Okay, folks, let’s talk cake! Not just *any* cake, but this absolutely stunning Pistachio Raspberry Cake that’s been making waves in my kitchen (and, honestly, disappearing at an alarming rate!). I’m so excited to share this recipe with you because, trust me, it’s a total showstopper.
What makes it so special? Well, it’s the flavor combo, duh! The nutty, slightly savory pistachio with the bright, tart raspberry? It’s like a party in your mouth. And visually? Oh. My. Goodness. That vibrant green cake, layered with raspberry jam and topped with fresh berries…it’s Instagram gold, people!
I first made this Pistachio Raspberry Cake for my bestie’s birthday, and it was a HUGE hit. Everyone was raving about it, and I knew I had to perfect it and share it with the world. So, here it is, my slightly tweaked, totally delicious version. Get ready to bake!
Why You’ll Love This Pistachio Raspberry Cake
Seriously, where do I even start? This Pistachio Raspberry Cake is more than just a dessert; it’s an experience! But hey, don’t just take my word for it, let’s break down why you’re about to fall head-over-heels for this recipe:
Benefits of Making This Pistachio Raspberry Cake
- It’s got that **moist texture** that everyone craves. No dry, crumbly cake here, folks!
- The **unique flavor** is a total game-changer. Pistachio and raspberry? It’s a match made in heaven, I tell ya!
- It’s a **beautiful presentation**! Seriously, this Pistachio Raspberry Cake looks like it came straight out of a fancy bakery. You’ll be so proud to show it off!
Pistachio Raspberry Cake Ingredients
Alright, let’s get down to the nitty-gritty! Here’s what you’ll need to whip up this amazing Pistachio Raspberry Cake. Don’t worry, it’s not a mile-long list, and most of it’s stuff you probably already have. But hey, double-check, okay? We don’t want any mid-baking “Oops, I’m out of butter!” moments. Trust me, I’ve been there!
Okay, so grab these goodies:
- 250g Unsalted Butter (softened) – Seriously, softened is KEY!
- 240g Golden Caster Sugar – Adds a lovely little caramel note, yum!
- 1 tsp Vanilla Extract – The good stuff, not the imitation!
- 4 large Eggs – Gotta have ’em!
- 150g Plain Flour – All-purpose works just fine!
- 2 tsp Baking Powder – For that lovely rise!
- 0.25 tsp Sea Salt – Just a pinch to balance the sweetness.
- 100g Shelled Pistachios (ground) – We want ’em *finely* ground, okay?
- 175g Softened Unsalted Butter – More butter! For the buttercream, of course!
- 280g Sifted Icing Sugar – Sifted is a MUST for smooth frosting!
- 2 tbsp Smooth Pistachio Cream – This is where the magic happens!
- 0.5 tsp Fine Sea Salt – Again, just a pinch!
- 1 tsp Lemon Juice – Adds a little zing!
- 3 tbsp Raspberry Jam – Seedless is my personal preference!
- 250g Fresh Raspberries – They gotta be fresh!
- 2 tbsp Chopped Pistachios – For that final flourish!
- Fresh Mint Sprigs – Totally optional, but oh-so-pretty!
How to Make Pistachio Raspberry Cake: Step-by-Step Instructions
Okay, people, gather ’round! It’s time to get baking! Don’t be intimidated, this Pistachio Raspberry Cake recipe is totally doable, even if you’re not a pro. Just follow these steps, and you’ll be golden. I promise!
Preparing the Pistachio Cake Batter
First things first, preheat your oven to 160°C fan/180°C conventional/355°F. This is super important, so don’t skip it! Then, grease and line two 20cm (8-inch) round cake tins with parchment paper. Trust me on the parchment paper; it’ll save you a HUGE headache later.
Now, in a large bowl (I use my trusty stand mixer, but a hand mixer works too!), cream together the softened unsalted butter and golden caster sugar. You want it light and fluffy, like a cloud. This usually takes about 3-5 minutes. Don’t rush it!
Next, add the vanilla extract and then the eggs, one at a time, whisking gently after each addition. Make sure everything’s smooth before you move on. No one likes lumpy batter!
Time for the pistachios! Grind those shelled pistachios to a fine crumb. You can use a food processor or even a coffee grinder (just make sure it’s clean!). Then, sift the plain flour and baking powder into the bowl. This helps prevent lumps, so don’t skip the sifting!
Finally, gently fold in the ground pistachios and sea salt until *just* combined. Don’t overmix! Overmixing leads to a tough cake, and nobody wants that!
Baking the Pistachio Raspberry Cake Layers
Divide the batter evenly between the two tins. I like to use a kitchen scale to make sure they’re perfectly even. Bake for about 35 minutes, but keep an eye on them! Every oven is different, you know?
How do you know when they’re done? Easy! Stick a skewer into the center. If it comes out clean, you’re good to go! If not, bake for a few more minutes and try again.
Let the cakes cool in the tins for about 10 minutes before inverting them onto a wire rack to cool completely. This is crucial! If you try to frost them while they’re still warm, you’ll end up with a melty mess. Been there, done that!
Making the Pistachio Buttercream Frosting
While the cakes are cooling, let’s make that dreamy pistachio buttercream! In a clean bowl, cream together the softened unsalted butter and sifted icing sugar until pale and fluffy. Again, sift that icing sugar! Lumps are NOT your friend.
Add the pistachio cream, sea salt, and lemon juice. Mix well until everything is smooth and delicious. Taste it! Is it pistachio-y enough? If not, add a *tiny* bit more pistachio cream. But be careful not to add too much, or it’ll be too runny!
Assembling the Pistachio Raspberry Cake
Okay, the moment we’ve all been waiting for! Once the cakes are *completely* cooled, place one on a serving plate. Spread half of the buttercream on top, then layer with raspberry jam. I like to use a generous amount of jam because, well, I love raspberries!
Place the second cake on top and spread the remaining buttercream over the top. Now for the fun part: decorating! Arrange the fresh raspberries on top and sprinkle with chopped pistachios. Add a few fresh mint sprigs for a pop of color and a fancy touch. Ta-da! You’ve got yourself a gorgeous Pistachio Raspberry Cake!
Tips for the Perfect Pistachio Raspberry Cake
Want to take your Pistachio Raspberry Cake from “good” to “OMG AMAZING!”? Of course, you do! Here are a few little secrets I’ve picked up along the way. These tips will seriously up your cake game!
First, **ingredient temperature is KEY!** Make sure your butter is *actually* softened – like, poke-it-with-a-finger soft, not melted. Same goes for the eggs; room temperature is your friend. It really does make a difference in how the batter comes together. Trust me!
Next, **don’t overmix the batter!** I know I said it before, but it’s worth repeating. Overmixing develops the gluten in the flour, which leads to a tough cake. Gently fold in the dry ingredients until *just* combined. A few streaks of flour are okay!
Finally, **have fun with the decorating!** Don’t be afraid to get creative with your raspberry and pistachio placement. My favorite part is artfully arranging the raspberries in a circle on top. Wow, it looks so fancy!
Pistachio Raspberry Cake Variations
Okay, so you’ve mastered the basic Pistachio Raspberry Cake (high five!). Now, let’s get a little wild and explore some fun variations! Because who says you have to stick to the script? Not me!
First up: **Rosemary Pistachio Raspberry!** Sounds fancy, right? Just add about a teaspoon of finely chopped fresh rosemary to the cake batter. The earthy rosemary complements the pistachio and raspberry beautifully! It’s my favorite variation.
Next, how about a **White Chocolate Pistachio Raspberry Dream?** Fold in a cup of chopped white chocolate into the batter before baking. The creamy sweetness of the white chocolate adds another layer of decadence to this already amazing cake. Yum!
And finally, for a little extra zing, try a **Lemon Pistachio Raspberry Cake!** Add the zest of one lemon to the batter and a tablespoon of lemon juice to the buttercream. It’s bright, refreshing, and oh-so-delicious!
Storing Your Homemade Pistachio Raspberry Cake
Okay, so you’ve baked this gorgeous Pistachio Raspberry Cake…and now you have leftovers? Lucky you! To keep it fresh, store it in an airtight container. At room temperature, it’ll last for about 2 days. But, for longer storage, pop it in the fridge! It’ll stay delicious for up to 5 days. Just let it come to room temperature before serving – the flavors really pop that way!
Frequently Asked Questions About Pistachio Raspberry Cake
Got questions about this amazing Pistachio Raspberry Cake? I get it! Baking can be tricky, so let’s tackle some of the most common questions I get asked. Don’t worry, there are no silly questions here! I’m all about helping you bake the perfect cake, every single time.
Can I make this Pistachio Raspberry Cake ahead of time?
Absolutely! In fact, I often think it tastes even BETTER the next day! You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. Then, make the buttercream and assemble the cake the next day. Or, you can assemble the whole cake and store it in the fridge for up to 2 days. Just make sure to let it come to room temperature for about an hour before serving so the buttercream softens up. No one likes rock-hard frosting!
What can I substitute for pistachios in this cake?
Okay, so maybe you’re not a pistachio fan (gasp!) or you just can’t find them. No worries! You can totally substitute almonds or walnuts. Just make sure to grind them finely, just like the pistachios. Almond extract also works wonders to enhance the flavor if you’re using almonds! Hazelnut flour will also work, if you want a nuttier cake. Just remember that it will change the flavor profile a little.
How do I prevent my Pistachio Raspberry Cake from drying out?
Ah, the age-old question! The key to a moist Pistachio Raspberry Cake is to not overbake it. Seriously, it’s the biggest culprit! Start checking for doneness a few minutes before the recommended baking time. And remember that toothpick test! If it comes out with just a few moist crumbs attached, it’s ready. Also, wrapping the cake layers tightly while they cool helps to trap in moisture. I know it seems simple, but it works!
Nutritional Information for Pistachio Raspberry Cake
Okay, folks, just a quick note: the nutritional info for this Pistachio Raspberry Cake can vary *a lot* depending on the brands and specific ingredients you use. So, this is just an estimate, not a hard-and-fast number, okay?
Enjoyed this Pistachio Raspberry Cake? Leave a Review!
Loved this Pistachio Raspberry Cake? Awesome! Let me know what you think in the comments below! And hey, share your baking masterpiece on social media – I wanna see it!
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Pistachio Raspberry Cake: 35-Minute Showstopper
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours (includes cooling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
A delightful Pistachio Raspberry Cake featuring a moist pistachio-infused sponge, layered with raspberry jam and a creamy pistachio buttercream, adorned with fresh raspberries and pistachios.
Ingredients
- 250 g Unsalted Butter (softened)
- 240 g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 4 large Eggs
- 150 g Plain Flour
- 2 tsp Baking Powder
- 0.25 tsp Sea Salt
- 100 g Shelled Pistachios (ground)
- 175 g Softened Unsalted Butter
- 280 g Sifted Icing Sugar
- 2 tbsp Smooth Pistachio Cream
- 0.5 tsp Fine Sea Salt
- 1 tsp Lemon Juice
- 3 tbsp Raspberry Jam
- 250 g Fresh Raspberries
- 2 tbsp Chopped Pistachios
- Fresh Mint Sprigs
Instructions
- Preheat your oven to 160°C fan/180°C conventional/355°F. Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- In a large bowl, cream the softened unsalted butter and golden caster sugar together until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix in the eggs one at a time, whisking gently until smooth.
- Grind the shelled pistachios to a fine crumb. Sift the plain flour and baking powder into the bowl, then fold in the ground pistachios and sea salt until just combined.
- Divide the batter evenly between the two tins and bake for about 35 minutes until golden and a skewer comes out clean.
- In a clean bowl, cream together the softened unsalted butter and sifted icing sugar until pale. Add the pistachio cream, sea salt, and lemon juice, mixing well.
- Once the cakes are cooled, place one on a serving plate, spread half the buttercream on top, layer with raspberry jam, and place the second cake on top.
- Top the cake with fresh raspberries, sprinkle chopped pistachios, and add mint sprigs for garnish.
Notes
- Ensure butter is softened for easier creaming.
- Sift icing sugar for a smooth buttercream.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
