If you have a sweet tooth and a fondness for vibrant flavors, this Raspberry Pistachio Cake Recipe will quickly become your new favorite indulgence. Combining the nutty crunch of pistachios with the bright, tart sweetness of raspberries, this cake is a dreamy celebration of texture and taste. From the moist, tender crumb enriched with Greek yogurt and pistachio flour, to the luscious raspberry buttercream that crowns each layer, every bite bursts with warmth and happiness. Whether you’re baking for a special occasion or simply to brighten your day, this Raspberry Pistachio Cake Recipe brings a delightful freshness that’s truly unforgettable.
Ingredients You’ll Need
The magic of the Raspberry Pistachio Cake Recipe lies not just in the baking technique, but in its well-chosen ingredients. Each element has a purpose, whether it’s to enrich the texture, infuse the cake with flavor, or give that irresistible look and feel on your plate.
- Unsalted pistachios (100 g): Ground into a coarse flour, these add a tender crumb and a nutty depth.
- All-purpose flour (170 g): The essential base that provides structure to the cake layers.
- Baking powder and baking soda (½ tsp each): These leavening agents help the cake rise beautifully to a light, airy texture.
- Salt (½ tsp): Balances sweetness and enhances overall flavor.
- Unsalted butter (115 g melted + 460 g softened): Adds richness and moisture, essential for both cake and buttercream.
- Granulated sugar (225 g + 50 g for jam): Sweetness balanced perfectly for cake batter and homemade jam.
- Large eggs (3, room temperature): For structure and added moisture.
- Greek yogurt (180 g, room temperature): Gives the cake a tender crumb and subtle tang.
- Light-tasting oil (65 g): Keeps the cake moist without overpowering flavors.
- Vanilla extract (2 tsp + 2 tsp for buttercream): Provides aromatic warmth to enhance every bite.
- Raspberries (300 g fresh or frozen): For the luscious jam that ties the entire cake together with fruity vibrancy.
- Powdered sugar (230 g): The backbone of the buttercream, ensuring smooth sweetness.
- Raspberry jam (2 tbsp): Mixed into the buttercream for punch of real raspberry flavor.
- Heavy cream (3 tbsp): Lightens the buttercream for that silky, spreadable consistency.
How to Make Raspberry Pistachio Cake Recipe
Step 1: Preparing the Pistachio Cake Layers
Start by preheating your oven to 350°F and lining three 6-inch cake pans with parchment paper. Grinding the pistachios into a coarse flour gives the cakes their unique nutty texture. Mixing them with flour, baking powder, baking soda, and salt creates a flavorful dry base. Meanwhile, the wet mixture comes together with melted butter and sugar, beaten eggs, Greek yogurt, oil, and vanilla to ensure moist, tender layers.
Step 2: Combining Dry and Wet Ingredients
Sift the dry flour mixture into the wet ingredients carefully to break up any clumps of pistachio flour, ensuring a smooth batter with just the right density. Don’t overmix—just bring everything together for a tender crumb. Then divide the batter evenly among your pans, spinning each on the counter so the batter settles flat for even baking.
Step 3: Baking and Cooling
Bake for 30 to 35 minutes until the cake tops turn a gentle golden brown and a toothpick inserted in the center comes out mostly clean. Once baked, allow the cakes to cool in the pans briefly, then carefully invert them onto wire racks to cool completely before you move on to assembling.
Step 4: Making the Raspberry Jam
Simmer fresh or frozen raspberries with sugar and a splash of water until you achieve a thick, jammy consistency. Pushing the jam through a fine mesh sieve removes seeds, leaving you with a smooth and fragrant berry spread that’s ideal for layering and buttercream infusion.
Step 5: Preparing the Raspberry Buttercream
Beat softened butter until pale and creamy, then gradually add powdered sugar, raspberry jam, and vanilla extract. Slowly whisk in heavy cream to reach your desired silky texture. Melting a small portion of the buttercream and folding it back in ensures a smooth consistency that won’t be too dense or crumbly.
Step 6: Assembling the Cake
On your cake turntable, layer the pistachio cakes with a ring of buttercream around the edges to hold luscious raspberry jam in the center. Repeat for each tier, finish with a crumb coat, chill to set, then generously frost with the final buttercream layer. Add your personal touch by piping designs and topping with crushed pistachios.
How to Serve Raspberry Pistachio Cake Recipe
Garnishes
Fresh raspberries and chopped pistachios sprinkled over the top add a pop of color and texture that makes each slice irresistibly attractive. You can also add edible flowers for a delicate look or a light dusting of powdered sugar for a snowy finish.
Side Dishes
This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to add a cooling balance to the vibrant raspberry flavors. For a more gourmet touch, serve alongside a cup of Earl Grey tea or freshly brewed coffee.
Creative Ways to Present
Try serving this Raspberry Pistachio Cake Recipe in individual portions inside delicate glass jars for charming picnics or elegant parties. You can also slice and layer it as a trifle with additional fresh raspberries and whipped cream between layers to create a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your cake covered in an airtight container in the refrigerator for up to four days to maintain freshness and moisture. Bringing it to room temperature before serving helps the buttercream regain its soft, luscious texture.
Freezing
If you want to save some for later, wrap individual cake layers tightly in plastic wrap and store in a freezer-safe bag or container for up to three months. Thaw overnight in the fridge before assembling the cake or enjoying as is.
Reheating
Since this is a frosted cake, reheating is best avoided. Instead, allow refrigerated cake slices to reach room temperature before serving to enjoy optimal flavor and texture without compromising the frosting.
FAQs
Can I use other nuts instead of pistachios?
Absolutely! While pistachios give this cake its signature flavor and color, you can substitute with almonds or walnuts for a different but still delicious nutty profile.
Do I have to use fresh raspberries?
Frozen raspberries work just as well. Just thaw and drain them slightly before cooking the jam to avoid excess moisture.
Is Greek yogurt essential in this recipe?
Greek yogurt adds tenderness and a subtle tang that complements the nuts and berries beautifully. You could use sour cream as an alternative, but it may alter the cake’s texture slightly.
How do I prevent the buttercream from being too soft?
Make sure your butter is properly softened but not melted when starting your buttercream. If it gets too warm, pop it into the fridge to firm up before continuing to beat it.
Can I make this cake gluten-free?
With some flour substitutions such as almond flour or a gluten-free blend, you can adapt this recipe, but the texture may vary slightly since pistachios and regular flour work together uniquely here.
Final Thoughts
Sharing this Raspberry Pistachio Cake Recipe feels like handing a little piece of joy over to you. It’s a perfect balance of nutty richness and fruity brightness that’s both elegant and inviting. I can’t wait for you to try baking it and discovering just how special a homemade cake can be when crafted with love and care. Happy baking!
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Raspberry Pistachio Cake Recipe
This luscious Raspberry Pistachio Cake combines the nutty depth of ground pistachios with the tart sweetness of fresh raspberries. Moist cake layers infused with Greek yogurt and light oil are baked to perfection, layered and frosted with a smooth raspberry buttercream made from homemade raspberry jam. The cake is elegantly finished with crushed pistachios and decorative piping, making it a delightful centerpiece for any celebration.
- Total Time: 2 hours 55 minutes
- Yield: One 3-layer 6-inch cake, serves 8-10
Ingredients
For the Cake
- 100 g unsalted pistachios (shelled)
- 170 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter (melted)
- 225 g granulated sugar
- 3 large eggs (room temperature)
- 180 g Greek yogurt (room temperature)
- 65 g light-tasting oil (such as canola or vegetable oil)
- 2 teaspoons vanilla extract
For the Raspberry Jam
- 300 g raspberries (fresh or frozen)
- 50 g granulated sugar
- 1 tablespoon water
For the Raspberry Buttercream
- 460 g unsalted butter (softened to room temperature)
- 230 g powdered sugar
- 2 tablespoons raspberry jam (from above)
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper rounds on the bottom and set aside. This ensures easy release of the cakes after baking.
- Grind pistachios: In a bullet blender or food processor, pulse the shelled pistachios for about 30 seconds until they form a coarse flour texture. Transfer to a medium bowl.
- Combine dry ingredients: To the ground pistachios, add all-purpose flour, baking powder, baking soda, and salt. Stir well to combine and set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking thoroughly after each addition.
- Add remaining wet ingredients: Stir in the Greek yogurt, light-tasting oil, and vanilla extract until the mixture is smooth and uniform.
- Incorporate dry into wet: Using a fine-mesh sieve, sift the dry mixture into the wet mixture to break up clumps of pistachio flour. Gently whisk just until combined. Return any larger pistachio pieces from the sieve into the batter and mix gently.
- Fill cake pans: Divide the batter equally among the three prepared pans, about 320 grams per pan. Spin each pan on the counter to distribute batter evenly and help the cakes bake flat.
- Bake cakes: Place pans in the oven and bake for 30-35 minutes or until the tops are lightly golden and a toothpick inserted near the center comes out mostly clean.
- Cool cakes: Allow cakes to cool in the pans until they are cool enough to handle. Run an offset spatula around the edges, invert pans onto wire racks, peel off parchment, and let cool completely before assembling.
- Make raspberry jam: In a small pot over medium heat, combine raspberries, granulated sugar, and water. Bring to a boil, stirring occasionally. Cook until the mixture thickens to a jammy consistency—when dragged with a spatula, the jam parts and slowly comes back together over a few seconds.
- Strain jam: Push the cooked jam through a fine-mesh sieve to remove seeds. Discard seeds and let the jam cool completely before use.
- Prepare raspberry buttercream: In a stand mixer with a paddle attachment, beat softened butter on medium-high speed for 10 minutes until creamy and pale. Add powdered sugar, start mixer low then increase to medium-high, beat for 5 minutes.
- Add jam and flavoring: Beat in raspberry jam and vanilla extract. Gradually stream in heavy cream one tablespoon at a time, thinning the buttercream as desired. Scrape down bowl and beat for another 5 minutes until fluffy.
- Heat and smooth buttercream: Microwave a small portion of buttercream for about 10 seconds until slightly melted. Fold it back into the main bowl of buttercream. Repeat if needed to achieve a smooth, silky texture.
- Prepare for decorating: Transfer about one-quarter of the buttercream into a piping bag and cut the tip off.
- Assemble first layer: On a cake turntable, place the first cake layer. Pipe a ring of buttercream around the outer edge. Spoon about 4 tablespoons of raspberry jam into the center and spread evenly with an offset spatula.
- Add second and third layers: Place the second cake layer on top and repeat the buttercream ring and jam filling. Top with the third cake layer.
- Apply crumb coat: Smooth a thin layer of frosting over the entire cake as a crumb coat. Use a cake scraper to remove excess. Chill the cake in the fridge for 15 minutes until the crumb coat firms.
- Final frosting layer: Spread about three-quarters of the remaining buttercream evenly over the cake, smoothing with a scraper.
- Decorate: Use the remaining buttercream in piping bags fitted with tips to pipe decorative designs. Sprinkle crushed pistachios on top and add ribbon bows for a festive finish.
Notes
- Room temperature ingredients help create a smooth batter and achieve uniform baking.
- Using a fine-mesh sieve to sift dry ingredients prevents lumps and ensures an even distribution of leavening agents.
- Spinning cake pans on the counter before baking helps cakes bake flat and even, perfect for layering.
- Allow cakes to cool completely before frosting to prevent the buttercream from melting.
- Microwaving a small amount of buttercream helps maintain a smooth texture during decorating, especially if it has chilled or thickened.
- Homemade raspberry jam can be made a day in advance and refrigerated for convenience.
- Use light-tasting oil like canola or vegetable oil to avoid overpowering the cake’s delicate flavors.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
