Irresistible Raspberry Pistachio Cake: Indulge in Bliss

Indulge in the Irresistible Raspberry Pistachio Cake, a delightful dessert that blends tart raspberries and crunchy pistachios for a memorable flavor experience.

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Course: Dessert

Cuisine: American

Keyword: buttercream, cake, celebration, Dessert, Pistachio, Raspberry

Prep Time: 20

Cook Time: 35

Cooling Time: 15

Total Time: 1 10

Servings: slices

Calories: 350kcal

Equipment

Mixer
Oven
Cake Tins
Wire Rack

Ingredients

For the Cake

250 g Unsalted Butter Must be softened to room temperature.
240 g Golden Caster Sugar Can use regular caster sugar if golden isn't available.
1 tsp Vanilla Extract Enhances overall flavor.
4 Large Eggs Contributes structure and moisture.
150 g Plain Flour Main structure-building ingredient.
2 tsp Baking Powder Acts as a leavening agent.
¼ tsp Fine Sea Salt Balances sweetness.
100 g Shelled Pistachios Grind to a fine crumb.

For the Buttercream Frosting

175 g Unsalted Butter Needs to be softened.
280 g Sifted Icing Sugar Essential for sweetness.
2 tbsp Smooth Pistachio Cream Infuses frosting with flavor.
½ tsp Fine Sea Salt Enhances flavor in buttercream.
1 tsp Lemon Juice Provides freshness.

For the Filling and Topping

3 tbsp Raspberry Jam Adds a fruity layer.
250 g Fresh Raspberries For topping.
2 tbsp Roughly Chopped Pistachios Garnish for added color.
Sprigs of Fresh Mint For visual appeal.

Instructions

Method

Preheat your oven to 160°C (fan) or 180°C (conventional), which is 355°F. Prepare two 20cm round cake tins by greasing and lining them with baking paper.
In a large bowl, blend the softened unsalted butter and golden caster sugar using a mixer for about 3-5 minutes until light and fluffy. Add vanilla extract.
Crack the eggs one at a time into the butter-sugar mixture, blending well after each addition until the batter is smooth.
Grind the shelled pistachios into a fine crumb. Sift together the plain flour, baking powder, and fine sea salt. Gently fold the dry ingredients and ground pistachios into the wet mixture until just combined.
Pour the batter evenly into the prepared tins. Bake for about 35 minutes or until a skewer inserted into the center comes out clean. Let cool in the tins for 15 minutes before transferring to a wire rack.
For the buttercream, beat the softened butter and sifted icing sugar until pale and fluffy. Mix in the pistachio cream, sea salt, and lemon juice until smooth.
Once the cakes are completely cooled, stack one layer on a serving plate. Spread half of the buttercream on top followed by a layer of raspberry jam. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Decorate the top with fresh raspberries, chopped pistachios, and mint for a stunning finish.

Notes

Serve with a dollop of whipped cream for extra indulgence. Store leftovers in an airtight container.

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