Description
A delightful layer cake featuring nutty pistachios, raspberry jam, and fresh raspberry buttercream that brings joy to any gathering.
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 (whole)
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup raspberry jam
- 1 cup fresh raspberries (for decoration)
- 3–4 cups powdered sugar (for the buttercream)
- 1–2 tablespoons heavy cream (for the buttercream)
- 1 teaspoon vanilla extract (additional for the buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, and add the vanilla extract.
- In another bowl, whisk together the flour, ground pistachios, and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth.
- Divide the batter among the prepared pans and bake for 25 to 30 minutes.
- Cool the cakes in the pans for about 10 minutes before transferring to wire racks.
- For the buttercream, beat the softened butter until creamy, then gradually add the powdered sugar and stir in heavy cream to reach desired consistency.
- Once the cakes are cool, spread a layer of raspberry jam on the first layer, stack and repeat with the second layer.
- Frost the entire cake with raspberry buttercream and garnish with fresh raspberries.
Notes
Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg