Ingredients
Scale
- 1 ½ cups of all-purpose flour
- ¾ cup of unsalted butter, softened
- 1 cup of sugar
- 3 large eggs
- ½ cup of Greek yogurt
- 1 teaspoon of vanilla extract
- ½ teaspoon of baking powder
- ¼ teaspoon of baking soda
- ¼ teaspoon of salt
- ½ cup of finely chopped pistachios
- 1 cup of fresh raspberries
- For the pistachio frosting:
- 1 cup of unsalted butter, softened
- 2 cups of powdered sugar
- ½ cup of finely ground pistachios
- 2–3 tablespoons of milk or heavy cream
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and Greek yogurt until combined.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet, mixing just until incorporated. Do not overmix.
- Fold in chopped pistachios and raspberries gently into the batter.
- Divide batter evenly into prepared pans and bake for 25-30 minutes. Cool completely.
- Prepare pistachio frosting by beating softened butter until smooth. Gradually add powdered sugar and mix well.
- Stir in ground pistachios and milk/cream until desired consistency is reached.
- Layer cooled cakes with frosting and raspberries. Decorate with additional raspberries and chopped pistachios.
Notes
- Use fresh raspberries for optimal flavor and color.
- Finely grind the pistachios for a smooth frosting texture.
- Avoid overmixing to keep the cake light and airy.
- Adjust baking time according to your oven for perfect doneness.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking, Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg