Pistachio Cake with Raspberry Filling and French Buttercream
Moist and tender pistachio cake from scratch layered with tart raspberry filling and creamy, sweet French buttercream!
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Ingredients
- 13 ounces fresh or frozen raspberries
- 5 ounces granulated sugar
- 1 ounce lemon zest
- 1 ounce fresh lemon juice
- 2 ounces water
- 1 ounce Clear Jel or cornstarch
- 14 ounces all purpose flour
- 7 ounces granulated sugar
- 7 ounces brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 10 ounces buttermilk ((room temperature))
- 2 eggs ((room temperature))
- 6 ounces oil
- 4 ounces pistachio butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon green food color ((optional))
- 4 oz chopped pistachios (plus more for garnish)
- 8 large eggs
- 1/2 teaspoon salt
- 14 ounces granulated sugar
- 24 ounces unsalted butter
- 2 teaspoons vanilla extract
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