Go Back
starearth2013gmail-com

Raspberry Pistachio Cake

A fluffy and moist raspberry pistachio cake, perfect for any occasion, featuring layers of rich flavors and a delightful mascarpone buttercream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F and grease two 8-inch round pans. Line the bottom with parchment.
  2. Grind your pistachios in a food processor until fine.
  3. In a large bowl, whisk pistachio flour, all-purpose flour, baking powder, and salt.
  4. In another big bowl, beat butter and sugar until pale and fluffy (about 3 mins).
  5. Add eggs one at a time, beating well after each, then stir in vanilla.
  6. Add dry mix in three parts, alternating with buttermilk and yogurt (begin and end with dry).
  7. Gently fold in raspberries dusted with a bit of flour.
  8. Pour evenly into pans and bake 22-28 minutes, or until a tester comes out with a few crumbs.
  9. Cool in pans for 10 mins, then turn onto racks to cool fully.
  10. For mascarpone buttercream, beat mascarpone and butter until smooth, then add sugar, vanilla, and salt, and whip until fluffy.
  11. Once cakes are cool, slather buttercream between layers, then frost the whole cake.
  12. 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.