Chocolate Orange Pistachio Snack Cake

Name: Chocolate Orange Pistachio Snack Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; Zest of 1 orange; 1/2 cup ground pistachios; 1/4 cup pistachios, chopped; 1/2 cup powdered sugar; Zest of 1 orange; Optional: Chocolate ganache for drizzling

Highlighted under: Baking & Desserts

I absolutely love this Chocolate Orange Pistachio Snack Cake! The combination of rich chocolate and zesty orange creates a flavor explosion that is simply irresistible. We've perfected this recipe to ensure that each bite is moist and bursting with flavor, and the added crunch of pistachios elevates the texture beautifully. It’s not just a dessert; it’s a delightful snack that can brighten up any afternoon. I can't wait for you to try this amazing cake that’s sure to impress your friends and family.

Created by

Natalie Briggs

Last updated on 2026-01-14T02:25:16.186Z

When I first came across the combination of chocolate and orange, I was skeptical. But after trying it in this cake, I couldn't believe how well they complemented each other! We experimented with different ratios of cocoa and orange zest until we found that perfect balance. Adding ground pistachios not only gives it a delightful crunch but also pairs beautifully with the flavors.

One of my best tips for making this cake is to use fresh orange zest rather than the bottled kind; the difference is phenomenal! It elevates the cake from a simple dessert to an indulgent treat. Baking it just enough to achieve a moist texture is crucial, so keep an eye on it while it bakes!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Understanding the Ingredients

The combination of all-purpose flour and cocoa powder gives the cake its structure and rich flavor. Cocoa powder not only adds depth but also contributes to the cake's moisture. Ensure you use high-quality unsweetened cocoa powder for the best results. If you're looking for a healthier alternative, consider using whole wheat flour, but keep in mind it may alter the texture slightly. Also, when measuring flour, spoon it into your measuring cup and level off to avoid compacting it, which can lead to a denser cake.

Pistachios serve a dual purpose in this recipe, adding a crunchy texture to each bite while also incorporating healthy fats and protein. Whether you use roasted or raw pistachios, make sure they’re unsalted, as errant saltiness can throw off the flavor balance. If pistachios are hard to find, walnuts or hazelnuts could be suitable substitutes, though they will impart a different flavor profile. Always remember to chop them finely to ensure an even distribution throughout the cake.

Baking Tips for Success

Baking times can vary based on your oven's accuracy, so while 30 minutes is a good starting point, always check for doneness a few minutes early. Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs, not wet batter. If your cake domes in the center, try reducing the oven temperature by 25°F (about 15°C) next time to encourage even rising. Using an oven thermometer can help ensure your temperature is spot on.

Letting the cake cool in the pan for the recommended 10 minutes is crucial. This brief cooling allows it to firm up slightly, making it easier to transfer without breaking. If your cake sticks to the pan, run a butter knife around the edges before inverting it onto a wire rack. Cooling completely is essential if you plan to add toppings or ganache, as warm cake can melt chocolate, leading to a messy presentation.

Ingredients

Gather all your ingredients before you start to make the process smoother.

For the Cake

1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Zest of 1 orange
1/2 cup ground pistachios

For the Topping

1/4 cup pistachios, chopped
1/2 cup powdered sugar
Zest of 1 orange
Optional: Chocolate ganache for drizzling

Make sure all ingredients are at room temperature for the best results.

Instructions

Preheat your oven and prepare your cake pan before you start mixing!

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

Mix Dry Ingredients

In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy. This usually takes about 4-5 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the orange zest.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix just until combined.

Fold in Pistachios

Gently fold in the ground pistachios into the batter.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick comes out clean.

Cool and Decorate

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, top with chopped pistachios and a drizzle of chocolate ganache, if desired.

Slice and serve your delicious cake at room temperature for the best flavor.

Pro Tips

For an extra burst of orange flavor, consider adding a splash of orange juice to the batter.

Variations and Serving Suggestions

For a fun twist, consider adding orange juice or even a splash of orange liqueur to the batter to amplify the citrus notes. You can also change up the nuts based on your preference or what you have on hand. For a richer flavor, substitute half of the buttermilk with brewed coffee, as this will accentuate the chocolate taste beautifully. Serve the cake warm, with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast in flavors and textures.

If you're preparing this snack cake for a special occasion, consider layering it to create a more impressive dessert. Bake two layers, topping each with a thin spread of ganache and a sprinkle of chopped pistachios to create a beautiful, multi-layered treat. Pairing this cake with coffee or tea makes for a sophisticated afternoon treat, perfect for gatherings or simple moments of indulgence.

Storage and Make-Ahead Tips

This Chocolate Orange Pistachio Snack Cake can be made ahead of time and stored for up to three days at room temperature in an airtight container. For longer storage, wrap it tightly in plastic wrap, then foil, and freeze for up to three months. When ready to enjoy, simply thaw at room temperature for a few hours. If you wish to serve it warm after freezing, heat it in a preheated oven at 350°F (175°C) for about 10 minutes.

If you notice that the cake is drying out, brushing it lightly with a simple syrup (1 part sugar to 2 parts water, heated until dissolved) can rejuvenate the cake’s moisture. Additionally, if you have leftover ganache, it can be stored in the refrigerator for a week and gently warmed before drizzling over the cake for a fresh topping whenever you need it.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use regular milk or a non-dairy milk with a tablespoon of vinegar added to sour it.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.

→ Is it possible to freeze the cake?

Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and foil.

→ What can I use instead of pistachios?

You can substitute with chopped walnuts or almonds if you prefer.