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Pistachio Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 108 reviews
  • Author: Hannah
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 14 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This luscious Pistachio Raspberry Cake is a delightful blend of moist pistachio-flavored layers paired with a tangy raspberry jam and rich pistachio ganache. Topped with a silky pistachio buttercream and decorated with fresh raspberries and chopped pistachios, this elegant cake offers a perfect balance of nutty, fruity, and sweet flavors, ideal for special occasions or indulgent dessert cravings.

Ingredients

Scale

Pistachio Cake

  • 2 1/4 cups all-purpose flour (287 grams)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp unsalted butter, room temperature (113 grams)
  • 1/4 cup vegetable oil (60 ml)
  • 1 1/2 cups granulated sugar (300 grams)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1 1/4 cups buttermilk (295 ml)
  • 3/4 cup ground pistachios (90 grams)
  • 1 drop green food coloring (optional)

Raspberry Jam

  • 2 cups raspberries (280 grams)
  • 1/4 cup sugar (50 grams) or any sweetener such as maple syrup or honey
  • 2 tbsp lemon juice
  • 1 1/2 tbsp cornstarch
  • 3 tbsp water

Pistachio Ganache

  • 1 3/4 cups white chocolate (297 grams)
  • 2/3 cup heavy cream (157 ml)
  • 2/3 cup pistachio paste (homemade or store-bought) (161 grams)

Pistachio Buttercream

  • 1 1/2 cups unsalted butter, softened (339 grams)
  • 3 1/2 cups powdered sugar (437 grams)
  • 3/4 cup pistachio ganache (recipe above)
  • 1/4 tsp almond extract (optional)
  • 2 tsp vanilla extract

To decorate

  • Fresh raspberries
  • Chopped pistachios

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350ºF (175ºC). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Grease the parchment paper as well to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter, Oil, and Sugar: Using a mixer on medium speed, beat the unsalted butter, vegetable oil, and granulated sugar for about 2 minutes until the mixture is light and fluffy.
  4. Add Eggs and Extracts: Add the eggs one at a time, then mix in the vanilla extract and optional almond extract. Beat for another minute to combine well, scraping down the sides of the bowl as needed.
  5. Incorporate Flour and Buttermilk: Add half of the flour mixture to the wet ingredients on the lowest mixer setting and mix until just combined. Pour in half of the buttermilk and stir gently. Repeat by adding the remaining flour mixture and buttermilk, mixing until just combined.
  6. Add Pistachios and Food Coloring: Fold in the ground pistachios with a spatula, and stir in one drop of green food coloring if using, to enhance the vibrant color without overpowering the batter.
  7. Divide Batter and Bake: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then invert onto cooling racks to cool completely. Wrap cooled cakes individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months if not assembling immediately.
  9. Make Raspberry Jam: In a small saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring occasionally. Cook for 5 to 10 minutes, adding a tablespoon of water or lemon juice if it becomes too dry. Dissolve cornstarch in water, stir into the saucepan, and cook for 1 more minute until thickened. Remove from heat, optionally strain to remove seeds, and chill completely in the fridge.
  10. Prepare Pistachio Ganache: Combine heavy cream and pistachio paste in a microwave-safe bowl and heat until very hot (~175ºF), but not boiling. Pour this mixture through a fine strainer into white chocolate to filter out nut bits, then whisk until chocolate is fully melted and smooth. Cool at room temperature for 2-3 hours, or chill for about 1 hour, stirring occasionally until thickened. Bring back to room temperature if too hard.
  11. Make Pistachio Buttercream: Beat softened butter on medium-high speed for 3 minutes until fluffy. Gradually add powdered sugar on low speed. Mix in pistachio ganache, then increase mixer speed to medium and whip for 3 minutes until airy. Adjust consistency by adding heavy cream or powdered sugar as needed. Blend in vanilla and almond extracts. Optional: mix on low speed for 10 minutes with a paddle attachment or stir vigorously by hand for 5 minutes to eliminate air bubbles and create silky texture.
  12. Assemble the Cake: Place one cake layer on a cake plate or turntable. Pipe a ring of buttercream around the edge to keep filling contained. Spread about 1/2 cup of pistachio ganache within this ring, then layer raspberry jam over the ganache. Place the next cake layer on top and repeat the filling process. Add the final cake layer.
  13. Frost the Cake: Spread a generous amount of buttercream frosting over the top and sides of the cake. Use a bench scraper to smooth the sides and an offset spatula to smooth the top by swiping the edges towards you at a slight angle. Optionally, keep the cake semi-naked with just one thin layer of frosting or apply a thicker coating as desired.
  14. Decorate: Pipe additional buttercream on top if desired and garnish with fresh raspberries and chopped pistachios for an attractive finish.
  15. Storage: Store the assembled cake covered in the refrigerator for up to 3 days. For longer storage, slice and wrap individual pieces in plastic wrap, then place in airtight containers or freezer bags and freeze for up to 3 months. Whole frosted cakes can also be frozen similarly.

Notes

  • Pistachio paste: Use store-bought or make your own pistachio paste for a fresher flavor.
  • Simple syrup: Optional for extra moisture; make by boiling equal parts sugar and water and cool before brushing on cake layers.
  • Ganache: Use high-quality white chocolate with at least 20% cocoa butter for best texture and taste.
  • Pistachios: Using shelled and skinned pistachios enhances the green color but is not mandatory.
  • Almond extract: Optional, but enhances the pistachio flavor when used sparingly.
  • Buttermilk substitute: Use whole milk with a teaspoon of vinegar added, let it sit 2 minutes before using.
  • Pistachio Buttercream Variations: You may leave out ganache and substitute with extra pistachio paste or pistachio flour, reducing powdered sugar accordingly.

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: 420
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 27g
  • Saturated Fat: 12g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.2g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 75mg

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