Description
This Raspberry Delight Pistachio Cake Extravaganza is a moist and flavorful dessert featuring ground pistachios folded into a tender cake batter loaded with fresh raspberries. Topped with a luscious raspberry frosting and garnished with crunchy chopped pistachios and more fresh raspberries, this cake offers a perfect balance of nutty and fruity flavors. Ideal for spring or summer gatherings, it makes for an impressive yet approachable treat.
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 Raspberry 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 ensure the cakes release easily after baking.
- Grind Pistachios: Place the pistachios in a food processor and pulse until finely ground but not turned into powder. Set aside this flavorful nutty base.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground pistachios to combine all dry elements evenly.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes, using a mixer on medium speed. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the butter mixture alternately with sour cream and milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing and keep the cake tender.
- Fold in Raspberries: Gently fold the fresh raspberries into the batter, being careful to not crush them, preserving their shape and freshness.
- Bake the Cake: Divide the batter evenly 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 1/2 cup fresh raspberries with a fork or blend them until smooth. Optionally strain to remove seeds. In a large bowl, beat softened butter and powdered sugar until light and fluffy, then add mashed raspberries, vanilla extract, and heavy cream. Beat until smooth and spreadable, adding more cream one tablespoon at a time if needed for consistency.
- Assemble the Cake: Once completely cooled, place one cake layer on a serving plate and spread a generous amount of raspberry frosting on top.
- Finish Assembly: Place the second layer on top and frost the top and sides of the cake evenly with the remaining raspberry frosting.
- Garnish and Serve: Sprinkle the top with chopped pistachios and decorate with fresh raspberries. Serve fresh and enjoy your Raspberry Delight Pistachio Cake Extravaganza!
Notes
- To prevent raspberries from sinking to the bottom, fold them gently and avoid overmixing the batter.
- If desired, strain mashed raspberries to remove seeds for a smoother frosting texture.
- Ensure the cake layers are fully cooled before frosting to prevent melting.
- This cake can be stored in the refrigerator for up to 3 days, covered tightly.
- For a nut-free version, omit pistachios and substitute with extra flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American