The Ultimate Raspberry Pistachio Layer Cake: A Guide to Fresh & Flavorful Baking
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Indulge in the exquisite flavors of this Raspberry Pistachio Cake, a truly fresh and utterly delicious dessert that promises to captivate your taste buds. This magnificent creation features wonderfully soft and moist pistachio cake layers, perfectly complemented by a vibrant, fresh raspberry buttercream. What makes this cake truly special is the luscious homemade raspberry jam nestled between the layers, adding an intense burst of fruity sweetness. The buttercream itself is a marvel, crafted with freeze-dried raspberry powder to maximize the authentic raspberry flavor and achieve a stunning, natural pink hue. It’s an elegant and delightful treat perfect for any celebration or simply to brighten your day.
This fresh and tender raspberry pistachio cake stands out as the perfect dessert for spring and summer gatherings. Its beautiful layers of verdant pistachio cake and blushing pink raspberry buttercream make it a showstopper. This delightful layer cake is bursting with the bright, tangy notes of raspberry, which harmoniously intertwine with the subtle, earthy richness of the pistachio cake layers. It’s a truly sophisticated flavor combination that appeals to a wide range of palates. Beyond its incredible taste, its charming appearance makes this raspberry pistachio layer cake an ideal choice for special occasions such as Valentine’s Day, elegant baby showers, birthday parties, or any festive celebration where you want to impress your guests with a homemade dessert that’s both stunning and incredibly delicious.
If you’re a fan of impressive layer cakes, be sure to explore more of our delightful recipes. You might enjoy our decadent Nutella Cake, the rich and comforting Chocolate Fudge Cake, or the aromatic and spiced Chai Cake.
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WHY THIS RECIPE WORKS
- Pistachio cake layers: Our pistachio cake layers are designed to be incredibly soft and moist, offering a tender crumb with every bite. The beautiful, natural green color comes directly from the pistachios themselves, meaning no artificial food coloring is needed. This not only enhances the visual appeal but also ensures a pure, authentic pistachio flavor that beautifully complements the raspberries. The finely ground pistachios contribute to both the unique texture and the delightful, slightly nutty undertone of the cake.
- Raspberry jam: This recipe includes a simple yet incredibly flavorful homemade raspberry jam. Making your own jam from scratch allows you to control the sweetness and achieve a truly fresh, intense raspberry flavor that far surpasses most store-bought options. It’s quick and easy to prepare, and the effort is well worth the incredible taste it adds to the cake. However, we understand time can be short, so if you prefer, a good quality store-bought raspberry jam can also be used as a convenient alternative, just ensure it’s not too thin.
- Raspberry buttercream: The star of the show, our raspberry buttercream is crafted to perfectly balance the rich, earthy notes of the pistachio with the bright, tangy sweetness of the raspberry. Using freeze-dried raspberry powder in the buttercream is a game-changer; it provides an intense, concentrated raspberry flavor without adding excess moisture that can thin out the frosting. This method also gives the buttercream a stunning, natural pink color, making the cake as visually appealing as it is delicious. The smooth, creamy texture of the buttercream brings all the elements of this layer cake together in perfect harmony.
INGREDIENT NOTES
Understanding the role of each ingredient is key to achieving baking success. These are some of the essential components for crafting this delightful Raspberry Pistachio Layer Cake. For a complete and detailed list of all ingredients, including precise measurements, please refer to the comprehensive recipe card provided below.
- Frozen raspberries: For making the homemade raspberry jam, I highly recommend using frozen raspberries over fresh ones. Frozen raspberries are typically picked at their peak ripeness and flash-frozen, which locks in a more intense and concentrated flavor. This results in a deeper, richer jam that truly shines in the cake. They are also often more cost-effective and readily available year-round.
- Butter: Both for the cake layers and the buttercream, using unsalted butter is crucial. Always allow your butter to come to a soft, room temperature state before baking. This usually takes 1-2 hours out of the fridge. Room temperature butter creams better with sugar, incorporating more air and leading to a lighter, fluffier cake and a smoother, more stable buttercream.
- Eggs: Similar to butter, large eggs should be at room temperature. This helps them emulsify properly with the other ingredients, creating a homogeneous batter and preventing curdling. Take them out of the fridge 1-2 hours before you plan to start baking.
