Description
This elegant Pistachio Cake with Raspberry Rose Buttercream is a moist, nutty layered cake featuring ground pistachios and a fragrant frosting infused with fresh raspberries and delicate rose powder. Perfect for special occasions, the cake layers are tender and complemented by a creamy, subtly floral buttercream that is both visually stunning and delicious.
Ingredients
Scale
For the Cake:
- 2 cups unsalted shelled pistachios
- 2½ cups cake flour
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature (16 tablespoons)
- 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 salted butter, room temperature (16 tablespoons)
- ½ tablespoon vanilla extract
- ½ cup fresh raspberries
- 2 teaspoons Anima Mundi Rose Powder
- 4 cups powdered sugar
- Fresh raspberries, to garnish
Instructions
- Prepare the Cake Pans: Preheat your oven to 350 degrees Fahrenheit. Grease three 9-inch round baking pans and line the bottoms with parchment paper to ensure easy removal.
- Grind the Pistachios: Using a food processor, pulse 2 cups of the unsalted shelled pistachios until they form a fine powder. Set aside one cup for coating later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 cup of the ground pistachios, cake flour, all-purpose flour, baking powder, baking soda, and salt until combined.
- Cream Butter and Sugar: In a separate mixing bowl, beat the unsalted butter on high speed for about 2 minutes until creamy. Add granulated sugar and continue beating for another 2 minutes until light and fluffy. Mix in vanilla extract, almond extract, and the large egg until well combined.
- Combine Wet and Dry: Alternately whisk the dry ingredients with the milk and sour cream into the butter mixture until just combined, being careful not to overmix.
- Whip Egg Whites: In a clean bowl, add the egg whites and cream of tartar. Beat until stiff peaks form.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter until fully incorporated, ensuring a light texture.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 40 minutes or until the cake springs back when lightly pressed.
- Cool the Cakes: Remove the pans from the oven and let them cool for 15 minutes. Then, remove the cakes from the pans and transfer to a wire rack to cool completely.
- Make the Frosting: In a large mixing bowl, beat the salted butter, vanilla extract, and fresh raspberries together on medium-high speed for 1 minute until the raspberries are broken down and the mixture is creamy.
- Add Rose Powder and Sugar: Add the rose powder and 1 cup of powdered sugar to the raspberry butter mixture. Beat on low speed, gradually adding the remaining powdered sugar until fully incorporated. Increase speed to high and beat for 1 additional minute until fluffy.
- Assemble the Cake: Spread frosting between each of the three cake layers. Then coat the outside and top of the cake evenly with frosting.
- Coat with Pistachio Powder: Press the reserved ground pistachio powder using your hands onto the outside of the frosted cake until fully coated.
- Garnish and Chill: Decorate the top of the cake with fresh raspberries. Store the cake in the refrigerator. It will keep well for up to one week.
Notes
- For easier pan removal, make sure to grease and flour the pans, or use parchment paper rounds at the bottom.
- The almond extract enhances the nutty flavor; if unavailable, you can omit it or substitute with a bit of almond liqueur.
- Be gentle when folding in egg whites to maintain the light, airy texture of the cake.
- If fresh raspberries are not available for the frosting, frozen raspberries can be used, thawed and strained of excess liquid.
- This cake is best served chilled but can be brought to room temperature before serving for improved flavor and texture.
- To make this recipe gluten free, substitute the cake flour and all-purpose flour for a gluten-free baking blend in equal amounts.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
