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Raspberry Pistachio Cake Recipe

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★★★★★

4.7 from 104 reviews

This Raspberry Pistachio Cake is a delightful layered dessert combining the nutty flavor of pistachios with the tartness of fresh raspberries. The moist pistachio-infused cake layers are complemented by a luscious homemade raspberry buttercream and a tangy raspberry jam filling. Finished with crushed pistachios and elegant piping, this cake is perfect for special occasions and celebrations.

Ingredients

Scale

For the Pistachio Cake

  • 100 g unsalted pistachios (shelled)
  • 170 g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 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 teaspoons vanilla extract

For the Raspberry Jam

  • 300 g raspberries (fresh or frozen)
  • 50 g granulated sugar
  • 1 tablespoon water

For the 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

  1. Preheat the oven: Set your oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper rounds on the bottom. Set aside for later use.
  2. Grind pistachios: Using a bullet blender or food processor, pulse the shelled pistachios for about 30 seconds until they reach a coarse flour consistency. Transfer this to a medium bowl.
  3. Prepare dry ingredients: To the ground pistachios, add the all-purpose flour, baking powder, baking soda, and salt. Stir well to combine and set aside.
  4. Mix wet ingredients: In a large mixing bowl, whisk the melted butter and granulated sugar together until combined. Add eggs one at a time, whisking thoroughly after each addition.
  5. Add remaining wet ingredients: To the egg mixture, add the Greek yogurt, light-tasting oil, and vanilla extract. Whisk until fully incorporated.
  6. Combine wet and dry mixtures: Sift the dry ingredients into the wet mixture using a fine-mesh sieve to break up any clumps of pistachio flour. Incorporate any remaining larger pistachio pieces back into the batter. Gently whisk until just combined to avoid overmixing.
  7. Fill cake pans: Evenly divide the batter between the three prepared cake pans (approximately 320 g per pan). Spin each pan on the counter to spread batter evenly and encourage a flat cake top.
  8. Bake cakes: Place the pans in the oven and bake for 30-35 minutes, or until the tops turn lightly golden and a toothpick inserted into the center comes out mostly clean.
  9. Cool cake layers: Allow the cakes to cool in their pans until they are cool enough to handle. Run an offset spatula along the edges, invert onto wire racks, and gently peel off parchment paper. Let the cakes cool completely before assembly.
  10. Make raspberry jam: In a small saucepan, combine raspberries, granulated sugar, and water. Heat over medium, stirring occasionally, until it boils and thickens to a jammy consistency where it slowly comes back together after being parted with a spatula.
  11. Remove seeds: Push the cooked jam through a fine-mesh sieve to remove and discard seeds. Let the seedless jam cool completely.
  12. Prepare raspberry buttercream – cream butter: Using a stand mixer with a paddle attachment, beat the softened butter on medium-high speed for about 10 minutes until it becomes very creamy and pale.
  13. Whip buttercream: Gradually add powdered sugar while mixing on low speed and increase to medium-high speed for about 5 minutes. Add the raspberry jam and vanilla extract, continuing to beat. Stream in heavy cream one tablespoon at a time until buttercream reaches desired consistency. Scrape down bowl and beat for an additional 5 minutes.
  14. Adjust buttercream texture: Transfer a large dollop of buttercream to a small bowl and microwave for 10 seconds until partially melted. Stir this back into the remaining buttercream and fold gently until smooth and silky. Repeat as needed if buttercream cools or thickens while working.
  15. Prepare for assembly: Transfer about one quarter of the buttercream into a piping bag with the tip cut off for spreading.
  16. Assemble first layer: Place first cake layer on a cake turntable. Pipe a ring of buttercream around the edge, fill the center with approximately 4 tablespoons of raspberry jam, and spread evenly using an offset spatula.
  17. Add second and third layers: Repeat the buttercream ring and jam filling on the second cake layer, then place the final cake layer on top.
  18. Crumb coat: Smooth a thin layer of buttercream all over the cake to trap crumbs. Scrape away excess and chill the cake in the refrigerator for 15 minutes until the crumb coat firms up.
  19. Final frosting: Spread about three quarters of the remaining buttercream evenly over the entire cake and scrape off any excess for a smooth finish.
  20. Decorate: Use the remaining buttercream in piping bags with your preferred tips to create decorative designs. Finish by sprinkling crushed pistachios on top and embellishing with ribbon bows.

Notes

  • Ensure all dairy ingredients like butter, eggs, and yogurt are at room temperature for best mixing results.
  • You can use fresh or frozen raspberries to make the jam; if frozen, thaw them before cooking.
  • Spinning cake pans after filling helps achieve flat cakes that stack well.
  • The partially melted buttercream technique makes buttercream smoother and easier to work with.
  • Chill the cake after crumb coating to set the frosting and prevent crumbs in the final layer.
  • Store the assembled cake in the refrigerator and bring to room temperature before serving for optimal texture.

Keywords: pistachio cake, raspberry cake, layered cake, homemade buttercream, raspberry jam, nutty cake, dessert recipe

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