Pistachio Layer Cake with Raspberry Jam

Dig Into This Irresistible Pistachio Layer Cake with Raspberry Jam!

Ever tasted a cake that combines the nutty richness of pistachios with the tangy sweetness of raspberry jam? This delightful dessert will make your taste buds dance! It’s fluffy, moist, and just the right amount of luxurious without sending you into a baking frenzy. If you’re looking for a quick yet impressive cake for your next celebration, this Pistachio Layer Cake is your best friend.

Why Make This Recipe

Firstly, let’s talk ease. This cake requires minimal fancy equipment – just a food processor and a couple of cake pans. Secondly, it’s a total showstopper that will have your family and friends thinking you spent all day in the kitchen when really, it was just a couple of hours of pure joy. And finally, who doesn’t adore the charm of a homemade cake? It’s like giving a warm hug wrapped in pistachio and raspberry goodness. 🍰

Ingredients

You don’t need fancy stuff — just these basics to whip up this tempting cake:

• 1 cup pistachio nuts, shelled
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup raspberry jam
• 1 cup fresh raspberries
• 1 cup butter, softened (for frosting)
• 4 cups powdered sugar
• 2 teaspoons milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Optional: whole raspberries for decoration

Directions

Time to get baking! Follow these simple steps:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a food processor, finely grind the pistachios until they’re almost powder.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In another large bowl, cream together butter and sugar until light and fluffy.
5. Beat in eggs one at a time, then stir in vanilla.
6. Gradually add the flour mixture, alternating with milk, mixing until just combined.
7. Fold in the ground pistachios.
8. Divide the batter equally into your prepared pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick comes out clean.
10. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
11. For the buttercream, beat softened butter and gradually add powdered sugar until well combined.
12. Mix in milk and vanilla extract for the right consistency.
13. Once the cakes are cool, place one layer on a serving plate, spread raspberry jam over it, and add the second layer on top.
14. Cover the entire cake with the raspberry buttercream and decorate with fresh raspberries as desired.

How to Make Pistachio Layer Cake with Raspberry Jam (Overview)

Making this cake is a breeze! Start by preheating your oven and preparing your cake pans. While the batter comes together, why not grind your pistachios to add that nutty flavor? After mixing everything up, pour it into the pans, and let them bake to perfection. Once cool, layer it up with that luscious raspberry jam before slathering on the buttercream. Pro tip: Don’t skimp on the frosting; it’s pure heaven! 😉

How to Serve Pistachio Layer Cake with Raspberry Jam

When it comes to serving, think elegance meets comfort. Place your cake on a rustic wooden board or a fancy cake stand for that wow factor. The vibrant colors of green and pink are eye-catching and make every slice feel like a special occasion. Want a fancy touch? Drizzle some extra raspberry jam on the side! The combination of crunch from the pistachios and the smooth frosting will have everyone begging for seconds.

How to Store Pistachio Layer Cake with Raspberry Jam

This cake has a shelf life of about 3-4 days in the fridge. If you want to keep it longer, you can freeze individual slices for up to three months. Just make sure to wrap them well! When you’re ready to indulge, let the slices thaw at room temperature or microwave for a few seconds. Easy peasy!

Tips to Make Pistachio Layer Cake with Raspberry Jam

1. Room temperature ingredients: Ensure your butter and eggs are at room temp for better mixing.
2. Don’t overmix: Once you add the flour, mix just until combined to keep the cake tender.
3. Toast the pistachios: For a deeper flavor, toast them lightly before grinding.
4. Adjust sweetness: Feeling adventurous? Add a bit of lemon zest to the frosting for a zesty kick.
5. Chill before frosting: This makes it easier to spread the buttercream without messing up your layers.

Variation

Want to switch things up a bit? You can easily make this cake vegan! Swap the eggs for flaxseed meal and use plant-based butter and milk. Or, try adding a hint of orange zest to both the cake and frosting for a refreshing twist. The possibilities are endless!

FAQs

1. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and frost them just before serving.

2. Can I freeze the cake?
Yes, slice it up and store it in an airtight container for up to three months.

3. What can I substitute for pistachios?
If you have a nut allergy, consider using sunflower seeds or simply omit them!

📌 Pin this recipe for your next cozy dinner night!

Pistachio Layer Cake with Raspberry Jam

A sumptuous cake combining nutty pistachios and sweet raspberry jam, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 10 servings

Calories 400 kcal

Ingredients

  

Cake Ingredients

• 1 cup pistachio nuts, shelled Finely ground for the batter
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened For the cake
• 1 cup sugar
• 3 large eggs Room temperature for better mixing
• 1 teaspoon vanilla extract
• 1 cup milk Room temperature

Frosting Ingredients

• 1 cup butter, softened For frosting
• 4 cups powdered sugar
• 2 teaspoons milk For frosting consistency
• 1 teaspoon vanilla extract For frosting

Filling and Decoration

• 0.5 cup raspberry jam
• 1 cup fresh raspberries For decoration
• optional whole raspberries For extra decoration

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a food processor, finely grind the pistachios until they’re almost powder.
• In a bowl, whisk together the flour, baking powder, and salt.
• In another large bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla.
• Gradually add the flour mixture, alternating with milk, mixing until just combined.
• Fold in the ground pistachios.
• Divide the batter equally into your prepared pans and smooth the tops.

Baking

• Bake for 25-30 minutes or until a toothpick comes out clean.
• Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Frosting and Assembly

• For the buttercream, beat softened butter and gradually add powdered sugar until well combined.
• Mix in milk and vanilla extract for the right consistency.
• Once the cakes are cool, place one layer on a serving plate, spread raspberry jam over it, and add the second layer on top.
• Cover the entire cake with the raspberry buttercream and decorate with fresh raspberries as desired.

Notes

For a deeper flavor, toast the pistachios lightly before grinding. Ensure your butter and eggs are at room temperature for better mixing. This cake can be made vegan by swapping eggs for flaxseed meal and using plant-based butter and milk.

Keyword Baking, Celebration Cake, Dessert Recipe, Pistachio Layer Cake, Raspberry Jam