Description
A luxurious and vibrant cake featuring a pistachio base layered with raspberry jam and topped with luscious raspberry buttercream frosting.
Ingredients
Scale
- 1 cup shelled pistachios
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup fresh raspberries
- 1/2 cup raspberry jam
- 2 cups raspberry buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Prepare the pistachios by finely grinding them in a food processor.
- Mix the dry ingredients: whisk the ground pistachios, flour, baking powder, and salt in a bowl.
- Cream the eggs and sugar together until light and fluffy in another bowl.
- Incorporate the softened butter gradually, mixing until fully combined.
- Combine the dry mixture with the wet ingredients using a spatula, mixing gently.
- Bake the cakes by dividing the batter between the prepared pans and baking for 25-30 minutes.
- Cool the cakes for 10 minutes in the pans before transferring them to a wire rack to cool completely.
- Layer the cake by spreading raspberry jam on one layer, adding fresh raspberries, and frosting with buttercream.
- Garnish with fresh raspberries and crushed pistachios before slicing and serving.
Notes
Make-ahead option: Prepare the cakes a day prior and frost them the day of serving for maximum freshness.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg