Description
This elegant Raspberry Pistachio Cake combines the nutty richness of finely ground pistachios with the bright tartness of fresh raspberry jam and a luscious raspberry buttercream frosting. Moist pistachio-infused layers are stacked and filled with homemade seedless raspberry jam, then enveloped in a smooth, creamy buttercream, finished with crushed pistachios for a delightful crunch and beautiful presentation. Perfect for special occasions or a sophisticated treat.
Ingredients
Scale
Pistachio Cake
- 100 g unsalted pistachios, shelled
- 170 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115 g unsalted butter, melted
- 225 g granulated sugar
- 3 large eggs, room temperature
- 180 g Greek yogurt, room temperature
- 65 g light-tasting oil
- 2 teaspoon vanilla extract
Raspberry Jam
- 300 g raspberries, fresh or frozen
- 50 g granulated sugar
- 1 tablespoon water
Raspberry Buttercream
- 460 g unsalted butter, softened to room temperature
- 230 g powdered sugar
- 2 tablespoons raspberry jam, from above
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
Instructions
- Prepare the pistachio cake batter: Preheat your oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper on the bottom. In a food processor or bullet blender, pulse the shelled pistachios for about 30 seconds until they become a coarse flour texture. Transfer to a medium bowl and mix in the flour, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition. Then whisk in the Greek yogurt, oil, and vanilla extract until smooth.
- Combine dry and wet mixtures: Sift the pistachio and flour mixture into the wet ingredients using a fine-mesh sieve to break up any clumps. Add any leftover larger pistachio pieces back into the batter. Gently whisk until just combined, being careful not to overmix.
- Fill cake pans and bake: Divide the batter evenly among the three prepared pans (around 320g batter each). Rotate the pans on the counter to distribute the batter evenly for flat cakes. Bake for 30-35 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
- Cool cakes: Allow the cakes to cool in the pans until they are just cool enough to touch. Run an offset spatula around the edges and invert the pans onto wire racks to release the layers. Peel off parchment paper and let cool completely before assembling.
- Make raspberry jam: In a small pot over medium heat, combine raspberries, sugar, and water. Bring to a boil while stirring occasionally, cooking until jam thickens and parts when a spatula is dragged through it. Push the jam through a fine sieve to remove seeds. Allow to cool completely.
- Prepare raspberry buttercream: Beat softened butter in a stand mixer with paddle attachment on medium-high speed for about 10 minutes, scraping down bowl halfway, until pale and creamy. Gradually beat in powdered sugar starting on low speed then increasing to medium-high over 5 minutes. Add raspberry jam and vanilla extract, continuing to beat. Stream in heavy cream one tablespoon at a time to achieve desired consistency. Scrape bowl and beat for another 5 minutes until smooth. If buttercream thickens or cools, warm a spoonful in microwave briefly and fold in for silky texture.
- Assemble the cake: Place the first cake layer on a turntable. Pipe a ring of buttercream around the edge and spoon about 4 tablespoons of raspberry jam inside the ring. Use an offset spatula to spread jam evenly. Repeat with the second layer, then top with the third.
- Crumb coat: Apply a thin layer of buttercream over the entire cake to seal in crumbs. Smooth with a cake scraper and refrigerate for 15 minutes until firm.
- Final frosting and decoration: Spread about ¾ of the remaining buttercream evenly over the chilled cake and scrape smooth. Transfer the leftover buttercream to piping bags fitted with your choice of tips and pipe decorative designs. Finish by sprinkling crushed pistachios over the top and optionally add ribbon bows for an elegant touch.
Notes
- Make sure all wet ingredients like eggs and yogurt are at room temperature for smooth batter.
- You can substitute store-bought raspberry jam if short on time, but fresh homemade jam enhances flavor.
- If your buttercream becomes too firm, gently heat a small portion and fold back in to soften.
- For even baking, rotate cake pans halfway through baking if your oven has hot spots.
- Leftover cake layers can be wrapped and frozen for up to 2 weeks.
- Use light-tasting oil such as vegetable or canola to avoid overpowering pistachio flavor.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
