If you’re looking for something rich, indulgent, and show-stopping for your next special occasion, this Layered Chocolate Pistachio Cookie Cake is exactly what you need! It’s a multi-textured dream: soft layers of decadent chocolate cake, pistachio-studded chocolate cookie crumbs, silky pistachio buttercream, and a glossy chocolate ganache—all stacked into a beautifully tall cake. Every bite is a perfect balance of deep cocoa, nutty pistachio, and smooth creaminess. Whether you’re baking for a birthday, holiday gathering, or just treating yourself, this layered beauty is sure to impress.
About The Recipe
I first made this cake on a whim after craving both cookies and cake at the same time (yes, that happens often around here). What began as a simple experiment quickly turned into a family-favorite and, honestly, one of my most-requested recipes ever!
The idea was to layer soft chocolate cake with the texture of cookie crumbs—think crunchy, fudgy crumbles—then tie it all together with the nutty richness of pistachio buttercream. The ganache? Just the cherry on top (well, technically, the glossy in-between layer).
The best part about this recipe? You can make all the components ahead of time and assemble when ready. Plus, with those eye-catching layers and bright green pistachios peeking through, it’s a real showpiece on any dessert table.
Reasons You Will Love This Cookie Cake
- The perfect marriage of chocolate, pistachio, and cookie texture.
- Silky pistachio buttercream made with real pistachio paste.
- The chocolate crumb adds a delightful crunch and flavor contrast.
- Impressive layered presentation with minimal decorating effort.
- A make-ahead friendly cake that tastes even better the next day!
Equipment Needed
- Mixing Bowls
- Stand Mixer or Hand Mixer
- Quarter Sheet Pan (9 x 12 inch)
- 6-inch Cake Ring or Springform Pan
- Parchment Paper
- Offset Spatula
- Whisk
- Baking Sheet
- Acetate Cake Strips (optional but helpful)
- Cooling Rack
Ingredients
For the Chocolate Cake:
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- ½ cup (60g) Dutch-process cocoa powder, sifted
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ¾ cup full-fat buttermilk
- ⅓ cup light olive oil (or grapeseed oil)
- 2 teaspoons vanilla extract
Ingredient Notes:
- Dutch-Process Cocoa – This rich, dark cocoa gives the cake its deep chocolate flavor and gorgeous color.
- Buttermilk – Brings extra tenderness and moisture to the cake while enhancing flavor.
- Olive Oil – A neutral oil that helps keep the cake super moist and soft without altering the flavor.
For the Chocolate Crumb:
- ⅔ cup (105g) all-purpose flour
- 1 teaspoon cornstarch
- ½ cup (100g) sugar
- ½ cup (65g) Dutch-process cocoa powder
- 1 teaspoon kosher salt
- 6 tablespoons (85g) butter, melted
- ½ cup chopped pistachios (for garnish and texture)
Ingredient Notes:
- Crumb Texture – Think of this as your chocolate cookie layer—crunchy, rich, and super chocolatey.
- Pistachios – Folded into the crumb and sprinkled on top, these nuts add nuttiness and a lovely pop of color.
For the Pistachio Buttercream:
- ½ cup (113g) unsalted butter, softened
- ¼ cup (40g) powdered sugar, sifted
- ¾ cup (230g) pistachio paste or pistachio butter
- Pinch of salt
- ¼ teaspoon pistachio extract (optional)
Ingredient Notes:
- Pistachio Paste – The star of this buttercream! Use a good quality paste for the best flavor and color.
- Powdered Sugar – Just enough to sweeten and stabilize the buttercream without overpowering the pistachio.
For the Chocolate Ganache:
- 3 oz (86g) dark chocolate (60–70%), finely chopped
- ⅓ cup (76ml) heavy cream
- 1 tablespoon unsalted butter, cubed and softened
Ingredient Notes:
- Ganache Base – This rich chocolate layer adds silkiness and depth, balancing the nutty and sweet elements in the cake.
- Butter – Helps the ganache stay glossy and smooth as it cools.
