Heavenly Pistachio Raspberry Layer Cake – A Sweet Delight!
Experience the delightful fusion of pistachios and raspberries in this Heavenly Pistachio Raspberry Layer Cake.
Equipment
- Oven
- Mixing bowls
- food processor
- Cake Pans
- Wire Rack
Ingredients
For the Cake Layers
- 1 cup Raw Unsalted Shelled Pistachios finely ground
- 2 cups All-Purpose Flour sifted
- 2 teaspoons Baking Powder check expiration
- 1 teaspoon Baking Soda
- 1 cup Plain Greek Yogurt can substitute with sour cream
- 3 large Eggs room temperature
- 1.5 cups Granulated Sugar can swap with coconut sugar
- 1 cup Unsalted Butter at room temperature
- 2 teaspoons Vanilla Extract use pure extract
For the Filling and Topping
- 2 cups Fresh Raspberries can replace with other berries
- 2 cups Whipping Cream or Cream Cheese Frosting well-chilled
- 0.5 cup Chopped Pistachios toast lightly
Instructions
Directions
- Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper.
- Grind the raw pistachios using a food processor until finely ground.
- Whisk together all-purpose flour, baking powder, baking soda, and a pinch of salt in a large bowl.
- Cream the unsalted butter and granulated sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition. Blend in the Greek yogurt and vanilla extract until smooth.
- Gently fold the dry ingredients and ground pistachios into the wet mixture until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for about 10-15 minutes, then transfer to a wire rack to cool completely.
- Assemble the cake by placing one layer on a serving platter, frosting it, adding fresh raspberries, and topping with the second layer. Frost the entire cake and garnish with more raspberries and chopped pistachios.
Notes
For an indulgent touch, consider drizzling melted chocolate on top.