Raspberry Pistachio Layer Cake
A sophisticated 3-layer cake featuring a moist pistachio-flour sponge, homemade seedless raspberry jam, and a naturally colored raspberry buttercream.
Equipment
- three 6-inch cake pans
- Food processor for grinding pistachios
- Stand Mixer
- Fine-mesh sieve for seedless jam
Ingredients
- 100 g unsalted pistachios
- 170 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 115 g unsalted butter, melted
- 225 g granulated sugar
- 3 large eggs
- 180 g Greek yogurt
- 65 g light oil
- 2 tsp vanilla extract
- 300 g raspberries
- 50 g granulated sugar
- 1 tbsp water
- 460 g unsalted butter, softened
- 230 g powdered sugar
- 2 tsp vanilla extract
- 3 tbsp heavy cream
Instructions
- Grind pistachios in a food processor for 30 seconds until flour-like, then whisk with the flour, baking powder, baking soda, and salt.
- Whisk melted butter and sugar together. Add eggs, Greek yogurt, oil, and vanilla. Sift dry ingredients into the wet mixture and whisk until smooth.
- Divide evenly between three 6-inch cake pans and bake at 350°F for 30–35 minutes. Cool completely before frosting.
- Boil raspberries, sugar, and water until thickened. Strain through a fine sieve to remove seeds and let cool fully.
- Beat softened butter for 10 minutes until pale and fluffy. Add powdered sugar, 2 tablespoons raspberry jam, vanilla, and heavy cream. Whip until silky.
- Stack the layers using a buttercream ring and jam center between each layer. Frost the outside and garnish with crushed pistachios.
Notes
For the greenest crumb, use vibrant Turkish pistachios. You can bake the layers and prepare the jam a day ahead for easier assembly. Chill before slicing for the cleanest layers.