Berry & Pistachio Layer Cake with Raspberry Drizzle

 

 

This Berry & Pistachio Layer Cake is a delightful combination of nutty pistachios, fresh berries, and a luscious raspberry drizzle. With layers of moist cake and creamy frosting, this dessert is perfect for special occasions or simply indulging in a refined treat.

Why You’ll Love This Recipe

• Combines the rich, nutty flavor of pistachios with the tartness of fresh berries
• Moist and tender cake layers with a light and creamy frosting
• The raspberry drizzle adds a fruity, tangy contrast to the sweet cake
• Visually stunning, making it ideal for celebrations
• Can be customized with different berries or nuts

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Ground pistachios
• Whole milk
• Vanilla extract
• Mixed fresh berries (strawberries, blueberries, raspberries)
• Heavy cream
• Powdered sugar
• Cream cheese
• Fresh raspberries (for the drizzle)
• Lemon juice

Directions

1. Preheat the oven to 350°F (175°C) and grease two round cake pans.
2. Prepare the cake batter by creaming butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla.
3. In a separate bowl, whisk together flour, baking powder, salt, and ground pistachios. Gradually add this to the wet ingredients, alternating with milk.
4. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
5. Prepare the frosting by whipping heavy cream until soft peaks form. In another bowl, beat cream cheese and powdered sugar until smooth. Gently fold the whipped cream into the cream cheese mixture.
6. Assemble the cake by spreading a layer of frosting over the first cake layer, adding fresh berries, then placing the second layer on top. Frost the entire cake.
7. Make the raspberry drizzle by blending fresh raspberries with lemon juice and a bit of sugar. Strain to remove seeds, then drizzle over the cake.
8. Garnish with additional berries and crushed pistachios before serving.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Nut-Free Option: Substitute pistachios with finely ground oats for a similar texture.
• Different Berries: Swap raspberries for blackberries, strawberries, or a mix of your favorites.
• Chocolate Twist: Add a layer of chocolate ganache between cake layers for extra richness.
• Dairy-Free Alternative: Use coconut cream and a dairy-free butter substitute for the frosting.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: This cake is best served cold or at room temperature; reheating is not recommended.

FAQs

How do I make the cake layers extra moist?

Use room-temperature ingredients and avoid overmixing the batter to keep the cake light and moist.

Can I use frozen berries instead of fresh?

Yes, but thaw and drain them well before using to prevent excess moisture in the cake.

What’s the best way to grind pistachios for the cake?

Use a food processor or blender and pulse until finely ground, but avoid over-processing into a paste.

Can I make this cake ahead of time?

Yes, bake the cake layers a day in advance and store them wrapped in plastic. Assemble and frost before serving.

How do I prevent the frosting from becoming too runny?

Make sure your heavy cream is well-whipped and your cream cheese is softened but not too warm.

Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend designed for baking.

What’s a good substitute for pistachios?

Almonds or hazelnuts can provide a similar nutty flavor and texture.

How do I make the raspberry drizzle thicker?

Simmer the raspberry sauce over low heat until it reduces and thickens slightly.

Can I use store-bought frosting instead?

Yes, but homemade frosting enhances the freshness and flavor of the cake.

Is this cake suitable for a wedding or birthday?

Absolutely! Its elegant presentation and balanced flavors make it perfect for celebrations.

Conclusion

The Berry & Pistachio Layer Cake with Raspberry Drizzle is a sophisticated yet approachable dessert. With its delicate layers, fresh berries, and nutty richness, this cake is sure to impress at any gathering. Whether you follow the classic recipe or try one of the variations, this cake is a showstopper for any occasion.

Short Description

This Berry & Pistachio Layer Cake is a delightful combination of nutty pistachios, fresh berries, and a luscious raspberry drizzle. With layers of moist cake and creamy frosting, this dessert is perfect for special occasions or simply indulging in a refined treat.

Why You’ll Love This Recipe

• Combines the rich, nutty flavor of pistachios with the tartness of fresh berries
• Moist and tender cake layers with a light and creamy frosting
• The raspberry drizzle adds a fruity, tangy contrast to the sweet cake
• Visually stunning, making it ideal for celebrations
• Can be customized with different berries or nuts

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Ground pistachios
• Whole milk
• Vanilla extract
• Mixed fresh berries (strawberries, blueberries, raspberries)
• Heavy cream
• Powdered sugar
• Cream cheese
• Fresh raspberries (for the drizzle)
• Lemon juice

Directions

1. Preheat the oven to 350°F (175°C) and grease two round cake pans.
2. Prepare the cake batter by creaming butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla.
3. In a separate bowl, whisk together flour, baking powder, salt, and ground pistachios. Gradually add this to the wet ingredients, alternating with milk.
4. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
5. Prepare the frosting by whipping heavy cream until soft peaks form. In another bowl, beat cream cheese and powdered sugar until smooth. Gently fold the whipped cream into the cream cheese mixture.
6. Assemble the cake by spreading a layer of frosting over the first cake layer, adding fresh berries, then placing the second layer on top. Frost the entire cake.
7. Make the raspberry drizzle by blending fresh raspberries with lemon juice and a bit of sugar. Strain to remove seeds, then drizzle over the cake.
8. Garnish with additional berries and crushed pistachios before serving.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Nut-Free Option: Substitute pistachios with finely ground oats for a similar texture.
• Different Berries: Swap raspberries for blackberries, strawberries, or a mix of your favorites.
• Chocolate Twist: Add a layer of chocolate ganache between cake layers for extra richness.
• Dairy-Free Alternative: Use coconut cream and a dairy-free butter substitute for the frosting.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: This cake is best served cold or at room temperature; reheating is not recommended.

FAQs

How do I make the cake layers extra moist?

Use room-temperature ingredients and avoid overmixing the batter to keep the cake light and moist.

Can I use frozen berries instead of fresh?

Yes, but thaw and drain them well before using to prevent excess moisture in the cake.

What’s the best way to grind pistachios for the cake?

Use a food processor or blender and pulse until finely ground, but avoid over-processing into a paste.

Can I make this cake ahead of time?

Yes, bake the cake layers a day in advance and store them wrapped in plastic. Assemble and frost before serving.

How do I prevent the frosting from becoming too runny?

Make sure your heavy cream is well-whipped and your cream cheese is softened but not too warm.

Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend designed for baking.

What’s a good substitute for pistachios?

Almonds or hazelnuts can provide a similar nutty flavor and texture.

How do I make the raspberry drizzle thicker?

Simmer the raspberry sauce over low heat until it reduces and thickens slightly.

Can I use store-bought frosting instead?

Yes, but homemade frosting enhances the freshness and flavor of the cake.

Is this cake suitable for a wedding or birthday?

Absolutely! Its elegant presentation and balanced flavors make it perfect for celebrations.

Conclusion

The Berry & Pistachio Layer Cake with Raspberry Drizzle is a sophisticated yet approachable dessert. With its delicate layers, fresh berries, and nutty richness, this cake is sure to impress at any gathering. Whether you follow the classic recipe or try one of the variations, this cake is a showstopper for any occasion.

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