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Heavenly Pistachio Raspberry Cake

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A delightful cake with layers of fluffy texture, vibrant raspberries, and a cream cheese frosting that will bring a slice of heaven to any gathering.

Ingredients

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  • 1 cup shelled pistachios, lightly roasted and finely ground
  • 1 cup fresh raspberries
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 8 oz cream cheese, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • ½ cup raspberry jam or preserves (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and grease the paper.
  2. Roast the unsalted, shelled pistachios in a dry pan over medium heat for 5-7 minutes until fragrant. Let them cool completely and pulse them in a food processor until finely ground.
  3. Bring your butter, eggs, and buttermilk to room temperature.
  4. Sift together your cake flour, baking powder, baking soda, and salt into a medium bowl.
  5. Cream together the softened unsalted butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 3-5 minutes.
  6. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
  7. Alternately add the dry ingredients mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients.
  8. Fold in about ¾ cup of the finely ground pistachios until evenly distributed.
  9. Divide the batter evenly between your two prepared cake pans and smooth the tops with a spatula.
  10. Bake for 28-32 minutes, or until a toothpick inserted comes out clean.
  11. Cool the cakes in the pans on a wire rack for 10-15 minutes. Then, remove them and let them cool completely.
  12. Stir together the raspberry jam/preserves with about ½ cup of fresh raspberries for the filling.
  13. Beat the softened cream cheese and unsalted butter until smooth, then gradually add the powdered sugar until light and fluffy.
  14. Level the tops of the cakes if necessary.
  15. Assemble the cake by placing one layer on a platter, adding frosting, and the raspberry filling.
  16. Crum coat the cake with a thin layer of frosting and refrigerate for 15-20 minutes.
  17. Frost the entire cake with the remaining cream cheese frosting.
  18. Garnish with the remaining raspberries and ground pistachios.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. To keep the cake moist, place plastic wrap against cut surfaces.

Nutrition

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

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