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Lyna Recipes

Raspberry Pistachio Cake with Raspberry Buttercream

Soft pistachio cake layers filled with homemade raspberry jam and covered in natural raspberry buttercream.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

For the pistachio cake:
  • 1 cup unsalted pistachios finely ground
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • Pinch of salt
For the raspberry jam:
  • 2 cups raspberries fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • For the raspberry buttercream:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1/4 cup raspberry puree strained optional
For decoration:
  • Fresh raspberries
  • Crushed pistachios

Method
 

  1. Make raspberry jam by cooking raspberries, sugar, and lemon juice until thickened. Cool completely.
  2. Preheat oven to 350°F (175°C) and grease cake pans.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each.
  5. Mix in ground pistachios, flour, baking powder, salt, and milk until smooth.
  6. Divide batter into pans and bake for 25–30 minutes. Cool completely.
  7. Beat butter until fluffy, then slowly add powdered sugar and raspberry puree to make buttercream.
  8. Spread jam between cake layers and stack.
  9. Cover cake with buttercream and decorate with raspberries and pistachios.

Notes

Cool jam completely before assembling. Grind pistachios finely for smooth texture. Store in fridge up to 3 days.