Description
Raspberry Pistachio Layer Cake with Chantilly Cream is a moist cake filled with nutty pistachio flavor and layered with sweet raspberry cream.
Ingredients
Scale
- 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
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.
Notes
- This cake is perfect for any celebration.
- You can substitute Greek yogurt for sour cream if desired.
- Ensure cakes are completely cooled before frosting.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Raspberry, Pistachio, Cake, Dessert, Chantilly Cream