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Pistachio Layer Cake with Raspberry Jam and Raspberry Buttercream

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A delightful fusion of earthy pistachios and tangy raspberry, creating a stunning and elegant cake perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup pistachio nuts, finely ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup raspberry jam
  • 1 cup unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar
  • 1/4 cup raspberry puree
  • 1 teaspoon vanilla extract (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Mix together the flour, ground pistachios, baking powder, baking soda, and salt in a bowl.
  3. Cream the softened butter and sugar until light and fluffy in another large bowl.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
  5. Gradually add the dry ingredients to the wet, alternating with buttermilk, starting and ending with the dry ingredients.
  6. Divide the batter evenly among the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  9. Beat the softened butter until creamy for the buttercream, then gradually add the powdered sugar.
  10. Mix in the raspberry puree and vanilla until all ingredients are well incorporated and fluffy.
  11. Once the cakes are cool, spread raspberry jam between layers, then frost the entire cake with raspberry buttercream.
  12. Serve and enjoy!

Equipment

Notes

For sugar substitutes, consider stevia, monk fruit, or allulose. Avoid honey or maple syrup as they contain natural sugars.

Nutrition

Find it online: https://www.glutenfreez.com/pistachio-layer-cake-raspberry-jam/