Description
Soft pistachio cake layers with raspberry jam and raspberry buttercream—an elegant spring dessert bursting with nutty, fruity flavor.
Ingredients
- 3/4 cup unsalted pistachios, blended into a fine flour (about 100 g)
- 2 cups all-purpose flour (260 g)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature (180 g)
- 1 1/2 cups granulated sugar (300 g)
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature (240 g)
- 1/4 cup vegetable oil (60 g)
- 2 teaspoons vanilla extract
- 2 cups frozen raspberries (250 g)
- 1/4 cup granulated sugar (50 g)
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 1 3/4 cups unsalted butter, room temperature (400 g)
- 5 1/2 cups powdered sugar, sifted (660 g)
- 1 1/2 tablespoons freeze-dried raspberry powder
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk, room temperature
- Fresh raspberries (Optional Garnish)
- Chopped pistachios (Optional Garnish)
Instructions
- Preheat your oven to 340°F. Line three 8-inch round pans with parchment paper and lightly grease the sides.
- Blend pistachios in a food processor until finely ground, resembling flour.
- In a bowl, whisk together pistachio flour, all-purpose flour, baking powder, baking soda, and salt.
- In a stand mixer, beat butter and sugar on medium-high for 3 minutes until fluffy.
- Mix in eggs, two at a time, until incorporated.
- On low speed, mix in half of the dry ingredients, then add sour cream, vegetable oil, and vanilla. Finish with the remaining dry ingredients. Gently fold with a spatula to ensure everything is mixed evenly.
- Divide the batter evenly among pans and bake for 20–23 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make raspberry jam: In a saucepan, combine raspberries, sugar, lemon juice, and vanilla. Cook over medium heat until bubbling and thickened (about 8 minutes). Stir in the cornstarch slurry and simmer 1 minute. Cool completely before using.
- Prepare the raspberry buttercream: Beat butter in a stand mixer for 4 minutes. Add powdered sugar and raspberry powder in two parts, mixing well each time. Add vanilla and milk, then whip on medium-high for 2 more minutes until fluffy.
- Assemble the cake: Place one cake layer on a serving plate. Spread buttercream evenly, creating a shallow border. Spoon half of the raspberry jam inside the border. Add the second cake layer and repeat. Top with the third layer, chill for 20 minutes, then apply a thin crumb coat. Finish with a final smooth layer of buttercream.
- Garnish with fresh raspberries and chopped pistachios. Slice and serve at room temperature.
- Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
Notes
- Use light aluminum pans for even baking. Dark pans can overbrown the cake edges.
- Cool all components completely before assembly.
- Bring the finished cake to room temperature before serving for the best texture.
- Prep Time: 40 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American