Description
This Pistachio Raspberry Layer Cake features an incredibly moist and flavorful pistachio cake base filled with a tangy raspberry filling and creamy frosting, making it a delightful dessert that's ideal for celebrations.
Ingredients
2 ½ cups All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup Unsalted Butter, softened
1 ¾ cups Granulated Sugar
3 large Eggs, at room temperature
1 teaspoon Vanilla Extract
1 cup Buttermilk, at room temperature
1 cup Finely Ground Unsalted Pistachios (about 4.5 ounces shelled)
2 cups Fresh or Frozen Raspberries
½ cup Granulated Sugar
2 tablespoons Cornstarch
¼ cup Cold Water
1 teaspoon Fresh Lemon Juice
12 ounces Full-Fat Cream Cheese, softened
½ cup Unsalted Butter, softened
4 cups Powdered Sugar, sifted
1 teaspoon Vanilla Extract
Pinch of Salt
¼ cup Chopped Pistachios
½ cup Fresh Raspberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare the cake pans
- Step 2: Combine dry ingredients in a bowl
- Step 3: Cream butter and sugar until fluffy
- Step 4: Add eggs and vanilla to the mixture
- Step 5: Alternate adding dry ingredients and buttermilk to the batter
- Step 6: Fold in ground pistachios
- Step 7: Divide batter among cake pans and bake for 25-30 minutes
- Step 8: Cool the cakes before inverting them onto a wire rack
- Step 9: Prepare the raspberry filling and allow it to cool
- Step 10: Make the cream cheese frosting until fluffy
- Step 11: Assemble the cake by layering with raspberry filling and frosting
- Step 12: Garnish and chill before serving
Notes
Make sure all ingredients are at room temperature for optimal mixing.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 60g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg