Description
A delightful Pistachio Layer Cake filled with raspberry jam and topped with fresh raspberry buttercream. Perfect for family gatherings and special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup raspberry jam
- 1 cup fresh raspberries
- 1 cup unsalted butter, softened (for buttercream)
- 3–4 cups powdered sugar (for buttercream)
- 1–2 tablespoons heavy cream (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them lightly.
- Cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, incorporating each before adding the next, then stir in the vanilla extract.
- In another bowl, whisk together the flour, ground pistachios, and baking powder.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until smooth.
- Divide the batter among the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the buttercream, beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the heavy cream and vanilla extract to reach your desired consistency.
- Once cooled, spread raspberry jam on top of each layer before stacking them.
- Frost the entire cake with the raspberry buttercream and garnish with fresh raspberries. Serve and enjoy!
Notes
Wrap leftover cake in plastic wrap or store in an airtight container in the fridge for up to five days. The cake can also be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg