Pistachio Cake with Fresh Raspberry Buttercream
By Karlee Flores
Images
Serves
Makes 12-16 Servings
Ingredients
For the pistachio cake
260 grams pistachios, about 2 cups
2 1/3 cup cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, room temperature
¼ cup olive oil
2 teaspoons vanilla
1 teaspoon almond extract
5 egg whites, room temperature
½ cup sour cream, room temperature
1 cup whole milk, room temperature
For the frosting
4 cups fresh raspberries
¼ cup fresh lemon juice
1 cup sugar
1 tablespoon corn starch
2 ½ cups butter, room temperature
8 cups powdered sugar
Fresh raspberries and pistachios for topping
260 grams pistachios, about 2 cups
2 1/3 cup cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, room temperature
¼ cup olive oil
2 teaspoons vanilla
1 teaspoon almond extract
5 egg whites, room temperature
½ cup sour cream, room temperature
1 cup whole milk, room temperature
For the frosting
4 cups fresh raspberries
¼ cup fresh lemon juice
1 cup sugar
1 tablespoon corn starch
2 ½ cups butter, room temperature
8 cups powdered sugar
Fresh raspberries and pistachios for topping
Procedure
For the pistachio cake
Preheat the oven to 350°F. Grease and line 3 8-inch cake rounds and set aside
Using a food processor, pulse the pistachios until they’re fine and sandy
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together and set aside
In a large bowl with a hand mixer, beat the butter, sugar, olive oil, vanilla and almond extract until fluffy, about 3 minutes. Add in the egg whites and mix just until combined
Switch out the hand mixer for a spatula and fold in the sour cream. Fold in the pistachios just until mixed.
Add in half of the dry ingredients and gently mix. Add in the milk and gently mix before adding in the rest of the dry ingredients. Folding just until you no longer see any of the flour
Pour into the prepared cake pans and bake in the oven for 24-26 minutes until just set in the center
Let cool on the counter for 10 minutes before turning out onto a cooling rack
For the raspberry buttercream
In a medium saucepan, add in the raspberries, sugar and lemon juice. Place over medium heat and cook down the raspberries until all their juice is released, stirring frequently, about 10 minutes. Pour over a sieve and separate the seeds from the juice
Clean out the pot, add the raspberry juice back in. In a small bowl, whisk the corn starch with 1 tablespoon of cold water. Add the slurry to the raspberry juice and whisk to combine
Place the raspberry mixture over medium heat and cook until thickened, stirring constantly, about 5 minutes. Set aside to cool
In a stand mixer with the paddle attachment, on low speed, beat the butter and 6 cups of the powdered sugar until a frosting appears. Add in ¾ cup of the raspberry sauce and mix. Add the rest of the powdered sugar and mix on low
Assemble the cake with the raspberry frosting, adding frosting to each layer. Swirl the buttercream on top with a Wilton 2d frosting tip and top each dollop with a fresh raspberry and a sprinkle of leftover pistachio crumbs. Enjoy!
Preheat the oven to 350°F. Grease and line 3 8-inch cake rounds and set aside
Using a food processor, pulse the pistachios until they’re fine and sandy
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together and set aside
In a large bowl with a hand mixer, beat the butter, sugar, olive oil, vanilla and almond extract until fluffy, about 3 minutes. Add in the egg whites and mix just until combined
Switch out the hand mixer for a spatula and fold in the sour cream. Fold in the pistachios just until mixed.
Add in half of the dry ingredients and gently mix. Add in the milk and gently mix before adding in the rest of the dry ingredients. Folding just until you no longer see any of the flour
Pour into the prepared cake pans and bake in the oven for 24-26 minutes until just set in the center
Let cool on the counter for 10 minutes before turning out onto a cooling rack
For the raspberry buttercream
In a medium saucepan, add in the raspberries, sugar and lemon juice. Place over medium heat and cook down the raspberries until all their juice is released, stirring frequently, about 10 minutes. Pour over a sieve and separate the seeds from the juice
Clean out the pot, add the raspberry juice back in. In a small bowl, whisk the corn starch with 1 tablespoon of cold water. Add the slurry to the raspberry juice and whisk to combine
Place the raspberry mixture over medium heat and cook until thickened, stirring constantly, about 5 minutes. Set aside to cool
In a stand mixer with the paddle attachment, on low speed, beat the butter and 6 cups of the powdered sugar until a frosting appears. Add in ¾ cup of the raspberry sauce and mix. Add the rest of the powdered sugar and mix on low
Assemble the cake with the raspberry frosting, adding frosting to each layer. Swirl the buttercream on top with a Wilton 2d frosting tip and top each dollop with a fresh raspberry and a sprinkle of leftover pistachio crumbs. Enjoy!
