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Raspberry Pistachio Cake

A delightful dessert blending nutty pistachios with tart raspberries, perfect for celebrations or a sweet treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups all-purpose flour
  • 1 cups finely ground pistachios
  • 1 cups sugar
  • 0.5 teaspoons baking powder
  • 0.25 teaspoons salt
  • 0.5 cups unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
  • 1 cups homemade seedless raspberry jam
For the buttercream
  • 0.5 cups unsalted butter softened
  • 2 cups powdered sugar
  • 0.25 cups raspberry puree for buttercream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a bowl, mix together the flour, ground pistachios, baking powder, and salt.
  3. In another large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Buttercream Preparation
  1. For the raspberry buttercream, beat 1/2 cup of softened butter until creamy, then gradually add the powdered sugar and raspberry puree, mixing until smooth.
Assembly
  1. Once the cakes have cooled, spread raspberry jam between the layers and top with raspberry buttercream. Decorate as desired.

Notes

Ensure all ingredients are at room temperature for better mixing. Gently fold in the dry ingredients to avoid overmixing. Use high-quality raspberry jam for a richer flavor. Feel free to add freshly chopped pistachios on top of the buttercream for extra crunch.