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Raspberry Pistachio Cake

Raspberry Pistachio Cake: A Fresh Springtime Delight

Experience the delightful Raspberry Pistachio Cake, a perfect spring dessert combining nutty flavors and tangy raspberry buttercream.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup pistachio flour Substitute with almond flour for a similar taste.
  • 1 cup all-purpose flour Whole wheat flour can be used for added nutrition.
  • 2 teaspoons baking powder Make sure it’s fresh for the best results.
  • 3 large eggs Ensure moisture retention.
  • 1 cup sugar Coconut sugar is a healthier alternative.
  • 1/2 cup butter Can be substituted with coconut oil for a dairy-free version.
  • 1/2 cup milk Opt for almond milk to keep it dairy-free.
For the Raspberry Buttercream
  • 1/2 cup butter Use dairy-free butter if needed.
  • 2 cups powdered sugar Adjust the amount based on your sweetness preference.
  • 1/4 cup freeze-dried raspberry powder Fresh raspberries can be used but may affect consistency.
  • 2 tablespoons milk Add as needed for the right spreadability.
For Assembly
  • 1/2 cup raspberry jam Use store-bought for convenience.

Equipment

  • mixing bowls
  • whisk
  • spatula
  • Cake pans
  • Oven
  • wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a mixing bowl, combine pistachio flour, all-purpose flour, and baking powder.
  3. In a separate bowl, whisk together the eggs and sugar until pale and slightly thickened.
  4. Fold in melted butter and milk until well incorporated.
  5. Gradually add the dry mixture into the wet ingredients, folding gently.
  6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  7. Allow cakes to cool in their pans for about 10 minutes before transferring to wire racks.
  8. Beat the softened butter until light and fluffy, then add powdered sugar and raspberry powder.
  9. Once cakes are fully cooled, level them. Spread raspberry jam between the two cakes and coat with buttercream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use fresh baking powder for the best rise and keep leftover cake in an airtight container in the refrigerator for up to 3 days. Serve at room temperature for the best flavor.

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