Description
A delightful Raspberry Pistachio Cake featuring a moist pistachio-flavored sponge layered with tangy raspberry jam and a smooth, vibrant raspberry buttercream frosting. This cake balances nutty richness with fruity freshness, perfect for special occasions or an elegant dessert.
Ingredients
Scale
Pistachio Cake
- 100 g unsalted pistachios (blended into flour)
- 260 g all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp 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 tsp vanilla extract
Raspberry Jam
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 2 tsp water
Raspberry Buttercream
- 400 g butter (room temperature)
- 660 g powdered sugar
- 1 1/2 tbsp freeze dried raspberry powder
- 2 tsp vanilla extract
- 2 tbsp whole milk (room temperature)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 170ºC (340ºF) conventional oven. Line a 3 x 20 cm (8-inch) baking pan with parchment paper for easy removal of the cake.
- Make Pistachio Flour: Blend the unsalted pistachios until you achieve a fine flour-like texture.
- Sift Dry Ingredients: In a bowl, sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using an electric hand mixer or stand mixer, beat the room temperature butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add Eggs: Beat in the eggs, two at a time, ensuring each addition is fully incorporated before adding the next.
- Incorporate Dry Ingredients and Wet Ingredients: Add half of the dry ingredients to the mix on low speed, stirring until just combined. Next, add sour cream, vegetable oil, and vanilla extract, mixing until just combined. Follow with the remaining dry ingredients and mix until combined.
- Fold Batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are fully combined without deflating it.
- Bake Cake: Pour the batter into the prepared pan and bake for 20-23 minutes or until a cake tester inserted in the center comes out clean.
- Cool Cake: Remove the cakes to a cooling rack. After 10 minutes, gently remove the cakes from the pans, and allow them to cool completely.
- Prepare Raspberry Jam: In a saucepan, combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice. Heat until raspberries thaw and start breaking down, then bring to a bubble and reduce heat to simmer. Stir occasionally, mashing raspberries gently, and let simmer for 8 minutes to thicken.
- Thicken Jam: Mix cornstarch and water in a small cup, then stir into the simmering jam. Continue stirring for 1 minute as the jam thickens.
- Cool Jam: Transfer jam to a shallow bowl to cool quickly, then refrigerate until room temperature or colder, about 1 hour.
- Make Raspberry Buttercream: Sift together powdered sugar and freeze-dried raspberry powder; set aside.
- Cream Butter: Beat room temperature butter with a stand mixer (paddle attachment) or hand mixer on medium/high speed for 4 minutes. Scrape bowl sides and mix for an additional 2 minutes.
- Add Sugar Mixture and Flavorings: Add powdered sugar mixture, vanilla extract, and milk in two parts, whipping thoroughly after each addition until smooth and creamy.
- Final Mix: Scrape down the bowl and mix the buttercream at low speed for 2 minutes until fully incorporated and smooth.
- Assemble Cake – First Layer: Place the first cake layer on a serving dish or turntable. Spread two large scoops of buttercream evenly using an offset spatula, creating a border indent to contain the raspberry jam.
- Add Raspberry Jam and Layer: Spread half of the raspberry jam evenly within the buttercream border. Place the second cake layer on top and repeat spreading buttercream and jam as before.
- Top and Chill: Add the final cake layer on top. Refrigerate the cake for 20 minutes to set the buttercream before applying the crumb coat.
- Crumb Coat and Frost: Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs. Then spread the remaining buttercream evenly over the cake.
- Optional Decoration: Decorate the finished cake with fresh raspberries and chopped pistachios, if desired.
Notes
- Ensure all dairy ingredients (butter, eggs, sour cream, milk) are at room temperature for best mixing results.
- If using fresh raspberries, reduce cooking time of jam as fresh berries cook faster.
- The raspberry jam can be made a day ahead and stored in the refrigerator to save time on assembly day.
- To blend pistachios finely, pulse in a food processor but avoid over-processing into paste.
- The cake layers can be wrapped tightly and frozen for up to one month; thaw completely before assembly.
- Use an offset spatula and a bench scraper for smooth frosting application.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry pistachio cake, pistachio cake, raspberry buttercream, homemade raspberry jam, layered cake, dessert
