Description
This Berry & Pistachio Layer Cake is a showstopper! Soft pistachio sponge cake is layered with fluffy vanilla berry cream and finished with a luscious raspberry drizzle. A delightful balance of nutty, fruity, and creamy flavors makes it perfect for any special occasion!
Ingredients
Units
Scale
For the pistachio sponge cake:
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
For the berry filling & frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mixed berries (strawberries, raspberries, blueberries)
For the raspberry drizzle:
- 1 cup raspberries
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions
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Make the cake batter:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a bowl, whisk flour, ground pistachios, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk/sour cream, mixing until smooth.
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Bake the cakes:
- Divide the batter between the pans and bake for 25-30 minutes.
- Let the cakes cool completely before assembling.
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Prepare the frosting:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Gently fold in the mixed berries.
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Make the raspberry drizzle:
- Cook raspberries, sugar, and lemon juice in a saucepan over medium heat for 5 minutes.
- Strain to remove seeds and let cool.
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Assemble the cake:
- Place one cake layer on a stand, spread with berry whipped cream, and top with the second cake layer.
- Frost the entire cake, then drizzle the raspberry sauce over the top.
Notes
- For extra crunch, garnish with chopped pistachios.
- Chill before serving for better flavor.