Description
This Raspberry Pistachio Cake is a delightful layered dessert combining moist pistachio-flavored cake layers with a luscious homemade raspberry jam and creamy raspberry buttercream frosting. The cake is perfectly balanced with nutty pistachios, fresh raspberry jam, and a silky, smooth buttercream, decorated with crushed pistachios for an elegant finish.
Ingredients
Scale
Pistachio Cake
- 100 g unsalted pistachios, shelled
- 170 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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
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
Instructions
- Prepare and Preheat: Preheat your oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper on the bottoms and set aside.
- Grind Pistachios: Using a bullet blender or food processor, pulse the shelled pistachios for about 30 seconds until they become a coarse flour texture. Transfer this to a medium mixing bowl.
- Mix Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the ground pistachios. Stir well to combine and set this dry mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk together melted butter and granulated sugar until combined. Add eggs one at a time, whisking thoroughly after each addition.
- Add Remaining Wet Ingredients: Whisk in the Greek yogurt, light-tasting oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry and Wet Mixtures: Sift the dry flour mixture into the wet mixture using a fine-mesh sieve to break up any clumps, especially of pistachio flour. Add any larger pistachio pieces caught by the sieve back into the batter. Mix gently until just combined.
- Fill Cake Pans: Divide the batter evenly into the three prepared cake pans, approximately 320 grams per pan. Spin each pan on the counter to help the batter settle flat and even.
- Bake the Cakes: Place the pans in the oven and bake for 30-35 minutes or until they are lightly golden and a toothpick inserted into the center comes out mostly clean.
- Cool Cake Layers: Allow the cakes to cool in their pans until they can be handled. Run an offset spatula around the edges, invert the cakes onto wire racks, remove parchment paper, and let cool completely.
- Make Raspberry Jam: In a small pot over medium heat, combine raspberries, sugar, and water. Bring to a boil, stirring occasionally, and cook until the mixture thickens to a jammy consistency (the jam parts and slowly closes when a spatula is dragged through it).
- Strain Jam: Push the cooked jam through a fine-mesh sieve to remove seeds. Discard the seeds and allow the seedless jam to cool completely before using.
- Prepare Raspberry Buttercream: In a stand mixer with paddle attachment, beat the softened butter on medium-high speed for about 10 minutes, scraping the bowl halfway, until pale and creamy.
- Add Sugar & Flavorings: Gradually add the powdered sugar, starting mixer on low speed and increasing to medium-high, beating for about 5 minutes. Add raspberry jam and vanilla extract; continue mixing.
- Adjust Buttercream Texture: Slowly add heavy cream, one tablespoon at a time, to thin the buttercream to desired consistency. Scrape down bowl and beat for another 5 minutes.
- Smooth Buttercream: Microwave a small amount of buttercream for 10 seconds until partially melted, then fold it back into the rest for a smooth, silky texture. Repeat as necessary to maintain softness.
- Assemble First Layer: Place first 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.
- Add Second and Third Layers: Place the second cake layer on top, repeat the buttercream ring and jam filling. Top with the third layer.
- Crumb Coat: Apply a thin layer of buttercream over the entire cake to trap crumbs. Use a cake scraper to smooth and remove excess. Refrigerate for 15 minutes until the crumb coat is firm.
- Final Buttercream Layer: Spread three-fourths of remaining buttercream smoothly over the cake sides and top. Scrape off excess with a cake scraper for a neat finish.
- Decorate: Use the remaining buttercream in piping bags fitted with preferred tips to decorate the cake. Finish by sprinkling crushed pistachios on top and adorning with ribbon bows if desired.
Notes
- Room temperature ingredients ensure better mixing and a smoother batter.
- Spinning the cake pans after filling helps the batter settle for a level cake surface.
- Straining the raspberry jam removes seeds for a smooth texture in the frosting and filling.
- Microwaving a small portion of buttercream softens it to help achieve a smooth frosting consistency.
- Store the assembled cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
- This cake is best enjoyed within 2-3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
