Description
A show-stopping Raspberry Pistachio Cake featuring fluffy pistachio layers, tangy raspberry jam, and silky raspberry buttercream. Ideal for spring brunches, birthdays, or whenever you crave something beautiful and delicious.
Ingredients
For the Pistachio Cake Layers:
- 100g unsalted pistachios, blended into flour
- 260g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 180g butter, room temperature
- 300g granulated sugar
- 4 large eggs, room temperature
- 240g sour cream, room temperature
- 60g vegetable oil
- 2 teaspoons vanilla extract
For the Raspberry Jam:
- 250g frozen raspberries
- 50g granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch + 2 teaspoons water
For the Raspberry Buttercream:
- 400g butter, room temperature
- 660g powdered sugar
- 1½ tablespoons freeze-dried raspberry powder
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk, room temperature
Instructions
1. Preheat oven to 170°C/340°F and line three 20cm (8-inch) cake pans with parchment paper.
2. Blend pistachios into flour consistency and combine with flour, baking powder, baking soda, and salt.
3. Cream butter and sugar for 3 minutes until fluffy. Add eggs in pairs, mixing well between each addition.
4. Alternate adding dry ingredients and wet ingredients (sour cream, oil, vanilla), mixing until just combined.
5. Divide batter evenly between pans and bake for 20–23 minutes. Cool in pans for 10 minutes, then on racks.
6. To make jam: Simmer raspberries, sugar, lemon juice, and vanilla. Add cornstarch slurry, cook until thickened, then cool.
7. For buttercream: Sift powdered sugar and raspberry powder. Beat butter until light, then mix in sugar, vanilla, and milk until smooth.
8. Assemble cake with buttercream borders and raspberry jam between layers. Chill, then crumb coat and frost fully.
9. Garnish with chopped pistachios and fresh raspberries if desired.
Notes
- You can make the jam up to 1 week in advance.
- The cake improves in flavor when made a day ahead.
- Avoid overmixing the batter to keep layers tender.
- If freeze-dried raspberry powder isn’t available, pulse whole freeze-dried raspberries into a powder and sift.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dessert, Cake, Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 922
- Sugar: 86g
- Sodium: 390mg
- Fat: 54g
- Saturated Fat: 32g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 107g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 190mg