Pistachio Cake with Fresh Raspberry Buttercream
By Karlee Flores
Serves
Makes 12-16 Servings
Ingredients
For the pistachio cake
260 grams pistachios, about 2 cups
2 1/3 cup cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, room temperature
¼ cup olive oil
2 teaspoons vanilla
1 teaspoon almond extract
5 egg whites, room temperature
½ cup sour cream, room temperature
1 cup whole milk, room temperature
For the frosting
4 cups fresh raspberries
¼ cup fresh lemon juice
1 cup sugar
1 tablespoon corn starch
2 ½ cups butter, room temperature
8 cups powdered sugar
Fresh raspberries and pistachios for topping
260 grams pistachios, about 2 cups
2 1/3 cup cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, room temperature
¼ cup olive oil
2 teaspoons vanilla
1 teaspoon almond extract
5 egg whites, room temperature
½ cup sour cream, room temperature
1 cup whole milk, room temperature
For the frosting
4 cups fresh raspberries
¼ cup fresh lemon juice
1 cup sugar
1 tablespoon corn starch
2 ½ cups butter, room temperature
8 cups powdered sugar
Fresh raspberries and pistachios for topping
Procedure
For the pistachio cake
Preheat the oven to 350°F. Grease and line 3 8-inch cake rounds and set aside
Using a food processor, pulse the pistachios until they’re fine and sandy
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together and set aside
In a large bowl with a hand mixer, beat the butter, sugar, olive oil, vanilla and almond extract until fluffy, about 3 minutes. Add in the egg whites and mix just until combined
Switch out the hand mixer for a spatula and fold in the sour cream. Fold in the pistachios just until mixed.
Add in half of the dry ingredients and gently mix. Add in the milk and gently mix before adding in the rest of the dry ingredients. Folding just until you no longer see any of the flour
Pour into the prepared cake pans and bake in the oven for 24-26 minutes until just set in the center
Let cool on the counter for 10 minutes before turning out onto a cooling rack
For the raspberry buttercream
In a medium saucepan, add in the raspberries, sugar and lemon juice. Place over medium heat and cook down the raspberries until all their juice is released, stirring frequently, about 10 minutes. Pour over a sieve and separate the seeds from the juice
Clean out the pot, add the raspberry juice back in. In a small bowl, whisk the corn starch with 1 tablespoon of cold water. Add the slurry to the raspberry juice and whisk to combine
Place the raspberry mixture over medium heat and cook until thickened, stirring constantly, about 5 minutes. Set aside to cool
In a stand mixer with the paddle attachment, on low speed, beat the butter and 6 cups of the powdered sugar until a frosting appears. Add in ¾ cup of the raspberry sauce and mix. Add the rest of the powdered sugar and mix on low
Assemble the cake with the raspberry frosting, adding frosting to each layer. Swirl the buttercream on top with a Wilton 2d frosting tip and top each dollop with a fresh raspberry and a sprinkle of leftover pistachio crumbs. Enjoy!
Preheat the oven to 350°F. Grease and line 3 8-inch cake rounds and set aside
Using a food processor, pulse the pistachios until they’re fine and sandy
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together and set aside
In a large bowl with a hand mixer, beat the butter, sugar, olive oil, vanilla and almond extract until fluffy, about 3 minutes. Add in the egg whites and mix just until combined
Switch out the hand mixer for a spatula and fold in the sour cream. Fold in the pistachios just until mixed.
Add in half of the dry ingredients and gently mix. Add in the milk and gently mix before adding in the rest of the dry ingredients. Folding just until you no longer see any of the flour
Pour into the prepared cake pans and bake in the oven for 24-26 minutes until just set in the center
Let cool on the counter for 10 minutes before turning out onto a cooling rack
For the raspberry buttercream
In a medium saucepan, add in the raspberries, sugar and lemon juice. Place over medium heat and cook down the raspberries until all their juice is released, stirring frequently, about 10 minutes. Pour over a sieve and separate the seeds from the juice
Clean out the pot, add the raspberry juice back in. In a small bowl, whisk the corn starch with 1 tablespoon of cold water. Add the slurry to the raspberry juice and whisk to combine
Place the raspberry mixture over medium heat and cook until thickened, stirring constantly, about 5 minutes. Set aside to cool
In a stand mixer with the paddle attachment, on low speed, beat the butter and 6 cups of the powdered sugar until a frosting appears. Add in ¾ cup of the raspberry sauce and mix. Add the rest of the powdered sugar and mix on low
Assemble the cake with the raspberry frosting, adding frosting to each layer. Swirl the buttercream on top with a Wilton 2d frosting tip and top each dollop with a fresh raspberry and a sprinkle of leftover pistachio crumbs. Enjoy!