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Delicious Pistachio Layer Cake topped with Raspberry Jam

Pistachio Layer Cake with Raspberry Jam

A nut-forward cake with layers of rich buttercream and bright raspberry jam, this Pistachio Layer Cake is perfect for special occasions and delivers a tender, moist crumb with alternating flavors and textures.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour Sift for a silkier batter.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Use European-style for better flavor.
  • 1 cup milk
  • 3/4 cup pistachios, ground Freshly ground for best flavor.
  • 3 pieces eggs Use room temperature.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
For the frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar Sifted for a smooth texture.
  • 1 tablespoon vanilla extract
For the filling and garnish
  • 1 cup raspberry jam Choose a jam with visible fruit.
  • 1 cup fresh raspberries For garnish and texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the ground pistachios until evenly distributed.
  5. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk until just combined.
Baking
  1. Divide the batter between the prepared pans and smooth tops. Bake for 25–30 minutes or until a toothpick comes out clean.
  2. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack.
Frosting and Assembly
  1. Beat together 1 cup softened butter, powdered sugar, and vanilla until fluffy.
  2. Spread raspberry jam between the layers and frost the outside with buttercream. Garnish with fresh raspberries.

Notes

Store frosted cake in an airtight container in the refrigerator for up to 4 days. For best texture, serve at room temperature.