Description
A moist pistachio layer cake filled with raspberry jam and topped with fresh raspberry buttercream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3/4 cup pistachio nuts, ground
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup raspberry jam
- 2 cups fresh raspberries
- 1 cup unsalted butter (for buttercream), softened
- 4 cups powdered sugar
- 2–3 tablespoons milk (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cream the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine the wet ingredients: Slowly mix in the milk into the butter mixture.
- Fold in the dry mix and ground pistachios gradually.
- Divide the batter between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Make the buttercream: Beat the softened butter until creamy, then sift in the powdered sugar while mixing. Add raspberry jam and milk until fluffy.
- Layer the cake: Spread raspberry jam on top of one cake layer, then add buttercream, and place the second layer on top. Frost the rest of the cake.
- Garnish with fresh raspberries on top and serve.
- Slice into servings and enjoy!
Notes
For a gluten-free option, substitute with a 1:1 gluten-free flour blend. You can also use plant-based alternatives for a vegan version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pistachio cake, raspberry cake, layer cake, dessert recipe, baking, celebratory cake