Pistachio Cake: Raspberry Jam Buttercream

why make this recipe

Pistachio Cake with Raspberry Jam and Buttercream is a delightful dessert that combines the rich, nutty flavor of pistachios with the sweet and tart taste of raspberry jam. This cake is not only beautiful to look at but also scrumptious to eat. It’s perfect for special occasions, birthday celebrations, or even just a sweet treat for yourself. The combination of flavors makes each bite unique and enjoyable, making it a favorite among friends and family.

how to make Pistachio Cake with Raspberry Jam and Buttercream

Ingredients:

• 2 cups pistachio flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup homemade raspberry jam
• 1 cup unsalted butter, softened (for buttercream)
• 4 cups powdered sugar
• 1/4 cup raspberry puree
• Natural food coloring (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, combine pistachio flour, all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, and add the vanilla.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Once cool, spread a layer of raspberry jam between the two cakes.
8. For the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and raspberry puree, mixing until smooth. Add food coloring if desired.
9. Frost the top and sides of the cake with the raspberry buttercream.
10. Slice and serve.

how to serve Pistachio Cake with Raspberry Jam and Buttercream

Serve the Pistachio Cake with a refreshing cup of tea or coffee. You can also add a scoop of vanilla ice cream on the side for an extra treat. For a beautiful presentation, garnish the cake with fresh raspberries or crushed pistachios.

how to store Pistachio Cake with Raspberry Jam and Buttercream

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Make sure to bring it back to room temperature before serving, as it tastes best when it’s at this temperature.

tips to make Pistachio Cake with Raspberry Jam and Buttercream

• Make sure your butter is softened before you begin to cream it with sugar. It helps to achieve a light and fluffy texture.
• If you’re short on time, you can use store-bought raspberry jam instead of homemade.
• To make the cake more colorful, use natural food coloring when making the buttercream.

variation

You can customize this cake by adding lemon zest to the batter for a citrus twist. Another option is to mix in some chocolate chips or chunks for extra decadence.

FAQs

1. Can I use other nuts instead of pistachios?
Yes, you can use almond flour or hazelnut flour to make a different but equally tasty cake.

2. How can I make this gluten-free?
You can replace all-purpose flour with a gluten-free flour blend. Make sure your baking powder is gluten-free as well.

3. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it well in plastic wrap and foil. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.

Pistachio Cake with Raspberry Jam and Buttercream

A delightful dessert combining the rich flavor of pistachios with sweet raspberry jam, perfect for special occasions or a sweet treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups pistachio flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup homemade raspberry jam

Buttercream Ingredients

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup raspberry puree
• 1 pinch natural food coloring (optional) Use for color enhancement

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, combine pistachio flour, all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, and add the vanilla.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
6. Divide the batter evenly between the prepared cake pans.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Assembly

1. Once cool, spread a layer of raspberry jam between the two cakes.
2. For the buttercream, beat the softened butter until creamy.
3. Gradually add the powdered sugar and raspberry puree, mixing until smooth.
4. Add food coloring if desired.
5. Frost the top and sides of the cake with the raspberry buttercream.
6. Slice and serve.

Notes

Make sure your butter is softened before beginning. You can use store-bought raspberry jam if short on time. For a colorful buttercream, use natural food coloring.