Description
This Raspberry Delight Pistachio Cake Extravaganza is a luscious, nutty cake bursting with fresh raspberries and topped with a creamy raspberry frosting. Ground pistachios add a unique texture and flavor, while the light, fluffy batter ensures a moist, tender crumb. Garnished with more chopped pistachios and raspberries, this cake is perfect for celebrations or any occasion that calls for a show-stopping dessert.
Ingredients
Scale
For the 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)
For the 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)
For Garnish
- Chopped pistachios
- Fresh raspberries
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Grind Pistachios: Using a food processor, pulse the shelled pistachios until finely ground but not overly powdery to maintain texture. Set aside.
- 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 dry elements.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This aerates the mixture for a tender cake. Beat in eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with sour cream and milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in Raspberries: Carefully fold the fresh raspberries into the batter to keep them as whole as possible without breaking.
- Bake the Cake: Evenly divide the batter between the prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Raspberry Frosting: Mash the remaining raspberries in a bowl until smooth. Strain to remove seeds if desired. In a large bowl, beat softened butter and powdered sugar until light and fluffy. Add the mashed raspberries, vanilla extract, and heavy cream, beating until smooth and spreadable. Adjust the cream to reach desired consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of raspberry frosting on top. Carefully place the second cake layer over the first, then frost the top and sides evenly with the remaining frosting.
- Garnish and Serve: Sprinkle chopped pistachios on top and decorate with fresh raspberries. Cut, serve, and enjoy this vibrant, flavorful cake.
Notes
- For best results, use fresh pistachios and fresh raspberries to maximize flavor and texture.
- Make sure not to overmix the batter to keep the cake light and tender.
- Straining the mashed raspberries removes seeds for a smoother frosting, but you can skip this step if you prefer texture.
- If the frosting is too thick, add heavy cream one tablespoon at a time for easier spreading.
- Store leftovers covered in the refrigerator; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
