Raspberry Pistachio Cake

Raspberry Cake Filling

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Step 1

Make the raspberry filling first, so it has time to cool and thicken.

Step 2

Place 4 cups frozen or fresh raspberries, 3/4 cup Domino® Baker's Sugar™, 1 Tbsp lemon juice, 2 tsp lemon zest, and 1/4 cup of water in a saucepan and heat over medium-high heat.

Step 3

Stir the mixture until it begins to boil. Lower the heat to medium-low, and let the filling simmer for 10–15 minutes.

Step 4

Turn off the heat and remove the pot from the stove. Pour the filling into a metal strainer suspended over a medium-sized bowl, and push through using a rubber spatula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/2 cup of seedy pulp.

Step 5

In a separate small bowl, make a slurry by combining the remaining 3 Tbsp of water with 3 Tbsp cornstarch. Stir until the cornstarch has fully dissolved into the water.

Step 6

Add this cornstarch mixture to the strained raspberry filling, and stir until incorporated.

Step 7

Rinse out your pot and pour the filling back into it (you don't want any residual seeds getting into the filling).

Step 8

Heat at a medium heat for a few more minutes, or until the mixture has thickened. Be sure to stir constantly during this stage to prevent the filling from burning.

Step 9

Turn off the heat and pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.

Pistachio Cake Layers

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Step 1

Preheat the oven to 350°F/175°C. Grease then line three 8-inch cake pans with nonstick spray and parchment paper rounds. Set aside.

Step 2

Pour 1 1/4 cups (160g) of toasted and finely chopped pistachios, 2 cups all-purpose flour, 3 cups Domino® Baker's Sugar™, 2 1/2 tsp baking powder, and 1 tsp fine salt into a large bowl or the bowl of a stand mixer. Whisk together until combined.

Step 3

Then mix 3/4 cup (1 1/2 sticks) of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.

Step 4

Pour in 1 cup of egg whites and mix on low until just incorporated. The batter will be thick.

Step 5

Next, mix in 1 1/2 cups of sour cream, 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and 1 tsp almond extract (optional) at a low speed until fully incorporated. Add 1/4 tsp of green gel food coloring with the oil and vanilla if you want the cake to have a brighter green color.

Step 6

Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.

Step 7

Divide the batter evenly between the prepared pans. I like to use a scale to make sure each pan has the same amount of batter and will bake up to the same height (about 600g per pan).

Step 8

Bake for 33-36 minutes or until a toothpick inserted in the center of one of the layers comes out with a few moist crumbs.

Step 9

Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.

Step 10

Place the cake layers in the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.

Step 11

Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze the layers if you're making them in advance.

Step 12

If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.

Raspberry Swiss Meringue Buttercream

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Step 1

While the cake layers bake and cool, make the raspberry buttercream frosting. Before making this frosting, be sure to thoroughly clean your mixing bowl. If there’s any grease, it can make it difficult to whip up the meringue.

Step 2

In a medium-sized pot, add about 1 inch of water and bring to a simmer.

Step 3

Add 8 egg whites and 2 1/2 cups of Domino® Baker's Sugar™ into a large metal bowl.

Step 4

Place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t actually touching the bottom of the bowl, or it can cook the egg whites.

Step 5

Whisk the mixture constantly for about 3 minutes, until it reaches 160°F/71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.

Step 6

Once it reaches this stage, lift the bowl away from the pot and dry the bottom with a towel. Pour the mixture into the bowl of a stand mixer and beat on a medium-high speed with a whisk attachment. Mix for about 10 minutes, or until you have stiff, glossy peaks that stick straight up. While the meringue whips, I like to add something cold around the base of my bowl. I find the meringue stays quite warm while it whips up, and placing a bag of frozen veggies around the base of the bowl helps cool it back to room temperature. This can prevent your buttercream from becoming soupy in the next step.

Step 7

Mix in 2 cups (4 sticks) of unsalted butter at a medium speed, 1 stick at a time. Scrape the sides and bottom of the bowl with a rubber spatula as needed. The frosting should have a thick, whipped consistency once all the butter is mixed in. If it looks lumpy or broken, keep mixing until it looks fluffy and thick. If it doesn't seem to come together after an additional 10 minutes of mixing, check out the troubleshooting section in this post.

Step 8

Once the consistency is right, swap out the whisk attachment for a paddle attachment and add 3/4 cup of room temperature raspberry filling (made above), 2 tsp vanilla extract, and 1/2 tsp fine salt. Continue mixing on a low speed for a couple of minutes to make the frosting extra smooth.

Step 9

Place about 1 cup of buttercream in a large piping bag, and seal the top with a clip or rubber band. Cut a 1/2-inch opening at the base of the bag. Set aside. If you make this in advance, it can sit at room temperature for up to 2 days or be stored in the fridge for up to 2 weeks.

Assembling This Pistachio Layer Cake

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Step 1

Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.

Step 2

Spread about 1 cup of raspberry buttercream onto the first cake layer with a large offset spatula. Pipe a buttercream ring around the edge of the cake layer, then fill the center of it with half of the remaining raspberry filling. Repeat with the next cake layer, and place the third cake layer on top.

Step 3

Chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 4

Then spread the remaining raspberry buttercream around the cake and create a textured look using an offset spatula or the back of a spoon. Add a semicircle of fresh raspberries and chopped pistachios around the top of the cake, then enjoy.

Tips for Making the Best Raspberry Pistachio Cake

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Step 1

Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.

Step 2

Properly measure the flour (spoon it into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.

Step 3

Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.

Step 4

Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.

Step 5

Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!