Why You’ll Love This Recipe
- Pistachio Cake Layers: Soft and moist layers infused with finely ground pistachios, offering a delightful nutty flavor and a natural green hue.
- Homemade Raspberry Jam Filling: A simple-to-make, seedless raspberry jam that adds moisture and a burst of fruity sweetness.
- Raspberry Buttercream: An easy American buttercream made with freeze-dried raspberries, providing vibrant color and intense raspberry flavor.
- Natural Coloring: The cake's green and pink colors come naturally from pistachios and raspberries, eliminating the need for artificial food coloring.
Ingredients
For the Pistachio Cake Layers:
- 1 ½ cups (180g) finely ground pistachios
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Raspberry Jam Filling:
- 2 cups (300g) fresh raspberries
- 1 cup (200g) granulated sugar
- 1 tablespoon lemon juice
For the Raspberry Buttercream:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ½ cup (50g) freeze-dried raspberries, powdered
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Tip: You'll find the full list of ingredients and measurements in the recipe card below.
Directions
1. Prepare the Raspberry Jam Filling:
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until the raspberries break down and the mixture thickens, about 10-15 minutes.
- Let the jam cool to room temperature.
2. Prepare the Pistachio Cake Layers:
- Preheat your oven to 350°F (175°C).
- Grease and flour three 6-inch round cake pans.
- In a bowl, whisk together finely ground pistachios, flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter-sugar mixture, beginning and ending with the dry ingredients.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
3. Prepare the Raspberry Buttercream:
- In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Mix in powdered freeze-dried raspberries, heavy cream, vanilla extract, and a pinch of salt.
- Beat until the buttercream is smooth and fluffy.
4. Assemble the Cake:
- Place one pistachio cake layer on a serving plate.
- Spread a layer of raspberry jam over the cake.
- Place the second cake layer on top, spread with more raspberry jam, and repeat with the third layer.
- Apply a crumb coat (a thin layer of buttercream) over the entire cake to seal in crumbs.
- Chill the cake for 15 minutes to set the crumb coat.
- After chilling, apply a final, thicker layer of raspberry buttercream over the cake, smoothing the sides and top.
- Decorate with additional raspberries and chopped pistachios, if desired.
Servings and Timing
- Servings: This cake yields approximately 10-12 slices.
- Preparation Time: About 1 hour and 50 minutes.
- Cooking Time: Approximately 50 minutes.
- Chilling Time: 15 minutes to set the crumb coat.
- Total Time: Around 2 hours and 55 minutes.
Note: These times are estimates and may vary based on your kitchen conditions.
Variations
- Nut-Free Option: Replace pistachios with an equal amount of sunflower seeds to make the cake nut-free.
- Jam Alternatives: Use strawberry, blueberry, or blackberry jam for a different fruity twist.
Storage/Reheating
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate for up to 1 week.
- Freezing: You can freeze the cake layers for up to 3 months. Wrap each layer tightly in plastic wrap before freezing.
- Reheating: If frozen, thaw the cake at room temperature before frosting or serving.
FAQs
1. Can I use other nuts instead of pistachios?
Yes, you can substitute pistachios with almonds or walnuts for a different flavor.
2. Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in the fridge or freezer. Frosting should be applied when ready to serve.
3. How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.
4. Can I use store-bought jam instead of making my own?
Yes, store-bought raspberry jam can be used as a filling in place of homemade jam.
5. How can I make the buttercream less sweet?
If you prefer less sweetness, you can reduce the powdered sugar by a quarter cup or add a pinch of salt to balance the sweetness.
6. Can I use frozen raspberries for the jam?
Yes, you can use frozen raspberries, just ensure they are thawed and drained before cooking.
7. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
8. Can I make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend, but keep in mind it may slightly alter the texture.
9. How do I prevent my cake layers from sticking to the pan?
Grease the pans thoroughly with butter and dust with flour, or use parchment paper to line the bottom of each pan.
10. How should I store the cake if I don't plan to eat it right away?
Store the assembled cake in the fridge if not consuming immediately. It will stay fresh for a few days.
Conclusion
This Raspberry Pistachio Cake is a beautiful and delicious dessert that pairs the nutty flavors of pistachios with the sweetness of raspberries in every bite. With a homemade raspberry jam filling and a creamy raspberry buttercream, this cake is sure to impress at any celebration. Whether you're serving it for a special occasion or simply enjoying a treat at home, this cake is a delightful indulgence for any cake lover.
Raspberry Pistachio Cake
This Raspberry Pistachio Cake is a delightful combination of soft pistachio-flavored cake layers, homemade raspberry jam filling, and a vibrant raspberry buttercream. All components are naturally colored, using pistachios and raspberries, with no artificial additives. The sweet and nutty flavor profile is a treat for both the eyes and the taste buds!
- Prep Time: 1 hour 50 minutes
- Chilling Time: 15 minutes for crumb coat
- Cook Time: 50 minutes
- Total Time: 2 hours 55 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pistachio Cake Layers:
- 1 ½ cups (180g) finely ground pistachios
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Raspberry Jam Filling:
- 2 cups (300g) fresh raspberries
- 1 cup (200g) granulated sugar
- 1 tablespoon lemon juice
For the Raspberry Buttercream:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ½ cup (50g) freeze-dried raspberries, powdered
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
-
Prepare the Raspberry Jam Filling:
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until raspberries break down and mixture thickens (10-15 minutes).
- Let the jam cool to room temperature.
-
Prepare the Pistachio Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
- In a bowl, whisk together pistachios, flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
- Divide batter among cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
-
Prepare the Raspberry Buttercream:
- Beat softened butter in a large bowl until creamy.
- Gradually add powdered sugar, beating well after each addition.
- Mix in powdered freeze-dried raspberries, heavy cream, vanilla, and salt.
- Beat until smooth and fluffy.
-
Assemble the Cake:
- Place one cake layer on a serving plate, spread with raspberry jam.
- Add second layer, more jam, and repeat with the third layer.
- Apply a crumb coat of buttercream and chill for 15 minutes.
- After chilling, apply a final layer of raspberry buttercream.
- Decorate with additional raspberries and chopped pistachios if desired.
Notes
- Substitutes: Use almond or walnut for a different nutty flavor. You can also use other jam flavors like strawberry or blueberry.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Freeze cake layers for up to 3 months—wrap each layer tightly in plastic wrap.
