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–+ servings
Raspberry Pistachio Cake

Raspberry Pistachio Cake: A Sweet Slice of Spring Delight

Raspberry Pistachio Cake combines soft pistachio layers with rich raspberry buttercream for a stunning spring dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Pistachios Ground
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt Kosher or table
  • 1 cup Butter Unsalted, room temperature
  • 1.5 cups Granulated Sugar Can substitute with brown sugar
  • 4 large Eggs Room temperature
  • 1 cup Sour Cream Can substitute with Greek yogurt
  • 0.5 cup Vegetable Oil Canola or melted coconut
  • 1 tbsp Vanilla Extract
For the Raspberry Jam
  • 2 cups Frozen Raspberries
  • 1 cup Granulated Sugar For Jam
  • 2 tbsp Lemon Juice
  • 1 tbsp Cornstarch Can substitute with arrowroot powder
For the Buttercream
  • 1 cup Butter Unsalted, room temperature
  • 4 cups Powdered Sugar Sifted
  • 0.5 cups Freeze-Dried Raspberry Powder
  • 0.5 cup Whole Milk Can use dairy-free milk

Equipment

  • Oven
  • Food processor
  • Mixing bowl
  • measuring cups
  • Pans
  • Whisk
  • spatula

Method
 

Cake Preparation
  1. Preheat the oven to 170ºC (340ºF) and line three 20 cm (8 in) baking pans with parchment paper.
  2. Blend unsalted pistachios until finely ground. Mix with flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar together for about 3 minutes until light and fluffy, then add eggs one at a time.
  4. Gradually add the dry mixture to the creamed mixture along with sour cream, oil, and vanilla extract.
  5. Divide batter into prepared pans and bake for 20-23 minutes or until a toothpick comes out clean.
Raspberry Jam Preparation
  1. Combine frozen raspberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat.
  2. Simmer for about 10-15 minutes until thickened, then cool in the fridge.
Buttercream Preparation
  1. Beat butter until creamy, then add powdered sugar and raspberry powder, mixing in milk until fluffy.
Assembling the Cake
  1. Layer cooled cake with raspberry jam and buttercream, finishing with a third layer and frosting the cake completely.
  2. Chill for 15 minutes, then decorate as desired with raspberries and chopped pistachios.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to keep the cake tender. Refrigerate layers briefly before assembly for easier handling.

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