Ingredients
Pistachio Cake
- 100 g unsalted pistachios, blended into flour
- 260 g all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ 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 (such as canola oil)
- 2 tsp vanilla bean paste
Raspberry Jam
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 tsp lemon juice
- 1 tsp vanilla bean paste
- 1 tsp cornstarch
- 2 tsp water
Raspberry Buttercream
- 400 g butter, room temperature
- 660 g powdered sugar
- 1½ tbsp freeze-dried raspberry powder
- 2 tsp vanilla bean paste
- 2 tbsp whole milk, room temperature
Instructions
- Preheat and Prepare: Preheat your oven to 170°C (340°F) conventional. Line three 20 cm (8-inch) cake pans with parchment paper to prevent sticking.
- Make Pistachio Flour and Dry Mix: Blend the unsalted pistachios into a fine flour-like consistency. Sift together this pistachio flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat the butter and granulated sugar on high speed for about 3 minutes until light and fluffy.
- Add Eggs: Add the eggs two at a time to the creamed mixture, beating well after each addition until fully incorporated.
- Incorporate Dry Ingredients and Wet Mix-ins: Add half of the dry ingredients to the batter and mix on low speed until just combined. Then add sour cream, vegetable oil, and vanilla bean paste; mix until just combined. Finally, add the remaining dry ingredients and mix until you have a smooth batter.
- Fold Batter: Use a rubber spatula to gently fold the batter ensuring everything is fully incorporated and no flour pockets remain.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 20 to 23 minutes or until a cake tester inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans on a rack for 10 minutes, then gently remove from pans and cool completely on the rack.
- Make Raspberry Jam: In a saucepan, combine frozen raspberries, granulated sugar, vanilla bean paste, and lemon juice. Heat until raspberries thaw, break down, and the mixture begins bubbling. Reduce heat to low and simmer for about 8 minutes, mashing occasionally.
- Thicken Jam: Mix cornstarch and water in a small cup to create a slurry. Stir this into the simmering raspberries and continue stirring for 1 minute until jam thickens. Transfer jam to a shallow bowl to cool faster, then refrigerate for at least 1 hour, allowing it to chill completely.
- Prepare Raspberry Buttercream: Sift powdered sugar and freeze-dried raspberry powder together. Beat the butter on medium-high speed for 4 minutes until creamy; scrape down the bowl and beat 2 minutes more. Add the powdered sugar mixture, vanilla bean paste, and milk in two additions, whipping each until fully incorporated. Scrape sides and mix on low speed for 2 final minutes.
- Assemble the Cake: Place the first cake layer on a serving plate or turntable. Spread two large scoops of buttercream evenly, creating a border indent around the edge. Spread half of the raspberry jam inside this border. Repeat with the next layer of cake, buttercream, and remaining jam.
- Finish the Assembly: Place the final cake layer on top and refrigerate for 20 minutes to set the buttercream. Then apply a thin crumb coat all over the cake and chill again if desired.
- Final Frosting and Decoration: Spread the remaining buttercream evenly over the crumb coat. Optionally, decorate with fresh raspberries and chopped pistachios for a beautiful finish.
Notes
- Ensure all eggs, butter, and sour cream are at room temperature for best mixing results.
- Use parchment paper to line cake pans for easy cake removal.
- Taste and adjust the sweetness of the raspberry jam if needed by adding more or less sugar.
- Chill the cake between coats of frosting to help set layers and reduce crumbs.
- Freeze-dried raspberry powder adds concentrated flavor—do not substitute with fresh raspberries in the buttercream.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
