
Yes, but it is designed to be enjoyed without frosting.
Conclusion
Pistachio-Chocolate Snacking Cake is a simple, reliable recipe that delivers rich flavor with minimal effort. Its balance of nutty pistachio and chocolate makes it suitable for everyday enjoyment, whether served plain or lightly dressed up.
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