There’s something especially delightful about a cake that can instantly brighten your day—and my Pink Velvet Cake does just that! The first time I made it, I was in a creative mood, desperate to escape the ordinary chocolate and vanilla options that felt all too familiar. As soon as I pulled the layers from the oven, the warm, inviting fragrance filled my kitchen, and I knew I had stumbled upon a true gem.

With its tender crumb and subtle sweetness, this cake is perfect for any celebration or even a cozy afternoon at home. What makes it truly irresistible, though, is the luscious cream cheese frosting that dances on your taste buds, taking this dessert to a whole new level of indulgence.

Whether you’re impressing friends at a gathering or simply treating yourself, this Pink Velvet Cake promises not just flavor, but also a stunning visual treat. So, let’s dive into the recipe, and soon you’ll have a slice of happiness on your plate!

Pink Velvet Cake Ingredients

• Get ready to bake a delicious treat!

For the Cake

• Cake flour – Essential for a soft, tender crumb in your Pink Velvet Cake.
• Granulated sugar – Sweetens the cake and helps create that lovely fluffy texture.
• Baking powder – Acts as a leavening agent, ensuring your cake rises beautifully.
• Fine salt – Enhances the sweetness and balances flavors perfectly.
• Unsalted butter – Brings richness and moisture; be sure it’s at room temperature for easy mixing.
• Egg whites – The base for a light and airy cake; room temperature helps create a better volume.
• Buttermilk – Adds a subtle tang and keeps the cake moist—don’t substitute with regular milk if possible!
• Vegetable or canola oil – Keeps the cake ultra moist; you can even use melted coconut oil for a twist.
• Vanilla extract – Adds warmth and depth to the flavor; vanilla bean paste works just as well!
• Pink gel food coloring – Gives your cake that gorgeous, eye-catching hue.

For the Frosting

• Unsalted butter – Use room temperature butter for a creamy and smooth frosting.
• Cream cheese – Adds a tangy flavor that pairs perfectly with the sweetness of the cake.
• Vanilla extract – Enhances the overall flavor of the frosting, making it extra delicious.
• Fine salt – A pinch adds depth to the sweetness—don’t skip this step!
• Powdered sugar – The base for your frosting, creating that luxurious sweetness.
• Heavy whipping cream – Helps achieve a silky, spreadable consistency; room temperature is key.
• Pink gel food coloring – Use to tint your frosting, creating a stunning visual appeal.

Get ready to bring this delightful Pink Velvet Cake to life in your kitchen!

How to Make Pink Velvet Cake

1. Preheat your oven to 350°F (175°C) and grease or line your cake pans with parchment paper to prevent sticking. This step ensures a perfectly baked cake that’s easy to remove.

2. Combine in a mixing bowl the cake flour, granulated sugar, baking powder, and fine salt. Whisk together until well blended, ensuring an even distribution of the dry ingredients that will work together for a fluffy texture.

3. Beat in another bowl the unsalted butter, egg whites, buttermilk, vegetable oil, and vanilla extract until creamy and smooth. This mixture creates a luscious batter, perfect for infusing flavor and moisture into your cake.

4. Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid over-mixing; you want a batter that’s well-blended but still retains a fluffy texture.

5. Color your batter by adding a few drops of pink gel food coloring. Stir until you reach your desired hue, creating that beautiful pink that makes this cake so special. The color will be more vibrant once baked!

6. Pour the batter evenly into your prepared cake pans and smooth the tops with a spatula. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on your cakes for that perfect golden edge!

7. Cool the cakes completely on wire racks; this prevents them from becoming soggy and ensures they’re easy to frost. The aroma will fill your kitchen—try not to eat the whole cake while waiting!

8. Prepare the frosting by beating together the unsalted butter and cream cheese until light and fluffy. This will create the perfect base for your luxurious cream cheese frosting.

9. Mix in the vanilla extract, fine salt, and powdered sugar until smooth and well combined. Don’t rush this step; the cream cheese adds a delightful tang that balances the sweetness beautifully.

10. Gradually add the heavy whipping cream to your frosting, mixing until you reach your desired consistency for spreading or piping. It should be creamy and luscious, perfect for dolloping on your cake.

11. Frost the cooled layers generously, stacking them together as you go, and add any additional decorations to make your Pink Velvet Cake pop. Your creation is now a stunning masterpiece ready to be enjoyed!

Optional: Add fresh berries or edible flowers on top for a touch of elegance.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Pink Velvet Cake layers are ideal for meal prep, allowing you to save crucial time on busy baking days! You can prepare the cake layers up to 2-3 days ahead of time. Simply bake them, allow them to cool completely, and then tightly wrap each layer in plastic wrap before refrigerating to maintain their moist texture. If you’d like, the frosting can also be made up to 2 days in advance; store it in an airtight container in the fridge—just give it a quick mix to revive its creamy consistency before frosting. When you’re ready to assemble, just layer the chilled cakes with frosting, and your beautiful Pink Velvet Cake is ready to impress with minimal last-minute effort!

What to Serve with Pink Velvet Cake?

The vibrant hues and delightful flavors of this cake are just the beginning; let’s create a full spread that elevates your dessert experience!

• Fresh Berries: Their tartness beautifully balances the sweetness of the cake, adding a refreshing touch to each bite.

• Vanilla Ice Cream: A classic pairing, the creamy texture of the ice cream complements the tender layers, creating a heavenly combination. Serve a scoop alongside a slice for a timeless delight!

• Chocolate Ganache: Drizzling silky ganache over the cake adds rich flavor and decadence that contrasts wonderfully with the pink velvet.

• Lemonade: The zesty brightness of a fresh lemonade refreshes the palate, making it an ideal pairing for this sweet treat. It’s the perfect sip alongside your cake slice!

• Coconut Whipped Cream: Light and airy, this alternative topping enhances the cake’s softness while adding a tropical twist that feels indulgent.

• Coffee: A strong brew provides a delightful contrast to the cake’s sweetness, making for a comforting afternoon treat. The warmth of coffee brings the whole experience to life!

• Fruit Salad: A mixture of seasonal fruits adds color and a natural sweetness that complements the cake—and it keeps things light and vibrant.

• Sparkling Water: For a refreshing non-sweet option, sparkling water with a hint of lemon recharges your taste buds between bites. It’s simple, but oh-so-refreshing!

• Cheesecake Bites: For those who love multiple desserts, serving mini cheesecake bites provides a creamy, tangy contrast to the cake, satisfying any sweet tooth’s cravings!

How to Store and Freeze Pink Velvet Cake

• Room Temperature: Store the unfrosted Pink Velvet Cake layers at room temperature for up to 2 days, covered in plastic wrap to maintain moisture. Avoid placing it in direct sunlight.

• Fridge: If frosted, the Pink Velvet Cake can be kept in the refrigerator for up to 5 days. Use an airtight container or cover it loosely with plastic wrap to prevent the frosting from hardening.

• Freezer: To freeze, wrap the unfrosted cake layers in plastic wrap and then aluminum foil. They can last up to 3 months in the freezer. Frost after thawing for the best texture.

• Reheating: When ready to enjoy, allow the frozen cake to thaw in the fridge overnight. For a warm slice, microwave it for 10-15 seconds, just enough to take the chill off without melting the frosting.

Pink Velvet Cake Variations

Feel free to get creative with this recipe and make it your own with these delightful twists!

• Dairy-Free: Substitute buttermilk with almond or coconut milk and use dairy-free butter for a scrumptious vegan option. You’ll still enjoy that light, fluffy texture!

• Chocolate Swirl: Add 1 cup of cocoa powder to half the batter and create a marble effect by swirling it into the original batter. This chocolatey delight will take your cake to new heights!

• Nuts: Fold in 1 cup of chopped walnuts or pecans for a satisfying crunch. The nutty flavor complements the sweetness, adding another layer of deliciousness.

• Fruit Flavor: Replace part of the liquid with pureed strawberries or raspberries for a fruity twist. The natural sweetness intermingles perfectly with the cake base, making it even more irresistible!

• Layered Delight: Make a multi-layered cake by baking in three cake pans and filling the layers with fruit preserves or chocolate ganache. It’s a treat that turns heads and takes your taste buds on an adventure!

• Spiced Version: Add a teaspoon of cinnamon and a dash of nutmeg for a warm, spiced flavor profile. This adds depth and warmth, perfect for cozy gatherings or a festive moment.

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour. It maintains the texture while being perfect for gluten-sensitive guests, ensuring no one misses out!

• Zesty Lemon: Infuse the batter with lemon zest or a splash of lemon juice for a refreshing twist. This brightens the flavor and adds a lovely citrus note that pairs beautifully with cream cheese frosting.

Pink Velvet Cake Recipe FAQs

How do I select the best ingredients for my Pink Velvet Cake?
Absolutely! When choosing ingredients, select high-quality pink gel food coloring for the best visual appeal. For the butter, make sure it’s unsalted and at room temperature for easy mixing and a creamy texture. Use fresh egg whites from large eggs for the best results. The buttermilk should also be fresh, as it contributes to the cake’s moisture and flavor.

What’s the best way to store my Pink Velvet Cake?
Very! If unfrosted, keep the cake layers at room temperature for up to 2 days wrapped in plastic wrap to maintain moisture. For a frosted cake, store it in the fridge in an airtight container for up to 5 days. This protects the frosting while keeping it at a delightful temperature for enjoying!

Can I freeze my Pink Velvet Cake?
Absolutely! To freeze your Pink Velvet Cake, wrap the unfrosted layers tightly in plastic wrap followed by aluminum foil, ensuring there are no air pockets. They can last up to 3 months in the freezer. When you’re ready to enjoy, thaw them in the fridge overnight, then frost them to retain that lovely texture. For a warm slice, microwave it for 10-15 seconds!

What should I do if my cake is too dry?
Oh no! If you find your Pink Velvet Cake has turned out dry, that’s usually because of over-baking. Try to check it 5 minutes before the end of the recommended baking time. If it does happen, you can still revive the cake by brushing the layers lightly with simple syrup (made from equal parts sugar and water boiled until syrupy) before frosting. This adds moisture and sweetness back into the cake!

Are there any allergies I should be aware of when making Pink Velvet Cake?
Very! This recipe contains eggs, dairy, and gluten, so be mindful of those with allergies. For a dairy-free version, you can substitute the buttermilk with almond milk mixed with vinegar or lemon juice for a similar tang. If you need a gluten-free alternative, consider using a 1:1 gluten-free baking flour blend. Always double-check labels to ensure they’re free of allergens suitable for your guests!

Pink Velvet Cake

This Pink Velvet Cake features a tender crumb and luscious cream cheese frosting, perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 slices

Course: DESSERT RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cake

• 2 cups cake flour Essential for a soft, tender crumb.
• 1.5 cups granulated sugar Helps create a fluffy texture.
• 1 tbsp baking powder Acts as a leavening agent.
• 0.5 tsp fine salt Enhances sweetness.
• 0.5 cups unsalted butter Room temperature.
• 4 large egg whites Room temperature.
• 1 cup buttermilk Do not substitute with regular milk.
• 0.5 cups vegetable or canola oil For ultra moist cake.
• 2 tsp vanilla extract Adds warmth and depth.
• 1 tbsp pink gel food coloring For the gorgeous hue.

For the Frosting

• 0.5 cups unsalted butter Room temperature.
• 8 oz cream cheese Adds tangy flavor.
• 2 tsp vanilla extract Enhances flavor.
• 0.5 tsp fine salt Adds depth to sweetness.
• 4 cups powdered sugar Base for frosting.
• 0.5 cups heavy whipping cream For creamy consistency.
• 1 tbsp pink gel food coloring For tinting frosting.

Equipment

• Mixing bowl
• Whisk
• Spatula
• Cake Pans
• Oven
• wire racks

Method

 

Prepare the Cake

1. Preheat your oven to 350°F (175°C) and grease or line your cake pans.
2. Combine cake flour, granulated sugar, baking powder, and fine salt in a mixing bowl.
3. Beat unsalted butter, egg whites, buttermilk, vegetable oil, and vanilla extract until creamy.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Add pink gel food coloring, stirring until desired hue is reached.
6. Pour batter into prepared pans and smooth the tops. Bake for 35 minutes or until a toothpick comes out clean.
7. Cool the cakes completely on wire racks.

Prepare the Frosting

1. Beat together unsalted butter and cream cheese until light and fluffy.
2. Mix in vanilla extract, fine salt, and powdered sugar until smooth.
3. Gradually add heavy whipping cream, mixing until desired consistency is achieved.
4. Frost the cooled layers generously, adding decorations if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Optional: Add fresh berries or edible flowers on top for a touch of elegance.

Tried this recipe?

Let us know how it was!

As the chill of autumn sets in and the leaves begin to paint the world in shades of gold and crimson, there’s nothing quite like the cozy sensation of baking fragrant treats in the kitchen. If you’re searching for a delightful way to embrace the season, look no further than these Baked Pumpkin Donuts with Brown Sugar Glaze. Every bite of these soft, spiced donuts is like a warm hug – rich pumpkin flavor complemented by the sweet, buttery glaze that glistens like sunshine on a crisp morning.

What I adore most about this recipe is not just its irresistible taste, but how easily it transforms an ordinary afternoon into a cozy baking adventure. With only 39 minutes from start to finish, you can create a batch of these treats perfectly suited for sharing with friends or savoring solo. So, gather your ingredients and roll up your sleeves—let’s make some autumn magic happen in the kitchen!

Baked Pumpkin Donuts Ingredients

For the Donuts
• Pumpkin puree – adds moisture and a rich, seasonal flavor to your baked pumpkin donuts.
• Granulated sugar – sweetens the batter and helps create a tender crumb.
• Brown sugar – contributes to the deep flavor and adds caramel notes that enhance the pumpkin taste.
• Unsalted butter (melted & cooled) – provides richness and moisture; ensure it’s cooled to prevent cooking the eggs.
• Vegetable oil – keeps the donuts moist and fluffy; can be substituted with applesauce for a lighter option.
• Large eggs (room temperature) – bind ingredients together and add structure; use flax eggs for a vegan version.
• All-purpose flour – the base for your donuts, giving them structure; you can use whole wheat flour for a healthier option.
• Baking powder – ensures your donuts rise to a perfect fluffy consistency.
• Pumpkin spice – adds warm, aromatic flavors that evoke the essence of fall; feel free to use a homemade blend!
• Salt – enhances the sweetness and flavors of the other ingredients.

For the Glaze
• Unsalted butter (for glaze) – adds a glossy finish and richness to your sweet topping.
• Powdered sugar – gives the glaze its sweetness and smooth texture; sift it to prevent lumps.
• Heavy cream – creates a silky glaze that adheres beautifully to the donuts; you can substitute with milk for a lighter glaze.
• Vanilla extract – infuses added warmth and depth into the flavor of the glaze, balancing the sweetness perfectly.

How to Make Baked Pumpkin Donuts with Brown Sugar Glaze

1. Preheat the oven to 350°F (175°C) and generously grease a donut pan. This ensures your donuts come out perfectly without sticking, ready to shine with their glossy glaze.

2. Mix together pumpkin puree, granulated sugar, brown sugar, melted butter, vegetable oil, and eggs in a large bowl until smooth and well combined. This creates a wonderfully rich base filled with the flavors of autumn.

3. Whisk together flour, baking powder, pumpkin spice, and salt in a separate bowl. Mixing these dry ingredients well helps to distribute the baking powder and spices evenly throughout the batter for a perfect rise.

4. Combine the dry ingredients with the wet ingredients gradually, stirring gently until just combined. Overmixing can lead to denser donuts, so keep it fluffy!

5. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. This gives your donuts room to rise without overflowing—trust me, they’ll be delightful!

6. Bake for 14 minutes or until a toothpick inserted into a donut comes out clean. This quick bake time ensures a soft texture that’s light and airy, perfect for indulgence.

7. Cool the donuts in the pan for a few minutes before transferring them to a wire rack. This allows them to set and makes glazing easier without smushing them.

8. Prepare the glaze by melting 4 tablespoons of butter in a bowl. Then whisk in the powdered sugar, heavy cream, and vanilla extract until smooth. This should be luscious and glossy, ready to elevate your donuts!

9. Dip the tops of the cooled donuts into the glaze and allow them to set on a wire rack. The glaze will harden slightly, creating a sweet, buttery crown that’s simply irresistible.

Optional: Sprinkle with extra pumpkin spice for an extra pop of flavor.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Baked Pumpkin Donuts with Brown Sugar Glaze

Room Temperature: Store donuts in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh for your enjoyment!

Fridge: If you prefer keeping them longer, store in the fridge for up to 5 days, but let them come to room temperature before enjoying to restore the glaze’s silkiness.

Freezer: For extended storage, freeze the donuts in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Simply thaw at room temperature when you’re ready to indulge.

Reheating: To reheat, pop the donuts in the microwave for about 10 seconds for a warm treat, bringing back that fresh-baked comfort for your Baked Pumpkin Donuts with Brown Sugar Glaze!

What to Serve with Baked Pumpkin Donuts with Brown Sugar Glaze?

Indulge in the cozy flavors of autumn by pairing these soft, spiced treats with delightful sides that elevate your baking experience.

• Hot Apple Cider: Warm and aromatic, this classic fall drink complements the pumpkin spice, creating a heartwarming experience. The cider’s sweetness will beautifully enhance every bite of your donuts.

• Maple Pecan Coffee Cake: A tender, nutty coffee cake brings in crunch and sweetness, perfectly balancing the softness of the donuts. A slice of this cake alongside your donuts creates a dreamy dessert table.

• Cinnamon Whipped Cream: Light and fluffy, this whipped cream adds a fresh touch to each donut, while a sprinkle of cinnamon enhances the spiced flavors. It’s an easy way to take your treat to the next level!

• Spiced Tea: A warm cup of spiced tea mingles wonderfully with pumpkin flavors, making for a comforting pairing. The embrace of spices from the tea rounds out the experience beautifully.

• Cream Cheese Frosting: Rich and tangy, this frosting adds a creamy texture that envelops the donuts in deliciousness. It’s a fun twist for those who want a bit more than just glaze.

• Roasted Nuts: Crunchy and flavorful, a mix of roasted almonds or pecans adds an earthy note that contrasts beautifully with the sweet glaze. Perfect for snacking alongside or topping the donuts!

With these delightful pairings, your baking adventure will be even more special, inviting family and friends to join in on the flavorful celebration!

Make Ahead Options

These Baked Pumpkin Donuts with Brown Sugar Glaze are fantastic for busy cooks looking to save time! You can prepare the batter up to 24 hours in advance; simply mix the wet and dry ingredients separately, then combine them before filling the donut pan. To maintain quality, store the batter in an airtight container in the refrigerator. Additionally, the baked donuts can be covered and kept at room temperature for up to 3 days or refrigerated for up to a week—they’ll still be just as delicious! When you’re ready to serve, warm the donuts briefly in the microwave for a fluffy texture, glaze them, and enjoy the taste of autumn at your leisure!

Baked Pumpkin Donuts Variations

Feel free to explore these delightful twists and substitutions to make these baked pumpkin donuts uniquely yours!

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend, ensuring a tender yet safe treat for those avoiding gluten. Enjoy the same savory pumpkin deliciousness without the worry!

• Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use coconut oil instead of butter. Your donuts will be just as moist and flavorful!

• Spiced Up: Add a pinch of cayenne pepper or a dash of ground ginger for a spicy kick that contrasts beautifully with the sweetness of the glaze. This will awaken your taste buds with every bite!

• Chocolate Drizzle: Swap in a smooth chocolate glaze instead of the brown sugar glaze to offer a rich and decadent dessert experience. This chocolatey twist will have both kids and adults smiling!

• Maple Glaze: Replace the vanilla extract in the glaze with pure maple syrup for a warm, fall-inspired flavor twist. This gives your donuts an even cozier vibe with earthy undertones.

• Nutty Flavor: Toss in chopped walnuts or pecans into the batter for an added crunch that elevates both texture and taste. These nutty bits provide a lovely contrast to the soft donut!

• Dairy-Free: Use almond milk or coconut cream instead of heavy cream for the glaze, and swap butter for a plant-based alternative. You’ll achieve a deliciously creamy texture without any dairy!

• Pumpkin Chocolate Chip: Fold in mini chocolate chips to the batter before baking for that extra pop of sweetness and surprise. Each bite brings a delightful chocolatey richness that pairs perfectly with pumpkin!

Baked Pumpkin Donuts with Brown Sugar Glaze Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! You want to use 100% pure pumpkin puree, which is often found canned. Avoid the flavored pie fillings, as they contain added sugars and spices that could alter your donut recipe. If you’re feeling adventurous, you can also make your own by roasting and pureeing fresh pumpkin for the most vibrant flavor!

How should I store leftover donuts?
Very simply! Store your Baked Pumpkin Donuts with Brown Sugar Glaze in an airtight container at room temperature for up to 2 days. If you want them to last longer, placing them in the fridge extends their freshness to about 5 days. Just make sure to let them come to room temperature before indulging again to keep that glaze nice and silky.

Can I freeze the baked donuts?
Of course! Freezing these treats is a great way to enjoy them later. First, freeze them in a single layer on a baking sheet until firm. Then, transfer them to a zip-top bag or airtight container and store in the freezer for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature, and you can even warm them up in the microwave for about 10 seconds for that fresh-baked taste!

What should I do if my donuts sink in the middle?
It can be disheartening, but don’t worry! If your Baked Pumpkin Donuts do sink, it usually means the batter may have been overmixed or the oven temperature was too low. Ensure you gently combine the wet and dry ingredients until just combined for a fluffy texture. Also, make sure your oven is properly preheated to 350°F (175°C) for even baking.

Can I make this recipe vegan or gluten-free?
Absolutely! To make these delightful donuts vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg, let it sit until it thickens). You can also replace the butter with coconut oil or a vegan butter alternative. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking mix, ensuring it includes xanthum gum for structure. Enjoy the versatility!

Baked Pumpkin Donuts with Brown Sugar Glaze

These Baked Pumpkin Donuts with Brown Sugar Glaze are soft, spiced donuts with rich pumpkin flavor and a sweet, buttery glaze.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 14 minutes mins

Total Time 39 minutes mins

Servings: 12 donuts

Course: DESSERT RECIPES

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Donuts

• 1 cup Pumpkin puree
• 1 cup Granulated sugar
• 1/2 cup Brown sugar
• 1/4 cup Unsalted butter (melted & cooled)
• 1/4 cup Vegetable oil
• 2 large Eggs (room temperature)
• 2 cups All-purpose flour
• 1 tbsp Baking powder
• 2 tsp Pumpkin spice
• 1/2 tsp Salt

For the Glaze

• 4 tbsp Unsalted butter
• 2 cups Powdered sugar sifted to prevent lumps
• 1/4 cup Heavy cream
• 1 tsp Vanilla extract

Equipment

• Donut pan
• Mixing bowls
• Whisk
• Spoon
• Wire Rack

Method

 

How to Make Baked Pumpkin Donuts with Brown Sugar Glaze

1. Preheat the oven to 350°F (175°C) and generously grease a donut pan.
2. Mix together pumpkin puree, granulated sugar, brown sugar, melted butter, vegetable oil, and eggs in a large bowl until smooth and well combined.
3. Whisk together flour, baking powder, pumpkin spice, and salt in a separate bowl.
4. Combine the dry ingredients with the wet ingredients gradually, stirring gently until just combined.
5. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
6. Bake for 14 minutes or until a toothpick inserted into a donut comes out clean.
7. Cool the donuts in the pan for a few minutes before transferring them to a wire rack.
8. Prepare the glaze by melting 4 tablespoons of butter in a bowl. Then whisk in the powdered sugar, heavy cream, and vanilla extract until smooth.
9. Dip the tops of the cooled donuts into the glaze and allow them to set on a wire rack.
10. Optional: Sprinkle with extra pumpkin spice for an extra pop of flavor.

Nutrition

Serving: 1donutCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 105mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5000IUCalcium: 15mgIron: 1mg

Notes

Make sure your eggs are at room temperature for a smooth batter. Avoid overmixing to keep the donuts fluffy. Use a piping bag for easy filling of the donut pan.

Tried this recipe?

Let us know how it was!

There’s nothing quite like the sweet, sun-kissed essence of summer captured in a slice of Southern Peach Cobbler Pound Cake. Picture this: a warm kitchen, the scent of ripe peaches mingling with the comforting aroma of cinnamon and cream cheese as this delightful cake bakes in the oven. It’s a scene that promises joy, nostalgia, and the kind of dessert that beckons friends and family to gather around the table.

I stumbled upon this recipe after a casual stroll through the local farmer’s market, where fresh peaches practically begged to be taken home. This cake marries the velvety richness of pound cake with the delightful and fruity notes of traditional peach cobbler. It’s simple enough for a weeknight treat yet impressive enough to be the star of any gathering.

Whether you’re looking to impress at a potluck or simply craving a slice of homemade comfort, this Southern Peach Cobbler Pound Cake with Cream Cheese delivers flavor and heart in every bite. Get ready to embrace the warmth of Southern baking—it’s time to roll up your sleeves and transform those fresh peaches into something spectacular!

Southern Peach Cobbler Pound Cake Ingredients

• You’ll need these delicious staples to create a comforting dessert.

For the Cake Batter

• All-purpose flour – provides the backbone for your cake, giving it structure and stability.
• Granulated sugar – sweetens the cake and helps create that delightful crust.
• Salted butter (room temperature) – brings rich flavor and moisture; make sure it’s softened for easy blending.
• Cream cheese (room temperature) – adds a decadent creaminess that elevates the overall taste.
• Large eggs (room temperature) – bind all ingredients, contributing to a tender crumb.
• Pure vanilla extract – enhances the flavor profile with its warm and aromatic notes.
• Whole milk (room temperature) – helps to achieve a lighter, fluffier texture in the cake.
• Cake flour – yields a tender, soft cake by reducing gluten formation.
• Baking soda – provides lift during baking, ensuring a perfectly risen cake.
• Ground cinnamon – infuses a warm, comforting spice that’s a nod to traditional cobblers.
• Chopped peaches – not only adds sweetness but also gives the cake its signature fruity flavor.

For the Topping

• Brown sugar (packed) – deepens the flavor while adding a hint of caramel sweetness.
• Salted butter (melted) – combines beautifully with brown sugar for a rich topping.
• Ground cinnamon – complements the fresh peaches, enhancing the cobbler experience.
• Ground nutmeg – introduces a subtle warmth that elevates the dish’s flavor profile.

For the Glaze

• Powdered sugar – adds sweetness and a smooth texture for the perfect finishing touch.
• Milk – thins out the glaze for easy drizzling over the cake.
• Pure vanilla extract – ties together the glaze with its delicious and fragrant notes.
• Pinch salt – balances the sweetness, ensuring a harmonious flavor in every bite.

Embrace these essential ingredients to create your own Southern Peach Cobbler Pound Cake that will leave everyone craving more!

How to Make Southern Peach Cobbler Pound Cake

1. Preheat your oven to 350°F and prepare a bundt pan or a 9×13 inch baking dish by greasing it gently. This step ensures your cake comes out easily and beautifully.

2. Beat together the cream cheese and salted butter in a mixing bowl until the mixture is smooth and creamy. This will take about 2-3 minutes, ensuring it’s perfectly blended.

3. Add granulated sugar gradually, continuing to beat until the mix becomes light and fluffy, about 3-5 minutes. This fluffiness is key to a moist cake.

4. Incorporate the eggs one at a time, mixing well after each addition to ensure a homogenous batter. This helps the eggs fully emulsify for a rich texture.

5. Stir in the vanilla extract and whole milk until everything is well combined. The mixture should be smooth and creamy at this point—your senses will love the aroma!

6. Combine the cake flour, baking soda, ground cinnamon, and pinch of salt in a separate bowl. Whisk them together well to blend the dry ingredients evenly.

7. Gradually add this dry mixture to the wet mixture, mixing until just combined. Avoid over-mixing to keep your cake tender and fluffy.

8. Fold in the chopped peaches with a spatula gently. This step allows the peach pieces to disperse throughout the batter evenly, giving bursts of flavor.

9. Pour the batter into the prepared baking pan and spread it evenly. This helps with an even rise and baking.

10. Mix the brown sugar, melted butter, ground cinnamon, and ground nutmeg in a small bowl. Sprinkle this mixture generously over the top of the batter for a delightful caramelized crust.

11. Bake in the preheated oven for about 75-90 minutes, or until a toothpick inserted comes out clean. Keep an eye on it—the aroma will be hard to resist!

12. Cool the cake completely in the pan for about 15-20 minutes before transferring it to a wire rack. This will help maintain its structure while cooling.

13. Frost the cooled cake with a glaze made from powdered sugar, milk, and vanilla extract for that finishing touch. Drizzle it on for a beautiful effect!

Optional: Top with extra chopped peaches or a sprinkle of cinnamon for an inviting presentation.

Exact quantities are listed in the recipe card below.

Southern Peach Cobbler Pound Cake Variations

Feel free to explore these tasty options to make the Southern Peach Cobbler Pound Cake even more unique and delightful!

• Gluten-Free: Use a 1:1 gluten-free baking flour blend instead of all-purpose and cake flour for a deliciously gluten-free twist.
• Peach-Free: Swap in chopped strawberries or blueberries for a berry bliss version, perfect for summer gatherings or a fresh dessert.
• Nutty Crunch: Add ½ cup of finely chopped pecans or walnuts folded in with the peaches for an extra layer of texture and flavor.
• Spicy Twist: Mix in 1 teaspoon of ground ginger or cardamom along with the cinnamon for a warming spiced cake that will surprise your taste buds.
• Coconut-Lover’s: Incorporate 1 cup of shredded coconut to the batter for a tropical flair that pairs beautifully with the peaches. There’s something special about that coconut and peach combo!
• Extra Sweet: For an added sweet touch, layer fresh peach slices and cinnamon sugar in between the batter layers before baking for fruity surprises.
• Cream Cheese Frosting: Opt for a cream cheese frosting instead of a glaze—whip together cream cheese, butter, powdered sugar, and vanilla for a richer finish.
• Savory Touch: Introduce a pinch of sea salt and a hint of rosemary or thyme for a savory contrast that complements the sweetness of the peaches.

Let your creativity lead the way as you transform this cake, making it your own special creation!

How to Store and Freeze Southern Peach Cobbler Pound Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness and flavor.

Fridge: If you want to keep the cake longer, refrigerate it in an airtight container for up to a week. This helps preserve the cream cheese frosting.

Freezer: Wrap slices of the Southern Peach Cobbler Pound Cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months.

Reheating: To enjoy a warm slice from the freezer, thaw overnight in the fridge, then microwave for 15-30 seconds or warm in the oven at 350°F for about 10 minutes.

What to Serve with Southern Peach Cobbler Pound Cake?

Creating a delightful meal around this luscious cake transforms dessert into a memorable dining experience.

• Fresh Cream: A dollop of lightly whipped cream adds a luxurious touch that enhances the cake’s fruity flavor.

• Vanilla Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a classic pairing—think warm and cold sensations!

• Cinnamon-Spiced Coffee: Pair this cake with a cup of coffee spiced with a hint of cinnamon for a deliciously cozy afternoon treat.

• Peach Chutney: Elevate your dessert experience with a side of homemade peach chutney for a vibrant, tangy contrast.

• Mixed Berry Salad: A light and refreshing mixed berry salad offers a burst of juicy freshness, balancing the cake’s richness perfectly.

• Honeyed Yogurt: Drizzle some honey over Greek yogurt and serve it alongside the cake for a creamy, decadent complement.

• Sweet Tea: Nothing screams Southern charm quite like a glass of sweet iced tea—it’s the perfect refreshing sip next to your cake.

• Lemonade: A glass of tart lemonade cleanses the palate and adds a delightful citrus twist!

• Chocolate Drizzle: For chocolate lovers, a light drizzle of chocolate sauce over the top can elevate each bite into a sweet, rich indulgence.

Indulge in these delightful pairings to create a full experience around the Southern Peach Cobbler Pound Cake, inviting warmth and joy to every gathering!

Make Ahead Options

These Southern Peach Cobbler Pound Cake are perfect for busy weeknights and can save you precious time! You can prepare the batter up to 24 hours in advance by mixing everything (excluding the chopped peaches), then refrigerate it in an airtight container. Just before baking, gently fold in the peaches to keep them fresh and vibrant. Alternatively, bake the cake and let it cool, then store it wrapped in plastic wrap for up to 3 days at room temperature or freeze for a month. When ready to enjoy, simply thaw and glaze the cake before serving. This way, you’ll have a delightful dessert ready with minimal effort, just as delicious as when freshly baked!

Southern Peach Cobbler Pound Cake Recipe FAQs

What type of peaches are best for this recipe?
Absolutely! For the best flavor, use ripe, sweet peaches that are slightly soft to the touch, which indicates they are juicy. Look for peaches with a warm, golden hue and a fragrant aroma—these are signs of peak ripeness.

How should I store leftover Southern Peach Cobbler Pound Cake?
You can store the cake in an airtight container at room temperature for up to 3 days. It remains delicious and fresh, but if you think you won’t finish it within that time, refrigerate it for up to a week to maximize the freshness of the cream cheese frosting.

Can I freeze Southern Peach Cobbler Pound Cake?
Very! To freeze, cut the cake into slices or keep it whole. Wrap each slice tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight, then warm it in the microwave for 15-30 seconds or bake at 350°F for about 10 minutes for that fresh-out-of-the-oven taste.

What should I do if my cake sinks in the middle?
Oh no! A sunken cake can happen for a few reasons. It’s usually due to overmixing, which leads to excess air causing the cake to rise too quickly and then fall. Make sure to fold in your dry ingredients gently and avoid overbeating. Additionally, check your oven temperature with a thermometer; it should be around 350°F for proper baking.

Is this cake suitable for those with dairy allergies?
Not exactly. This Southern Peach Cobbler Pound Cake contains cream cheese and butter, making it unsuitable for someone with dairy allergies. However, you can substitute dairy-free cream cheese and margarine in equal amounts to make it more allergy-friendly. Just keep in mind that the flavor and texture may vary slightly!

How can I enhance the flavor of the cake?
Definitely! You can add a splash of bourbon or almond extract for extra depth. Adding a bit of finely grated lemon or orange zest can also elevate the flavor profile, providing a delightful citrusy brightness that complements the peaches beautifully. Enjoy the creative process!

Southern Peach Cobbler Pound Cake

A delightful Southern Peach Cobbler Pound Cake that combines rich flavors of cream cheese and fresh peaches, perfect for gatherings.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Cooling Time 20 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 12 slices

Course: DESSERT RECIPES

Cuisine: Southern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cake Batter

• 2 cups All-purpose flour
• 2 cups Granulated sugar
• 1 cup Salted butter (room temperature)
• 8 oz Cream cheese (room temperature)
• 4 large Eggs (room temperature)
• 1 tsp Pure vanilla extract
• 1 cup Whole milk (room temperature)
• 1 cup Cake flour
• 1 tsp Baking soda
• 1 tsp Ground cinnamon
• 2 cups Chopped peaches

For the Topping

• 1 cup Brown sugar (packed)
• 1/2 cup Salted butter (melted)
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg

For the Glaze

• 1 cup Powdered sugar
• 2 tbsp Milk
• 1 tsp Pure vanilla extract
• a pinch Salt

Equipment

• Bundt pan
• Mixing bowl
• Whisk
• Spatula
• Oven

Method

 

Preparation

1. Preheat your oven to 350°F and prepare a bundt pan or a 9x13 inch baking dish by greasing it gently.
2. Beat together the cream cheese and salted butter in a mixing bowl until smooth and creamy.
3. Add the granulated sugar gradually, continuing to beat until light and fluffy.
4. Incorporate the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract and whole milk until well combined.
6. Combine the cake flour, baking soda, ground cinnamon, and pinch of salt in a separate bowl.
7. Gradually add the dry mixture to the wet mixture, mixing until just combined.
8. Fold in the chopped peaches gently.
9. Pour the batter into the prepared baking pan and spread it evenly.
10. Mix the brown sugar, melted butter, ground cinnamon, and ground nutmeg in a small bowl.
11. Sprinkle the mixture generously over the top of the batter.
12. Bake in the preheated oven for about 75-90 minutes, or until a toothpick comes out clean.
13. Cool the cake completely in the pan for about 15-20 minutes before transferring it to a wire rack.
14. Frost the cooled cake with a glaze made from powdered sugar, milk, and vanilla extract.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid over-mixing to maintain tenderness.

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There’s something incredibly satisfying about a slice of cake that melts in your mouth, and my journey with French Butter Cake has brought me just that. The moment you take the first bite, the fragrant notes of vanilla and almond wash over you, invoking a sense of comfort that warms the heart. This lovely cake isn’t just a treat; it’s an experience that transforms any gathering into a celebration, capturing the essence of homely indulgence.

A recent Sunday afternoon, I wandered into my kitchen yearning for a dessert that was uncomplicated yet delicious. With only a handful of ingredients and less than an hour to spare, the allure of this French Butter Cake called to me. The delightful richness combined with the lightness of yogurt makes every slice extra special. Whether you’re hosting a dinner party or simply wishing to elevate your afternoon coffee break, this cake is a crowd-pleasing hero that’s just waiting to be made. Let’s dive into this delicious recipe together!

French Butter Cake Ingredients

• Delight in the simplicity of this French Butter Cake recipe with these essential ingredients.

For the Cake

• Plain yogurt or Greek yogurt – A key ingredient that keeps the cake moist and adds a subtle tang.
• Granulated sugar – Sweetens the cake perfectly; feel free to adjust to your taste!
• Large eggs – Helps bind the ingredients while contributing to a rich texture.
• Vanilla extract – The soul of the cake; use pure extract for the best flavor.
• Almond extract – Just a hint elevates the cake’s aromas; if you’re not a fan, you can omit it!
• All-purpose flour – Provides structure; sift it for a lighter cake.
• Baking powder – Ensures your cake rises beautifully; always check the expiration date!
• Salt – A tiny pinch enhances the sweetness without being detectable.
• Neutral flavored oil – Adds moistness; opt for canola or sunflower for a neutral taste.

For the Glaze

• Granulated sugar – Sweeten up your glaze; using finely granulated helps it dissolve easier.
• Butter (salted) – Adds richness and flavor to the glaze; you can use unsalted butter if preferred.
• Water – Helps combine the glaze ingredients smoothly; make sure it’s at room temperature for best results.
• Vanilla extract – A touch in the glaze brings harmony between the cake and glaze flavors.
• Almond extract – For that extra note of flavor; just a drop goes a long way!

This dreamy French Butter Cake is just waiting to bring a touch of sweetness to your home!

How to Make French Butter Cake

1. Preheat the oven to 350°F (175°C) and prepare your 9-inch round cake pan by greasing it lightly, ensuring your cake will release easily after baking.

2. Mix the yogurt, granulated sugar, and eggs in a large bowl until the mixture is smooth and fully combined, creating a delightful, creamy base for the cake.

3. Stir in the vanilla extract and almond extract, letting the beautiful aroma infuse your batter, promising a rich flavor in every bite.

4. Combine the all-purpose flour, baking powder, and salt in a separate bowl, ensuring dry ingredients are thoroughly mixed for a perfect rise.

5. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to over-mix; we want it tender and fluffy!

6. Pour in the neutral oil and mix until the batter is completely smooth, which adds a luscious lightness to the cake.

7. Transfer the batter into the prepared pan and bake for about 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

8. Prepare the glaze by combining the granulated sugar, butter, water, vanilla extract, and almond extract in a small saucepan over medium heat.

9. Heat the mixture gently until the butter melts and the sugar dissolves, stirring occasionally to ensure everything comes together beautifully.

10. Drizzle the glaze over the warm cake once it’s out of the oven, allowing it to be absorbed, which makes every bite gloriously sweet and decadent.

Optional: Top with sliced almonds for an added crunch!

Exact quantities are listed in the recipe card below.

French Butter Cake Variations

Feel free to get creative with this French Butter Cake recipe and make it your own!

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a delightful gluten-free version. The cake remains just as tender and moist!

• Citrus Zing: Add the zest of one lemon or orange to your batter for a refreshing citrus twist. This brightens the flavors and adds a lovely aroma.

• Nutty Crunch: Fold in ½ cup of chopped walnuts or almonds before baking for an added texture and bonus flavor. The delightful crunch balances the cake’s softness beautifully.

• Berry Bliss: Incorporate 1 cup of fresh blueberries or raspberries into the batter for a fruity burst. This twist creates an exciting contrast with the rich cake flavor.

• Spiced Delight: Include ½ teaspoon of cinnamon or nutmeg in the dry ingredients for a cozy warmth. These spices add a wonderful depth to your cake’s flavor profile.

• Chocolate Drizzle: Instead of the glaze, melt dark chocolate and drizzle it over the cooled cake for a decadent finish. The sweetness of chocolate elevates the experience to a whole new level!

• Caramel Swirl: Fold caramel sauce into the batter before baking for an indulgent surprise in every slice. The caramel melts into the cake, making it even more irresistible.

• Dairy-Free: Swap yogurt with a plant-based alternative, like coconut yogurt, to make it dairy-free without sacrificing moisture or flavor. Enjoy the cake while catering to dietary preferences!

What to Serve with French Butter Cake?

Create a delightful dining experience around your French Butter Cake with these delicious pairings.

• Fresh Berries: Juicy strawberries and blueberries offer a burst of freshness that balances the cake’s richness beautifully.

• Whipped Cream: The light, airy texture of whipped cream adds a luscious touch and complements the cake’s moistness wonderfully.

• Coffee: A serving of rich coffee enhances the cake’s flavors, creating a perfect afternoon pick-me-up moment.

• Chocolate Sauce: Drizzling warm chocolate sauce over the cake adds an indulgent touch for chocolate lovers; it creates a delightful contrast.

• Tea: Light herbal tea or classic Earl Grey can cut through the buttery richness, providing a soothing pairing for dessert time.

• Vanilla Ice Cream: The creaminess of vanilla ice cream elevates every bite, providing a chilly contrast to the warm cake.

• Lemon Curd: A dollop of tangy lemon curd brightens the palate, creating a refreshing contrast to the cake’s sweet, rich flavors.

Hosting friends? Serve the cake with assorted toppings like chopped nuts or even candied ginger for a unique touch. Delight in these pairings—the perfect complement to your sweet, aromatic French Butter Cake!

How to Store and Freeze French Butter Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to keep it moist and delicious.

Fridge: If you prefer a chill, keep the cake in the refrigerator, wrapped tightly, for up to 5 days. Just remember to bring it to room temperature before serving for the best flavor!

Freezer: For longer storage, wrap the cake well in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before enjoying!

Reheating: To revive the cake, warm individual slices in the microwave for 10–15 seconds, or pop them in a low oven (300°F) for a few minutes until just heated through.

Make Ahead Options

These French Butter Cakes are perfect for meal prep enthusiasts looking to save time during busy weeks! You can prepare the batter up to 24 hours in advance by mixing all the wet and dry ingredients separately, then combine them right before baking. Simply refrigerate the mixed wet ingredients (yogurt, sugar, and eggs) and the dry mixture (flour, baking powder, and salt) separately to maintain their freshness and prevent any reaction. On baking day, mix them together, pour the batter into the prepared pan, and bake as directed for a delicious cake that’s just as moist and flavorful as if made fresh! For the glaze, you can prepare it a day ahead and store it in the fridge; just gently reheat it before drizzling for that warm, inviting touch.

French Butter Cake Recipe FAQs

What type of yogurt is best for this French Butter Cake?
Absolutely! You can use either plain yogurt or Greek yogurt for this cake. Greek yogurt adds a bit more creaminess, while plain yogurt gives a lighter texture. Just ensure it’s unflavored to keep the taste balanced.

How should I store my French Butter Cake?
For optimal freshness, store the cake in an airtight container at room temperature for up to 3 days. If you have leftovers after that, consider refrigerating it tightly wrapped for up to 5 days. Just remember, letting it come to room temperature before serving enhances its flavor!

Can I freeze the French Butter Cake?
Yes, indeed! To freeze, first allow the cake to cool completely. Then, wrap it tightly in plastic wrap followed by aluminum foil, ensuring there’s no air exposure. It can be stored in the freezer for up to 3 months. For the best experience, thaw it overnight in the fridge when you’re ready to enjoy it!

What if my cake sinks in the middle?
Very commonly, a sinking middle can happen if the oven temperature is too low, or if the batter is overmixed. To avoid this, make sure your oven is preheated properly and keep a close eye on your cake in the last few minutes of baking. A toothpick inserted in the center should come out clean. If you notice any cracks forming, that’s often a sign it’s done!

Is this cake suitable for people with nut allergies?
While this French Butter Cake includes almond extract for flavor, you can easily substitute it with an extra splash of vanilla extract if needed. This will ensure that those with nut allergies can enjoy a slice without worry!

French Butter Cake

This French Butter Cake recipe features a delightful blend of vanilla and almond flavors, creating a melt-in-your-mouth experience.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Course: DESSERT RECIPES

Cuisine: French

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cake

• 1 cup plain yogurt or Greek yogurt keeps the cake moist
• 1 cup granulated sugar sweetens the cake
• 3 large eggs binds the ingredients
• 2 teaspoons vanilla extract use pure for best flavor
• 1 teaspoon almond extract optional, can be omitted
• 2 cups all-purpose flour sifted for a lighter cake
• 1 tablespoon baking powder check expiration date
• 1/2 teaspoon salt enhances sweetness
• 1/2 cup neutral flavored oil canola or sunflower

For the Glaze

• 1 cup granulated sugar finely granulated helps dissolve
• 1/4 cup butter (salted) adds richness
• 1/4 cup water room temperature
• 1 teaspoon vanilla extract harmonizes flavors
• 1 teaspoon almond extract for extra flavor

Equipment

• 9-inch round cake pan
• Mixing bowl
• Saucepan

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and prepare your 9-inch round cake pan by greasing it lightly.
2. Mix the yogurt, granulated sugar, and eggs in a large bowl until smooth.
3. Stir in the vanilla extract and almond extract.
4. Combine the all-purpose flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry mixture to the wet ingredients, mixing gently.
6. Pour in the neutral oil and mix until the batter is smooth.
7. Transfer the batter to the prepared pan and bake for about 40 minutes.
8. Prepare the glaze by combining the granulated sugar, butter, water, vanilla extract, and almond extract in a saucepan over medium heat.
9. Heat until the butter melts and the sugar dissolves.
10. Drizzle the glaze over the warm cake once it’s out of the oven.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Optional: Top with sliced almonds for added crunch.

Tried this recipe?

Let us know how it was!

The holiday season always has a way of bringing out the baker in me, and this year, I found myself drawn to a delightful childhood favorite: Meringue Wreath Cookies. Picture this: a sunny afternoon, the scent of vanilla fills the air, and laughter accompanies the sound of my mixer whirling away. These whimsical cookies not only satisfy my sweet tooth but also serve as a creative outlet.

After years of mastering classic recipes, I stumbled upon this gem while experimenting with egg whites and cream of tartar during a baking session. The result? Light, airy wreaths that are perfect for decorating with colorful sprinkles and sharing with loved ones. Their versatility makes them a delightful treat at any gathering—be it a holiday party or cozy family gathering.

So, whether you’re a seasoned chef or just beginning your culinary journey, let me guide you through this simple yet enchanting recipe that will add a festive flair to your dessert table!

Meringue Wreath Cookies Ingredients

• Create this delightful recipe with ease!

For the Meringue
• 2 egg whites – Ensure your bowl and utensils are grease-free for better volume.
• 1 dash salt – A pinch helps stabilize the egg whites and enhances flavor.
• 0.5 teaspoon cream of tartar – This helps create that magical fluffy texture that makes meringue shine!
• 0.5 cup granulated sugar – Using superfine sugar can help it dissolve more easily, leading to a smoother meringue.
• 1 teaspoon vanilla extract – This adds a delightful depth of flavor to every bite.

For Decorations
• Green food coloring – Add as desired for a festive touch; mixing with the meringue gives a cheerful vibe.
• Sprinkles – Personalize your cookies with colorful sprinkles for an extra dose of fun!

How to Make Meringue Wreath Cookies

1. Preheat your oven to 225°F. This low temperature is key for drying out the meringue, giving you that perfect crispiness.

2. Beat the egg whites, salt, and cream of tartar in a mixing bowl until stiff peaks form. You’ll know it’s ready when you can turn the bowl upside down without spilling!

3. Add sugar gradually while mixing. Continue until the mixture is thick, glossy, and forms stiff peaks. This is what makes your Meringue Wreath Cookies airy and delightful.

4. Mix in the vanilla extract and 4 drops of green food coloring. Feel free to adjust the color to your liking! A cheerful green adds a festive flair.

5. Prepare baking sheets by lining them with parchment paper or a silicone baking mat. This ensures that your delicate meringues don’t stick during baking.

6. Pipe circles using a star tip to create wreath shapes. Aim for even pressure as you pipe to achieve beautiful, uniform wreaths.

7. Create trees by piping in a swirling circular motion. Start with a larger circle at the base and work your way up with smaller circles on top for that charming tree shape.

8. Sprinkle your festive decorations on top before baking. Watch those sprinkles add a pop of color and excitement!

9. Bake in the preheated oven for 45 minutes. The meringues should be dry to the touch and lightly crisp.

10. Turn off the oven and leave the cookies undisturbed for 1 hour. This helps them dry out completely and prevents cracking.

11. Cool them on a wire rack before storing. Allow the cookies to cool completely to maintain their delightful crunch.

Optional: Garnish with edible glitter for an extra festive touch!

Exact quantities are listed in the recipe card below.

How to Store and Freeze Meringue Wreath Cookies

Room Temperature: Store the cookies in a dry, airtight container for up to 3 days to maintain their crispiness. Avoid exposure to humidity, which can make them soggy.

Fridge: While it’s preferable to keep Meringue Wreath Cookies at room temperature, you can refrigerate them if necessary. Just be sure they’re well sealed, and they’ll last up to 1 week.

Freezer: For longer storage, wrap the cookies in plastic wrap and place them in an airtight container. They can be frozen for up to 2 months without losing their delightful texture.

Reheating: If you want to refresh your cookies after thawing, pop them back in a preheated oven at 225°F for about 5-10 minutes to regain their crispiness.

Make Ahead Options

These Meringue Wreath Cookies are perfect for busy home cooks who want to save time without sacrificing flavor! You can prepare the meringue mixture up to 24 hours in advance. Simply follow steps 1 through 4, then refrigerate the mixture in an airtight container until you’re ready to pipe your cookies. It’s important to gently stir the mixture before piping to revive its airy texture. When it’s time to serve, just preheat your oven, pipe the wreaths onto lined baking sheets, and bake as directed. By preparing ahead, you’ll enjoy stress-free baking while still serving up delicious, festive treats that are just as delightful!

Meringue Wreath Cookies Variations

Feel free to let your imagination run wild as you customize these cookies to suit your taste and festive spirit!

• Dairy-Free: Substitute the cream of tartar with lemon juice or vinegar for a dairy-free meringue. Your wreaths will still bake up beautifully!

• Colorful Delight: Use different food colorings to create vibrant shades of your favorite colors for themed occasions—think pink for Valentine’s Day or spooky black and orange for Halloween.

• Nutty Twist: Fold in finely chopped nuts like pistachios or hazelnuts into the meringue for a delightful crunch. These add a wonderful texture that complements the airy cookie.

• Flavored Meringue: Swap vanilla extract for almond or peppermint extract to add a unique flavor profile. Imagine a minty holiday treat everyone will love!

• Chocolate Drizzle: Once cooled, drizzle melted dark or white chocolate on top of the meringue cookies for an extra sweet touch. The rich chocolate contrasts with the light meringue perfectly.

• Spiced Sensation: Add a dash of ground cinnamon or nutmeg into the meringue mix for a warm, cozy flavor that evokes feelings of holiday cheer.

• Citrus Zing: Incorporate a bit of lemon or orange zest into the meringue for a subtle citrus twist that brightens the overall taste.

• Gourmet Topping: Instead of sprinkles, consider crushed candy canes or edible glitter for an eye-catching finish that adds a festive touch to your decorations.

Each of these ideas invites you to get creative—a true testament to the versatility of these delightful Meringue Wreath Cookies!

What to Serve with Meringue Wreath Cookies?

The sweet crunch of these festive cookies invites delightful pairings that elevate any gathering.

• Hot Chocolate: A rich, creamy cup adds warmth and contrasts the lightness of the meringue, creating a cozy dessert experience.
• Fruit Salad: Fresh, juicy fruits provide a burst of flavor that complements the sweetness of the cookies, making for a refreshing balance.
• Coffee: The robust notes of a freshly brewed cup bring out the vanilla flavor in the cookies, making each bite feel indulgent.
• Whipped Cream: A dollop of fluffy whipped cream adds an elegant touch, enhancing the airy texture of the meringues while making them even more delightful.
• Chocolate Ganache: Drizzling warm ganache over the cookies introduces a luscious, chocolatey twist that pairs beautifully with the delicate meringue.
• Holiday Fruit Punch: A festive, fruity drink brings a vibrant note that pairs harmoniously with the meringue’s sweetness, perfect for cheerful gatherings.
• Cheese Platter: Salty cheeses provide an unexpected yet delightful contrast to the sugar, creating a tantalizing balance of flavors.
• Cupcakes: Light vanilla or almond-flavored cupcakes can mimic the sweetness, while their moist texture offers a lovely contrast to the crisp meringues.
• Vanilla Ice Cream: Scoops of creamy ice cream add a delightful chill that pairs wonderfully, softening the light crunch of the wreaths.

Meringue Wreath Cookies Recipe FAQs

What should I look for in fresh egg whites?
Absolutely! When selecting egg whites, it’s crucial to ensure that the eggs are fresh. Look for clean eggs without cracks, and consider using pasteurized egg whites if you’re concerned about food safety. Fresh egg whites should be clear and free from any red or dark spots.

How should I store Meringue Wreath Cookies?
I recommend storing your Meringue Wreath Cookies in a dry, airtight container at room temperature. They’ll stay fresh and crisp for up to 3 days this way. Avoid exposing them to humidity, as this can make them lose their delightful crunch and become chewy.

Can I freeze Meringue Wreath Cookies?
Absolutely! For longer storage, you can freeze your Meringue Wreath Cookies. Simply wrap them individually in plastic wrap and place them in an airtight container. They can stay in the freezer for up to 2 months. When you’re ready to enjoy them, just thaw at room temperature or pop them in a preheated oven at 225°F for about 5-10 minutes to bring back that lovely crunch.

What if my meringue is not forming stiff peaks?
Very well! If your meringue isn’t forming stiff peaks, there could be a couple of issues. First, ensure that your mixing bowl and utensils are completely grease-free; any fat can prevent the egg whites from whipping up properly. If you added the sugar too quickly, it may not have dissolved completely, affecting the texture. Try mixing on a higher speed, and don’t forget that room temperature egg whites will whip up better than cold ones!

Are Meringue Wreath Cookies suitable for a gluten-free diet?
Yes, they are! Meringue Wreath Cookies are naturally gluten-free as they contain no wheat flour or gluten ingredients. However, if you’re preparing them for someone with severe allergies, always check your other ingredients, like vanilla extract, to ensure there are no hidden gluten sources.

Can pets eat Meringue Wreath Cookies?
No, it’s best to keep Meringue Wreath Cookies away from pets. While egg whites are not toxic, the sugar and added decorative components may not be healthy for them. Stick to treats designed specifically for our furry friends when you want to share a yummy snack!

Meringue Wreath Cookies

These Meringue Wreath Cookies are light, airy, and perfect for holiday celebrations, making them a delightful treat for bakers of all levels.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs

Servings: 12 cookies

Course: DESSERT RECIPES

Cuisine: American

Calories: 45

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Meringue

• 2 egg whites egg whites Ensure your bowl and utensils are grease-free for better volume.
• 1 dash salt A pinch helps stabilize the egg whites and enhances flavor.
• 0.5 teaspoon cream of tartar This helps create that magical fluffy texture that makes meringue shine!
• 0.5 cup granulated sugar Using superfine sugar can help it dissolve more easily.
• 1 teaspoon vanilla extract This adds a delightful depth of flavor to every bite.

For Decorations

• green food coloring Add as desired for a festive touch.
• sprinkles Personalize your cookies with colorful sprinkles for an extra dose of fun!

Equipment

• mixer
• Mixing bowl
• piping bag
• baking sheets
• parchment paper

Method

 

Instructions

1. Preheat your oven to 225°F.
2. Beat the egg whites, salt, and cream of tartar in a mixing bowl until stiff peaks form.
3. Add sugar gradually while mixing, continue until thick and glossy.
4. Mix in the vanilla extract and green food coloring.
5. Prepare baking sheets by lining them with parchment paper.
6. Pipe circles using a star tip to create wreath shapes.
7. Create trees by piping in a swirling circular motion.
8. Sprinkle your festive decorations on top before baking.
9. Bake in the preheated oven for 45 minutes.
10. Turn off the oven and leave the cookies undisturbed for 1 hour.
11. Cool them on a wire rack before storing.

Nutrition

Serving: 1cookieCalories: 45kcalCarbohydrates: 10gProtein: 1gSodium: 20mgPotassium: 5mgSugar: 9gCalcium: 1mg

Notes

Optional: Garnish with edible glitter for an extra festive touch.

Tried this recipe?

Let us know how it was!

The moment I took my first bite of a raspberry pistachio cake at a quaint café, my taste buds awakened to a world of vibrant flavors. It was a delightful symphony of nutty pistachios and tart raspberries, perfectly balanced by a creamy frosting that sent my heart fluttering. This inspiration led me to create my own version that not only captures those delicious notes but is also incredibly simple to make at home, no fancy pastry skills required!

Picture this: a moist, cake adorned with a luscious pistachio frosting, punctuated with juicy raspberries and a sprinkle of chopped pistachios. Whether you’re looking to impress at a dinner party or treat yourself on a cozy afternoon, this raspberry pistachio cake is sure to become a treasured recipe in your kitchen. With just a short prep time and some straightforward steps, you’ll have a show-stopping dessert that appeals to both the novice baker and the seasoned chef. Let’s dive into the recipe and bring a taste of that café magic right into your home!

Raspberry Pistachio Cake Ingredients

• Unlock the secrets to a delightful cake!

For the Cake

• 250 g unsalted butter – softened to create a light, fluffy texture.
• 240 g golden caster sugar – adds a subtle caramel flavor and perfect sweetness.
• 1 tsp vanilla extract – enhances the overall flavor of the cake beautifully.
• 4 large eggs – crucial for binding and moisture, giving your cake that perfect rise.
• 150 g plain flour – the foundation for a light and tender crumb.
• 2 tsp baking powder – ensures your cake rises perfectly, creating a lovely fluffy texture.
• 0.25 tsp fine sea salt – balances sweetness and elevates all the flavors.
• 100 g shelled pistachios – provides a nutty crunch and complements the raspberries beautifully.

For the Frosting

• 175 g unsalted butter – soft and creamy for a luscious frosting.
• 280 g sifted icing sugar – makes for a sweet, smooth, and easy-to-spread frosting.
• 2 tbsp smooth pistachio cream – adds richness and a vibrant pistachio flavor to the frosting.
• 0.5 tsp fine sea salt – enhances sweetness and rounds out the frosting flavors.
• 1 tsp lemon juice – brightens the frosting with a refreshing zing.
• 3 tbsp raspberry jam – introduces an extra layer of fruity goodness.

For the Topping

• 250 g fresh raspberries – juicy and tart, they add a pop of color and flavor.
• 2 tbsp roughly chopped pistachios – for an extra crunch and beautiful presentation.
• sprigs of fresh mint – a lovely garnish to elevate your cake’s appearance and aroma.

This Raspberry Pistachio Cake is a delightful masterpiece waiting to happen!

How to Make Raspberry Pistachio Cake

1. Preheat the oven to 350°F (175°C) and prepare your cake tin by greasing it lightly. This ensures your cake lifts out easily after baking.

2. Cream together the softened unsalted butter and golden caster sugar in a large bowl until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for a soft, airy cake.

3. Incorporate the vanilla extract and add the eggs, one at a time, mixing well after each addition. This will help bind everything together and create a rich flavor profile.

4. Sift the plain flour, baking powder, and fine sea salt into a separate bowl. Then, gently fold this dry mixture into your wet ingredients until just combined. Be careful not to overmix; you want to maintain that light texture!

5. Add the shelled pistachios to the batter and fold them in until evenly distributed. Their nutty goodness will give the cake a delightful crunch in every bite.

6. Pour the batter into the prepared cake tin and smooth the top with a spatula to ensure an even bake.

7. Bake in the preheated oven for 35 minutes or until a skewer inserted into the center comes out clean. You’ll know it’s done when it’s golden brown and springy to touch.

8. Cool the cake completely in the tin, then transfer it to a wire rack to cool down thoroughly. This will set the texture perfectly for frosting.

9. For the frosting: Beat the softened butter and sifted icing sugar together until creamy and smooth, about 4-5 minutes. This creates the perfect base for your pistachio frosting.

10. Mix in the smooth pistachio cream, fine sea salt, lemon juice, and raspberry jam until all ingredients are well combined and glossy. This frosting is deliciously rich!

11. Generously frost the cooled cake with the pistachio frosting, ensuring even coverage for an enticing presentation.

12. Top with fresh raspberries and sprinkle the chopped pistachios on top for a burst of color and flavor.

13. Garnish with sprigs of fresh mint to elevate both the look and the enjoyable aroma of your creation.

Optional: Serve with a dollop of whipped cream for an extra treat!

Exact quantities are listed in the recipe card below.

Raspberry Pistachio Cake Variations

Feel free to explore these exciting twists to make your raspberry pistachio cake truly your own!

• Gluten-Free: Substitute plain flour with a gluten-free blend for a cake that everyone can enjoy without missing out on flavor.

• Nut-Free: Replace pistachios with sunflower seeds or pumpkin seeds for a delightful crunch without the nuts.

• Dairy-Free: Use plant-based butter and a dairy-free frosting made from coconut cream for a creamy finish that still delights.

• Fruit Twist: Incorporate different berries, like blueberries or strawberries, for a refreshing flavor boost that adds to your cake’s vibrancy.

• Chocolate Kick: Add cocoa powder to the batter for a rich chocolate flavor that beautifully complements the raspberry and pistachio.

• Citrus Zest: Grate some lemon or orange zest into the batter to infuse a bright, zesty note that pairs wonderfully with raspberries.

• Spice It Up: Add a pinch of cardamom or cinnamon to the batter for warm, aromatic undertones that elevate the overall flavor.

• Level Up the Frosting: Swap out the raspberry jam in the frosting for a tart lemon curd to create a tangy contrast that is simply irresistible.

Embrace your creative side and enjoy this cake in a way that resonates with your taste buds!

What to Serve with Raspberry Pistachio Cake?

The light, vibrant flavors of this cake deserve delightful companions to create a perfect dessert spread.

• Velvety Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a cool contrast, balancing the cake’s nutty and fruity notes beautifully.

• Fresh Berry Compote: Drizzling a homemade berry compote enhances the tartness of the raspberries, resulting in a refreshing burst of flavor.

• Light Whipped Cream: Add a dollop of lightly sweetened whipped cream for a rich yet airy element that complements the cake’s textures perfectly.

• Mint Tea: Steep a fragrant cup of mint tea alongside your cake for a soothing and refreshing beverage that beautifully echoes the mint garnish.

• Chocolate Ganache: A silky chocolate ganache adds a layer of richness, giving an exciting flavor combination with the pistachios and raspberries.

• Almond Biscotti: Serve crunchy almond biscotti for an added texture. The nutty flavor matches well with the pistachios, creating a delightful bite.

• Prosecco or Sparkling Wine: A glass of bubbly prosecco enhances the celebratory feel of the cake, with its crisp notes brightening the dessert experience.

• Lemon Sorbet: A scoop of zesty lemon sorbet provides a tart contrast that refreshes the palate after each indulgent slice of cake.

Make Ahead Options

Preparing your Raspberry Pistachio Cake ahead of time is a fantastic way to save precious minutes on busy days! You can make the cake itself up to 24 hours in advance; simply allow it to cool completely, wrap it tightly in plastic wrap, and refrigerate to maintain its moistness. For the frosting, whip it up three days ahead and store it in an airtight container in the fridge; just give it a quick stir before spreading it on the cake. When you’re ready to serve, frost your chilled cake, add those luscious raspberries and pistachios, and garnish with mint for a fresh touch. This way, you’ll have a stunning dessert that’s just as delicious as if it were freshly made!

How to Store and Freeze Raspberry Pistachio Cake

Fridge: Store your Raspberry Pistachio Cake in an airtight container for up to 3 days to keep it moist and fresh.

Freezer: Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag for up to 3 months.

Reheating: Thaw frozen slices in the fridge overnight, then enjoy them at room temperature or warm them briefly in the microwave for a cozy treat.

Frosting Storage: If you have extra frosting, store it in an airtight container in the fridge for up to 1 week; re-whip before using.

Raspberry Pistachio Cake Recipe FAQs

What kind of raspberries should I use for the cake?
Absolutely! Fresh raspberries are best for this Raspberry Pistachio Cake, as they provide the perfect tartness and moisture. Look for plump, vibrant berries without dark spots. If you can’t find fresh ones, you can use frozen raspberries, just be sure to thaw and drain them first to avoid excess moisture in the batter.

How should I store leftover Raspberry Pistachio Cake?
To keep your Raspberry Pistachio Cake fresh, store it in an airtight container in the fridge for up to 3 days. This will help maintain its moisture and flavor. You can also place it in a cake box lined with plastic wrap to protect it from drying out.

Can I freeze the Raspberry Pistachio Cake?
Yes, you can! To freeze, wrap individual slices of the cake tightly in plastic wrap and place them in a freezer-safe bag. This will prevent freezer burn and keep your cake fresh for up to 3 months. When you’re ready to enjoy a slice, thaw it in the refrigerator overnight, then let it reach room temperature before serving.

What should I do if my cake doesn’t rise?
If your Raspberry Pistachio Cake doesn’t rise, it may be due to expired baking powder or the batter being overmixed. Make sure to check your baking powder’s expiration date and gently fold the dry ingredients in until just combined. If your eggs were too cold, they could also affect the rise. Always use room temperature eggs for the best results!

Is this cake suitable for people with nut allergies?
Since this Raspberry Pistachio Cake contains pistachios, it’s not suitable for those with nut allergies. If you’re looking for an alternative, I recommend replacing the pistachios with sunflower seeds or pumpkin seeds which can give a similar crunch without the risk of nuts. Make sure to adjust the frosting as well since it includes pistachio cream.

Can I make this recipe vegan?
Absolutely! To make a vegan Raspberry Pistachio Cake, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) and replace the butter with vegan butter or coconut oil. Ensure that your pistachio cream and any other ingredients are also vegan-friendly for the best results!

Raspberry Pistachio Cake

This Raspberry Pistachio Cake is a delightful mix of nutty pistachios and tart raspberries, crowned with creamy frosting. It's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 slices

Course: DESSERT RECIPES

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cake

• 250 g unsalted butter softened
• 240 g golden caster sugar adds a subtle caramel flavor
• 1 tsp vanilla extract enhances flavor
• 4 large eggs for binding and moisture
• 150 g plain flour foundation for a light crumb
• 2 tsp baking powder ensures cake rises
• 0.25 tsp fine sea salt balances sweetness
• 100 g shelled pistachios provides a nutty crunch

For the Frosting

• 175 g unsalted butter soft and creamy
• 280 g sifted icing sugar for a sweet frosting
• 2 tbsp smooth pistachio cream adds richness
• 0.5 tsp fine sea salt enhances sweetness
• 1 tsp lemon juice brightens frosting
• 3 tbsp raspberry jam extra layer of flavor

For the Topping

• 250 g fresh raspberries for color and flavor
• 2 tbsp roughly chopped pistachios for extra crunch
• sprigs of fresh mint garnish for aroma

Equipment

• Oven
• Mixing bowls
• Cake tin
• Spatula
• Wire Rack

Method

 

Cake Instructions

1. Preheat the oven to 350°F (175°C) and prepare your cake tin by greasing it lightly.
2. Cream together the softened unsalted butter and golden caster sugar in a large bowl until light and fluffy, about 3-5 minutes.
3. Incorporate the vanilla extract and add the eggs one at a time, mixing well after each addition.
4. Sift the plain flour, baking powder, and fine sea salt into a separate bowl, then gently fold this dry mixture into the wet ingredients until just combined.
5. Add the shelled pistachios to the batter and fold them in until evenly distributed.
6. Pour the batter into the prepared cake tin and smooth the top with a spatula.
7. Bake in the preheated oven for 35 minutes or until a skewer inserted into the center comes out clean.
8. Cool the cake completely in the tin, then transfer to a wire rack to cool down thoroughly.
9. For the frosting, beat the softened butter and sifted icing sugar together until creamy and smooth, about 4-5 minutes.
10. Mix in the smooth pistachio cream, fine sea salt, lemon juice, and raspberry jam until well combined.
11. Generously frost the cooled cake with the pistachio frosting.
12. Top with fresh raspberries and sprinkle the chopped pistachios on top.
13. Garnish with sprigs of fresh mint.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Optional: Serve with a dollop of whipped cream for an extra treat.

Tried this recipe?

Let us know how it was!