Pistachio Cake with Blackberry Thyme Frosting
Moist pistachio cake layered with a vibrant blackberry thyme buttercream for an elegant, bakery-style dessert.
Equipment
- Mixing bowls
- Cake pans
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup ground pistachios unsalted
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 0.75 cup milk
Blackberry Thyme Frosting
- 1 cup blackberries fresh or frozen
- 1 tsp fresh thyme leaves only
- 0.75 cup unsalted butter softened
- 2.5 cups powdered sugar
- 2-3 tbsp cream or milk
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans with parchment.
- Whisk together flour, baking powder, baking soda, salt, and ground pistachios.
- Cream butter and sugar until light and fluffy. Add eggs and vanilla.
- Alternate adding dry ingredients and milk until just combined.
- Pour batter into pans and bake 30–35 minutes. Cool completely.
- Simmer blackberries with thyme until thickened, then strain and cool.
- Beat butter with powdered sugar, adding blackberry reduction and cream.
- Frost cooled cake and serve.
Notes
Use natural pistachios for best flavor and color.