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Raspberry Pistachio Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 67 reviews
  • Author: Jessica
  • Prep Time: 1 hour 50 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: One 6-inch cake (three layers)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Description

This luscious Raspberry Pistachio Cake combines nutty pistachio layers with a sweet and tangy raspberry jam and creamy raspberry buttercream frosting. Moist pistachio-flavored cake layers are baked to golden perfection and layered with house-made raspberry jam and a silky, whipped raspberry buttercream. The cake is elegantly finished with piped buttercream decorations and crushed pistachios for added texture and visual appeal, making it a stunning yet delightfully flavorful dessert perfect for any special occasion.

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 (such as vegetable or canola 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper rounds on the bottom to prevent sticking and set them aside.
  2. Grind Pistachios: Place shelled pistachios into a bullet blender or food processor and pulse for about 30 seconds until they reach a coarse flour-like texture. Transfer the ground pistachios to a medium mixing bowl.
  3. Mix Dry Ingredients: Add all-purpose flour, baking powder, baking soda, and salt to the ground pistachios. Stir everything together thoroughly and set aside.
  4. Combine Wet Ingredients – Part 1: In a large mixing bowl, whisk melted butter with granulated sugar until well combined. Add eggs one at a time, whisking well after each addition to fully incorporate.
  5. Combine Wet Ingredients – Part 2: Stir in the Greek yogurt, light-tasting oil, and vanilla extract into the wet mixture. Whisk until everything is smooth and combined.
  6. Combine Wet and Dry Ingredients: Using a fine-mesh sieve, sift the dry flour and pistachio mixture into the wet batter to break up any clumps. Add any remaining larger pistachio pieces from the sieve back into the batter. Gently whisk until just combined to avoid overmixing.
  7. Fill Cake Pans: Evenly divide the batter among the three prepared cake pans (approximately 320g per pan). Gently spin each pan on the counter to spread batter evenly and encourage flattering, flat cakes.
  8. Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out mostly clean.
  9. Cool Cake Layers: Allow cakes to cool in their pans until they can be handled comfortably. Run an offset spatula around the edges to loosen, then invert pans onto wire racks to release cakes. Peel off parchment paper and let layers cool completely before assembling.
  10. Prepare Raspberry Jam: In a small saucepan, combine raspberries, sugar, and water. Heat over medium until boiling, stirring occasionally. Reduce heat and simmer until the jam thickens to a jammy consistency—when a spatula dragged through it parts the jam and slowly comes back together.
  11. Remove Seeds: Push the cooked raspberry mixture through a fine-mesh sieve to strain out seeds. Discard seeds and let the smooth seedless jam cool completely.
  12. Cream Butter for Buttercream: In a stand mixer with the paddle attachment, beat softened butter on medium-high speed for 10 minutes until very creamy and pale in color, scraping the bowl halfway through.
  13. Whip Buttercream: Add powdered sugar to the creamed butter, starting mixer on low and gradually increasing to medium-high, mixing for about 5 minutes. Add raspberry jam and vanilla extract, continuing to beat. Stream in heavy cream one tablespoon at a time to reach desired consistency. Scrape the bowl and beat for an additional 5 minutes until smooth and fluffy.
  14. Melt and Smooth Buttercream: Microwave a small portion of the buttercream for 10 seconds to partially melt it. Fold this melted portion back into the rest of the buttercream to achieve a silky, spreadable texture. Repeat if the buttercream becomes too cold during assembly.
  15. Prepare Piping Bag: Transfer about one-quarter of the buttercream into a piping bag, cutting off the tip to pipe as needed during assembly.
  16. Assemble First Cake Layer: Place the first cake layer on a turntable. Pipe a ring of buttercream around the edge to create a barrier. Spoon about 4 tablespoons of raspberry jam inside the ring and gently spread with an offset spatula to an even layer.
  17. Assemble Second and Third Layers: Place the second cake layer on top and repeat the buttercream ring and jam spreading. Top with the third cake layer.
  18. Crumb Coat: Apply a thin layer of buttercream over the entire cake to seal in crumbs. Smooth with a cake scraper and refrigerate for 15 minutes to firm the crumb coat.
  19. Final Frosting Layer: Spread about three-quarters of the remaining buttercream evenly over the cake. Use a scraper to smooth surfaces and remove excess frosting for a clean finish.
  20. Decorate Cake: Using the remaining buttercream, fill piping bags fitted with preferred tips and pipe decorative designs on the cake. Sprinkle crushed pistachios over the top and optionally finish with ribbons or bows for an elegant presentation.

Notes

  • Ensure all wet ingredients like eggs and Greek yogurt are at room temperature for better mixing and texture.
  • Using fresh or frozen raspberries is fine; just ensure frozen berries are thawed before making the jam.
  • The buttercream may thicken or become stiff as it cools; warming a small portion slightly helps maintain a smooth texture for frosting.
  • Divide batter evenly between pans for uniform cake layers, weighing if possible.
  • This cake is best served the day after assembly to allow flavors to meld, but can be refrigerated for up to 3 days.
  • Bring refrigerated cake to room temperature before serving for the best taste and texture.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 30 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 95 mg

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