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Pistachio Raspberry Cake

Course Dessert
Prep Time 2 hours
Cook Time 40 minutes
Servings 14 slices

Ingredients

**Pistachio Cake**

  • - 2 1/4 cups all-purpose flour
  • - 2 tsp baking powder
  • - 1/2 tsp baking soda
  • - 1/2 tsp salt
  • - 8 tbsp unsalted butter room temperature
  • - 1/4 cup vegetable oil
  • - 1 1/2 cups granulated sugar
  • - 2 large eggs room temperature
  • - 2 tsp vanilla extract
  • - 1/4 tsp almond extract optional
  • - 1 1/4 cups buttermilk
  • - 3/4 cup ground pistachios
  • - 1 drop green food coloring optional

**Raspberry Jam**

  • - 2 cups raspberries
  • - 1/4 cup sugar or substitute with maple syrup or honey
  • - 2 tbsp lemon juice
  • - 1 1/2 tbsp cornstarch
  • - 3 tbsp water

**Pistachio Ganache**

  • - 1 3/4 cups white chocolate
  • - 2/3 cup heavy cream
  • - 2/3 cup pistachio paste homemade or store-bought

**Pistachio Buttercream**

  • - 1 1/2 cups unsalted butter softened
  • - 3 1/2 cups powdered sugar
  • - 3/4 cup pistachio ganache from above recipe
  • - 1/4 tsp almond extract optional
  • - 2 tsp vanilla extract

**To Decorate**

  • - Fresh raspberries
  • - Chopped pistachios

Instructions

#### Pistachio Cake

  • Preheat your oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a mixer, beat butter, oil, and sugar on medium speed for 2 minutes.
  • Add eggs, vanilla, and almond extract, and beat for another minute.
  • Gradually add half of the flour mixture, followed by half of the buttermilk. Repeat with remaining flour mixture and buttermilk.
  • Fold in ground pistachios and food coloring.
  • Divide the batter evenly between the pans and bake for 25-30 minutes. Let cool for 10 minutes, then transfer to a cooling rack to cool completely.

#### Raspberry Jam

  • In a small saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring occasionally for 5-10 minutes.
  • Dissolve cornstarch in water, then add to the pan and cook for 1 minute until thickened. Cool completely in the fridge.

#### Pistachio Ganache

  • Mix heavy cream and pistachio paste. Heat until very hot (around 175°F).
  • Pour the mixture over white chocolate, strain to remove any nut bits, and whisk until smooth.
  • Let the ganache cool to room temperature or in the fridge, stirring occasionally until it thickens.

#### Pistachio Buttercream

  • Beat butter on medium-high speed for 3 minutes until fluffy.
  • Add powdered sugar, mixing on low speed, then add pistachio ganache. Increase speed to medium and beat for 3 minutes.
  • Add vanilla and almond extract, mixing to combine. For a smooth texture, mix on low speed for 10 minutes.

#### Assembling the Cake

  • Place one cake layer on a plate. Pipe a ring of buttercream around the edge.
  • Spread 1/2 cup of ganache in the center, then layer with raspberry jam.
  • Repeat with the second layer, then top with the final cake layer.
  • Frost the cake with buttercream and smooth the sides. Decorate with fresh raspberries and chopped pistachios.

Notes

Storage Tips

  • **Refrigerate**: Store the cake covered in the fridge for up to 3 days.
  • **Freeze**: Slice and wrap individual pieces in plastic wrap, then place in an airtight container for up to 3 months. You can also freeze the whole cake.

 

Notes

  • **Pistachio Paste**: You can use store-bought or homemade pistachio paste.
  • **Simple Syrup**: Optionally, brush cake layers with simple syrup for extra moisture.
  • **Ganache**: Use good quality white chocolate with at least 20% cocoa butter.
  • **Pistachios**: You can use roasted and salted pistachios if preferred.
  • **Buttermilk Substitute**: Use whole milk with a teaspoon of vinegar as a substitute.