Description
A luscious cake featuring a tender crumb with rich ground pistachios and juicy raspberries, topped with creamy frosting for a delightful dessert experience.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Cream cheese frosting (for layering and topping)
- Chopped pistachios (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time until smooth.
- Stir in the buttermilk and vanilla extract until well combined.
- Whisk together the flour, ground pistachios, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries, keeping their shape intact.
- Divide the batter evenly between the prepared cake pans, smoothing the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
- Layer the cakes with cream cheese frosting, adding fresh raspberries between the layers if desired.
- Frost the top and sides of the cake and garnish with chopped pistachios.
Notes
Use room temperature ingredients for better blending. For a gluten-free option, substitute all-purpose flour with gluten-free baking mix.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg