Description
This elegant Pistachio Cake with Raspberry Rose Buttercream is a stunning dessert featuring layers of moist pistachio-infused cake paired with a fragrant and creamy raspberry rose buttercream. Perfect for special occasions, it combines nutty flavors and floral notes for a unique treat.
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 Oven and Pans: Preheat your oven to 350 degrees Fahrenheit. Grease three 9-inch round baking pans and line the bottoms with parchment paper to ensure easy release.
- Grind Pistachios: Using a food processor, pulse 2 cups of pistachios until a finely ground powder forms. Set aside the pistachio powder for the batter and reserve 1 cup for coating the cake later.
- 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 thoroughly.
- Cream Butter and Sugar: In a separate mixing bowl, beat the unsalted butter on high speed for about 2 minutes until creamy. Add the granulated sugar and beat for an additional 2 minutes to achieve a fluffy consistency.
- Add Flavors and Egg: Beat in the vanilla extract, almond extract, and 1 large egg until the mixture is well combined and smooth.
- Combine Wet and Dry Ingredients: Alternately whisk the dry ingredients with the milk and sour cream into the butter mixture, mixing just until combined to avoid overmixing.
- Beat Egg Whites: In a clean bowl, add the 3 egg whites and cream of tartar. Beat until stiff peaks form, indicating the egg whites are ready to fold in.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the batter, carefully combining the mixture without deflating the airiness.
- Divide and Bake: Evenly distribute the batter among the prepared pans. Bake in the preheated oven for 40 minutes, or until the cakes spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then, transfer the cakes to wire racks to cool completely.
- Prepare the Frosting: In a large mixing bowl, beat the salted butter, vanilla extract, and raspberries together for 1 minute until the raspberries are broken down and the mixture is creamy.
- Add Rose Powder and Sugar: Mix in the rose powder and 1 cup of powdered sugar on low speed. Gradually add the remaining powdered sugar, continuing to beat on low until fully incorporated.
- Beat Frosting to Fluffiness: Increase the mixer speed to high and beat the frosting for an additional 1 minute to make it light and fluffy.
- Assemble the Cake: Spread the frosting evenly between each of the three cake layers. Then, frost the top and sides of the entire cake uniformly.
- Coat Cake with Pistachios: Press the reserved ground pistachio powder with your hands onto the frosted cake to coat the exterior completely, adding texture and extra nutty flavor.
- Garnish and Store: Top the cake with fresh raspberries for a beautiful finish. Store the cake in the refrigerator; it will keep fresh for up to one week.
Notes
- For best results, make sure the butter is at room temperature to achieve a creamy batter and frosting.
- Use parchment paper to prevent the cake layers from sticking to the pans.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Reserve some pistachio powder for decorating to add both flavor and texture to the finished cake.
- The cake can be made a day ahead and stored in the refrigerator to allow flavors to meld.
- If Anima Mundi Rose Powder is unavailable, substitute with 1 teaspoon of natural rose water, adjusting the frosting sweetness as needed.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
