Description
A delicious pistachio raspberry layer cake with creamy frosting and a fresh raspberry filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pistachios (finely ground)
- 2 tsp baking powder
- 0 tsp baking soda
- 0 tsp salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 eggs (large, room temperature)
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 cups raspberries (fresh or frozen)
- 0 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Divide batter evenly between pans and bake for 22–25 minutes, until a toothpick comes out clean. Cool completely.
- For the filling, cook raspberries, sugar, and lemon juice over medium heat until broken down.
- Stir in cornstarch slurry and cook until thickened. Cool completely.
- Beat butter for frosting, then gradually add powdered sugar, vanilla, salt, and cream until smooth.
- Assemble cake by layering pistachio cake, raspberry filling, and frosting. Frost exterior and garnish as desired.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg