Pistachio Raspberry Cake
This Pistachio Raspberry Cake features moist pistachio-flavored layers complemented by a tart raspberry filling and a rich French buttercream. The combination of nutty pistachios and sweet raspberries creates a delightful dessert suitable for special occasions.
Ingredients
For the Cake Layers:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) pistachio butter (see instructions for preparation)
For the Raspberry Filling:
- 2 cups (250g) fresh or frozen raspberries
- 1/2 cup (100g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the French Buttercream:
- 8 large egg yolks
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 2 cups (454g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
For Assembly:
- 1/2 cup (60g) chopped pistachios (for garnish)
- Fresh raspberries (for garnish)
Instructions
Prepare the Pistachio Butter:
- In a food processor, blend 1 cup (240g) of shelled, unsalted pistachios until smooth, adding 1-2 tablespoons of neutral oil (e.g., grapeseed oil) to achieve a butter-like consistency. Set aside.
Make the Raspberry Filling:
- In a saucepan over medium heat, combine raspberries and granulated sugar. Cook until the mixture begins to boil, stirring occasionally.
- Add the lemon juice and cornstarch slurry. Continue cooking until the mixture thickens, then remove from heat and let it cool completely.
Prepare the Cake Layers:
- Preheat the oven to 335°F (168°C). Grease and line three 6-inch round cake pans.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the prepared pistachio butter until the batter is smooth.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, wrap each layer in plastic wrap and refrigerate for at least 1 hour.
Prepare the French Buttercream:
- In a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed until they become thick and pale.
- In a saucepan, combine granulated sugar and water. Cook over medium heat until the mixture reaches 238°F (114°C) on a candy thermometer.
- With the mixer running on low speed, slowly pour the hot sugar syrup into the beaten egg yolks.
- Increase the mixer speed to high and continue beating until the mixture has cooled to room temperature.
- Gradually add the softened butter, one piece at a time, beating well after each addition.
- Once all the butter is incorporated, add the vanilla extract and beat until the buttercream is smooth and creamy.
Assemble the Cake:
- Level the tops of the cake layers if necessary.
- Place the first cake layer on a serving plate or cake board.
- Spread a layer of raspberry filling over the cake layer.
- Add a layer of French buttercream on top of the raspberry filling.
- Repeat the process with the second cake layer.
- Place the third cake layer on top and apply a thin coat of buttercream over the entire cake to create a crumb coat. Refrigerate for 15 minutes.
- Apply a final layer of buttercream, smoothing it with an offset spatula.
- Garnish the cake with chopped pistachios and fresh raspberries as desired.
Serve:
- Allow the cake to sit at room temperature for 30 minutes before serving to let the buttercream soften slightly.