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Pistachio Raspberry Cake Recipe

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4.3 from 86 reviews

This Pistachio Raspberry Cake is a delightful layered dessert featuring moist fresh raspberry cake layers paired with luscious pistachio French buttercream. The cake is infused with raspberry purée for vibrant flavor and a subtle pink hue. The rich, smooth pistachio buttercream complements the fruity layers perfectly. Finished with fresh raspberries and a dusting of freeze-dried raspberry powder, this cake is as visually stunning as it is delicious, perfect for special occasions or elegant gatherings.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Ingredients

Fresh Raspberry Cake

  • 270 g all-purpose flour
  • 250 g granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 113 g unsalted butter, room temperature
  • 100 g neutral oil (such as vegetable or canola)
  • 113 g whole milk, room temperature
  • 227 g raspberry purée (strained through fine mesh sieve)
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 2 drops pink food gel (optional)

Pistachio French Buttercream

  • 6 egg yolks
  • 124 g granulated sugar (divided: 24g + 100g)
  • 42 g water
  • 227 g unsalted butter, room temperature
  • 80 g pistachio cream
  • 2 drops green food gel (optional)

For Decoration

  • Fresh raspberries
  • Freeze-dried raspberry powder

Instructions

  1. Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper. Soak cake strips in ice water to use as heat diffusers around the pans for even baking.
  2. Mix dry ingredients: In a stand mixer bowl fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
  3. Add butter: Cut the unsalted butter into small cubes and add to the dry ingredients. Mix on low speed until the mixture has a wet sand texture.
  4. Combine wet ingredients: Add oil, milk, raspberry purée, and vanilla extract to the mixture. Mix until just combined to avoid overworking the batter.
  5. Whip egg whites: In a separate medium bowl, whip the egg whites to medium peaks using a whisk or mixer.
  6. Fold egg whites: Gently fold the whipped egg whites into the batter with a rubber spatula until fully incorporated, keeping the batter light and airy.
  7. Fill pans: Divide the cake batter evenly among the prepared pans. Wrap the soaked cake strips around the outside of each pan for even baking.
  8. Bake the cakes: Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean and the edges start to pull away from the pans.
  9. Cool layers: Immediately turn the cakes out onto wire racks to cool completely before assembling.
  10. Start buttercream base: Place egg yolks and 24 g (2 tbsp) of sugar in a medium bowl or stand mixer bowl with whisk attachment. Whisk on high speed until thick and foamy, about 3 minutes.
  11. Make sugar syrup: In a small saucepan, combine remaining 100 g granulated sugar and water. Heat over low stirring constantly until sugar dissolves, then increase heat to medium and boil until syrup reaches 240°F (soft ball stage).
  12. Combine syrup and yolks: With yolks whisking on medium speed, slowly drizzle the hot sugar syrup into the yolks. Continue whisking until mixture cools to room temperature.
  13. Add butter into buttercream: Add the unsalted butter cubes a few at a time, mixing thoroughly after each addition until the buttercream is smooth.
  14. Incorporate pistachio cream: Fold in the pistachio cream and green food gel (if using). Mix on low speed until fully combined and silky smooth.
  15. Assemble the cake: Place one cake layer on a cake stand. Pipe a dam of buttercream around the edge. Fill the center with a thin layer of pistachio cream, then scatter torn fresh raspberries over it.
  16. Repeat layering: Add the second cake layer and repeat the dam, pistachio cream, and raspberries.
  17. Crumb coat: Place the third cake layer on top and spread a thin, even crumb coat of buttercream over the entire cake. Chill in the fridge for 15-20 minutes.
  18. Final frosting: Remove cake from fridge and apply a thicker, smooth layer of buttercream over the cake. Use the remaining buttercream to pipe dollops on top. To create a smooth smear effect, dip a spoon in hot water, dry it, and gently smear the dollops evenly.
  19. Decorate: Finish the cake by sprinkling freeze-dried raspberry powder over the top and decorating with fresh raspberries.

Notes

  • Ensure all butter and milk ingredients are at room temperature for smooth mixing.
  • Use soaked cake strips around pans to prevent doming and promote even baking.
  • Raspberry purée should be strained to remove seeds for a smooth texture.
  • Be careful not to overmix batter once egg whites are folded in to keep cake light.
  • Use a candy thermometer to monitor sugar syrup temperature precisely for buttercream.
  • Chilling the cake after crumb coating helps achieve a clean final frosting.
  • Optional food gel drops add color but can be omitted if preferred.
  • This cake is best served within 2 days and stored refrigerated due to fresh cream components.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://ellarecipe.com/pistachio-raspberry-cake-recipe/