Description
This elegant Pistachio Cake with Raspberry Rose Buttercream is a moist, flavorful treat featuring finely ground pistachios in the cake layers and a fragrant raspberry rose buttercream frosting. Decorated with a pistachio coating and fresh raspberries, this tall 6-inch cake is perfect for special occasions or an indulgent dessert.
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 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 (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
- Preheat Oven and Prepare 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: Using a food processor, pulse 2 cups of unsalted shelled pistachios until they form a finely ground powder. Set aside.
- 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 well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter on high speed for about 2 minutes until creamy. Gradually add the granulated sugar and beat for an additional 2 minutes until light and fluffy.
- Add Extracts and Egg: Add vanilla extract, almond extract, and the large egg to the butter mixture. Beat until all ingredients are combined smoothly.
- Combine Wet and Dry Ingredients: Alternate whisking the dry ingredients and the liquids (milk and sour cream) into the butter mixture. Start and end with the dry ingredients, mixing just until combined.
- Beat Egg Whites: In a clean bowl, add egg whites and cream of tartar. Beat until stiff peaks form, indicating the mixture holds firm shapes.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter until fully incorporated, taking care not to deflate the mixture.
- Divide and Bake: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 40 minutes or until the top springs back when lightly touched.
- Cool the Cakes: Remove cakes from the oven and let them cool in the pans for 15 minutes. Then, transfer the cakes to wire racks and allow to cool completely.
- Make the Frosting: In a large bowl, beat salted butter, vanilla extract, and raspberries together for 1 minute until raspberries are broken down and the mixture is creamy. Add rose powder and 1 cup powdered sugar. Beat on low speed, gradually adding remaining powdered sugar until fully incorporated. Increase speed to high and beat for an additional minute to achieve a fluffy texture.
- Assemble the Cake: Spread frosting between each cake layer evenly. Frost the outside and top of the assembled cake with the remaining buttercream, smoothing the surface.
- Coat with Pistachio Powder: Press the reserved ground pistachio powder gently onto the frosted exterior of the cake until it is completely coated.
- Garnish: Decorate the top of the cake with fresh raspberries for an attractive finish.
- Store: Refrigerate the cake. It will keep fresh for up to one week.
Notes
- For best results, use unsalted butter in the cake and salted butter in the frosting as suggested for balanced flavor.
- If Anima Mundi Rose Powder is unavailable, substitute with finely ground dried rose petals or a drop of rose water.
- Allow the cakes to cool completely before frosting to prevent melting the buttercream.
- You can substitute sour cream with Greek yogurt as a tangy alternative.
- Ensure egg whites are beaten to stiff peaks for a light and airy cake texture.
- Store leftover cake tightly covered in the refrigerator to maintain freshness.
- For a nut-free version, omit pistachios and replace with finely ground almonds or coconut flour, adjusting liquid quantities accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
