Description
A vibrant cake combining the crunch of pistachios with the sweet and tangy burst of fresh raspberries, all layered with creamy frosting.
Ingredients
Scale
- 1 cup pistachio nuts, crushed
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- Cream cheese frosting (for filling and topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, crushed pistachios, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the butter mixture, alternating with buttermilk.
- Fold in the fresh raspberries gently with a rubber spatula.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks.
- Spread cream cheese frosting between layers and on top of the cake, garnishing with fresh raspberries.
Notes
To ensure moisture, wrap the cake layers in plastic wrap if made ahead. Can be stored in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg