I think pistachio and raspberry is the best flavour combination, I LOVE PISTACHIO AND RASPBERRY TOGETHER. So I wanted to make a pistachio and raspberry cake.
This cake made me so happy. Just looking at it, it was a very pretty cake to me.
But also the taste was amazing, the flavours were sooo good and the cake layers were so soft and fluffy. If you like pistachio and raspberry, you need to try this.
Breakdown of the cake
I wanted to give a little breakdown of this cake, so let’s do that.
The cake starts off with 2 vanilla cake layers.
I decided to keep these cake layers plain, but if you wanted to you could mix some chopped up pistachios into your cake batter.
I don’t like doing this, I don’t love the texture after the cake has baked. The cake tastes lumpy to me, I don’t like that. But if you like that kind of texture in a cake, you can definitely add some.
I then soaked these cake layers in a sweet milk, I’ll talk more about this later.
Once the cakes had cooled, I filled it with a raspberry Swiss meringue buttercream and some pistachio spread, then decorated it.
Once again…the taste was amazing, I loved this cake so much!
The cake layers
So the first thing we are going to make is the cake layers.
I just made my regular degular vanilla cake for this, here’s the ingredients you are going to need:
- Unsalted butter – we are going to be using self raising flour for this cake. Self raising flours typically have salt mixed into them, so make sure to use unsalted butter. If you use salted butter, the cake could end up too salty.
- Oil – this is going to add a lot of moisture. Any flavourless oil does work here, but I always use vegetable oil.
- Granulated sugar – caster sugar works too.
- Vanilla extract
- Self raising flour – I’ll talk about how to substitute this with plain/all purpose flour in the next section.
- Milk – whole milk is best to use.
The self raising flour
I like using self raising flour for my vanilla cakes. It’s just easier to use because it already has the raising agents mixed into it, so I don’t have to add them in myself.
But if you don’t have self raising flour, or live in a place where it is difficult to find, then you absolutely can use plain/all purpose flour.
Use the same amount, but mix in 2.5 teaspoons of baking powder and 1/8 teaspoon of salt into it. Then it is ready to use.
The sweet milk
Like I mentioned, we’re going to soak the cake layers in a sweet milk.
This is something that I do with a lot of my cakes. All it does is add some extra moisture and softness to the cake, as well as a lot of flavour.
You just need milk, sugar and vanilla. Heat these together just so that the sugar can dissolve, then after your cake layers have baked but are still warm, pour this over them.
This step is completely optional, the cake will still taste good without it. But I really do recommend it, it makes the cake taste so much better.
For the buttercream, I made a Swiss meringue buttercream.
Any buttercream will work, if you want to use a regular American buttercream, you can.
But I personally think Swiss meringue buttercream is the best kind, so that’s what I used.
I haven’t included the recipe for this, in the recipe card below, just because I have a separate blog post on it, that goes into a lot more detail. Here is that post:
Making the buttercream raspberry flavoured
To flavour the buttercream, I added some freeze dried raspberry powder into it.
I just added this to taste.
I LOVE FREEZE DRIED RASPBERRY POWDER, it’s the best way to get a strong raspberry flavour in buttercream, and it adds a really nice colour too.
I get mine from Amazon, I use one from a brand called ‘Honeyberry’.
Substitutes for the freeze dried raspberry powder
If you can’t find any freeze dried raspberry powder, or if you just don’t want to use it, there are other ways to flavour the buttercream.
The easiest way is by using a raspberry jam, just mix this into your buttercream. I would recommend using one that has no sugar in it, just because you don’t want your buttercream to end up too sweet.
Or you could also make a puree out of fresh raspberries, then mix this into the buttercream.
But be careful when doing this, if you add too much puree to the buttercream, the buttercream could end up too soft. So don’t add too much.