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Raspberry Pistachio Cake Recipe

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★★★★★

4.4 from 86 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://nayabaker.com/raspberry-pistachio-cake-recipe/