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Raspberry Pistachio Cake Recipe

Raspberry Pistachio Cake Recipe
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★★★★★

5.1 from 27 reviews

This Raspberry Pistachio Cake is a moist, flavorful layered dessert that combines the nutty crunch of ground pistachios with tart, fresh raspberries. The cake is layered with a luscious raspberry buttercream, made by folding homemade raspberry jam into smooth, whipped buttercream for a perfect balance of sweetness and fruitiness. Ideal for celebrations or a decadent treat, this cake features vibrant colors and textures with crushed pistachio topping and elegant buttercream piping.

Ingredients

Scale

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 (such as canola or vegetable oil)
  • 2 teaspoons vanilla extract

Raspberry Jam

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

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

Decoration

  • Crushed pistachios (for topping)
  • Ribbon bows (optional, for decoration)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper rounds on the bottoms and set aside.
  2. Grind Pistachios: Use a food processor or bullet blender to pulse the shelled pistachios into a coarse flour texture, about 30 seconds. Transfer this ground pistachio flour to a medium bowl.
  3. Mix Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the ground pistachios. Stir together until combined and set aside.
  4. Mix Wet Ingredients: In a large bowl, whisk together melted butter and granulated sugar until combined. Add the eggs one at a time, whisking thoroughly after each addition.
  5. Add More Wet Ingredients: Stir in the Greek yogurt, light-tasting oil, and vanilla extract, whisking until fully combined.
  6. Combine Dry and Wet Mixtures: Sift the dry pistachio-flour mixture through a fine-mesh sieve into the wet ingredients to break up any clumps; add any leftover pistachio pieces back into the batter. Gently whisk until just combined, taking care not to overmix.
  7. Fill Cake Pans: Divide the batter evenly among the three prepared pans, about 320 g per pan. Spin each pan on the counter to spread the batter to the edges, helping the cakes bake more evenly and flatter.
  8. Bake the Cakes: Bake for 30-35 minutes until lightly golden on top and a toothpick inserted in the center comes out mostly clean.
  9. Cool and Release Layers: Let cakes cool in their pans until warm enough to handle. Run an offset spatula around the sides, invert each pan onto a wire rack, peel off parchment, and allow cakes to cool completely.
  10. Make Raspberry Jam: In a small pot, combine raspberries, sugar, and water. Heat over medium, stirring occasionally, until the mixture boils and thickens to a jammy consistency (when parted with a spatula, it separates and slowly merges back together).
  11. Remove Seeds: Pass the jam through a fine-mesh sieve to remove seeds, pressing to extract as much pulp as possible. Discard seeds and let jam cool completely.
  12. Cream Butter: Using a stand mixer fitted with paddle attachment, beat softened butter on medium-high speed for about 10 minutes, scraping down the bowl halfway, until pale and creamy.
  13. Make Buttercream: Gradually add powdered sugar to the butter. Beat on low then medium-high speed for 5 minutes. Mix in raspberry jam and vanilla extract, then add heavy cream one tablespoon at a time to loosen consistency. Scrape the bowl and beat for another 5 minutes until smooth and fluffy.
  14. Adjust Buttercream Texture: Microwave a small portion of buttercream briefly until partially melted, then fold it back into the main bowl to achieve a silky, smooth texture. Repeat as needed if the buttercream becomes too cold or stiff.
  15. Prepare Piping Bag: Transfer about one-quarter of the buttercream into a piping bag fitted with the tip removed for later use in assembling the cake layers.
  16. Assemble First Layer: Place one cake layer on a turntable. Pipe a ring of buttercream around the edge. Fill the center with about 4 tablespoons of raspberry jam and spread evenly with an offset spatula.
  17. Assemble Second and Third Layers: Repeat layering by placing the second cake on top, piping buttercream ring, spreading raspberry jam, and topping with the final cake layer.
  18. Crumb Coat: Apply a thin layer of buttercream over the entire cake to trap crumbs. Smooth with a cake scraper and chill the cake in the refrigerator for 15 minutes until the coating is firm.
  19. Final Frosting Layer: Spread about three-quarters of the remaining buttercream evenly over the cake. Smooth the sides and top with a scraper.
  20. Decorate: Use the remaining buttercream in piping bags fitted with your choice of tips to pipe decorative designs on the cake. Finish by sprinkling crushed pistachios over the top and optionally adding ribbon bows for a festive touch.

Notes

  • Using room temperature eggs, yogurt, and butter ensures a smooth batter and better mixing.
  • If using frozen raspberries for the jam, thaw and drain excess liquid before cooking to avoid a thin jam.
  • The technique of spinning pans helps the cakes rise evenly and bake flat for easier stacking.
  • Partially melting and folding buttercream improves its texture, making it smoother and easier to pipe.
  • Store the assembled cake in the refrigerator and bring it to room temperature before serving for best texture and flavor.
  • You can substitute pistachio flour with finely ground almonds if pistachios are not available, though flavor will differ.
  • For a dairy-free variation, use vegan butter, coconut yogurt, and non-dairy cream alternatives.

Nutrition

Keywords: Raspberry Pistachio Cake, layered cake, pistachio cake, raspberry buttercream, homemade cake, nutty dessert, fresh berry cake

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