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Raspberry Pistachio Cake with Raspberry Jam and Buttercream Recipe

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4.2 from 9 reviews

This Raspberry Pistachio Cake combines a moist pistachio-infused sponge with a vibrant raspberry jam and a delicate raspberry buttercream frosting. The layers of nutty cake, tangy homemade jam, and silky rose-tinted buttercream create a perfect balance of flavors and textures, ideal for celebrations or an elegant dessert.

Ingredients

Pistachio Cake

  • 100 g unsalted pistachios, blended into flour
  • 260 g all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 180 g butter, room temperature
  • 300 g granulated sugar
  • 4 large eggs, room temperature
  • 240 g sour cream, room temperature
  • 60 g vegetable oil (e.g. canola oil)
  • 2 tsp vanilla extract

Raspberry Jam

  • 250 g frozen raspberries
  • 50 g granulated sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • 2 tsp water

Raspberry Buttercream

  • 400 g butter, room temperature
  • 660 g powdered sugar
  • 1 1/2 tbsp freeze dried raspberry powder
  • 2 tsp vanilla extract
  • 2 tbsp whole milk, room temperature

Optional Decoration

  • Fresh raspberries
  • Chopped unsalted pistachios

Instructions

  1. Preheat and Prepare Pan: Preheat your conventional oven to 170ºC (340ºF). Line a 3 x 20 cm (8-inch) baking pan with parchment paper to prevent sticking.
  2. Make Pistachio Flour: Blend the unsalted pistachios into a fine flour-like consistency to incorporate into the cake batter.
  3. Combine Dry Ingredients: Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
  4. Cream Butter and Sugar: In a large mixing bowl with a hand or stand mixer, beat the room-temperature butter and granulated sugar on high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Incorporate the eggs in two batches, mixing until each addition is fully combined, ensuring a smooth batter.
  6. Add Dry Ingredients and Wet Ingredients in Stages: Add half of the dry ingredients to the butter mixture on low speed and mix until just combined. Then blend in the sour cream, vegetable oil, and vanilla extract until combined. Add the remaining dry ingredients and mix until smooth.
  7. Fold Batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are fully incorporated without overmixing.
  8. Bake the Cake: Pour the batter into the prepared cake pan and bake for 20-23 minutes, or until a toothpick inserted comes out clean.
  9. Cool the Cake: Place the cake on a cooling rack. After 10 minutes, carefully remove it from the pan and let it cool completely.
  10. Prepare Raspberry Jam: In a saucepan, combine raspberries, granulated sugar, vanilla extract, and lemon juice. Heat until raspberries thaw and start breaking down. Bring to a bubble, then reduce to a simmer, stirring often and mashing raspberries with a spatula.
  11. Thicken Jam: Simmer for 8 minutes until thickened. Mix cornstarch and water in a small cup, stir into the jam, and continue stirring for 1 minute as it thickens further.
  12. Chill Jam: Transfer jam to a shallow bowl, cool at room temperature, then refrigerate for about 1 hour until cold.
  13. Make Raspberry Buttercream: Sift together powdered sugar and freeze dried raspberry powder. Beat butter on medium/high speed for 4 minutes, scrape bowl sides, then beat 2 more minutes.
  14. Incorporate Sugar and Flavorings: Add powdered sugar mixture, vanilla extract, and milk in two parts, whipping well after each addition.
  15. Finish Buttercream: Scrape sides of bowl and mix at low speed for a final 2 minutes until smooth and fluffy.
  16. Assemble Cake Layers: Place first cake layer on serving dish or turntable. Spread 2 large scoops of buttercream evenly, creating an indent border to hold jam.
  17. Add Raspberry Jam: Spread half the raspberry jam over the buttercream layer. Place the second cake layer on top and repeat the buttercream and jam layering.
  18. Top Layer and Chill: Add the final cake layer. Refrigerate the assembled cake for 20 minutes to set the buttercream.
  19. Apply Crumb Coat: Spread a thin layer of buttercream all over the cake to seal in crumbs.
  20. Final Frosting and Decoration: Coat the cake with the remaining buttercream, smoothing it out. Optionally, decorate with fresh raspberries and chopped pistachios.

Notes

  • Ensure all dairy and eggs are at room temperature for smooth batter consistency.
  • Freezing raspberries work well for jam, but fresh can be used if preferred.
  • Chilling the cake layers before frosting helps achieve a cleaner finish.
  • Use a low-speed mix when combining dry ingredients to avoid overmixing and tough cake.
  • For a deeper raspberry flavor, increase freeze dried raspberry powder slightly in the buttercream.
  • Allow raspberry jam to cool completely before layering to prevent melting the buttercream.
  • The cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving.

Find it online: https://bitezly.com/raspberry-pistachio-cake-with-raspberry-jam-and-buttercream-recipe/