Raspberry Pistachio Cake
Highlighted under: Baking & Desserts
Elevate your dessert game with this delightful Raspberry Pistachio Cake! Featuring layers of moist almond-infused cake, luscious raspberry filling, and a rich pistachio frosting, this stunning treat is perfect for celebrations or a cozy afternoon tea. Its vibrant colors and irresistible flavors will make it the star of any dessert table, delighting friends and family alike.
This Raspberry Pistachio Cake is not only visually stunning but also an absolute delight for your taste buds. The combination of raspberry and pistachio is a match made in dessert heaven.
A Burst of Flavor
The Raspberry Pistachio Cake is an enchanting blend of flavors that takes your taste buds on an exciting journey. The tartness of fresh raspberries complements the rich creaminess of the pistachio frosting, creating a harmonious balance that will leave you craving more. Each bite is an explosion of taste, making it a standout choice for any occasion. Whether you are hosting a birthday bash or enjoying a quiet afternoon, this cake adds a special touch to your dessert table.
The subtle almond undertones in the cake layers heighten the overall flavor profile. Almond extract infuses the cake with a delightful nuttiness, enhancing its moist texture. Pairing this with the tangy raspberry filling and velvety pistachio frosting transforms a classic dessert into a gourmet experience. This cake is not just about looks; it brings an exciting blend of flavors that will impress guests of all ages.
Perfect for Any Occasion
One of the best aspects of the Raspberry Pistachio Cake is its versatility. This stunning dessert is perfect for celebrations like weddings, birthdays, and holidays. Its vibrant colors and elegant presentation make it an ideal centerpiece that will wow your guests. Beyond celebratory events, it's also a fantastic choice for a cozy afternoon tea with friends or family, adding a touch of sophistication to your gathering.
You can easily customize the cake to fit your event’s theme. Consider adding seasonal fruits or edible flowers for decoration, enhancing both flavor and aesthetic appeal. With its delightful taste and beautiful appearance, this cake will undoubtedly be the star of your dessert table, leaving memories of joy for all who indulge.
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- ½ cup milk
For the Raspberry Filling
- 2 cups fresh raspberries
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
For the Pistachio Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup ground pistachios
- 2-3 tbsp milk
- 1 tsp vanilla extract
Instructions
How to Make the Cake
Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, mix together the flour, baking powder, and salt. In another large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the almond and vanilla extracts. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Raspberry Filling
In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens, about 5-7 minutes. Let it cool completely before using.
Prepare the Frosting
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix until fluffy. Add ground pistachios, milk, and vanilla extract and mix until smooth.
Assemble the Cake
Place one cake layer on a serving platter. Spread the raspberry filling over the top, then place the second cake layer on top. Frost the top and sides of the cake with pistachio frosting. Decorate with additional raspberries and crushed pistachios, if desired.
Enjoy!
Storing and Serving Tips
To keep your Raspberry Pistachio Cake fresh, store it in an airtight container at room temperature for up to three days. If you plan to keep it longer, it's best to refrigerate it, where it can last up to a week. Just ensure you bring it to room temperature before serving, allowing those wonderful flavors to shine through.
When serving, slice the cake using a sharp knife for clean cuts, and consider warming your knife slightly in hot water for extra ease. Pairing individual slices with a dollop of whipped cream or a scoop of vanilla ice cream can elevate the experience further, adding an extra layer of creaminess that complements the cake perfectly.
Baking Tips for Success
For the best results, ensure all your ingredients are at room temperature before you begin baking. This helps in achieving the light and fluffy cake texture you desire. Also, when measuring flour, spoon it into your measuring cup and level it off with a knife to avoid packing it down, which can lead to a dense cake.
Don’t be afraid to experiment with the recipe! You can swap out the almond extract for a different flavoring like lemon or coconut, depending on your preference. Additionally, feel free to incorporate chopped nuts or other fruits into the cake batter for added texture and flavor. The possibilities are endless, allowing you to make this cake uniquely yours.
Questions About Recipes
→ Can I use frozen raspberries?
Yes, but make sure to thaw and drain them before using to avoid excess moisture.
→ How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
Raspberry Pistachio Cake
Elevate your dessert game with this delightful Raspberry Pistachio Cake! Featuring layers of moist almond-infused cake, luscious raspberry filling, and a rich pistachio frosting, this stunning treat is perfect for celebrations or a cozy afternoon tea. Its vibrant colors and irresistible flavors will make it the star of any dessert table, delighting friends and family alike.
Created by: Arielle Baxter
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12.0
What You'll Need
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- ½ cup milk
For the Raspberry Filling
- 2 cups fresh raspberries
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
For the Pistachio Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup ground pistachios
- 2-3 tbsp milk
- 1 tsp vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, mix together the flour, baking powder, and salt. In another large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the almond and vanilla extracts. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens, about 5-7 minutes. Let it cool completely before using.
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix until fluffy. Add ground pistachios, milk, and vanilla extract and mix until smooth.
Place one cake layer on a serving platter. Spread the raspberry filling over the top, then place the second cake layer on top. Frost the top and sides of the cake with pistachio frosting. Decorate with additional raspberries and crushed pistachios, if desired.
Nutritional Breakdown (Per Serving)
- Calories per slice: 320
- Total fat: 18g
- Carbohydrates: 40g