- Pistachios: For the cake layers, use unsalted pistachios. Blending them into a fine flour is essential for incorporating their flavor and natural green color evenly throughout the cake. This gives the cake its unique hue and a subtle, distinctive nutty taste without needing any artificial colorants. Ensure they are blanched and shelled for the best results.
- Sour cream: This ingredient is a secret weapon for creating an exceptionally soft, moist, and tender cake crumb. The acidity in sour cream reacts with the baking soda, promoting a lighter texture, while its fat content adds richness and moisture. Always measure out your sour cream and let it reach room temperature alongside your butter and eggs, typically 1-2 hours before you begin mixing.
- Freeze-dried raspberry powder: This is the key to an intensely flavored raspberry buttercream. If your freeze-dried raspberries are whole, simply blend them in a food processor or spice grinder until they form a fine powder before adding them to the buttercream. This concentrated powder delivers maximum raspberry flavor and a beautiful, natural pink color without thinning the frosting with excess liquid.
STEP BY STEP INSTRUCTIONS – RASPBERRY JAM
Crafting this exquisite Raspberry Pistachio Layer Cake involves a few distinct stages, each contributing to the final masterpiece. For the best results, having a stand mixer with a paddle attachment or a reliable hand mixer will make the process much smoother. You will also need three 20 cm (8-inch) round baking pans, each meticulously lined with parchment paper to ensure your cake layers release perfectly. The following steps guide you through the initial preparation of the raspberry jam. This delicious component can be made ahead of time, which helps streamline your baking process.
For the complete, printable recipe with exact measurements and detailed instructions, scroll down to the recipe card below.
STEP BY STEP INSTRUCTIONS – PISTACHIO CAKE LAYERS
Before you begin mixing your ingredients, it’s essential to set up your baking environment for success. Start by preheating your oven to 170ºC (340ºF) using the conventional oven setting. Next, meticulously prepare your three 20 cm (8-inch) round baking pans. Grease them lightly and then line the bottoms with parchment paper. This crucial step ensures that your delicate cake layers will not stick and can be easily removed once baked and cooled.
STEP 1: Begin by taking your unsalted pistachios and blending them in a food processor until they reach a fine, flour-like consistency. It’s important to blend them finely so they integrate seamlessly into the cake batter and contribute to its smooth texture. Once blended, sift this pistachio flour together with the all-purpose flour, baking powder, baking soda, and salt into a medium bowl. This sifting process helps to aerate the dry ingredients and removes any lumps, ensuring a uniform and lump-free cake batter. Set this mixture aside for later use.
STEP 2: In a large mixing bowl, either using an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, add the softened room-temperature butter and granulated sugar. Cream these two ingredients together on high speed for approximately 3 minutes. This step is vital for incorporating air into the mixture, which contributes to the cake’s light and fluffy texture. The mixture should become light in color and airy. Next, add the large room-temperature eggs, two at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly incorporated.
STEP 3: With your wet ingredients well combined, it’s time to incorporate the dry ingredients. Add half of the reserved dry ingredients mixture to the wet mixture. Mix on a low speed until just combined. Be careful not to overmix at this stage, as overmixing can lead to a tough cake. Next, add the room-temperature sour cream, vegetable oil (such as canola oil), and vanilla extract. Mix again on low speed until these wet ingredients are just combined. Finally, add the remaining half of the dry ingredients and mix until the batter is smooth and no streaks of flour remain. A crucial tip here is to finish mixing *just* until combined to maintain the cake’s tenderness.
STEP 4: Once the batter is ready, divide it evenly among your three prepared 20 cm (8-inch) baking pans. Smooth the tops with an offset spatula. Bake the cake layers in your preheated oven for 20-23 minutes, or until a wooden skewer or cake tester inserted into the center of a cake comes out clean with no wet batter attached. This indicates the cakes are perfectly baked through. Once out of the oven, allow the cakes to cool in their pans on a wire cooling rack for about 10 minutes. After this initial cooling, gently remove the cakes from their tins and transfer them directly to the cooling rack to cool down completely. It’s important they are fully cool before frosting to prevent the buttercream from melting.
STEP BY STEP INSTRUCTIONS – RASPBERRY JAM & BUTTERCREAM
The homemade raspberry jam and the luscious raspberry buttercream are key components that elevate this cake to extraordinary levels. Here’s how to prepare them to perfection.
