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Raspberry Pistachio Cake - Julie Marie Eats

3 ratings

· 1hr 2min · Vegetarian · 12 servings

This raspberry pistachio cake is so fresh and delicious. It has super soft pistachio cake layers, a fresh raspberry buttercream and filled with homemade raspberry jam. The buttercream is made with freeze-dried raspberry giving it max amount of raspberry flavor and a beautiful natrual pink color.

Julie Marie Eats | Easy Dessert Recipes

Ingredients

Produce

• 250 g Raspberries, frozen

• 1 1/2 tbsp Raspberry, freeze dried powder

Refrigerated

• 4 Eggs, large

Condiments

• 2 tsp Lemon juice

Baking & Spices

• 260 g All-purpose flour

• 3/4 tsp Baking powder

• 3/4 tsp Baking soda

• 1 tsp Cornstarch

• 350 g Granulated sugar

• 660 g Powdered sugar

• 3/4 tsp Salt

• 5 tsp Vanilla

Oils & Vinegars

• 60 g Vegetable oil

Nuts & Seeds

• 100 g Pistachios, unsalted

Dairy

• 580 g Butter

• 240 g Sour cream

• 2 tbsp Whole milk

Liquids

• 2 tsp Water

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