Serves 1
Directions
- 1Combine butter, sugar, oil, and vanilla extract in a bowl.
- 2Mix with an electric mixer until light and fluffy.
- 3Add an egg yolk and whisk it in.
- 4Add flour and whisk until combined to make the cake batter.
- 5Pour the batter evenly into two lined cake pans.
- 6Tap the pans to level the batter and remove air bubbles.
- 7Bake the cake layers in the oven.
- 8Prepare a sweet milk mixture by heating milk, sugar, and vanilla extract in a saucepan.
- 9Pour the sweet milk over the baked cake layers for moisture.
- 10For the buttercream, add freeze-dried raspberry powder to a Swiss meringue buttercream and mix until combined.
- 11Spread a layer of raspberry buttercream on one cake layer.
- 12Pipe a border of buttercream around the edge.
- 13Fill the center with pistachio spread and smooth it out.
- 14Place the second cake layer on top.
- 15Apply a crumb coat of raspberry buttercream all over the cake.
- 16Cover the sides of the cake with chopped pistachios.
- 17Pipe swirls of raspberry buttercream on top of the cake.
- 18Decorate the cake with fresh raspberries.
Ingredients
- butter
- sugar
- oil
- vanilla extract
- eggs
- flour
- sweet milk
- freeze dried raspberry powder
- pistachio spread
- chopped pistachios
- fresh raspberries
Equipment
bowlelectric mixerwhiskcake pansovensaucepanspatulacake turntablepiping bag
Tips
- Do not add chopped pistachios to the cake batter as it makes the cake taste dry and lumpy.
- Pour sweet milk over the cake layers for extra moisture.
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