Description
Heavenly Pistachio Raspberry Cake: An Amazing Ultimate Recipe
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted pistachios, finely ground
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup powdered sugar (for frosting)
- 2 tablespoons heavy cream (for frosting)
- Crushed pistachios (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Dry Ingredients: In a bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in Vanilla: Add the vanilla extract and continue mixing until combined.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
- Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
- Divide the Batter: Evenly distribute the batter between the two prepared cake pans.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 20 minutes. Then, transfer them to wire racks to cool completely.
- Prepare the Frosting: In a mixing bowl, combine powdered sugar and heavy cream. Beat until smooth and creamy.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of frosting on top, then add the second cake layer.
- Frost the Cake: Frost the top and sides of the cake with the remaining frosting.
- Garnish: Finish by garnishing with fresh raspberries and crushed pistachios for a beautiful presentation.
Notes
- Store any leftovers in an airtight container.
- This cake can be made a day in advance.
- Prep Time: 22 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Heavenly Pistachio Raspberry Cake