<- Back To Recipes
Raspberry Tres Leches Cake with Cinnamon Swirl and Pistachio Crumble

2022-05-01 - Written by: Emma Taylor, Pastry Chef

raspberry tres leches cinnamon pistachio

Raspberry Tres Leches Cake with Cinnamon Swirl and Pistachio Crumble

A moist raspberry cake soaked in tres leches and topped with a cinnamon swirl and pistachio crumble.

Raspberry Tres Leches Cake with Cinnamon Swirl and Pistachio Crumble

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh raspberries

For the tres leches:

  • 1 cup evaporated milk
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons unsweetened almond extract

For the cinnamon swirl:

  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup all-purpose flour

For the pistachio crumble:

  • 1/2 cup pistachios, chopped
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, softened

Instructions

Preheat and prepare pans

Preheat oven to 350°F (180°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper.

Make the cake batter

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large mixing bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Gradually add dry ingredients to wet ingredients, alternating with raspberries, beginning and ending with dry ingredients.

Divide batter evenly among pans

Divide cake batter evenly among prepared pans. Smooth tops.

Bake cakes

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

Prepare tres leches mixture

In a medium bowl, whisk together evaporated milk, heavy cream, whole milk, and almond extract.

Assemble and soak cake

Place one cake layer on a serving plate or cake stand. Drizzle with half of the tres leches mixture. Repeat with second layer. Top with final cake layer. Pour remaining tres leches over top of cake.

Prepare cinnamon swirl

In a small bowl, mix together granulated sugar and ground cinnamon.

Prepare pistachio crumble

In another small bowl, combine chopped pistachios, brown sugar, and softened butter.

Assemble and serve

Place cake on serving plate or cake stand. Sprinkle cinnamon swirl over top of cake. Top with pistachio crumble. Serve warm.

Note: This recipe combines elements from Tres Leches Cake (53), Raspberry Panna Cotta (91), and Pistachio Crumble (93). The result is a moist raspberry cake soaked in tres leches, topped with a cinnamon swirl and pistachio crumble.