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Ingredients
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- 1 ½ cups all-purpose flour
- 1 cup ground pistachios (or pistachio meal)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup buttermilk
- 1 ½ cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- Chopped pistachios (optional)
- Fresh raspberries (optional)
Instructions
- Preheat oven and prepare cake pans.
- Whisk together dry ingredients in a bowl.
- Cream butter and sugar until fluffy.
- Beat in eggs and flavor extracts.
- Alternate mixing dry ingredients with buttermilk.
- Prepare raspberry filling by cooking raspberries with sugar and cornstarch.
- Whip cream cheese and butter for frosting.
- Assemble layers with raspberry filling and frost the cake.
- Garnish with chopped pistachios and raspberries.
Notes
Ensure all ingredients are at room temperature for best results.
Let the cake cool completely before frosting to prevent melting.
Store leftover cake in an airtight container for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 80