STEP 1: For the delightful raspberry jam, combine the frozen raspberries, granulated sugar, vanilla extract, and lemon juice in a medium saucepan. Place the saucepan over medium heat. Allow the mixture to heat up gradually, stirring occasionally, until the raspberries are no longer frozen, have begun to break down, and the liquid starts to bubble. Once it reaches a gentle bubble, reduce the heat to a simmer. Continue to simmer for about 8 minutes, stirring frequently and mashing the raspberries with a rubber spatula or fork to achieve a jam-like consistency. The jam will thicken as it cooks.
STEP 2: To expedite the cooling process for the jam, pour the hot raspberry jam into a shallow bowl or dish. This increases the surface area, allowing it to cool down much faster. Place the bowl in the refrigerator and let it cool completely until it reaches room temperature or is even colder. This usually takes about 1 hour. A cool jam is essential for layering in the cake without melting the buttercream.
STEP 3: Now, for the exquisite raspberry buttercream. In a separate bowl, sift together the powdered sugar and the freeze-dried raspberry powder. Sifting is important to remove any lumps from the powdered sugar and to ensure the raspberry powder is evenly dispersed, leading to a perfectly smooth buttercream. Set this sifted mixture aside.
STEP 4: In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the room-temperature butter on medium-high speed for 4 minutes until it is light, fluffy, and pale in color. Scrape down the sides of the bowl and continue mixing for another 2 minutes. This aeration step is crucial for a light and airy buttercream. Then, gradually add the sifted powdered sugar/freeze-dried raspberry powder mixture, vanilla extract, and whole milk in two parts. Mix on low speed until each addition is fully incorporated before adding the next. Once all ingredients are in, increase the speed to medium-high and whip until the buttercream is light and fluffy. Finish by scraping down the sides and mixing on low speed for 2 minutes to remove any large air bubbles, resulting in a super smooth and silky buttercream.
STEP BY STEP INSTRUCTIONS – ASSEMBLING THE CAKE
Now for the exciting part – bringing all the components together to create your magnificent Raspberry Pistachio Layer Cake! Make sure your cake layers are completely cool and your jam is chilled before you begin.
STEP 5: Place your first cooled cake layer onto your chosen serving dish or a cake board. If you have a turntable, now is the time to use it; it will make the decorating process much easier, but don’t worry if you don’t have one – you can still achieve a beautiful cake. Add about two generous scoops of the raspberry buttercream onto the top of this first layer. Using an offset spatula, spread the buttercream evenly across the surface of the cake layer. As you even out the buttercream, create a slightly raised border around the outer edge. This border will act as a dam, preventing the raspberry jam from spilling out when the next layer is added.
STEP 6: Carefully spoon half of your chilled homemade raspberry jam into the center of the buttercream border you just created. Gently spread the jam evenly within the border. Then, carefully place the second cake layer on top, aligning it as best as possible. Repeat the process for this layer: add two scoops of buttercream, spread it evenly, create a border, and fill with the remaining raspberry jam. Finally, place the third and last cake layer on top. Once all layers are stacked, gently press down to ensure they are level. Place the assembled cake in the fridge for at least 20 minutes. This chilling time allows the buttercream to firm up, creating a stable structure before you apply the crumb coat.
STEP 7: After chilling, remove the cake from the fridge. Using a small amount of the remaining raspberry buttercream, cover the entire cake (top and sides) in a very thin, even crumb coat. The crumb coat is a light layer of frosting designed to trap any loose cake crumbs, ensuring they don’t appear in your final decorative layer. Once the crumb coat is applied, return the cake to the fridge for another 15-20 minutes to allow this layer to set firmly. Once set, apply the remaining buttercream generously and evenly over the entire cake, smoothing it out with your offset spatula or bench scraper for a polished finish. For an optional but beautiful decoration, garnish the top with fresh raspberries and a sprinkle of chopped pistachios to highlight the flavors within.
EXPERT BAKING TIPS
Achieving baking perfection often comes down to attention to detail and understanding a few key principles. Here are some expert tips to ensure your Raspberry Pistachio Layer Cake turns out flawlessly every time:
- Use a kitchen scale for precision: While cup measurements are common, baking is a science where precision truly matters. My recipes, including this one, are often calibrated with grams as the most accurate way to measure ingredients. Using a digital kitchen scale ensures you’re adding the exact amount of flour, sugar, and other components, which directly impacts the texture, moisture, and overall success of your cake. Investing in a good kitchen scale is one of the best things a baker can do.
