Description
This Raspberry Pistachio Cake is a delightful dessert perfect for celebrating Easter, featuring a soft cake filled with raspberry jam and topped with fluffy pistachio-infused buttercream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup ground pistachios
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup raspberry jam
- 1 cup fresh raspberries
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for buttercream)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix the all-purpose flour, ground pistachios, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, until just combined.
- Divide the batter among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat together the powdered sugar, softened butter, vanilla extract, and fresh raspberries for the buttercream.
- Assemble the cake by spreading raspberry jam between the cooled cakes, then frost with the raspberry buttercream.
- Garnish with fresh raspberries, if desired.
Notes
Can be made a day ahead; wrap the cake layers in plastic wrap. Use a hot knife for even slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg