Strawberry-Pistachio Layer Cake - Prepare from Scratch

      This indulgent cake is a beautiful expression of flavor and sophistication, ideal for special occasions. Each layer of moist pistachio cake carries a subtle nuttiness that pairs wonderfully with fresh strawberries and a light, creamy frosting. The lively colors and contrasting textures make this cake just as visually stunning as it is tasty.

      Makes 1 (8-inch) cake

      ¾ cup (170 grams) unsalted butter, softened

      2 cups (400 grams) granulated sugar

      2 large eggs (100 grams), at room temperature

      2 large egg whites (60 grams), at room temperature

      3 cups (375 grams) all-purpose flour

      1½ cups (213 grams) unsalted toasted pistachios, finely ground

      1¾ teaspoons (5.25 grams) kosher salt

      1½ teaspoons (7.5 grams) baking powder

      1 cup (240 grams) whole buttermilk

      1 teaspoon (4 grams) vanilla extract

      ½ teaspoon (2 grams) almond extract

      1 to 2 drops of green gel food coloring (optional)

      Roasted Strawberry Swiss Meringue Buttercream (recipe to follow)

      ½ cup (155 grams) Roasted Strawberry Jam (recipe to follow)

      Garnish: halved fresh strawberries, chopped toasted pistachios

      Preheat the oven to 350°F (180°C). Grease 3 (8-inch) round cake pans with baking spray containing flour, and line the bottoms with parchment paper.

      In a stand mixer fitted with the paddle attachment, combine butter and sugar on medium speed until fluffy, about 3 to 4 minutes, pausing to scrape the sides of the bowl. Add eggs and egg whites one at a time, mixing well after each addition.

      In a medium bowl, whisk together flour, ground pistachios, salt, and baking powder. In a small bowl, mix together buttermilk, extracts, and food coloring (if using). With the mixer on low speed, gradually mix the flour mixture into the butter mixture, alternating with the buttermilk mixture, starting and ending with the flour mixture, and mixing just until combined after each addition. Distribute the batter evenly among the prepared pans (approximately 519 grams each), and smooth the tops with a small offset spatula.

      Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the cakes to cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

      Spread a thin layer of Roasted Strawberry Swiss Meringue Buttercream on one cooled cake layer (around ¼ cup or 42 grams). Fill a pastry bag fitted with a medium round piping tip with 2 cups of buttercream. Pipe a ½-inch-thick border of buttercream around the edge of the cake layer; within that border, spread half of the Roasted Strawberry Jam. Place the second cake layer on top. Spread a thin layer of buttercream on this layer, then pipe a ½-inch-thick border around the edge and fill it with the remaining Roasted Strawberry Jam. Add the final cake layer on top, then coat the top and sides of the cake with a thin layer of buttercream. Freeze for 30 minutes.

      Apply the remaining Roasted Strawberry Swiss Meringue Buttercream to the top and sides of the cake. Garnish with strawberries and chopped pistachios if desired. Store in an airtight container in the refrigerator for up to 3 days.

      Let us know how it was!

      Roasted Strawberry Swiss Meringue Buttercream

      Makes about 8 cups

      8 large egg whites (240 grams)

      2 cups (400 grams) granulated sugar

      1 teaspoon (3 grams) kosher salt

      ⅛ teaspoon cream of tartar

      2 cups (454 grams) unsalted butter, softened

      1 teaspoon (4 grams) vanilla extract

      ½ cup (155 grams) Roasted Strawberry Jam (recipe follows)

      1 to 2 drops red gel food coloring (optional)

      In a heatproof bowl, combine the egg whites, sugar, salt, and cream of tartar by hand. Place the bowl over a saucepan of simmering water. Whisk constantly until the sugar dissolves and an instant-read thermometer shows 160°F (71°C). Carefully return the bowl to the stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and the meringue feels warm to the touch, about 10 minutes. Gradually add butter, about 2 tablespoons (28 grams) at a time, beating until combined after each addition. (If the buttercream separates or appears loose, beat for an additional 2 to 3 minutes until it comes back together.) Mix in the vanilla.

      With the mixer on medium speed, incorporate the Roasted Strawberry Jam, adding 1 tablespoon (19 grams) at a time, until well combined. Mix in food coloring (if using). Use