Description
This elegant Pistachio Cake with Raspberry Rose Buttercream combines the rich, nutty flavor of finely ground pistachios in a moist layered cake, complemented by a luscious raspberry and rose-infused buttercream frosting. Perfect for special occasions, the cake is garnished with fresh raspberries and a coating of pistachio powder for a stunning finish.
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 cup 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
- Prepare the Cake Pans: Preheat the 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 unsalted shelled pistachios until a finely ground powder forms. Set aside.
- Mix Dry Ingredients: Whisk together 1 cup of the ground pistachios (reserve the other cup for coating later), cake flour, all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
- Cream Butter and Sugar: In another large mixing bowl, beat the unsalted butter on high speed until creamy, about 2 minutes. Add the granulated sugar and beat for another 2 minutes until light and fluffy.
- Add Flavor and Egg: Add vanilla extract, almond extract, and the large egg to the butter mixture. Beat until fully combined and smooth.
- Combine Wet and Dry Ingredients: Alternately whisk the dry ingredients and milk with sour cream into the butter mixture, starting and ending with the dry ingredients, mixing just until combined to avoid overmixing.
- Beat Egg Whites: In a clean mixing bowl, add egg whites and cream of tartar. Beat on high speed until stiff peaks form.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the cake batter until fully incorporated. This will provide lightness and volume to the cake.
- Bake the Cake: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 40 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean.
- Cool the Cake: Remove pans from the oven and allow cakes to cool for 15 minutes. Then, carefully remove cakes from pans and transfer to wire racks to cool completely.
- Prepare the Frosting: In a large mixing bowl, beat salted butter, vanilla extract, and raspberries together for 1 minute or until the raspberries are broken down and the mixture is creamy.
- Add Rose Powder and Powdered Sugar: Add rose powder and 1 cup of powdered sugar to the butter mixture. Beat on low speed, gradually adding the remaining powdered sugar until fully incorporated.
- Whip Frosting: Increase speed to high and beat for 1 more minute to achieve a light, fluffy texture.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers.
- Frost the Cake: Coat the outside and top of the assembled cake evenly with the remaining frosting.
- Apply Pistachio Coating: Use your hands to gently press the reserved pistachio powder onto the sides and top of the cake until fully coated, adding texture and flavor.
- Garnish: Decorate the top of the cake with fresh raspberries for a beautiful presentation.
- Storage: Store the cake in the refrigerator, where it will keep fresh for up to one week.
Notes
- Use cake flour for a tender crumb, but all-purpose flour is partially used for some structure.
- Allow the cake layers to cool completely before frosting to prevent melting the buttercream.
- If fresh raspberries are not available, frozen raspberries can be thawed and used for the frosting.
- The rose powder can be substituted with a few drops of rose water if unavailable, adjusting to taste.
- The reserved pistachio powder adds texture and flavor; if unavailable, finely chopped pistachios can be used instead.
- This cake can be made a day ahead; keep it refrigerated and bring to room temperature before serving for best flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
