For the Pistachio Cake Layers:
1 ½ cups all-purpose flour
1 cup shelled unsalted pistachios (finely ground)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup buttermilk
For the Raspberry Filling:
2 cups fresh or frozen raspberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
For the Pistachio Buttercream:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
¼ cup pistachio paste or finely ground pistachios
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
For Garnish:
Fresh raspberries
Chopped pistachios
Edible flowers or mint leaves (optional)
Directions:
Prepare the Pistachio Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a food processor, pulse pistachios until finely ground (do not overblend into butter). In a medium bowl, combine flour, ground pistachios, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond extracts.
Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix just until combined.
Divide batter evenly into prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the Raspberry Filling:
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices, about 5 minutes. Stir in the cornstarch slurry and cook until thickened. Remove from heat and cool completely.
Make the Pistachio Buttercream:
In a large bowl, beat butter until creamy and smooth. Gradually add powdered sugar and beat until light and fluffy. Add pistachio paste (or finely ground pistachios), heavy cream, vanilla, and salt. Beat for 2–3 minutes until silky and spreadable.
Assemble the Cake:
Place one pistachio cake layer on a serving plate. Spread a generous layer of raspberry filling on top. Add the second cake layer and frost the entire cake with pistachio buttercream. Smooth the sides with an offset spatula.
Decorate:
Garnish with fresh raspberries, a sprinkle of chopped pistachios, and optional edible flowers or mint leaves for a beautiful finish.
Serve:
Chill for 30 minutes before slicing for neat, perfect layers. Enjoy a slice of this heavenly cake where nutty pistachio meets tangy raspberry perfection!
Nutritional Information:
Prep Time: 30 minutes | Baking Time: 30 minutes | Chill Time: 30 minutes | Total Time: ~1 hour 30 minutes
Kcal: ~470 kcal per serving | Servings: 10–12 slices