Description
A delightful dessert that combines rich flavors and beautiful colors, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Make sure all ingredients are at room temperature for the best mixing. For stronger raspberry flavor, use more fruit in the filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, dessert, pistachio, raspberry, layer cake