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Pistachio & Raspberry Layer Cake

A soft pistachio sponge layered with fresh raspberry cream for an elegant and balanced celebration cake.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 1.5 cups all-purpose flour
  • 1 cup ground pistachios unsalted
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk
Raspberry Filling
  • 1.5 cups raspberries fresh or frozen
  • 1 cup heavy cream cold
  • 0.5 cup powdered sugar

Equipment

  • Mixing bowls
  • Cake pans
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two round cake pans.
  2. Whisk flour, ground pistachios, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  4. Alternate adding dry ingredients and milk until smooth.
  5. Divide batter evenly and bake 25–30 minutes. Cool completely.
  6. Whip cream with powdered sugar. Fold in mashed raspberries.
  7. Layer cake with raspberry cream filling and assemble.

Notes

Chill before slicing for best results.