Description
Indulge in the rich and elegant flavors of this Sweet Pistachio Raspberry Layer Cake. Layers of moist pistachio cake filled with fresh raspberry compote and frosted with a creamy buttercream, garnished with pistachios and raspberries.
Ingredients
Scale
For the Cake:
- 1 cup shelled pistachios (unsalted)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole milk
For the Raspberry Filling:
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
Garnish (optional):
- chopped pistachios
- fresh raspberries
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- Prepare the Cake: Pulse pistachios in a food processor until finely ground. Whisk together flour, baking powder, salt, and ground pistachios. Beat butter and sugar until fluffy, then add eggs one at a time. Stir in extracts.
- Assemble the Cake: Divide batter among pans, bake for 25–28 minutes. Cool cakes in pans, then transfer to wire racks to cool completely.
- Make Raspberry Filling: Cook raspberries, sugar, and lemon juice in a saucepan until thickened. Cool.
- Prepare Frosting: Beat butter, add powdered sugar, cream, vanilla, and salt. Beat until fluffy.
- Assemble Cake: Layer cakes with raspberry filling, frost the outside, and garnish with pistachios and raspberries. Chill before slicing.
Notes
- You can use seedless raspberry jam instead of homemade filling to save time.
- Lightly toast pistachios for a deeper flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
