It all started on a warm summer day when I decided to explore the delightful combination of flavors that pistachios and raspberries offer. That’s how I stumbled upon this irresistible pistachio layer cake with raspberry jam. This cake is not only beautiful but also boasts a rich, nutty flavor enhanced by the tart sweetness of raspberry jam. It’s perfect for celebrations or simply for indulging on a weekend afternoon, and with only a handful of ingredients, it’s surprisingly easy to create.
What makes this cake truly special is the comforting texture of the layers combined with the luscious raspberry jam. As you slice into it, the vibrant color of the jam peeking through creates a lovely surprise, inviting you for a taste. Whether you’re enjoying it at a birthday party or just a cozy night in, this pistachio layer cake is bound to leave a memorable impression on your taste buds.
Why you’ll love this
- Quick to prepare with simple steps.
- Unique flavor combination of pistachio and raspberry.
- Perfect for celebrations or casual gatherings.
- Looks stunning on any dessert table.
- Great as a make-ahead dessert!
"Tastes incredible and so simple to make."
Step-by-step overview
To create this delectable pistachio layer cake, you’ll start by baking two layers filled with ground pistachios. Once cooled, you’ll spread a layer of raspberry jam between the cakes, cover them with rich buttercream, and finish with fresh raspberries on top. Each bite is a delightful combination of flavors and textures that will surely impress your guests.
What you’ll need for pistachio layer cake
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 cup milk
- 1 cup ground pistachios
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup raspberry jam
- 2 cups unsweetened buttercream
- 1 cup fresh raspberries for decoration
Ingredient notes & swaps
- Unsalted butter: Use salted butter if you prefer a slight saltiness.
- Ground pistachios: You can substitute with ground almonds for a different nutty flavor.
- Raspberry jam: Other fruit jams, like strawberry or blackberry, can be used if you prefer a different taste.
- Buttercream: You may use a store-bought version for convenience.
How to make it
Making this pistachio layer cake is straightforward and rewarding! You’ll start by combining your ingredients to create a moist cake, then assemble it with layers of delicious raspberry jam and creamy buttercream that will melt in your mouth.
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Beat in the eggs, adding one at a time, followed by stirring in the vanilla extract.
- In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt. Gradually mix the dry ingredients into the creamed mixture, alternating with the milk until everything is combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Once the cakes are cool, spread a generous layer of raspberry jam between the two layers.
- Frost the top and sides of the cake with unsweetened buttercream, smoothing it out for an even finish.
- Decorate the top with fresh raspberries for a beautiful presentation.
- Slice and serve, allowing everyone to enjoy this gorgeous treat!
Pro Tip: Make sure your butter is at room temperature for the best creaming results, resulting in a fluffier cake.
Helpful cooking tips
- Always preheat your oven for even baking and consistent results.
- Ensure that your eggs and milk are at room temperature to help with the batter’s consistency.
- Use a sharp knife when slicing the cake to avoid tearing the layers apart.
- If the cakes domed while baking, you can gently level them off with a serrated knife before frosting.
Best ways to enjoy it
This pistachio layer cake pairs beautifully with a cup of tea or coffee. Serve it at a birthday party, afternoon tea, or simply as a sweet treat after dinner. For an added touch, a dollop of whipped cream alongside the cake can enhance the dining experience, making it even more special.
How to store & freeze
Store any leftover cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, consider freezing individual slices wrapped well in plastic wrap and placed in a freezer-safe bag. Thaw them overnight in the fridge before serving.
Troubleshooting
- If your cake turns out too dry, ensure you aren’t overbaking it. Check for doneness a few minutes early.
- For a cake that’s too dense, double-check that you’ve added the right amount of baking powder; it’s essential for creating lift.
- If the buttercream is too soft, refrigerate it for a while to firm it up, making it easier to work with.
Recipe variations
For a delightful twist on this treat, consider substituting the pistachios with finely chopped hazelnuts or walnuts. You can also layer in a rich chocolate ganache under the buttercream for an even richer dessert experience. Adding lemon zest to the buttercream provides a fresh burst of flavor that complements the pistachios wonderfully.
Common questions
How can I make the cake gluten-free?
Swapping out the all-purpose flour for a gluten-free flour blend should work. Just make sure it includes a binding agent like xanthan gum.
Can I use fresh raspberries instead of jam?
Absolutely, fresh raspberries can be used, but you may want to add a bit of sugar to sweeten them up as they can be tart.
How do I level my cake layers?
Once the cakes are cooled, place them on a cutting board and gently slice off any domed tops with a serrated knife for an even layer.
Can I use other nuts?
Yes, feel free to experiment with different nuts like almonds or macadamias for unique flavor profiles.
Is this cake suitable for beginners?
Definitely! With simple steps and clear instructions, even novice bakers can successfully create this impressive pistachio layer cake.
This pistachio layer cake with raspberry jam is not just a dessert; it’s an experience. Each bite is a celebration of flavors and textures that you, your family, and friends will cherish. Whether you keep it simple or spruce it up with variations, this recipe is bound to become a favorite in your baking repertoire. Enjoy baking!
Pistachio Layer Cake with Raspberry Jam
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, followed by stirring in the vanilla extract.
- In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt. Gradually mix the dry ingredients into the creamed mixture, alternating with the milk until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Once the cakes are cool, spread a generous layer of raspberry jam between the two layers.
- Frost the top and sides of the cake with unsweetened buttercream, smoothing it out for an even finish.
- Decorate the top with fresh raspberries for a beautiful presentation.
- Slice and serve, allowing everyone to enjoy this gorgeous treat!