Print

Raspberry Pistachio Layer Cake with Chantilly Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and elegant pistachio layer cake filled and topped with raspberry Chantilly cream. Fresh raspberries and pistachios create a beautiful balance of nutty and fruity flavors.

Ingredients

  • 3/4 cup 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 cup 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
  • 1/2 cup fresh raspberries
  • 1/4 cup white sugar
  • 2 1/4 cups heavy whipping cream
  • Fresh raspberries, for garnish
  • Pistachio crumbs, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 6-inch cake pans.
  2. In a medium bowl, whisk together the ground pistachios, flour, salt, baking soda, and baking powder.
  3. In a large bowl, beat the vegetable oil and softened butter until combined. Add the sugar and beat until pale and fluffy. Mix in the egg, egg white, vanilla extract, and almond extract. Add the sour cream and milk and beat until smooth.
  4. Fold the dry ingredients into the wet ingredients until fully combined.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  6. For the Chantilly cream, mash the raspberries with the sugar in a small bowl. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the raspberry mixture into the whipped cream.
  7. Place one cake layer on a serving plate and spread slightly less than half of the Chantilly cream over the top.
  8. Place the second cake layer on top and spread the remaining Chantilly cream over the cake.
  9. Garnish with fresh raspberries and pistachio crumbs before serving.

Notes

  • Use finely ground pistachios for the best cake texture.
  • Chill the assembled cake for 30 minutes before serving for cleaner slices.
  • Greek yogurt can be substituted for sour cream.
  • Store covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/raspberry-pistachio-layer-cake-with-chantilly-cream/