Raspberry Pistachio Cake Recipe

This Raspberry Pistachio Cake is a delightful dessert that combines the tartness of fresh raspberries with the nutty flavor of pistachios. It’s perfect for special occasions or as a sweet treat to enjoy any day.

The recipe is straightforward and highlights the unique flavors of raspberries and pistachios, making it a standout choice for dessert lovers.

Delicious Raspberry Pistachio Cake

This cake features layers of moist pistachio-flavored sponge, filled with raspberry jam and topped with a creamy frosting. The combination of textures and flavors creates a memorable dessert experience. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 cup ground pistachios
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup raspberry jam
2 cups powdered sugar
1/2 cup unsalted butter, softened
2 tablespoons milk
Fresh raspberries and crushed pistachios for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Combine Dry Ingredients: In another bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
Mix Together: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting: In a medium bowl, beat together the powdered sugar, softened butter, and milk until smooth and creamy.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread raspberry jam over the top, then place the second layer on top. Frost the top and sides of the cake with the prepared frosting.
Garnish: Decorate the cake with fresh raspberries and crushed pistachios before serving.