Description
A delightful Raspberry Pistachio Snowflake Cake that combines the flavors of fresh raspberries and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh raspberries
- ½ cup shelled pistachios, chopped
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries, pureed
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture.
- Gently fold in the fresh raspberries and chopped pistachios.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well.
- Add the heavy cream, vanilla extract, and raspberry puree, and beat until smooth and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Garnish with additional raspberries and chopped pistachios if desired.
Notes
- For a lighter version, substitute half of the butter in the cake with unsweetened applesauce.
- For added flavor, consider mixing in a teaspoon of almond extract into the batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Raspberry Pistachio Snowflake Cake, cake recipe, dessert