Description
A fluffy and moist raspberry pistachio cake, perfect for any occasion, featuring layers of rich flavors and a delightful mascarpone buttercream.
Ingredients
Scale
- 1 1/2 cups shelled pistachios (unsalted)
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temp
- 1 1/4 cups sugar
- 3 large eggs, room temp
- 2 teaspoons vanilla extract
- 2/3 cup buttermilk, room temp
- 1/2 cup plain yogurt or sour cream
- 1 heaping cup fresh raspberries (plus more for topping)
- For the mascarpone buttercream:
- 8 oz mascarpone cheese, room temp
- 1/2 cup unsalted butter, room temp
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat your oven to 350°F and grease two 8-inch round pans. Line the bottom with parchment.
- Grind your pistachios in a food processor until fine.
- In a large bowl, whisk pistachio flour, all-purpose flour, baking powder, and salt.
- In another big bowl, beat butter and sugar until pale and fluffy (about 3 mins).
- Add eggs one at a time, beating well after each, then stir in vanilla.
- Add dry mix in three parts, alternating with buttermilk and yogurt (begin and end with dry).
- Gently fold in raspberries dusted with a bit of flour.
- Pour evenly into pans and bake 22-28 minutes, or until a tester comes out with a few crumbs.
- Cool in pans for 10 mins, then turn onto racks to cool fully.
- For mascarpone buttercream, beat mascarpone and butter until smooth, then add sugar, vanilla, and salt, and whip until fluffy.
- Once cakes are cool, slather buttercream between layers, then frost the whole cake.
- Pile on extra raspberries and chopped pistachios for decoration.
Notes
For best results, ensure room temperature ingredients are used, and avoid overbaking to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: raspberry cake, pistachio cake, layer cake, dessert, baked good