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Raspberry Pistachio Cake Recipe

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★★★★

4 from 57 reviews

This Raspberry Pistachio Cake is a delightful layered dessert combining nutty pistachio flour, moist cake layers, tangy raspberry jam, and smooth raspberry buttercream. Perfectly balanced sweetness and texture make it ideal for special occasions or indulgent treats.

Ingredients

Scale

Pistachio Cake

  • 100 g unsalted pistachios (blended into flour)
  • 260 g all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 180 g butter (room temperature)
  • 300 g granulated sugar
  • 4 large eggs (room temperature)
  • 240 g sour cream (room temperature)
  • 60 g vegetable oil (e.g., canola oil)
  • 2 tsp vanilla extract

Raspberry Jam

  • 250 g frozen raspberries
  • 50 g granulated sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • 2 tsp water

Raspberry Buttercream

  • 400 g butter (room temperature)
  • 660 g powdered sugar
  • 1 1/2 tbsp freeze dried raspberry powder
  • 2 tsp vanilla extract
  • 2 tbsp whole milk (room temperature)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 170ºC (340ºF) conventional heat and line a 3 x 20 cm (8-inch) baking pan with parchment paper for easy removal of the cake.
  2. Make Pistachio Flour: Blend the unsalted pistachios in a food processor until they become a fine flour-like consistency to add nuttiness and texture to the cake.
  3. Sift Dry Ingredients: Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt; set aside for later incorporation.
  4. Cream Butter and Sugar: Using an electric hand or stand mixer on high speed, beat the room temperature butter and granulated sugar for about 3 minutes until fluffy and pale.
  5. Add Eggs: Add the eggs two at a time to the creamed mixture, mixing well after each addition to ensure smooth batter.
  6. Mix Dry Ingredients (Part 1): Add half of the sifted dry ingredients to the wet mixture on low speed, mixing until just combined to avoid overmixing.
  7. Add Wet Ingredients: Incorporate sour cream, vegetable oil, and vanilla extract to the batter and mix gently until fully blended.
  8. Mix Dry Ingredients (Part 2): Add the remaining dry ingredients and mix until combined; then fold gently with a rubber spatula to ensure an even batter.
  9. Bake the Cake: Pour batter into prepared pan and bake for 20-23 minutes or until a cake tester inserted comes out clean; allow cakes to cool on a rack, then remove from the pan after 10 minutes to cool completely.
  10. Prepare Raspberry Jam: In a saucepan, combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice. Heat until raspberries thaw and break down. Bring mixture to a simmer, stirring and mashing occasionally.
  11. Thicken Jam: Simmer the jam for about 8 minutes until thickened. Mix cornstarch and water in a small cup, then stir into the jam for 1 minute until it thickens further.
  12. Cool Jam: Transfer the jam to a shallow bowl and refrigerate for about 1 hour or until cooled to room temperature or colder.
  13. Make Raspberry Buttercream: Sift powdered sugar and freeze dried raspberry powder. In a mixing bowl, beat butter on medium-high for 4 minutes, scrape the bowl, then beat for 2 more minutes until creamy.
  14. Add Remaining Buttercream Ingredients: Gradually add powdered sugar mixture, vanilla extract, and milk in two parts, whipping until fully incorporated and smooth.
  15. Final Mix: Scrape down bowl edges and mix buttercream on low speed for 2 minutes to achieve a smooth consistency.
  16. Assemble Cake Layers: Place first cake layer on serving dish or turntable. Spread two large scoops of buttercream evenly, creating a border indentation to prevent raspberry jam from spilling out.
  17. Add Raspberry Jam: Spread half of the cooled raspberry jam evenly over the buttercream, then place second cake layer and repeat spreading buttercream and jam.
  18. Top Layer: Add the final cake layer on top, then refrigerate the entire cake for 20 minutes to set the buttercream before applying the crumb coat.
  19. Apply Crumb Coat: Cover the whole cake with a thin layer of buttercream to lock in crumbs, then chill again briefly.
  20. Final Frosting and Decoration: Spread the remaining buttercream evenly over the cake. Optionally, decorate with fresh raspberries and chopped pistachios for an elegant finish.

Notes

  • Room temperature ingredients ensure even mixing and better texture.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Using frozen raspberries for jam works well, but fresh can be substituted when in season.
  • Chilling the cake after layers and crumb coat helps achieve a smooth final finish.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for baking.

Keywords: Raspberry Pistachio Cake, layered cake, raspberry jam, raspberry buttercream, pistachio flour cake, homemade cake, dessert recipe

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