Pistachio and Raspberry Layer Cake

Servings: 8-10 people

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients:

For the cake:

• 2 1/4 cups (285g) all-purpose flour
• 1 1/2 cups (180g) granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (235ml) whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup (30g) chopped fresh pistachios

For the raspberry buttercream:

• 1 cup (200g) unsalted butter, softened
• 2 cups (400g) confectioners' sugar
• 2 tablespoons raspberry jam
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large mixing bowl, using an electric mixer, beat the milk, eggs, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the chopped pistachios.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of each cake comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

To make the raspberry buttercream:

1. Beat the softened butter until it's light and fluffy.
2. Gradually add the confectioners' sugar and beat until smooth.
3. Add the raspberry jam and vanilla extract and mix until combined.

Assembly

1. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
2. Spread a thick layer of raspberry buttercream on top of the first cake layer.
3. Repeat this process with the remaining two cake layers, ending with a layer of buttercream on top of the final cake.

Decoration

1. Sprinkle chopped pistachios around the bottom of the cake for garnish.
2. Serve and enjoy!

Note: This recipe was generated randomly from a list of 100 recipes.