Raspberry Pistachio Cake Recipe – Easter Cake Ideas
This Raspberry Pistachio Cake Recipe is a delightful and visually stunning dessert perfect for Easter celebrations. Combining the nutty flavor of pistachios with the tartness of fresh raspberries, this cake features a moist crumb and creamy pistachio buttercream.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Nut-Free Option Available
Ingredients
2 ¾ cups All-purpose flour
2 cups Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter, softened
4 Large eggs
1 ¼ cups Whole milk
2 teaspoons Vanilla extract
1 teaspoon Pistachio extract (optional)
½ cup Shelled pistachios, finely ground
1 ½ cups Fresh raspberries
1 ½ cups Unsalted butter, softened (for buttercream)
6 cups Powdered sugar
¼ cup Whole milk or heavy cream
1 teaspoon Vanilla extract (for buttercream)
2 teaspoons Pistachio extract (for buttercream)
Few drops Green food coloring (gel, optional)
¼ cup Shelled pistachios, finely ground, for garnish
½ cup Fresh raspberries, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans
- In a large bowl, whisk together flour, sugar, baking powder, and salt
- In a separate bowl, cream the butter until light and fluffy. Add eggs one at a time, mixing well after each additio
- Gradually add dry ingredients to the butter mixture, alternating with milk, starting and ending with dry ingredients
- Stir in vanilla, pistachio extract, and finely ground pistachios. Gently fold in fresh raspberries
- Divide the batter among the prepared cake pans and bake for 25-30 minutes
- Let the cakes cool for 10-15 minutes, then invert onto wire racks to cool completely
- For the buttercream, cream the butter until pale and fluffy. Gradually add powdered sugar, then milk, vanilla, and pistachio extract
- After cooling, level the cake layers and assemble with layers of buttercream, applying a crumb coat. Chill, then frost with remaining buttercream
- Garnish with finely ground pistachios and fresh raspberries before serving
Notes
Use room temperature ingredients for best results.
Do not overmix the batter to keep the cake tender.
Store cake at room temperature for up to 2 days or in the refrigerator for up to 5 days.