How to Make the Perfect Chocolate-Pistachio Cookie Cake
Step 1: Bake the Chocolate Cake Layer
Start by preheating your oven to 350°F (175°C). Line the bottom of a 9×12-inch quarter sheet pan with parchment paper and lightly grease the sides.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Pour the wet ingredients into the dry and stir just until combined—don’t overmix!
Pour the batter into your prepared pan and smooth the top. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan.
Step 2: Make the Chocolate Crumbs
While the cake cools, reduce the oven temperature to 300°F (150°C). In a bowl, whisk together the flour, cornstarch, sugar, cocoa powder, and salt. Add the melted butter and stir until clusters begin to form.
Spread the clusters on a parchment-lined baking sheet and bake for 20 minutes, giving them a toss halfway through. Let the crumbs cool—they’ll crisp up as they sit. Store any extras in an airtight container for later snacking (you’ll thank yourself).
Step 3: Whip the Pistachio Buttercream
In a stand mixer or using a handheld mixer, cream the softened butter until smooth and fluffy. Add the sifted powdered sugar and mix until light. Next, add in the pistachio paste, a pinch of salt, and pistachio extract (if using). Beat until fully combined and silky smooth. Set aside.
Step 4: Prepare the Ganache
Place the chopped chocolate in a bowl. In a saucepan, heat the cream over medium-low heat until it begins to gently simmer—don’t let it boil! Pour the hot cream over the chocolate, wait 30 seconds, then whisk in small circles until smooth and glossy. Add the butter, one cube at a time, and stir until melted. Set aside to cool slightly.
Assemble the Cake
Now for the fun part—building this irresistible layered treat!
Step 1: Cut and Prep Your Cake Layers
Carefully invert the cooled cake onto a fresh piece of parchment and peel off the bottom liner. Use a 6-inch cake ring to cut out two full circles from opposite corners of the cake. These will be your top two layers. From the remaining cake, cut two large half circles and gather scraps—these will form your base layer.
Step 2: Build the Base Layer
Place the cleaned cake ring (or a springform pan) on a sheet pan lined with parchment. Line the inside of the ring with one acetate strip. Press the two half circles and scraps into the base of the ring, using your palm to create an even layer.
Step 3: Layer 1 – Ganache, Crumbs & Buttercream
Spread half of the chocolate ganache evenly over the base. Sprinkle 1/3 of the chocolate crumbs and a handful of chopped pistachios over the ganache, pressing slightly so they stick. Spread or pipe 1/3 of the pistachio buttercream over top, smoothing it to the edges.
Step 4: Repeat for Layer 2
Place one of the cake rounds on top. Add ganache, crumbs, pistachios, and buttercream again—just like the first layer.
Step 5: Final Layer & Chill
Add the last cake round. If needed, tuck a second strip of acetate between the cake and ring to support the height. Frost the top of the cake with the remaining buttercream and sprinkle on the final chocolate crumbs and more chopped pistachios for crunch.
Step 6: Chill & Serve
Chill the cake for at least 12 hours in the fridge to set the layers. Before serving, remove the cake ring and gently peel off the acetate. Let it sit at room temp for 1 hour before slicing for the cleanest layers and best texture.
Decorating Ideas
- Pipe pistachio buttercream rosettes on top for a finished look.
- Drizzle extra chocolate ganache or melted pistachio butter on top.
- Add edible gold flakes or chocolate curls for a bakery-worthy presentation.
- Sprinkle chopped roasted pistachios along the cake’s base for a textured edge.
How to Store
- Refrigerator: Keep the assembled cake wrapped or in an airtight container for up to 3 days.
- Freezer: The entire cake or slices can be frozen. Wrap tightly in plastic and foil, then store in an airtight container for up to 2 weeks. Thaw overnight in the fridge and bring to room temp before serving.
That’s it! This Layered Chocolate-Pistachio Cookie Cake is a showstopper—rich, nutty, decadent, and full of chocolatey texture.
