Ingredients
Scale
- 100 g unsalted pistachios, blended into flour
- 260 g all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 180 g butter, room temperature
- 300 g granulated sugar
- 4 large eggs, room temperature
- 240 g sour cream, room temperature
- 60 g vegetable oil (e.g., canola oil)
- 2 tsp vanilla extract
- 250 g frozen raspberries
- 50 g granulated sugar (for raspberry jam)
- 2 tsp lemon juice
- 1 tsp vanilla extract (for raspberry jam)
- 1 tsp cornstarch
- 2 tsp water
- 400 g butter, room temperature (for buttercream)
- 660 g powdered sugar
- 1½ tbsp freeze-dried raspberry powder
- 2 tsp vanilla extract (for buttercream)
- 2 tbsp whole milk, room temperature
Instructions
- Preheat your oven to 170°C (340°F) and prepare your baking pans by lining them with parchment paper.
- Blend your pistachios into a flour-like consistency in a food processor. Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.
- Beat the room temperature butter and granulated sugar together on high speed for about 3 minutes until light and fluffy. Add the eggs two at a time, mixing until fully combined.
- Incorporate half of the dry ingredients, mixing at low speed. Add the sour cream, vegetable oil, and vanilla extract, mixing until just combined.
- Fold in the remaining dry ingredients with a rubber spatula. Distribute the batter evenly among the prepared baking pans.
- Bake for 20-23 minutes or until a cake tester comes out clean. Let them cool on a wire rack.
- Prepare the raspberry jam by heating frozen raspberries, granulated sugar, lemon juice, and vanilla extract in a saucepan, simmering for about 8 minutes.
- Add the cornstarch mixed with water, and simmer until the jam thickens. Chill until completely cooled.
- For the buttercream, mix room temperature butter, sifted powdered sugar, and freeze-dried raspberry powder until smooth. Add vanilla extract and milk.
- Assemble the cake by frosting one layer with buttercream and adding raspberry jam. Repeat with remaining layers. Chill for 20 minutes before applying a crumb coat.
Notes
For a fresh twist, try substituting strawberries for raspberries. Use room temperature ingredients for a fluffier cake.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg