Raspberry Pistachio Cake | Making & Decorating My Vintage Birthday Cake

This raspberry pistachio cake is made with soft pistachio cake layers sandwiching homemade raspberry jam and all covered with raspberry buttercream. It's a delicious flavour combination with all-natural colouring!

🥣 INGREDIENTS
PISTACHIO CAKE
100 g unsalted pistachios, shelled
170 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
115 g unsalted butter, melted
225 g granulated sugar
3 large eggs, room temperature
180 g greek yogurt, room temperature
65 g light-tasting oil
2 teaspoon vanilla extract

RASPBERRY JAM
300 g raspberries, fresh or frozen
50 g granulated sugar
1 tablespoon water

RASPBERRY BUTTERCREAM
460 g unsalted butter, softened to room temperature
230 g powdered sugar
2 tablespoons raspberry jam, from above
2 teaspoons vanilla extract
3 tablespoons heavy cream

✧ scaled for three 6" cake pans
3 tablespoons heavy cream

✧ scaled for three 6" cake pans
✧ bake at 350°F for 30-35 minutes