- Don’t overmix your batter: This is a golden rule in cake baking! Overmixing develops the gluten in the flour, leading to a tough, dense, and chewy cake rather than a tender and soft one. Once you add the dry ingredients to the wet, mix on low speed only until just combined. You should stop mixing as soon as no dry streaks of flour are visible. To ensure everything at the bottom of the mixing bowl has been fully incorporated without overmixing, I always recommend giving the batter a final, gentle fold by hand with a rubber spatula.
- Choose the right baking pans: The type of baking pan you use significantly impacts how your cake bakes. For the absolute best results, opt for aluminum baking pans. Aluminum is light in color, which means it reflects heat rather than absorbing it. This allows your cake layers to bake more gently and evenly, resulting in a soft, light-colored crust and a consistently moist crumb. Before adding batter, always grease your aluminum pans with butter and line the bottoms with parchment paper. In contrast, using dark-colored baking pans (like non-stick dark metal) will absorb a lot more heat, causing the cake to bake faster on the outside. This often leads to a darker, tougher crust and a potentially drier cake overall.
- Room temperature ingredients are a must: This tip applies to butter, eggs, and sour cream. Room temperature ingredients emulsify much better, meaning they blend together smoothly to create a uniform batter. Cold butter won’t cream properly with sugar, resulting in a dense cake. Cold eggs can cause the batter to curdle. Planning ahead by taking these ingredients out of the fridge 1-2 hours before baking is a simple step that yields significant improvements in your cake’s texture and consistency.
FAQ
Here are answers to some common questions about baking and enjoying this Raspberry Pistachio Layer Cake:
Absolutely! While this recipe is designed for three distinct layers, you can certainly adapt it to make a two-layer cake. To do this, simply follow the recipe instructions as written, but instead of dividing the batter into three 20 cm (8-inch) baking pans, divide it evenly between two 20 cm (8-inch) baking pans. Be aware that with thicker layers, the baking time will increase. You’ll likely need to bake them for approximately 30-33 minutes, or until a cake tester comes out clean. Keep a close eye on them to ensure they don’t overbake.
Yes, this cake is an excellent choice for making ahead, which can be very convenient for entertaining! Once the cake is completely frosted and decorated, simply place the entire layer cake in the fridge. Store it in an airtight cake carrier or cover it loosely with plastic wrap to prevent it from drying out or absorbing any odors from the refrigerator. To ensure the best flavor and texture, allow the layer cake to come to room temperature for about 1 hour before you plan on serving it. This allows the buttercream to soften slightly, giving it a melt-in-your-mouth quality.
The best and most reliable way to check for doneness in a cake layer is by using a cake tester or a simple toothpick. Once the suggested baking time in the recipe has passed, gently insert the cake tester or toothpick directly into the middle of one of the cake layers. If it comes out clean, with no wet batter or moist crumbs clinging to it, then your cake is perfectly done. If there is still wet batter, continue baking for a few more minutes and test again. Avoid opening the oven door too frequently during the baking process to prevent the cake from sinking.
Absolutely! Freezing cake layers is a fantastic way to prep ahead. Once baked and completely cooled, wrap each cake layer individually and tightly in plastic wrap, then an additional layer of aluminum foil. This double wrapping protects them from freezer burn. They can be stored in the freezer for up to 2-3 months. When you’re ready to assemble, simply unwrap them and let them thaw at room temperature for a few hours before frosting.
While freeze-dried raspberry powder provides the most intense flavor and beautiful natural color without adding excess moisture, you can make a substitution. You could use a small amount of concentrated raspberry extract (starting with ½ teaspoon and adding more to taste) along with a tiny drop of pink food coloring if desired. Alternatively, you could use a small amount of very thick, reduced raspberry puree, but be careful not to add too much liquid, which can destabilize the buttercream.
STORAGE
Proper storage is essential to maintain the freshness and deliciousness of your Raspberry Pistachio Layer Cake. Store this cake in the fridge in an airtight container to prevent it from drying out and to protect its delicate flavors. When you’re ready to enjoy a slice, take the cake out of the fridge and allow it to come to room temperature for about an hour before serving. This ensures the buttercream is soft and creamy, and the cake layers are wonderfully moist. The cake is best enjoyed within 2-3 days of baking and frosting. Beyond this, while still safe to eat, the quality and texture may begin to diminish.
