Raspberry Pistachio Cake 🎀 making & decorating my vintage birthday cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that adds flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour adds nutrition and flavor.

Make the pistachio cake batter by combining melted butter, granulated sugar, and eggs in a mixing bowl.

Add in the vanilla extract, yogurt, and oil, mixing until well combined.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Divide the batter into three 6" cake pans and bake at 350°F for 30-35 minutes.

Prepare the raspberry jam by cooking raspberries, sugar, and water until thickened.

Make the raspberry buttercream by mixing softened butter, powdered sugar, raspberry jam, vanilla extract, and heavy cream until smooth.

Assemble the cake by layering the pistachio cake layers with raspberry jam and frosting in between.

Frost the outside of the cake with raspberry buttercream and design as desired.

Cooking Techniques

Spice Level:

Allergens