Description
A show-stopping dessert that layers a moist pistachio cake with bright raspberry filling. Perfect for celebrations!
Ingredients
Scale
- 1 cup pistachio nuts, ground
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup raspberry filling
- 2 cups buttercream frosting
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) and prepare two round cake pans by greasing and flouring them.
- Cream butter and sugar: In a large mixing bowl, combine the softened butter and sugar. Cream them together until light and fluffy.
- Add eggs and vanilla: Crack the eggs into the mixture one at a time, ensuring each is well incorporated before adding the next.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt.
- Mix wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture until just combined.
- Divide the batter: Pour the batter evenly into the prepared cake pans.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes.
- Cool the cakes: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Assemble the cake: Place one layer on a serving plate and spread a generous layer of raspberry filling on top.
- Frost the cake: Use the buttercream frosting to cover the top and sides of the cake.
- Decorate and serve: Add decorations like chopped pistachios or fresh raspberries before slicing and serving!
Notes
Choose high-quality pistachios for the best flavor. Allow cakes to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg