Luscious Pistachio-Raspberry Layer Cake

The Luscious Pistachio-Raspberry Layer Cake is a delightful dessert that combines rich flavors and beautiful colors. This cake is perfect for any occasion, from birthdays to special celebrations. With its soft cake layers, tangy raspberry filling, and creamy frosting, it’s sure to impress everyone.

Why Make This Recipe

Making this recipe brings together the nutty taste of pistachios and the sweet/tartness of raspberries. It’s not just about flavor; the vibrant colors of this cake make it a stunning centerpiece at any gathering. Plus, it’s a fun baking project that allows you to showcase your baking skills!

How to Make Luscious Pistachio-Raspberry Layer Cake

Ingredients

2 cups All-Purpose Flour
1 cup Sugar
1 tsp Baking Powder
1/4 tsp Salt
3 large Eggs
1 cup Milk
1/2 cup Vegetable Oil
1 tsp Vanilla Extract
1/2 cup Ground Pistachios
1 cup Fresh or Frozen Raspberries
1/4 cup Sugar (for filling)
2 tbsp Water
1 tsp Gelatin (optional)
1 cup Unsalted Butter, softened
4 cups Confectioner’s Sugar
1/4 cup Pistachio Paste
2 tbsp Heavy Cream (or as needed)
1 tsp Vanilla Extract (for frosting)
1 cup Fresh Raspberries (for topping)
1/4 cup Toasted Pistachios, chopped (for topping)
Mint Leaves (for garnish)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans. In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix eggs, milk, oil, vanilla extract, and ground pistachios until smooth. Gradually add dry ingredients to wet mixture, mixing until just combined. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
In a saucepan, combine raspberries, sugar, and water. Cook over medium heat, stirring occasionally, until raspberries break down and form a thick sauce. If using gelatin, dissolve it in warm water, then stir into the raspberry mixture. Let cool slightly.
In a mixing bowl, beat butter until light and fluffy. Gradually add confectioner’s sugar, pistachio paste, cream, and vanilla extract. Beat until smooth and creamy, adjusting consistency with more cream if needed.
To assemble the cake, place one cooled cake layer on a serving plate. Spread a generous layer of raspberry filling over it. Top with the second layer and spread frosting between layers. Cover the entire cake with frosting, smoothing it out. Garnish with fresh raspberries, toasted pistachios, and mint leaves.
Chill the cake for at least 30 minutes before slicing and serving.

How to Serve Luscious Pistachio-Raspberry Layer Cake

You can serve this cake at room temperature. Slice it into generous pieces, and make sure to add some fresh raspberries and chopped pistachios on top for an extra touch. It pairs well with a cup of tea or coffee!

How to Store Luscious Pistachio-Raspberry Layer Cake

Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. If you have leftovers, you can also freeze them for up to a month. Just wrap individual slices tightly in plastic wrap before freezing.

Tips to Make Luscious Pistachio-Raspberry Layer Cake

Make sure all your ingredients are at room temperature for the best mixing.
If you like a stronger raspberry flavor, you can use more fruit in the filling.
Always let the cakes cool completely before frosting to prevent melting.

Variation (if any)

You can switch the raspberries for other berries like strawberries or blueberries. You can also add chocolate to the frosting for a richer taste!

FAQs

1. Can I use unsalted pistachios instead of ground pistachios?
Yes, unsalted pistachios work fine. Just grind them to a fine consistency.

2. Can I make this cake ahead of time?
Definitely! You can bake the cake layers a day in advance and store them in the fridge. Just frost before serving.

3. How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just check that all your other ingredients are gluten-free as well.