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Slices of Pistachio Raspberry Layer Cake showing the moist light-green interior and bright red filling.

Pistachio Raspberry Layer Cake with Whipped Cream Frosting

A stunning four-layer Pistachio Raspberry Layer Cake featuring moist green sponge, tart homemade raspberry jam, and stabilized whipped cream frosting. This elegant dessert is topped with fresh berries and crushed pistachios.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (190g) shelled unsalted pistachios Divided for batter and garnish
  • 2.5 cups (310g) cake flour Sifted
  • 1 cup (225g) unsalted butter Room temperature
  • 0.5 cup (120ml) sour cream Full-fat
  • 3 cups (375g) fresh red raspberries For jam and topping
  • 3 cups (720ml) heavy whipping cream Very cold

Equipment

  • 2 8-inch round cake pans High-sided pans preferred
  • 1 Food processor For grinding pistachios
  • 1 Offset Spatula For smooth frosting finish

Instructions
 

Prepare the Sponge
  1. Pulse 1 cup of pistachios in a food processor until they form a fine meal. Mix with cake flour, baking powder, and salt.
  2. Cream butter and sugar, add eggs, and alternate adding dry ingredients and sour cream. Bake at 350°F (175°C) for 30 minutes.
Assembly
  1. Slice each cake into two layers. Stack with a ring of whipped frosting, a center of raspberry jam, and repeat.
  2. Frost the exterior smooth. Add a border of whole raspberries and a center dusting of the remaining crushed pistachios.

Notes

Use cold heavy cream for the best frosting volume.
Level your cakes with a serrated knife for a stable four-layer stack.
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