Ingredients
**Pistachio Cake Layers**
1½ cups unsalted pistachios, finely ground
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup melted butter
1 cup granulated sugar
3 large eggs (room temperature)
¾ cup Greek yogurt
¼ cup light oil (vegetable or canola)
2 teaspoons vanilla extract
**Raspberry Jam Filling**
2 cups raspberries (fresh or frozen)
⅓ cup sugar
2 tablespoons water
**Raspberry Buttercream**
1 cup unsalted butter (softened)
3½ cups powdered sugar
¼ cup seedless raspberry jam
1 teaspoon vanilla extract
1–2 tablespoons heavy cream
Instructions
1. Grind pistachios in a food processor until finely ground but not a paste.
2. Whisk pistachio flour, all-purpose flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk melted butter and sugar. Add eggs one at a time, then whisk in yogurt, oil, and vanilla.
4. Sift dry ingredients into wet. Fold gently until smooth and combined.
5. Divide batter between three 6-inch pans lined with parchment. Bake at 350°F for 30–35 minutes. Cool completely.
6. For the jam, simmer raspberries, sugar, and water until thickened. Strain to remove seeds and let cool.
7. Beat butter for the frosting until fluffy. Add powdered sugar, raspberry jam, vanilla, and cream. Whip until smooth.
8. Pipe buttercream ring on each cake layer, add raspberry jam inside, stack, and frost fully. Decorate as desired.
Notes
Use fresh raw pistachios for the most vibrant green hue.
Let all ingredients reach room temperature before mixing for best texture.
Jam and frosting can be prepared 1–2 days ahead.
Decorate with pistachio crumbs, buttercream swirls, or fresh raspberries.
Store in the fridge in an airtight container for 3 days or freeze slices individually for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 36g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg