HEAVENLY PISTACHIO RASPBERRY DREAM CAKE
Ingredients:
For the Pistachio Cake:
2½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk (room temperature)
1 cup finely chopped pistachios (unsalted, plus extra for topping)
For the Raspberry Filling:
1½ cups raspberry preserves or seedless raspberry jam
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
For Garnish:
Melted pistachio spread (or white chocolate tinted green)
Fresh raspberries
Extra chopped pistachios
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Instructions:
1. Preheat and Prepare:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. Make the Pistachio Cake:
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding dry ingredients and buttermilk, starting and ending with the dry mix. Gently fold in chopped pistachios.
Divide batter evenly between the pans and smooth the tops.
3. Bake:
Bake for 25–30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, then milk and vanilla. Beat until light and fluffy.
5. Assemble the Cake:
Place one cake layer on a stand. Spread a layer of raspberry preserves over the top. Add the second cake layer, repeat with more raspberry preserves, and top with the third cake layer.
6. Frost and Decorate:
Frost the entire cake lightly ("naked cake" style or full coverage). Drizzle melted pistachio spread over the top, letting it drip down the sides. Garnish with fresh raspberries and chopped pistachios.