Name: Pistachio Raspberry Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: European
Ingredients: 250 g unsalted butter, softened (16 tablespoons / 2 sticks + 1 1/2 tablespoons); 240 g golden caster sugar (1 cup + 2 tbsp); 1 tsp vanilla extract; 4 large eggs; 150 g plain flour (1 cup + 1/4 scant cup); 2 tsp baking powder; ¼ tsp fine sea salt; 100 g shelled pistachios (3/4 cup); 175 g softened unsalted butter (13 tablespoons + 1 tsp); 280 g sifted icing sugar (2 + 1/3 cups); 2 tbsp smooth pistachio cream; ½ tsp fine sea salt; 1 tsp lemon juice; 3 tbsp raspberry jam; 250 g fresh raspberries (roughly 2 cups); 2 tbsp roughly chopped pistachios; Sprigs of fresh mint

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If you are looking for a dessert that perfectly balances nutty richness with bright, tart fruitiness, this Pistachio Raspberry Cake Recipe will quickly become your new favorite. Imagine moist layers of tender pistachio-infused cake sandwiched with luscious pistachio buttercream and raspberry jam, then crowned with fresh raspberries and chopped pistachios for a vibrant, elegant finish. This cake isn’t just a treat for your palate; it’s a feast for the eyes and an absolute showstopper at any gathering.

Ingredients You’ll Need

A close-up shot shows a smooth, light green creamy mixture being spread evenly in a round metal cake pan by a woman's hand holding a flat spatula. The texture is thick with small darker green specks dotted evenly throughout the surface. Below the main pan, a similar pan holds more of the same green mixture, also evenly spread. The pans are placed on a white marbled surface, and in the top right corner, a small part of a container filled with fresh red raspberries is visible. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Pistachio Raspberry Cake Recipe has a special role to play, contributing essential flavors and textures that will bring this cake to life. From the creamy butter that provides a tender crumb to the bright raspberries that add pops of juicy freshness, these ingredients are simple but mighty.

250 g unsalted butter, softened: This is the foundation for both the cake and the buttercream, providing richness and a luscious texture.
240 g golden caster sugar: Known for its fine texture and subtle caramel notes, it sweetens without overpowering.
1 tsp vanilla extract: Adds warm, fragrant depth to the cake batter.
4 large eggs: Eggs help with structure and moisture, giving the cake its perfect rise and tenderness.
150 g plain flour: The cake’s base ingredient, carefully sifted for lightness.
2 tsp baking powder: Ensures a beautiful, even rise.
¼ tsp fine sea salt: Enhances all the other flavors and balances the sweetness.
100 g shelled pistachios: Ground to add that signature nutty flavor and a subtle crunch.
175 g softened unsalted butter: For the pistachio buttercream, creating a silky, smooth frosting.
280 g sifted icing sugar: Gives the buttercream sweetness and a light, airy texture.
2 tbsp smooth pistachio cream: Intensifies the pistachio flavor in the frosting for extra indulgence.
½ tsp fine sea salt: Balances the sweetness in the buttercream.
1 tsp lemon juice: Adds a subtle zing that cuts through the richness.
3 tbsp raspberry jam: Adds fruity sweetness in the middle layer, complementing the berries.
250 g fresh raspberries: Fresh and tangy, perfect for topping this beautiful cake.
2 tbsp roughly chopped pistachios: For crunchy, colorful garnish.
Sprigs of fresh mint: A fresh, aromatic touch to finish with elegance.

How to Make Pistachio Raspberry Cake Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating the oven to 160c Fan (180c conventional or 355F) and greasing and lining two 20cm loose-based round cake tins with non-stick baking paper. This step ensures your cakes will bake evenly and come out easily once they’re done.

Step 2: Cream Butter and Sugar

In a large bowl, use a handheld or stand mixer fitted with the paddle attachment to cream the softened butter and golden caster sugar until the mixture is light in color, completely smooth and almost mousse-like. This usually takes around 3 to 5 minutes and is essential for a tender, airy cake.

Step 3: Add Eggs and Vanilla

Mix in the vanilla extract, then add the eggs one at a time, whisking thoroughly after each addition until the batter is perfectly smooth and velvety. This helps bind everything together and gives the cake structure.

Step 4: Grind Pistachios and Sift Dry Ingredients

Using a food processor or blender, grind your shelled pistachios to a fine crumb, similar to almond meal, which will infuse the cake with its signature nutty flavor. Then sift the plain flour and baking powder together and add the sea salt and ground pistachios.

Step 5: Fold Dry Ingredients into Batter

Gently fold the dry mixture into the wet batter until just combined. Overmixing here can toughen the crumb, so be gentle to keep the cake light and fluffy.

Step 6: Bake the Cake Layers

Divide the batter evenly between the two prepared tins and smooth the tops with a spatula. Bake for about 35 minutes or until the cakes are risen and a skewer inserted in the center comes out clean. Let the cakes cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.

Step 7: Make the Pistachio Buttercream

While the cakes cool, prepare the buttercream by creaming together the softened butter and sifted icing sugar until pale and fluffy. Beat in the pistachio cream, a pinch of salt, and lemon juice. Adjust the lemon to balance the flavors perfectly—this zing cuts beautifully through the richness.

Step 8: Assemble the Cake

Place one cake layer on a flat plate and pipe or spread half of the buttercream evenly on top. Carefully spread the raspberry jam over the buttercream, taking care to leave a small border so the jam doesn’t spill out. Top with the second cake layer and cover with the remaining buttercream.

Step 9: Decorate and Serve

Garnish the top with fresh raspberries, chopped pistachios, and sprigs of fresh mint for a stunning, inviting finish. Your Pistachio Raspberry Cake Recipe is now ready to impress and enjoy!

How to Serve Pistachio Raspberry Cake Recipe

A round green cake layer sits flat on a white plate with a thin gray rim. On top, creamy green frosting is being piped in a smooth spiral starting from the center, with thick, even swirls covering the cake completely. The frosting has a soft texture and a pale, muted green color. In the background, there is a white marbled surface with a striped cloth in soft pink and white. Near the plate, red raspberries and brown pistachios add detail to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries, chopped pistachios, and mint sprigs aren’t just for looks—they add fresh bursts of flavor and texture that elevate each bite. The green pistachios sprinkle a perfect contrast against the ruby-red raspberries, making your cake as beautiful as it tastes.

Side Dishes

Serve this cake with a dollop of lightly whipped cream, a scoop of vanilla ice cream, or even a drizzle of melted dark chocolate. These sides complement the pistachio and raspberry flavors while adding a luxurious element to your dessert spread.

Creative Ways to Present

Try slicing the cake into petite servings and presenting them on colorful plates with a few extra fresh raspberries arranged artistically around each slice. For a party, you could also create mini pistachio raspberry cake trifles using crumbled cake, buttercream, and fresh berries layered in clear glasses for a fun twist.

Make Ahead and Storage

Storing Leftovers

Keep your Pistachio Raspberry Cake Recipe fresh by storing it in an airtight container in the refrigerator. It will stay moist and delicious for up to 3 days. Bringing slices to room temperature before serving enhances the flavors beautifully.

Freezing

If you want to enjoy this cake later, wrap it tightly in plastic wrap and then a layer of foil before freezing. It will keep well for up to 2 months. Thaw gently in the fridge overnight to maintain texture and flavor.

Reheating

This cake is best served at room temperature, so we recommend avoiding reheating. If you do want to warm a slice, do so gently in the microwave for 10 seconds to avoid melting the buttercream or drying out the cake.

FAQs

Can I substitute pistachio cream in the buttercream?

Yes, if pistachio cream is unavailable, you can use finely ground pistachios mixed with a bit of almond extract as an alternative. The flavor will be slightly different but still delicious.

Is it possible to make this cake gluten-free?

Absolutely! Swap the plain flour for a gluten-free blend suitable for baking. Just be careful to maintain the same weight measurement to keep the cake’s texture perfect.

Can I use frozen raspberries instead of fresh?

Fresh raspberries give the best texture and flavor, but if using frozen, thaw and drain them well to avoid extra moisture that could make the cake soggy or cause the buttercream to soften.

How far in advance can I bake the cake layers?

You can bake the cake layers up to two days ahead. Wrap them tightly in plastic wrap and store in the fridge. Bring them back to room temperature before assembling and decorating.

What if I don’t have a food processor for grinding pistachios?

You can finely chop the pistachios by hand using a sharp knife, but processing helps achieve a more consistent texture, which makes a difference in the cake crumb and flavor distribution.

Final Thoughts

There’s something truly special about this Pistachio Raspberry Cake Recipe that makes every effort worthwhile. With its gorgeous colors, irresistible texture, and harmonious flavors, it’s a dessert that feels like a warm hug from a dear friend. Whether for a celebration or a weekend treat, I wholeheartedly encourage you to try making this cake—it’s bound to become a treasured favorite!