Quarantine is all about finding new hobbies, and I’ve discovered a fun one… baking cakes! I’ve made plenty of cupcakes before, but never a full on cake. I used to be so intimidated by baking cakes because I thought they’d be so hard to frost, but after watching countless of aesthetically pleasing and satisfying frosting videos, I decided to be brave and give it a try. And now that I’ve started, I can’t stop! First I made an apple walnut cake with honey buttercream, then Ina Garten’s famous chocolate cake, and now, a pistachio cake with raspberry buttercream. Eating cake for breakfast has become my new thing, and I’m all for it!
This pistachio cake with raspberry buttercream is certainly one of the cooler flavor combinations I’ve attempted. I love pistachio and raspberry on their own, so I thought, why not pair the two together? The result? This deliciously moist and flavorful cake that also happens to look like the birthday cake Hagrid gives Harry in the first Harry Potter movie. Happee Birthdae Harry! If you don’t know what I’m talking about, check out the scene here. 🙂
This cake is wonderful for springtime, and the flavor and color combination are *chef’s kiss* perfection. Check out the recipe below and give it a try!
Pistachio Cake with Raspberry Buttercream
Ingredients
Pistachio Cake
- 1 cup unsalted, raw pistachios
- 1 ¾ cup unbleached all purpose flour can also use cake flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 3 egg whites large, room temperature
- 2 tsp vanilla extract
- ½ cup plain Greek yogurt
- ½ cup almond milk
Raspberry Buttercream
- 1 pack freeze-dried raspberries from Trader Joe's
- 1 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Pistachio Cake
- Using a food processor or blender, pulse the pistachios until they're ground up into fine crumbs.
- Whisk the flour, baking powder, baking soda, salt, and ¾ cup of pistachio crumbs together.
- Beat the butter until smooth and creamy. Add sugar and beat with butter until all creamed together.
- Add egg whites, vanilla extract, and Greek yogurt. Beat until dry and liquid ingredients are just incorporated. Pour in milk and mix until well combined.
- Pour into two 10-inch cake tins and bake for 20 min (or until toothpick inserted at center comes out clean) at 350°.
Raspberry Buttercream
- Using a blender or food processor, pulse the freeze-dried raspberries into a powdery crumb.
- Beat the butter until creamy. Mix in vanilla extract. Add in powdered sugar (to taste) and raspberry powder until everything is combined.
- Wait until cake is completely cooled before frosting.
- Decorate frosting with the leftover pistachio crumbs.