Other Layer Cake Recipes To Try
If you adored this raspberry pistachio creation and are looking to expand your baking repertoire with more stunning layered desserts, we have a curated selection just for you. Each recipe offers unique flavors and textures, perfect for any occasion. Explore these other fantastic layer cake ideas:
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
If you’ve enjoyed baking and tasting this delightful Raspberry Pistachio Layer Cake, please make sure to leave a STAR REVIEW in the recipe card below! Your feedback is incredibly valuable and helps other bakers discover wonderful recipes. Don’t forget to share your beautiful creations on Instagram by tagging me @juliemarieeats. For more inspiring baking ideas and delicious recipes, be sure to follow me on Pinterest!
Raspberry Pistachio Cake
Pin Recipe
40 minutes
22 minutes
Dessert
American
12
slices
922
kcal
Equipment
- 3x 20 cm (8 in) baking pan
Ingredients
PISTACHIO CAKE LAYERS
- 100 g unsalted pistachios , blended into flour
- 260 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 180 g butter room temperature
- 300 g granulated sugar
- 4 large eggs room temperature
- 240 g sour cream room temperature
- 60 g vegetable oil e.g. canola oil
- 2 teaspoon vanilla extract
RASPBERRY JAM (or store bought)
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 teaspoon water
RASPBERRY BUTTERCREAM
- 400 g butter room temperature
- 660 g powdered sugar
- 1 ½ tablespoon freeze dried raspberry powder
- 2 teaspoon vanilla extract
- 2 tablespoon whole milk room temperature
Instructions
PISTACHIO CAKE
- Preheat your oven to 170ºC (340ºF) using the conventional oven setting. Prepare three 20 cm (8-inch) baking pans by lightly greasing and lining the bottoms with parchment paper.
- Begin by blending the unsalted pistachios in a food processor until they reach a very fine, flour-like consistency. This fine texture is key for smooth cake layers.100 g unsalted pistachios
- In a medium bowl, sift together the blended pistachio flour, all-purpose flour, baking powder, baking soda, and salt. Sifting helps aerate the dry ingredients and prevents lumps in your batter. Set this mixture aside.260 g all-purpose flour,
¾ teaspoon baking powder,
¾ teaspoon baking soda,
¾ teaspoon salt - In a large bowl, using an electric hand mixer or a stand mixer with a paddle attachment, cream together the softened butter and granulated sugar on high speed for 3 minutes until light and fluffy.180 g butter,
300 g granulated sugar - Add the large room-temperature eggs, two at a time, to the butter and sugar mixture. Mix thoroughly after each addition until fully combined, scraping down the sides of the bowl as needed.4 large eggs
- Carefully add half of the sifted dry ingredients to the wet mixture. Mix on low speed until the ingredients are just combined, being careful not to overmix.
- Next, add the room-temperature sour cream, vegetable oil, and vanilla extract. Mix again on low speed until just combined. Then, add the remaining half of the dry ingredients and mix until the batter is smooth and homogeneous, with no visible streaks of flour.240 g sour cream,
60 g vegetable oil,
2 teaspoon vanilla extract - Using a rubber spatula, give the batter a final gentle fold by hand. This ensures that any ingredients clinging to the bottom or sides of the bowl are fully incorporated without overmixing the batter.
- Divide the cake batter evenly among the three prepared pans. Bake for 20-23 minutes, or until a cake tester inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in their pans on a wire cooling rack for 10 minutes. After 10 minutes, gently remove the cake layers from their tins and transfer them directly to the cooling rack to cool down completely to room temperature. This prevents condensation and ensures a perfect texture for frosting.
RASPBERRY JAM
- Combine the frozen raspberries, granulated sugar, vanilla extract, and lemon juice in a medium saucepan. Heat over medium heat until the raspberries are no longer frozen, begin to break down, and the mixture comes to a bubble. Once bubbling, reduce the heat to a simmer, stirring and mashing the raspberries occasionally.250 g frozen raspberries,
50 g granulated sugar,
2 teaspoon lemon juice,
1 teaspoon vanilla extract - Allow the jam to simmer for about 8 minutes, or until it has thickened to your desired consistency. In a small cup, whisk together the cornstarch and water to create a slurry. Pour this slurry into the simmering jam and stir continuously for 1 minute until the jam visibly thickens further.1 teaspoon cornstarch,
2 teaspoon water - Pour the thickened raspberry jam into a shallow bowl. This larger surface area helps it cool down more quickly. Place the bowl in the fridge and let it cool completely to room temperature or colder, which typically takes about 1 hour. Chilled jam is essential for layering between the cake layers.
