Chocolate Pistachio Cake Bars (Eggless)

These chocolate pistachio cake bars combine the rich and robust flavour of dark chocolate with the delicate sweet pistachios. It’s the perfect tea time treat.

Chocolate Pistachio Slices - The Cupcake Confession-2


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Chocolate and pistachio is a timeless combination. Put them together in any dessert and you know it’s going to be a winner! Besides, these chocolate pistachio cake bars are eggless so if you are a vegetarian, these would be the perfect dessert to whip up for your family. Imagine biting into a rich thick slice of the cake, which is decadently moist and spongy. We’ve then topped it with some delicate pistachio buttercream frosting and if there was a word to describe these bars, it would be ‘magic’

Chocolate Pistachio Slices - The Cupcake Confession-1

The chocolate bars themselves are so gooey and they practically melt in your mouth. They’re super soft and spongy. However, at the same time, they’re also dense and fudgy. Such delicate little treats that create a sensational explosion of flavours in your mouth. This chocolate cake is eggless and is super rich with unsweetened dutch processed cocoa that gives it that rich dark brown colour and intense robust flavours.

Chocolate Pistachio Slices - The Cupcake Confession-4

Now all the richness needs a good balance of nuttiness to smooth out the flavours and give you an unforgettable experience when you bite into these chocolate pistachio cake bars. That’s where the pistachio part of these slices come in. The buttercream is our firm favourite – boiled milk buttercream frosting, which has managed to create quite a stir on YouTube and remains my most popular video with almost 7,000 views now! You guys are the absolute best, thanks a million, firstly, for the love and support. So, the basic principle of making the buttercream stays the same, I’ve simply swapped out the cream with whole milk and dramatically reduced the amount of sugar.

Chocolate Pistachio Slices - The Cupcake Confession-3

In my earlier posts, you may have heard me mention how I dislike desserts that are cloyingly sweet. Now that’s what I love about making this buttercream, you get to control the sweetness at absolutely every stage. Besides, I did not want to take away from the nuttiness of the pistachios – they’re the hero of this buttercream so I wanted their original flavour to run through the buttercream, which when paired with this decadent rich chocolate bar, tastes like a slice of heaven.

Chocolate Pistachio Slices - The Cupcake Confession-5

I hope you give these chocolate pistachio cake bars a go, you will absolutely fall in love with them!


Happy Baking.


Chocolate Pistachio Cake Bars (Eggless)


    For the chocolate cake:
  1. 120 grams all-purpose flour
  2. 25 grams cocoa powder
  3. 1 + ½ teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 75 grams caster sugar
  6. 150 grams butter
  7. 150 grams condensed milk
  8. 200 grams whole milk
  9. For the Pistachio Buttercream Frosting
  10. 70 grams whole milk
  11. 35 grams caster sugar
  12. 1 tablespoon + 1 teaspoon flour
  13. 20 grams pistachios, ground to powder
  14. 70 grams salted butter
  15. Flaked pistachios for decoration


  1. Preheat oven to 150 C / 300 F.
  2. In a bowl, cream butter and sugar until pale and fluffy, medium speed on electric beaters for about 2 minutes.
  3. Add the condensed milk and beat again for 2 minutes on medium speed.
  4. Sift in flour, cocoa powder, baking powder, baking soda.
  5. Mix halfway and add the milk.
  6. Beat the entire mix on medium speed for 2 minutes.
  7. Line a 9 x 9 inch cake tin with parchment paper and pour the cake batter in prepared tin.
  8. Bake at 150 C / 300 F for 30 - 32 minutes or until a skewer inserted in the center emerges clean.
  9. Take it out of oven and let it cool completely, preferably overnight.
  10. To make the frosting, combine whole milk and sugar on medium low flame.
  11. Once the sugar melts, add the flour and increase the heat to medium high.
  12. Cook the frosting for 3 minutes. It will boil rapidly.
  13. Take it out into a flat bowl and let it cool completely to room temperature.
  14. Once it cools to room temperature, start beating room temperature butter until softened, about 1 minute on medium speed.
  15. Add the cooked flour mix in 2 additions and mix on high speed for 2 - 3 minutes until it goes pale and creamy. It will look like frosting at this stage.
  16. Add the food colour and ground pistachios and mix again for 30 seconds on high speed.
  17. To assemble:
  18. Spread the frosting on cooled cake.
  19. Sprinkle with flaked pistachios and cut into slices.
  20. Serve

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