Pistachio Layer Cake with Raspberry Jam and Fresh Raspberry Buttercream

Why Make This Recipe

Pistachio Layer Cake with Raspberry Jam and Fresh Raspberry Buttercream is a delightful dessert choice. The unique combination of nutty pistachios with sweet raspberry jam creates a beautiful balance of flavors. This cake is perfect for celebrations, birthdays, or just a special treat at home. Its impressive look and taste will surely wow your family and friends!

How to Make Pistachio Layer Cake with Raspberry Jam and Fresh Raspberry Buttercream

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3/4 cup ground pistachios
• 3 eggs
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup raspberry jam
• 1 cup unsalted butter, softened (for buttercream)
• 3-4 cups powdered sugar
• 1/4 cup fresh raspberries
• 1-2 tablespoons milk (for buttercream)
• Fresh raspberries for topping

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In another bowl, sift together the flour, baking powder, ground pistachios, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. For the raspberry buttercream, beat the softened butter until creamy, then gradually add the powdered sugar and milk until you reach your desired consistency. Fold in the fresh raspberries gently.
8. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry jam on top, then add a layer of buttercream.
9. Place the second cake layer on top and frost the top and sides of the cake with the remaining raspberry buttercream.
10. Decorate with fresh raspberries on top and serve.

How to Serve Pistachio Layer Cake with Raspberry Jam and Fresh Raspberry Buttercream

Serve this lovely cake as a delightful dessert at parties or family gatherings. You can slice it into pieces and place it on individual dessert plates. It is also perfect alongside a cup of tea or coffee. The fresh raspberries on top add a nice touch and look great on a dessert table.

How to Store Pistachio Layer Cake with Raspberry Jam and Fresh Raspberry Buttercream

Store any leftover cake in an airtight container in the fridge. It will keep well for about 3-4 days. If you’re planning to have it later, you can wrap it tightly in plastic wrap and freeze it. Just ensure you let it thaw in the fridge before serving again.

Tips to Make Pistachio Layer Cake with Raspberry Jam and Fresh Raspberry Buttercream

• Make sure all your ingredients are at room temperature for better mixing.
• Be careful not to overmix the batter, as this can lead to a dense cake.
• Use high-quality raspberry jam and fresh raspberries for the best flavor in your buttercream and decoration.

Variation

You can try adding a hint of lemon or orange zest to the buttercream for a fruity twist. Alternatively, swap the raspberry jam for strawberry or blueberry jam if you prefer a different flavor profile.

FAQs

1. Can I use salted butter?
Yes, you can use salted butter, but it may slightly alter the taste. If using salted butter, consider reducing or omitting the added salt in the recipe.

2. How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

3. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly and store them at room temperature until you’re ready to frost.