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Raspberry Pistachio Cake Recipe

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★★★★★

4.6 from 150 reviews

This Raspberry Pistachio Cake is a delightful layered dessert combining a moist pistachio-infused cake with a vibrant raspberry jam filling and a luscious raspberry-flavored buttercream. The cake features a tender crumb from the blend of pistachio flour and classic cake ingredients, complemented by tangy homemade raspberry jam and a smooth, creamy buttercream colored naturally with freeze-dried raspberry powder. Perfect for celebrations or an elegant treat, this cake showcases a balance of nutty and fruity flavors with a beautiful presentation.

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 your conventional oven to 170ºC (340ºF). Line a 3 x 20 cm (8-inch) baking pan with parchment paper to ensure the cake releases easily after baking.
  2. Create Pistachio Flour: Blend the unsalted pistachios in a food processor until they reach a fine flour-like consistency.
  3. Mix Dry Ingredients: Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer or stand mixer to beat the room temperature butter with granulated sugar on high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Add the eggs two at a time, mixing well after each addition to maintain a smooth batter.
  6. Combine Dry and Wet Ingredients Part 1: Mix in half of the dry ingredients on low speed, just until combined to avoid overmixing.
  7. Add Sour Cream, Oil, and Vanilla: Add the sour cream, vegetable oil, and vanilla extract, mixing gently until just combined.
  8. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix until all ingredients are evenly incorporated.
  9. Fold Batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are well combined without deflating the mixture.
  10. Bake the Cake: Pour the batter into the prepared pan and bake for 20-23 minutes, or until a cake tester inserted into the center comes out clean.
  11. Cool the Cake: Remove the cake from the oven and allow it to cool on a wire rack. After 10 minutes, carefully remove the cake from the pan and let it cool completely.
  12. Prepare Raspberry Jam: In a saucepan, combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice. Heat over medium until raspberries thaw and start to break down and the mixture begins to bubble. Reduce to a simmer, stirring occasionally, and mash the raspberries with a rubber spatula.
  13. Simmer Jam: Let the jam simmer for about 8 minutes until it thickens slightly. Mix cornstarch with water in a small cup, then stir this slurry into the jam and cook while stirring for one minute to fully thicken.
  14. Chill the Jam: Transfer the jam to a shallow bowl to cool faster and refrigerate until cool or cold, approximately one hour.
  15. Prepare Raspberry Buttercream: Sift powdered sugar with freeze-dried raspberry powder, setting the mixture aside.
  16. Beat Butter: Using a stand mixer with paddle attachment or hand mixer, beat butter on medium-high speed for 4 minutes until smooth and creamy. Scrape down sides and beat an additional 2 minutes.
  17. Incorporate Sugar Mixture: Add the powdered sugar and raspberry powder mixture, vanilla extract, and milk in two parts, whipping thoroughly after each addition until fully incorporated.
  18. Final Mix: Scrape bowl sides again and beat the buttercream at low speed for 2 minutes to ensure a smooth texture.
  19. Assemble Cake: Place the first cake layer on a serving dish or cake turntable. Spread two large scoops of buttercream over the top and evenly smooth it out, creating a border indentation with an offset spatula to contain the raspberry jam.
  20. Add Raspberry Jam: Spread half of the chilled raspberry jam over the buttercream layer evenly.
  21. Repeat Layers: Add the second cake layer and repeat spreading buttercream and raspberry jam. Top with the last cake layer.
  22. Chill Cake: Refrigerate the assembled layers for 20 minutes to set the buttercream before applying the crumb coat.
  23. Apply Crumb Coat: Cover the entire cake with a thin layer of buttercream (crumb coat) to seal in crumbs.
  24. Final Buttercream Layer: Add the remaining buttercream and smooth the surface evenly. Optionally, decorate with fresh raspberries and chopped pistachios.

Notes

  • Ensure all dairy ingredients (butter, sour cream, eggs, milk) are at room temperature to promote smooth batter and cream texture.
  • Frozen raspberries work well and provide consistent flavor, but fresh raspberries can be used if available.
  • Do not overmix batter after adding dry ingredients to keep the cake tender.
  • If you do not have a cake turntable, decorate on a flat surface carefully using an offset spatula.
  • The crumb coat is essential for a clean final finish and to prevent crumbs from mixing into the outer buttercream layer.
  • Freeze-dried raspberry powder adds natural color and raspberry flavor to the buttercream; if unavailable, a small amount of raspberry puree or extract can be substituted but may affect texture.
  • Store the cake refrigerated and bring to room temperature before serving for the best flavor and texture.

Keywords: raspberry cake, pistachio cake, layered cake, raspberry jam, buttercream, dessert, nutty cake, fruit cake

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