Description
This Raspberry Pistachio Cake is a delightful layered dessert featuring moist pistachio-flavored cake layers combined with tangy homemade raspberry jam and a luscious raspberry-infused buttercream. The recipe uses blended pistachios incorporated into the batter, frozen raspberries cooked down into a thick jam, and a creamy buttercream enhanced with freeze-dried raspberry powder for vibrant flavor and color. Perfect for special occasions or gatherings, this cake balances nutty, fruity, and sweet notes with a visually stunning presentation.
Ingredients
Scale
For the 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
For the Raspberry Jam
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 2 tsp water
For the 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
- Preheat 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 easy removal of the cake.
- Make pistachio flour: Blend the unsalted pistachios until they reach a fine flour-like consistency, then sift together with the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mix.
- Cream butter and sugar: In a large bowl, use an electric hand mixer or stand mixer to beat the room-temperature butter and granulated sugar at high speed for about 3 minutes until light and fluffy.
- Add eggs: Incorporate the eggs two at a time, mixing until fully combined into the batter.
- Combine dry and wet ingredients: Add half of the dry ingredients to the wet mixture at low speed; mix just until combined. Then add the sour cream, vegetable oil, and vanilla extract; mix again just until incorporated. Finally, add the remaining dry ingredients and mix until the batter is smooth.
- Fold batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are fully combined without overmixing.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for 20–23 minutes or until a cake tester comes out clean.
- Cool cake layers: Allow the cake to cool on a rack for 10 minutes. Then gently remove the cake from the pan and let it cool completely.
- Prepare raspberry jam: In a saucepan, combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice. Heat until raspberries thaw and start breaking down and bubbling, then reduce to a simmer. Stir occasionally and mash the raspberries with a rubber spatula.
- Simmer and thicken jam: Let simmer for 8 minutes or until jam thickens. Mix cornstarch and water in a cup, add to the jam, and stir continuously for 1 minute to further thicken.
- Cool jam: Pour the jam into a shallow bowl and refrigerate until cooled to room temperature or colder, about 1 hour.
- Prepare raspberry buttercream: Sift powdered sugar and freeze-dried raspberry powder together. Beat butter in a mixer with a paddle attachment or hand mixer at medium/high speed for 4 minutes, scraping down the bowl once and mixing for another 2 minutes.
- Add sugar mixture and milk: Add the powdered sugar/raspberry powder mixture, vanilla extract, and milk in two parts, whipping thoroughly after each addition.
- Final mix: Scrape down the bowl and beat buttercream at low speed for 2 minutes for a smooth and fluffy texture.
- Assemble the cake – first layer: Place the first cake layer on a serving dish or turntable. Spread two big scoops of buttercream evenly with an offset spatula, creating an indent border to prevent raspberry jam from spilling.
- Add raspberry jam: Spread half of the raspberry jam evenly on the buttercream.
- Repeat layering: Add the second cake layer on top and repeat the buttercream and jam layering.
- Add final layer and chill: Place the last cake layer on top and refrigerate for 20 minutes to set the buttercream before crumb coating.
- Apply crumb coat and final frosting: Cover the entire cake with a thin crumb coat of buttercream. Then add the remaining buttercream smoothly over the cake.
- Optional decoration: Decorate the finished cake with fresh raspberries and chopped pistachios if desired.
Notes
- Room temperature ingredients are essential for better mixing and a smoother batter.
- Freezing the raspberries provides a fresh flavor and natural tartness to the jam.
- Using parchment paper prevents the cake from sticking to the pan and helps with easy removal.
- Be careful not to overmix the batter as it can lead to a dense cake.
- The raspberry powder in the buttercream adds natural color and intense fruit flavor without extra moisture.
- Chilling the cake before applying the crumb coat helps in achieving a cleaner finish.
- If you don’t have a turntable, use a flat serving plate and spread the frosting carefully with a spatula.
- You can substitute vegetable oil with any neutral-flavored oil like canola or sunflower oil.
- Prep Time: 25 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry pistachio cake, pistachio cake recipe, raspberry buttercream, homemade raspberry jam, layered cake dessert
