Description
This elegant Pistachio Cake with Raspberry Rose Buttercream is a delightful three-layer dessert combining finely ground pistachios within a tender cake base, layered and covered with a fragrant raspberry and rose-infused buttercream. Perfect for special occasions, its nutty flavor and delicate floral notes create a unique and beautiful treat.
Ingredients
Scale
For the Cake
- 2 cups unsalted shelled pistachios
- 2½ cups cake flour
- ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (16 tablespoons) unsalted butter, room temperature
- 1¾ cups granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- 1 cup whole milk
- ½ cup sour cream
- 3 egg whites
- ½ teaspoon cream of tartar
For the Frosting
- 2 sticks (16 tablespoons) salted butter, room temperature
- ½ tablespoon vanilla extract
- ½ cup raspberries
- 2 teaspoons Anima Mundi Rose Powder
- 4 cups powdered sugar
- fresh raspberries, to garnish
Instructions
- Preheat and prepare pans: Preheat oven to 350 degrees Fahrenheit. Grease three 9-inch round baking pans and line the bottoms with parchment paper to prevent sticking.
- Grind pistachios: In a food processor, pulse 2 cups of pistachios until finely ground powder forms. Set aside 1 cup of this ground pistachio for coating later.
- Mix dry ingredients: In a large mixing bowl, whisk together 1 cup of ground pistachios, cake flour, all-purpose flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, beat the unsalted butter on high speed until creamy, about 2 minutes. Add granulated sugar and beat for another 2 minutes. Mix in vanilla extract, almond extract, and the large egg until combined.
- Combine wet and dry ingredients: Whisk the dry ingredients alternately with the milk and sour cream into the butter mixture until just combined, careful not to overmix.
- Beat egg whites: In a clean bowl, add egg whites and cream of tartar; beat until stiff peaks form. Gently fold the egg whites into the batter until incorporated without deflating.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 40 minutes or until a toothpick inserted comes out clean and the tops spring back when gently pressed.
- Cool the cakes: Remove from oven and allow cakes to cool in pans for 15 minutes. Then turn out onto wire racks to cool completely.
- Make the frosting: Place the salted butter, vanilla extract, and raspberries in a large bowl. Beat together for 1 minute until the raspberries break down and the mixture is creamy. Add the rose powder and 1 cup of powdered sugar, beat on low speed. Gradually add remaining powdered sugar while beating, then increase speed to high and beat for 1 more minute until fluffy.
- Assemble the cake: Spread frosting between each cake layer evenly. Coat the outside and top of the assembled cake with the remaining frosting, smoothing it out.
- Coat with pistachio powder: Using your hands, gently press the reserved ground pistachio powder onto the frosting all around the outside of the cake until fully coated.
- Garnish and store: Top the cake with fresh raspberries. Store in the refrigerator and consume within one week for best freshness.
Notes
- To prevent overmixing, fold the egg whites gently into the batter to keep the cake light and airy.
- If Anima Mundi Rose Powder is unavailable, substitute with 1 teaspoon rose water but reduce liquid elsewhere slightly.
- You can substitute salted butter in the frosting with unsalted butter plus a pinch of salt if preferred.
- Ensure cake layers are completely cool before frosting to prevent melting.
- Store cake covered in the fridge; allow it to come to room temperature before serving for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
