Description
This Raspberry Pistachio Cake features moist pistachio-flavored layers filled with tangy homemade raspberry jam and topped with a vibrant raspberry buttercream. Perfectly balanced between nutty richness and fruity sweetness, this elegant cake is ideal for celebrations or a special treat.
Ingredients
Scale
Pistachio Cake Layers
- 100 g unsalted pistachios, blended into flour
- 260 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 180 g butter, room temperature
- 300 g granulated sugar
- 4 large eggs, room temperature
- 240 g sour cream, room temperature
- 60 g vegetable oil (e.g. canola oil)
- 2 teaspoon vanilla extract
Raspberry Jam
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 teaspoon water
Raspberry Buttercream
- 400 g butter, room temperature
- 660 g powdered sugar
- 1 ½ tablespoon freeze dried raspberry powder
- 2 teaspoon vanilla extract
- 2 tablespoon whole milk, room temperature
Instructions
- Preheat and Prepare Pans: Preheat the oven to 170ºC (340ºF) conventional. Line three 20 cm (8-inch) cake pans with parchment paper to prevent sticking.
- Make Pistachio Flour: Blend the unsalted pistachios until they have a flour-like consistency, ensuring an even texture in the cake layers.
- Mix Dry Ingredients: Sift together the blended pistachio flour, all-purpose flour, baking powder, baking soda, and salt in a bowl and set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add Eggs: Add the eggs two at a time, mixing well after each addition until fully incorporated.
- Incorporate Dry and Wet Ingredients: Add half of the dry ingredient mixture on low speed and mix until just combined. Then add the sour cream, vegetable oil, and vanilla extract, mixing gently. Add the remaining dry ingredients and mix until combined. Finish folding gently with a spatula to ensure uniform batter.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans and bake for 20-23 minutes or until a cake tester inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Prepare Raspberry Jam: In a saucepan, combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice. Heat until raspberries thaw and start to break down, bringing the mixture to a gentle boil. Reduce heat to a simmer and mash raspberries occasionally with a spatula. Let simmer for 8 minutes until thickened.
- Thicken Jam: Mix cornstarch and water in a small cup, then stir into the simmering jam. Continue stirring for 1 minute as the jam thickens further. Pour jam into a shallow bowl and refrigerate until cooled to room temperature or colder, about 1 hour.
- Make Raspberry Buttercream: Sift powdered sugar and freeze-dried raspberry powder together. In a stand mixer or with a hand mixer, beat butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl, then add the powdered sugar mixture, vanilla extract, and milk gradually in two additions, beating well after each to incorporate fully. Scrape the sides again and beat on low speed for 2 minutes to finish.
- Assemble the Cake: Place the first cake layer on a serving plate or turntable. Spread 2 large scoops of buttercream evenly over the layer, creating a border indent to contain the raspberry jam. Spread half of the raspberry jam within the border. Add the second cake layer and repeat spreading buttercream and remaining jam. Place the last cake layer on top and refrigerate for 20 minutes to let the buttercream set.
- Apply Crumb Coat: Cover the entire cake with a thin layer of buttercream to seal in crumbs. Refrigerate if needed.
- Finish Decorating: Apply the remaining buttercream smoothly over the cake. Optionally, decorate the top with fresh raspberries and chopped pistachios for a beautiful finish.
Notes
- This recipe was updated on 26th February 2024. The previous raspberry buttercream recipe included white chocolate and heavy cream for a richer flavor.
- To make the previous buttercream, melt 100 g white chocolate with 20 g heavy cream, cool, then mix with 300 g butter, 50 g raspberry jam, 500 g powdered sugar, and 1 tsp vanilla extract for a white chocolate raspberry buttercream.
- For best results, use room temperature ingredients to ensure smooth batter and frosting.
- Make sure to cool the cakes completely before assembling to prevent melting of the buttercream.
- The raspberry jam can be made in advance and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40 g
- Sodium: 230 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
