Raspberry Pistachio Cake Recipe
Introduction
This Raspberry Pistachio Cake combines nutty pistachio layers with tangy raspberry jam and a luscious raspberry buttercream. It’s a beautiful and flavorful dessert perfect for celebrations or a special treat.
Ingredients
- Unsalted pistachios – blended into a fine flour
- All-purpose flour – for structure
- Sour cream – keeps the cake soft and tender
- Eggs – at room temperature
- Butter – at room temperature
- Frozen raspberries – for the jam
- Sugar – for the jam
- Lemon juice – adds brightness to the jam
- Vanilla extract – enhances flavor in jam and buttercream
- Cornstarch – to thicken the jam
- Powdered sugar – for the buttercream
- Freeze-dried raspberry powder – for buttercream color and flavor
- Milk – to adjust buttercream consistency
- Chopped fresh pistachios – for garnish
- Fresh raspberries – for garnish
Instructions
- Step 1: Make the raspberry jam by combining frozen raspberries, sugar, lemon juice, and vanilla extract in a saucepan. Simmer over medium heat for about 8 minutes until thickened. Stir in a cornstarch slurry to thicken further, then remove from heat and let cool completely.
- Step 2: Prepare the pistachio cake layers. Preheat your oven to 340°F (170°C). Blend unsalted pistachios into a fine flour and sift with all-purpose flour, baking powder, baking soda, and salt. Cream butter and sugar until fluffy, then add eggs two at a time, mixing well after each addition. Alternately mix in the dry ingredients with sour cream, oil, and vanilla extract until just combined. Divide the batter evenly into three 8-inch cake pans.
- Step 3: Bake the cake layers for 20–23 minutes until a toothpick inserted comes out clean. Let the cakes cool completely before assembling.
- Step 4: Whip the raspberry buttercream by sifting powdered sugar with freeze-dried raspberry powder. Beat softened butter until light and fluffy, then gradually add the dry mixture along with vanilla extract and milk. Mix until smooth and spreadable.
- Step 5: Assemble the cake by placing the first layer on a cake stand or plate. Spread a layer of raspberry buttercream, pipe a border, and fill the center with raspberry jam. Repeat with the second cake layer. Apply a thin crumb coat over the entire cake and chill until firm. Finish by frosting with the remaining buttercream and garnish with fresh raspberries and chopped pistachios.
Tips & Variations
- Use frozen raspberries for the jam as they provide a deeper, more intense flavor than fresh ones.
- To make the cake dairy-free, substitute sour cream and butter with non-dairy alternatives.
- If pistachio flour is unavailable, finely grind shelled pistachios in a food processor, but avoid turning it into nut butter.
- For an extra moist cake, brush each layer lightly with simple syrup before frosting.
Storage
Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen for the jam?
Yes, fresh raspberries work well but may result in a slightly lighter flavor. Frozen raspberries are preferred for their concentrated taste.
How do I prevent the cake from drying out?
Make sure not to overbake the layers and consider brushing them with simple syrup before frosting to lock in moisture.
PrintRaspberry Pistachio Cake Recipe
This Raspberry Pistachio Cake is a delightful layered dessert featuring a moist pistachio-flavored cake, sweet and tangy homemade raspberry jam, and a luscious raspberry buttercream frosting. The pistachio cake layers provide a tender crumb enriched with sour cream and butter, while the freeze-dried raspberry powder in the buttercream adds a vivid natural color and intense fruity flavor. Perfect for special occasions, this cake combines nutty, fruity, and creamy elements for an irresistible treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pistachio Cake
- 1 cup unsalted pistachios, finely blended into flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Raspberry Jam
- 2 cups frozen raspberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
For the Raspberry Buttercream
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 3 tablespoons freeze-dried raspberry powder
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
For Garnish
- Fresh raspberries
- Chopped unsalted pistachios
Instructions
- Make the Raspberry Jam: In a saucepan, combine the frozen raspberries, granulated sugar, lemon juice, and vanilla extract. Simmer over medium heat, stirring occasionally until the mixture thickens, about 8 minutes. Add the cornstarch slurry and continue to cook, stirring, until the jam thickens further. Remove from heat and let it cool completely to room temperature before using.
- Prepare the Pistachio Cake Layers: Preheat your oven to 340°F (170°C). Blend the unsalted pistachios into a fine flour. Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs two at a time, beating well after each addition. Alternately mix in the sifted dry ingredients with the sour cream, vegetable oil, and vanilla extract, starting and ending with dry ingredients. Divide the batter evenly into three 8-inch cake pans lined with parchment paper. Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes completely on wire racks.
- Whip the Raspberry Buttercream: Sift together the powdered sugar and freeze-dried raspberry powder. Beat the room temperature butter until light and fluffy using an electric mixer. Gradually add the sifted powdered sugar and raspberry powder mixture, beating well after each addition. Incorporate vanilla extract and add milk one tablespoon at a time until the buttercream reaches a smooth, spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a layer of raspberry buttercream on top, leaving a border around the edges. Spoon a layer of the cooled raspberry jam into the bordered center, leaving the buttercream border to hold the jam in place. Repeat the layering process with the second cake layer. Place the final cake layer on top, then apply a thin crumb coat of buttercream over the entire cake. Chill the cake to set the crumb coat, about 15-20 minutes. Finish by frosting the cake with the remaining raspberry buttercream smoothly all over. Garnish the top with fresh raspberries and chopped pistachios evenly scattered.
Notes
- For best flavor, use frozen raspberries for the jam as they provide a more intense raspberry flavor than fresh.
- Ensure all ingredients, especially butter and eggs, are at room temperature for even mixing and better texture.
- Chilling the cake after the crumb coat helps achieve a smooth final frosting.
- Pistachios should be finely ground to avoid a gritty texture in the cake.
- Freeze-dried raspberry powder is key to achieving the vibrant color and raspberry flavor in the buttercream; do not substitute with fresh raspberries.
- Store the finished cake refrigerated and allow it to come to room temperature before serving for the best taste and texture.
Keywords: Raspberry Pistachio Cake, Pistachio Cake, Raspberry Jam, Raspberry Buttercream, Layered Cake, Nutty Cake, Berry Dessert
