Description
A delicate and elegant layer cake featuring moist pistachio sponge, tart raspberry filling, and smooth pistachio buttercream—perfect for special occasions or anytime you crave a nutty-fruity treat.
Ingredients
Units
Scale
- 1 3/4 cups (225 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) milk
- 1/2 cup (113 g) unsalted butter, room temperature
- 3 large eggs
- 1/2 cup (60 g) shelled pistachios, finely ground
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup raspberry jam or fresh raspberry compote
- For buttercream:
- 1 cup (226 g) unsalted butter, room temp
- 3 cups (360 g) powdered sugar
- 2 tbsp heavy cream
- 1/4 cup (30 g) shelled pistachios, finely ground or chopped
- 1/2 tsp almond extract (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour two 8‑inch round cake pans.
- Cream butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each, then stir in vanilla extract.
- In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt.
- Alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry ingredients; mix until just combined.
- Divide batter evenly between prepared pans. Bake 20–25 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For buttercream: beat butter until smooth, gradually add powdered sugar. Add cream and almond extract; beat until fluffy. Fold in ground pistachios.
- Place one cake layer on a serving plate. Spread raspberry jam evenly over it. Top with second layer.
- Frost top and sides with pistachio buttercream. Garnish with whole or chopped pistachios and fresh raspberries, if desired.
Notes
- Use high-quality pistachios for best flavor.
- For extra moisture, brush cake layers with simple syrup before filling.
- Raspberry jam may be substituted with fresh raspberry compote or preserves.
- Store covered at room temperature up to 2 days or refrigerate up to 5 days; bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg