Raspberry Pistachio Cake

Method

1. Preheat the oven to 350 degrees F. Line 3 8-inch round cake pans with parchment circle on the bottom of each. Spray the sides of each pan with nonstick cooking spray. Set aside.
2. Make the cake: To a large mixing bowl, add the all purpose flour, kosher salt, baking powder, and baking soda. Whisk to combine, set aside.
3. To the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar, and brown sugar. Beat until fluffy and pale in color, 3-4 minutes. Add the eggs, one at a time, incorporating each one before adding the next. Slowly stream in the avocado oil.
4. With the mixer on low, add ⅓ of the flour mixture to the bowl. Next, add ½ of the buttermilk to the mixer. Alternate with another ⅓ of the flour mixture, mix, then the remainder of the buttermilk, and finally the flour. Mix until just combined. Be sure to scrape the sides and the bottom of themixer with a rubber spatula to ensure that all of the flour and butter is combined. Add equal amounts of cake batter to the 3 prepared pans. Bake for 28-30 minutes, rotating the pans halfway through to ensure an even bake. The tops should be lightly golden brown, and a toothpick should come out clean and warm.
5. Allow the cakes to cool to room temperature. Place them in the fridge to speed up the cooling process. Run a sharp paring knife around the perimeter of each cake, and invert each cake onto a piece of plastic wrap. Wrap the layer in plastic, and freeze for at least 1 hour. Assembling the cake when the layers are cold is much easier! Repeat the same process with the remaining 2 layers.
6. Meanwhile, make the raspberry jam. Add the fresh raspberries, granulated sugar, and salt to a small saucepan. Cook over medium heat for 8 minutes, stirring occasionally and breaking up any larger pieces of berries. Reduce the heat to low, and continue cooking for another 5-7 minutes until the jam has thickened. Set aside to cool completely.
7. Make the raspberry buttercream: To the bowl of the stand mixer fitted with the paddle attachment, add the soft room temperature butter. Beat for 1 minute on medium. Add 2 cups of the powdered sugar, mix on low, and gradually add the rest of the powdered sugar. Slowly stream in the milk (or buttermilk) while beating the buttercream on medium/low. Add the 2 tablespoons of raspberry jam. Beat for another 2 minutes until the mixture is light, fluffy, and a pale pink color.

Assemble the cake: Place your first layer of chilled/frozen cake on a serving plate, cake stand, or turntable. Add roughly ⅓ cup of the raspberry buttercream to the top, and use an offset spatula to smooth it out into an even layer. Add 2 generous tablespoons of the raspberry jam on top, and use the spatula to spread it out evenly on top of the buttercream, leaving a 1-inch border from the edge so that jam doesn’t spill out the sides. Add the next layer on top, and repeat the process. Add the final layer, then smooth the rest of the frosting over the top and sides. If your cake is starting to thaw and get “crumby,” smooth on a very thin layer of buttercream to cover the crumbs. Place the cake in the fridge for 10 minutes to set the buttercream. Then, add another thin layer for a smoother look. Decorate the top with fresh raspberries, edible flours, and the reserved crushed pistachios.