Pistachio Raspberry Delight (Printable Recipe Version)

Stacked pistachio cake, zippy raspberry filling, and plush cream cheese frosting come together for one decadent treat.

# Ingredients You’ll Need:

→ Pistachio Cake

01 - 240 milliliters buttermilk
02 - 0.5 teaspoon almond extract, optional
03 - 1 teaspoon vanilla extract
04 - 3 large eggs
05 - 200 grams granulated sugar
06 - 227 grams unsalted butter, softened
07 - 0.25 teaspoon salt
08 - 0.5 teaspoon baking soda
09 - 1.5 teaspoons baking powder
10 - 120 grams ground pistachios
11 - 190 grams all-purpose flour

→ Raspberry Filling

12 - 60 milliliters water
13 - 1 tablespoon cornstarch
14 - 1 tablespoon lemon juice
15 - 100 grams granulated sugar
16 - 180 grams fresh raspberries

→ Cream Cheese Frosting

17 - A pinch of salt
18 - 1 teaspoon vanilla extract
19 - 480 grams powdered sugar
20 - 227 grams unsalted butter, softened
21 - 225 grams cream cheese, softened

→ Garnish

22 - Fresh raspberries, optional
23 - Chopped pistachios, optional

# Steps to Make It:

01 - Take the cream cheese frosting and cover the cake everywhere, smoothing it all over. If you want, toss on some chopped pistachios and fresh raspberries to jazz it up.
02 - Put one cake round on your serving plate first. Spread the cooled raspberry mix on top. Pop the other cake layer on and lightly press so everything holds together.
03 - In a big bowl, beat the cream cheese with soft butter until it’s smooth and creamy, around 3 minutes. Dump in the powdered sugar slowly, cup by cup, mixing till the frosting turns soft and airy. Add in vanilla and salt at the end, then beat until everything’s totally mixed.
04 - Grab a small pot and toss in raspberries, sugar, lemon juice, cornstarch, and water. Set over medium heat. Stir a lot while it cooks until it’s thick like jam—should take 5 to 7 minutes. Cool it down completely before using.
05 - Split the batter into your pans evenly. Slide them into the oven for about 25–30 minutes. Check if they’re ready with a toothpick—it should come out clean. Let the baked cakes rest in the pans for 10 minutes, then move them to cooling racks and let them chill all the way.
06 - Start by mixing in a bit of the dry mix, then some buttermilk, going back and forth and finishing with the dry stuff. Just stir until it looks blended. Don’t overdo it.
07 - Add eggs, one by one, beating well each time. Pour in vanilla and almond if you’re using it, then mix it in.
08 - Throw the softened butter and sugar in a big bowl. Beat together for 3 to 5 minutes until it’s fluffy and super light yellow.
09 - In another bowl, whisk the flour, pistachios, baking powder, baking soda, and salt until it’s totally mixed together.
10 - Turn the oven to 175°C to preheat. Grease and flour two 20-centimeter round pans, or put parchment at the bottom if you’d rather.

# Extra Information:

01 - Let the cakes cool down all the way before you start frosting so you don’t get a melty mess or sliding layers.

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