Description
A vibrant cake with green pistachio layers and tangy raspberry filling, encased in a luscious cream cheese frosting—perfect for any celebration.
Ingredients
Scale
- 1 cup pistachios (ground)
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup milk
- 1 cup fresh raspberries
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- ½ cup heavy cream (whipped)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Beat together the sugar and softened butter until creamy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition.
- Combine the flour, ground pistachios, baking powder, baking soda, and salt in another bowl. Whisk together for even distribution.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined.
- Evenly divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool for 10 minutes before removing them from the pans to cool completely on wire racks.
- Mash fresh raspberries in a small bowl for the filling.
- Beat cream cheese until smooth, then gradually add powdered sugar, whipped cream, and vanilla extract, mixing until fluffy.
- Once the cakes are cooled, layer them with raspberry filling, frosting the top and sides generously.
- Decorate with additional raspberries and chopped pistachios.
- Enjoy every morsel!
Notes
Make ahead: Prepare cakes a day before, wrap, and refrigerate. Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg