?utm Source=rss&utm Medium=rss&utm Campaign=raspberry is a delightful dessert that combines nutty pistachio flavor with sweet raspberry cream. This layered cake is not just a treat for your taste buds but also a feast for the eyes, making it perfect for any occasion. With its moist crumb and light Chantilly cream, it is sure to impress your family and friends. So let’s dive into this sweet journey of flavors!

Why You’ll Love This ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry

This cake is a crowd-pleaser, and here’s why:

It features the unique combination of raspberry and pistachio.
Perfect for celebrations or just a sweet treat at home.
Easy to make with common ingredients.
It showcases beautiful layers that are visually appealing.
Rich in flavor yet not overly sweet.
Offers a delightful texture contrast between the moist cake and fluffy cream.
Can be enjoyed by vegetarians, making it inclusive for gatherings.
Highlights the health benefits of raspberries, a superfood.

Ingredients for ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry

Gather these items:

For the Pistachio Cake:
3/4 cups finely ground pistachios
1 cup flour
1/2 tsp. salt
1/4 tsp. baking soda
1 + 1/2 tsp. baking powder
2 Tbsp. vegetable oil
1/4 cup softened butter
3/4 cups white sugar
1 egg + 1 egg white
1 tsp. vanilla extract
1/4 tsp. almond extract
6 Tbsp. sour cream (or Greek yogurt)
6 Tbsp. whole milk
For the Raspberry Chantilly Cream:
1/2 cup fresh raspberries
1/4 cup white sugar
2 + 1/4 cups heavy whipping cream

How to Make ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry Step-by-Step

Step 1: Preheat the oven to 350F and grease and line two 6-inch cake pans. Set those aside for later.
Step 2: In a medium bowl, combine 3/4 cups finely ground pistachios, 1 cup flour, 1/2 tsp. salt, and 1/4 tsp. baking soda. Whisk together and set aside.
Step 3: In a large bowl, add 2 Tbsp. vegetable oil and 1/4 cup softened butter. Beat together until combined. Add 3/4 cups white sugar and beat until fluffy. Then add 1 egg + 1 egg white, 1 tsp. vanilla extract, and 1/4 tsp. almond extract, beating until combined. Finally, add 6 Tbsp. sour cream and 6 Tbsp. whole milk and mix until smooth.
Step 4: Fold the dry ingredients into the wet until fully combined.
Step 5: Divide the batter into the prepared cake pans and bake for 30-32 minutes, or until a toothpick comes out clean. Let cakes cool completely.
Step 6: For the frosting, mash 1/2 cup fresh raspberries with a fork and mix in 1/4 cup white sugar. Set aside. Beat 2 + 1/4 cups heavy whipping cream until stiff peaks form, then fold in the raspberry mixture.
Step 7: Once the cakes are cooled, place one cake layer on a plate and spread less than half of the Chantilly cream on top. Add the second cake layer and top with the remaining Chantilly cream.
Step 8: Garnish with fresh raspberries and pistachio crumbs before serving.

Pro Tips for the Perfect ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry

Keep these in mind:

This cake is perfect for any celebration.
You can substitute Greek yogurt for sour cream if desired.
Ensure cakes are completely cooled before frosting.
Try using organic raspberries for a fresher taste.
Make sure to beat the cream until stiff peaks form for the right texture.

Best Ways to Serve ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry

This cake is best served chilled, allowing the flavors to meld beautifully. You can pair it with:

A scoop of vanilla ice cream for added creaminess.
Fresh raspberry sauce drizzled over the top for an extra fruity punch.
Crushed pistachios sprinkled on top for added crunch.

How to Store and Reheat ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry

To store, simply cover the cake with plastic wrap or place it in an airtight container in the fridge for up to 3 days. To reheat, let each slice sit at room temperature for about 10 minutes before serving.

Frequently Asked Questions About ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry

What’s the secret to perfect ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry?

The secret lies in using fresh ingredients, especially the raspberries, which are not only delicious but also packed with antioxidants. Opt for ripe, organic raspberries for the best flavor. Learn more about the health benefits of raspberries here.

Can I make ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry ahead of time?

Yes, you can prepare the cake layers a day in advance and store them wrapped in plastic wrap. The Chantilly cream can also be made ahead and kept in the fridge until ready to assemble.

How do I avoid common mistakes with ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry?

Ensure that the cakes are completely cooled before frosting to prevent the cream from melting. Additionally, fold the raspberry mixture gently into the whipped cream to maintain its light texture.

Variations of ?utm Source=rss&utm Medium=rss&utm Campaign=raspberry You Can Try

Consider these delicious variations:

Use almond flour instead of regular flour for a gluten-free option.
Incorporate lemon zest for a citrusy twist.
Experiment with different nuts like walnuts or hazelnuts for a unique flavor.
Try adding a layer of chocolate ganache between the cake layers for a more decadent dessert.

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast!

?utm Source=rss&utm Medium=rss&utm Campaign=raspberry Delight

Author: basmer
Total Time: 1 hour 2 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Raspberry Pistachio Layer Cake with Chantilly Cream is a moist cake filled with nutty pistachio flavor and layered with sweet raspberry cream.

Instructions

Preheat the oven to 350F and grease and line two 6-inch cake pans. Set those aside for later.
In a medium bowl, combine 3/4 cups finely ground pistachios, 1 cup flour, 1/2 tsp. salt, and 1/4 tsp. baking soda. Whisk together and set aside.
In a large bowl, add 2 Tbsp. vegetable oil and 1/4 cup softened butter. Beat together until combined. Add 3/4 cups white sugar and beat until fluffy. Then add 1 egg + 1 egg white, 1 tsp. vanilla extract, and 1/4 tsp. almond extract, beating until combined. Finally, add 6 Tbsp. sour cream and 6 Tbsp. whole milk and mix until smooth.
Fold the dry ingredients into the wet until fully combined.
Divide the batter into the prepared cake pans and bake for 30-32 minutes, or until a toothpick comes out clean. Let cakes cool completely.
For the frosting, mash 1/2 cup fresh raspberries with a fork and mix in 1/4 cup white sugar. Set aside. Beat 2 + 1/4 cups heavy whipping cream until stiff peaks form, then fold in the raspberry mixture.
Once the cakes are cooled, place one cake layer on a plate and spread less than half of the Chantilly cream on top. Add the second cake layer and top with the remaining Chantilly cream.
Garnish with fresh raspberries and pistachio crumbs before serving.