Pistachio layer cake with raspberry jam layers and garnished with pistachios

Pistachio Layer Cake with Raspberry Jam

ByCasey Monroe

why make this recipe

This Pistachio Layer Cake with Raspberry Jam is a delightful treat that combines the nutty flavor of pistachios with the sweet and tangy taste of raspberry jam. The soft and moist cake layers make it perfect for special occasions or just a sweet everyday dessert. Plus, the vibrant colors and delicious flavors are sure to impress your family and friends!

how to make Pistachio Layer Cake with Raspberry Jam

Ingredients:

  • 1 cup pistachio nuts, finely ground
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup raspberry jam
  • 2 cups fresh raspberries
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk (for frosting)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients alternating with the milk until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  9. For the frosting, beat together the softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
  10. Once the cakes are cool, place one layer on a serving plate, spread a layer of raspberry jam on top, then add fresh raspberries. Place the second cake layer on top.
  11. Frost the top and sides of the cake with the raspberry buttercream. Decorate with additional raspberries if desired.
  12. Slice and serve to enjoy your pistachio layer cake!

how to serve Pistachio Layer Cake with Raspberry Jam

Serve this delicious cake at room temperature. You can slice it into generous pieces and pair it with a scoop of vanilla ice cream or a dollop of whipped cream. It makes a beautiful centerpiece for birthday celebrations, tea parties, or any festive occasion.

how to store Pistachio Layer Cake with Raspberry Jam

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate the cake for up to a week. Make sure to cover it well to prevent it from drying out.

tips to make Pistachio Layer Cake with Raspberry Jam

  • Make sure your butter is soft before mixing to create a fluffy texture in the cake.
  • If you’re short on pistachios, you can use other nuts, but it may change the flavor slightly.
  • To enhance the raspberry flavor, consider adding some fresh raspberries directly to the cake batter.

variation (if any)

For a chocolate twist, you can add cocoa powder to the cake batter to create a pistachio chocolate layer cake. You can also use blueberry jam or strawberry jam instead of raspberry for a different fruity flavor.

FAQs

1. Can I use unsalted butter instead of salted butter?
Yes, using unsalted butter is fine. Just make sure to add a pinch of salt if your recipe requires it.

2. Can I make this cake in advance?
Absolutely! You can bake the cake layers ahead of time and store them in the refrigerator. Just frost them on the day you plan to serve.

3. Is it okay to freeze the cake?
Yes, you can freeze the unfrosted cake layers. Wrap them well in plastic wrap and place them in an airtight container. They can be frozen for up to three months.