Description
The Raspberry Delight Pistachio Cake Extravaganza is a luscious, moist layer cake featuring finely ground pistachios folded into a delicate vanilla batter studded with fresh raspberries. It’s topped with a creamy, tangy raspberry frosting made from mashed fresh raspberries blended with butter and powdered sugar, then garnished with chopped pistachios and fresh raspberries for a perfect balance of nutty crunch and fruity sweetness. This elegant cake is perfect for celebrations or an indulgent afternoon treat.
Ingredients
Scale
Cake
- 1 cup unsalted pistachios (shelled)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup fresh raspberries (for folding into the batter)
Frosting
- 1/2 cup fresh raspberries (mashed)
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or more as needed for consistency)
Garnish
- Chopped pistachios
- Fresh raspberries
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Grind Pistachios: Using a food processor, pulse the shelled pistachios until they are finely ground but not turned into powder; set aside this flavorful nutty mixture.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground pistachios to evenly distribute all leavening agents and nuts.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, then add eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine Ingredients: Alternately add the dry ingredients and the wet ingredients (sour cream and milk) into the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined to keep the batter tender.
- Fold in Raspberries: Gently fold the fresh raspberries into the batter, taking care to not break them up too much to maintain bursts of fruit in the cake.
- Bake the Cakes: Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Raspberry Frosting: Mash fresh raspberries with a fork or blender until smooth. Optionally strain out seeds for a smoother frosting.
- Make Frosting Mixture: Beat softened butter and powdered sugar in a large bowl until light and fluffy. Add the mashed raspberries, vanilla extract, and heavy cream. Beat until smooth and spreadable, adding additional cream by tablespoon if needed.
- Assemble the Cake: Place one cooled cake layer on a serving plate, spread a generous amount of raspberry frosting over the top evenly.
- Layer and Frost: Set the second cake layer on top, then frost the entire outside of the cake—top and sides—with the remaining raspberry frosting.
- Garnish and Serve: Sprinkle chopped pistachios over the top and add fresh raspberries as garnish. Serve immediately and enjoy this elegant dessert.
Notes
- To avoid seeds in the frosting, strain the mashed raspberries through a fine-mesh sieve.
- For a more intense pistachio flavor, toast the pistachios lightly before grinding.
- Be gentle when folding raspberries into the batter to prevent discoloration and excessive bleeding of juices.
- The cake layers can be made a day ahead and wrapped tightly in plastic wrap to maintain freshness.
- Store the assembled cake in the refrigerator and bring to room temperature before serving for best texture and flavor.
