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Pistachio Cake with Raspberry Buttercream

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Course Dessert
Servings 8 slices

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.
Keyword Cake