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Decadent Pistachio Raspberry Layer Cake with White Chocolate Drip

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A rich yet light pistachio sponge cake layered with tart raspberry filling and finished with a luscious white chocolate drip. Perfect for special occasions and easy enough for a midnight baking experiment.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (90g) finely ground pistachios (unsalted, shelled)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup (120ml) buttermilk (or whole milk with 1 tsp lemon juice), room temperature
  • 1 ½ cups (about 225g) fresh raspberries (frozen works too, thawed and drained)
  • ¼ cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)
  • 8 oz (225g) high-quality white chocolate, chopped
  • ⅓ cup (80ml) heavy cream
  • 1 cup (240ml) heavy cream, whipped (for frosting)
  • 2 tbsp powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Whole pistachios (shelled, for garnish)
  • Fresh raspberries (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. Pulse shelled pistachios in a food processor until finely ground but not paste-like.
  3. In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  6. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and cakes spring back when pressed.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens, about 8-10 minutes. Add cornstarch slurry if thicker filling is desired. Cool completely.
  11. Heat chopped white chocolate and ⅓ cup heavy cream in a small saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool slightly but remain pourable.
  12. Whip 1 cup heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form. Refrigerate until assembly.
  13. Place one cake layer on serving plate. Spread half the raspberry filling evenly, then a thick layer of whipped cream frosting. Repeat with second cake layer.
  14. Cover entire cake with remaining whipped cream frosting, smoothing sides and top.
  15. Carefully drip white chocolate mixture over edges and top of cake using a spoon or ladle. Garnish with whole pistachios and fresh raspberries while drip is still slightly wet.
  16. Refrigerate cake for at least 1 hour before serving to set drip and meld flavors.

Notes

If you don’t have buttermilk, mix 1 tsp lemon juice or vinegar into whole milk as a substitute. Grind pistachios yourself for best texture. Avoid overmixing batter to keep cake tender. Cool cakes completely before frosting to prevent melting. Keep white chocolate drip warm but pourable for best results. Cake can be chilled after assembly to set drip and meld flavors. Raspberry filling and white chocolate drip can be made a day ahead and refrigerated.

Nutrition

Keywords: pistachio cake, raspberry filling, white chocolate drip, layer cake, easy dessert, homemade cake, nutty cake, berry dessert

Find it online: https://lenatable.com/decadent-pistachio-raspberry-layer-cake-recipe-easy-homemade-white-chocolate-drip-dessert/