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–+ servings

Raspberry Pistachio Cake

This raspberry pistachio cake is so fresh and delicious. It has super soft pistachio cake layers, a fresh raspberry buttercream and filled with homemade raspberry jam. The buttercream is made with freeze-dried raspberry giving it max amount of raspberry flavor and a beautiful natrual pink color.
5 fra 11 stemmer
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 922 kcal

Equipment

Ingredients
 
 

PISTACHIO CAKE LAYERS

  • 100 g unsalted pistachios , blended into flour
  • 260 g all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 180 g butter room temperature
  • 300 g granulated sugar
  • 4 large eggs room temperature
  • 240 g sour cream room temperature
  • 60 g vegetable oil e.g. canola oil
  • 2 teaspoon vanilla extract

RASPBERRY JAM (or store bought)

  • 250 g frozen raspberries
  • 50 g granulated sugar
  • 2 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 2 teaspoon water

RASPBERRY BUTTERCREAM

  • 400 g butter room temperature
  • 660 g powdered sugar
  • 1 ½ tablespoon freeze dried raspberry powder
  • 2 teaspoon vanilla extract
  • 2 tablespoon whole milk room temperature

Instructions
 

PISTACHIO CAKE

  • Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
  • Start by blending the pistachios into a flour-like consistency.
    100 g unsalted pistachios
  • Sift together the blended pistachios, all-purpose flour, baking powder, baking soda and salt and set it aside.
    260 g all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
  • In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
    180 g butter, 300 g granulated sugar
  • Add two eggs at a time into the mixture and mix it in until combined.
    4 large eggs
  • Continue by adding half the dry ingredients, on low speed, mixing until just combined.
  • Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
    240 g sour cream, 60 g vegetable oil, 2 teaspoon vanilla extract
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Pour the cake into the prepared pans and bake for 20-23 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

RASPBERRY JAM

  • Add the raspberries, granulated sugar, vanilla extract and lemon juice to a saucepan and heat it up until the raspberries are no longer frozen, have started to break down, and the resulting liquid has come to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and with a rubber spatula mash down raspberries.
    250 g frozen raspberries, 50 g granulated sugar, 2 teaspoon lemon juice, 1 teaspoon vanilla extract
  • Let it simmer for 8 minutes or until the raspberry jam has thickened. Then in a cup mix together cornstarch and water and pour it into the jam. Continuously stir it around for 1 minute while it thickens.
    1 teaspoon cornstarch, 2 teaspoon water
  • Pour the jam into a shallow bowl, to let it cool down faster, and place it in the fridge. Let it cool down until room temperature or colder. Takes about 1 hour.

RASPBERRY BUTTERCREAM

  • Sift the powdered sugar and freeze dried raspberry powder and set it aside.
    660 g powdered sugar, 1 ½ tablespoon freeze dried raspberry powder
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    400 g butter
  • Add the powdered sugar/freeze dried raspberry powder, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated.
    2 teaspoon vanilla extract, 2 tablespoon whole milk
  • Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.

ASSEMBLING

  • Place the first cake layer on your serving dish on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add 2 big scoops of buttercream and with an offset spatula, even it out. While evening it out make an indent in the buttercream to create a border so the raspberry jam doesn’t spill out.
  • Add half of the raspberry jam even it out. Then add the other cake layer and repeat the process for the next layer. Add the last cake layer on top and place it in the fridge for 20 minutes for the buttercream to set before adding the crumb coat.
  • Then cover the whole cake in a thin crumb coat. Then finally add the remaining buttercream, and even it out over the cake. Optional, decorate with the fresh raspberries and chopped pistachios.

Notes

This recipe was updated on the 26th February 2024. The previous buttercream recipe is listed below: 
RASPBERRY WHITE CHOCOLATE BUTTERCREAM
  • 100 g white chocolate
  • 20 g heavy cream
  • 300 g butter cool room temperature
  • 50 g raspberry jam
  • 500 g powdered sugar
  • 1 tsp vanilla extract
  • Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot).
  • Take the butter out of the fridge 10 min before starting. Cut the butter into cubes.
  • In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter. Add 50 g of raspberry jam that was made earlier, and mix until combined. On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and add the vanilla extract. Mix for 2 min on low/medium speed.
  • Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

Nutrition

Calories: 922kcalCarbohydrates: 107gProtein: 7gFat: 54gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 171mgSodium: 582mgPotassium: 205mgFiber: 3gSugar: 86gVitamin A: 1449IUVitamin C: 6mgCalcium: 76mgIron: 2mg
Keyword layer cake, pistachio, raspberry
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