Description
This Raspberry Pistachio Cake is a delightful layered dessert combining the nutty richness of pistachio cake layers with a vibrant, homemade raspberry jam and a smooth raspberry buttercream. Perfect for special occasions, this cake offers a harmonious blend of flavors and textures, finished with optional fresh raspberries and chopped pistachios for added elegance.
Ingredients
Scale
Pistachio Cake Layers
- 100 g unsalted pistachios, blended into flour
- 260 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 180 g unsalted 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 teaspoon vanilla extract
Raspberry Jam
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 teaspoon water
Raspberry Buttercream
- 400 g unsalted butter, room temperature
- 660 g powdered sugar
- 1 ½ tablespoon freeze dried raspberry powder
- 2 teaspoon vanilla extract
- 2 tablespoon whole milk, room temperature
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 170ºC (340ºF) conventional heat. Line three 20 cm (8-inch) cake pans with parchment paper to prevent sticking.
- Make Pistachio Flour: Blend 100 g of unsalted pistachios until they achieve a fine flour-like consistency, which will provide a rich nutty base for the cake layers.
- Mix Dry Ingredients: Sift together the pistachio flour, 260 g all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, and ¾ teaspoon salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat 180 g softened butter and 300 g granulated sugar on high speed for 3 minutes until light and fluffy.
- Add Eggs: Incorporate 4 large eggs one or two at a time into the batter, mixing until fully combined after each addition to ensure a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add half of the dry ingredient mixture to the wet mixture on low speed, mixing just until combined. Then add 240 g sour cream, 60 g vegetable oil, and 2 teaspoon vanilla extract; blend gently. Finally, add the remaining dry ingredients and mix until the batter is evenly combined without overmixing.
- Fold Batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are fully incorporated without deflating the mixture.
- Bake Cake Layers: Pour the batter evenly into the prepared pans. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool on a wire rack, then remove from pans after 10 minutes and cool completely.
- Prepare Raspberry Jam: Combine 250 g frozen raspberries, 50 g granulated sugar, 1 teaspoon vanilla extract, and 2 teaspoon lemon juice in a saucepan. Heat until raspberries thaw and mixture begins to bubble, then reduce to a simmer. Mash raspberries occasionally and simmer for 8 minutes until thickened.
- Thicken Jam: Mix 1 teaspoon cornstarch with 2 teaspoon water in a small cup and pour into the jam. Stir continuously for 1 minute while it thickens further. Transfer to a shallow bowl, cool to room temperature or colder in the refrigerator for about 1 hour.
- Make Raspberry Buttercream: Sift together 660 g powdered sugar and 1 ½ tablespoon freeze dried raspberry powder. In a stand mixer with paddle attachment or using a hand mixer, beat 400 g softened butter on medium-high speed for 4 minutes; scrape sides and beat for 2 more minutes.
- Incorporate Sugar and Flavor: Add the powdered sugar mixture, 2 teaspoon vanilla extract, and 2 tablespoon whole milk in two parts, whipping well after each addition. Scrape the bowl sides and mix on low speed for 2 minutes to finish the buttercream smoothly.
- Assemble Cake: Place the first cake layer on a serving plate or turntable. Spread 2 large scoops of buttercream evenly, making a border indent to contain the jam, then add half of the raspberry jam. Repeat with the second layer. Place the last cake layer on top and refrigerate for 20 minutes to set the buttercream before crumb coating.
- Crumb Coat and Final Frosting: Apply a thin crumb coat of buttercream over the entire cake and chill briefly. Add the remaining buttercream smoothly over the cake. Optionally decorate with fresh raspberries and chopped pistachios for a beautiful presentation.
Notes
- This recipe was updated on 26th February 2024 to improve the buttercream consistency.
- An earlier version of the buttercream included raspberry white chocolate with white chocolate, heavy cream, and raspberry jam for an alternate flavor.
- Using room temperature ingredients ensures better mixing and cake texture.
- Allow the cake layers to cool completely before assembling to prevent melting the buttercream.
- You can substitute store-bought raspberry jam if short on time, but homemade jam adds freshness and better flavor control.
- Freeze dried raspberry powder can be found in specialty baking stores or online and provides intense natural raspberry flavor without moisture.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 410 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
