Description
This Raspberry Pistachio Cake is a moist and nutty dessert layered with fresh raspberries, rich pistachios, and a light cream frosting. Perfect for special occasions, this elegant cake combines sweet, tart, and nutty flavors in every bite!
Ingredients
Units
Scale
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 cup buttermilk
- 1/2 cup fresh raspberries (lightly mashed)
- For the Frosting:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese (or cream cheese)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- For Garnish:
- 1/2 cup crushed pistachios
- Fresh raspberries
- Honey drizzle (optional)
Instructions
- Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well. Stir in vanilla and almond extract.
- Alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients.
- Fold in mashed raspberries gently.
- Step 2: Bake the Cake
- Divide the batter evenly between the cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
- Step 3: Make the Frosting
- Beat heavy cream, mascarpone, powdered sugar, and vanilla extract until stiff peaks form.
- Step 4: Assemble the Cake
- Spread a layer of frosting on one cake, then top with the second layer.
- Frost the top and sides, then garnish with crushed pistachios, fresh raspberries, and a drizzle of honey.
- Step 5: Serve & Enjoy!
- Slice and serve chilled or at room temperature.
Notes
- Gluten-Free Option: Use almond flour instead of all-purpose flour.
- Make Ahead: Bake cakes a day in advance and refrigerate before frosting.
- Extra Flavor: Add a teaspoon of lemon zest for a citrusy touch.
Nutrition
- Calories: ~380 kcal
- Sugar: ~22g
- Sodium: ~180mg
- Fat: ~22g
- Saturated Fat: ~10g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~40g
- Fiber: ~2g
- Protein: ~6g
- Cholesterol: ~75mg