RASPBERRY BUTTERCREAM
- In a clean bowl, sift together the powdered sugar and the freeze-dried raspberry powder. This step ensures a smooth, lump-free buttercream and evenly distributes the raspberry flavor and color. Set aside.660 g powdered sugar,
1 ½ tablespoon freeze dried raspberry powder - In a stand mixer with the paddle attachment (or using a hand mixer), beat the room-temperature butter on medium-high speed for 4 minutes until it’s light, pale, and fluffy. Scrape down the sides of the bowl, then mix for an additional 2 minutes to ensure maximum aeration.400 g butter
- Gradually add the sifted powdered sugar/freeze-dried raspberry powder mixture, vanilla extract, and whole milk in two parts to the creamed butter. Mix on low speed, whipping until each addition is fully incorporated before adding the next. This ensures a smooth consistency and prevents a sugar cloud.2 teaspoon vanilla extract,
2 tablespoon whole milk - After all ingredients are combined, scrape down the sides of the bowl one last time. Then, beat the buttercream on very low speed for 2 minutes. This final mixing step helps to remove any excess air bubbles, resulting in an incredibly smooth, silky, and professional-looking buttercream.
ASSEMBLING
- Place the first cooled cake layer onto your serving dish or cake board. If you have a cake turntable, use it to make decorating easier, but it’s not strictly necessary.
- Add two generous scoops of the raspberry buttercream onto the top of the first cake layer. Use an offset spatula to spread it evenly. As you spread, create a slightly raised border of buttercream around the outer edge of the cake. This border will act as a dam, holding the raspberry jam in place and preventing it from oozing out.
- Carefully spoon half of the chilled raspberry jam into the center of the buttercream border and spread it evenly. Place the second cake layer on top, aligning it. Repeat the buttercream and jam process for this layer. Add the final cake layer on top. Place the entire cake in the fridge for 20 minutes to allow the buttercream to set, which creates a stable base for the crumb coat.
- After chilling, remove the cake and apply a thin, even crumb coat over the entire cake (top and sides) using a small amount of buttercream. This traps any loose crumbs. Return to the fridge for another 15-20 minutes for the crumb coat to set. Finally, apply the remaining buttercream, smoothing it beautifully over the cake. For an optional decorative touch, garnish with fresh raspberries and chopped pistachios to enhance its visual appeal and flavor profile.
Notes
RASPBERRY WHITE CHOCOLATE BUTTERCREAM (Previous Version)
- 100 g white chocolate
- 20 g heavy cream
- 300 g butter cool room temperature
- 50 g raspberry jam
- 500 g powdered sugar
- 1 tsp vanilla extract
- Melt the white chocolate and heavy cream together over a bain-marie (double boiler) or carefully in the microwave in short bursts, stirring until smooth. Let it cool down to room temperature in the fridge – it’s crucial it’s not too hot when added to the butter.
- Take the butter out of the fridge approximately 10 minutes before you start. Cut the butter into cubes to help it soften evenly.
- In your stand mixer, using the paddle attachment, begin by creaming the cubed butter for 2 minutes on medium speed until smooth. Scrape down the sides of the bowl and mix for another 1 minute. Add the cooled melted white chocolate mixture and mix until fully incorporated. Scrape down the sides of the bowl again and give it another mix to ensure it’s completely blended with the butter. Then, add 50g of the previously made raspberry jam and mix until combined.
On low speed, gradually add the sifted powdered sugar in three portions, mixing until each addition is fully incorporated before adding the next. Scrape down the sides of the bowl, and add the vanilla extract. Mix for 2 minutes on low/medium speed to achieve a smooth buttercream. - Once mixed, remove the bowl from the stand mixer. Using a rubber spatula or wooden spoon, vigorously beat the buttercream by hand for a minute or two. This manual beating helps to remove any trapped air bubbles, resulting in a wonderfully smooth and silky buttercream texture.
Nutrition
Calories:
922
kcal
Carbohydrates:
107
g
Protein:
7
g
Fat:
54
g
Saturated Fat:
29
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
16
g
Trans Fat:
2
g
Cholesterol:
171
mg
Sodium:
582
mg
Potassium:
205
mg
Fiber:
3
g
Sugar:
86
g
Vitamin A:
1449
IU
Vitamin C:
6
mg
Calcium:
76
mg
Iron:
2
mg
layer cake, pistachio, raspberry
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