Pistachio Raspberry Cake Recipe

Name: Pistachio Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, at room temperature, plus more for pans; 1 3/4 cups sugar; 5 large egg whites, at room temperature; 2 teaspoons vanilla extract or seeds scraped from 1 vanilla bean; 2 3/4 cups cake flour, plus more for pans; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups 2% buttermilk, at room temperature; 3 cups fresh raspberries, divided; 6 ounces (about 1 1/3 cups) roasted pistachios, pulsed in a food processor until finely ground

Servings: persons

3/4 cup unsalted butter, at room temperature, plus more for pans
1 3/4 cups sugar
5 large egg whites, at room temperature
2 teaspoons vanilla extract or seeds scraped from 1 vanilla bean
2 3/4 cups cake flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups 2% buttermilk, at room temperature
3 cups fresh raspberries, divided
6 ounces (about 1 1/3 cups) roasted pistachios, pulsed in a food processor until finely ground

1
["Preheat oven to 350u00b0 with a rack in center. Butter two 8-in. cake pans, then line bottoms with parchment paper cut to fit.", "In a stand mixer with the paddle attachment (or a handheld mixer with an egg-beater attachment; a whisk attachment won't mix the batter properly), beat butter on medium speed until pale and fluffy, about 5 minutes. Scrape sides and bottom of bowl halfway through.", "To butter, add sugar and beat on high speed until pale and fluffy. ""Every time the paddle turns, sugar crystals cut through the butter, creating little pockets of air for a fluffy cake."" Scrape sides and bottom of bowl. On low speed, mix in egg whites and vanilla, then beat on high until thick and smooth; scrape bowl again. ""Scraping down the bowl is huge. If you see butter at the bottom when you pour the batter into the pans, that's a rookie mistake.""

1744

kcal

Calories

117

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup unsalted butter, at room temperature, plus more for pans, 1 3/4 cups sugar, 5 large egg whites, at room temperature, 2 teaspoons vanilla extract or seeds scraped from 1 vanilla bean, and more.

Yes, Pistachio Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Raspberry Cake

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