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Raspberry Pistachio Cake Recipe

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3.9 from 90 reviews

This luscious Raspberry Pistachio Cake combines the nutty depth of ground pistachios with the tart sweetness of fresh raspberries. Moist cake layers infused with Greek yogurt and light oil are baked to perfection, layered and frosted with a smooth raspberry buttercream made from homemade raspberry jam. The cake is elegantly finished with crushed pistachios and decorative piping, making it a delightful centerpiece for any celebration.

  • Total Time: 2 hours 55 minutes
  • Yield: One 3-layer 6-inch cake, serves 8-10

Ingredients

For the Cake

  • 100 g unsalted pistachios (shelled)
  • 170 g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 115 g unsalted butter (melted)
  • 225 g granulated sugar
  • 3 large eggs (room temperature)
  • 180 g Greek yogurt (room temperature)
  • 65 g light-tasting oil (such as canola or vegetable oil)
  • 2 teaspoons vanilla extract

For the Raspberry Jam

  • 300 g raspberries (fresh or frozen)
  • 50 g granulated sugar
  • 1 tablespoon water

For the Raspberry Buttercream

  • 460 g unsalted butter (softened to room temperature)
  • 230 g powdered sugar
  • 2 tablespoons raspberry jam (from above)
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper rounds on the bottom and set aside. This ensures easy release of the cakes after baking.
  2. Grind pistachios: In a bullet blender or food processor, pulse the shelled pistachios for about 30 seconds until they form a coarse flour texture. Transfer to a medium bowl.
  3. Combine dry ingredients: To the ground pistachios, add all-purpose flour, baking powder, baking soda, and salt. Stir well to combine and set aside.
  4. Mix wet ingredients: In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking thoroughly after each addition.
  5. Add remaining wet ingredients: Stir in the Greek yogurt, light-tasting oil, and vanilla extract until the mixture is smooth and uniform.
  6. Incorporate dry into wet: Using a fine-mesh sieve, sift the dry mixture into the wet mixture to break up clumps of pistachio flour. Gently whisk just until combined. Return any larger pistachio pieces from the sieve into the batter and mix gently.
  7. Fill cake pans: Divide the batter equally among the three prepared pans, about 320 grams per pan. Spin each pan on the counter to distribute batter evenly and help the cakes bake flat.
  8. Bake cakes: Place pans in the oven and bake for 30-35 minutes or until the tops are lightly golden and a toothpick inserted near the center comes out mostly clean.
  9. Cool cakes: Allow cakes to cool in the pans until they are cool enough to handle. Run an offset spatula around the edges, invert pans onto wire racks, peel off parchment, and let cool completely before assembling.
  10. Make raspberry jam: In a small pot over medium heat, combine raspberries, granulated sugar, and water. Bring to a boil, stirring occasionally. Cook until the mixture thickens to a jammy consistency—when dragged with a spatula, the jam parts and slowly comes back together over a few seconds.
  11. Strain jam: Push the cooked jam through a fine-mesh sieve to remove seeds. Discard seeds and let the jam cool completely before use.
  12. Prepare raspberry buttercream: In a stand mixer with a paddle attachment, beat softened butter on medium-high speed for 10 minutes until creamy and pale. Add powdered sugar, start mixer low then increase to medium-high, beat for 5 minutes.
  13. Add jam and flavoring: Beat in raspberry jam and vanilla extract. Gradually stream in heavy cream one tablespoon at a time, thinning the buttercream as desired. Scrape down bowl and beat for another 5 minutes until fluffy.
  14. Heat and smooth buttercream: Microwave a small portion of buttercream for about 10 seconds until slightly melted. Fold it back into the main bowl of buttercream. Repeat if needed to achieve a smooth, silky texture.
  15. Prepare for decorating: Transfer about one-quarter of the buttercream into a piping bag and cut the tip off.
  16. Assemble first layer: On a cake turntable, place the first cake layer. Pipe a ring of buttercream around the outer edge. Spoon about 4 tablespoons of raspberry jam into the center and spread evenly with an offset spatula.
  17. Add second and third layers: Place the second cake layer on top and repeat the buttercream ring and jam filling. Top with the third cake layer.
  18. Apply crumb coat: Smooth a thin layer of frosting over the entire cake as a crumb coat. Use a cake scraper to remove excess. Chill the cake in the fridge for 15 minutes until the crumb coat firms.
  19. Final frosting layer: Spread about three-quarters of the remaining buttercream evenly over the cake, smoothing with a scraper.
  20. Decorate: Use the remaining buttercream in piping bags fitted with tips to pipe decorative designs. Sprinkle crushed pistachios on top and add ribbon bows for a festive finish.

Notes

  • Room temperature ingredients help create a smooth batter and achieve uniform baking.
  • Using a fine-mesh sieve to sift dry ingredients prevents lumps and ensures an even distribution of leavening agents.
  • Spinning cake pans on the counter before baking helps cakes bake flat and even, perfect for layering.
  • Allow cakes to cool completely before frosting to prevent the buttercream from melting.
  • Microwaving a small amount of buttercream helps maintain a smooth texture during decorating, especially if it has chilled or thickened.
  • Homemade raspberry jam can be made a day in advance and refrigerated for convenience.
  • Use light-tasting oil like canola or vegetable oil to avoid overpowering the cake’s delicate flavors.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/raspberry-pistachio-cake-recipe/