Pistachio Raspberry Cake Recipe

Every once in a while, a cake comes into your kitchen that manages to look stunning on the table, taste incredible, and leave your guests swooning—or sneaking a second slice! The Pistachio Raspberry Cake is exactly that kind of showstopper. Picture layers of moist pistachio sponge, glorious swirls of pistachio buttercream, sweet-tart raspberry jam, and bursts of fresh raspberries all in one bite. If you’re craving a dessert that marries nutty richness with bright berry flavors and an unforgettable color contrast, this is the recipe to bake (and share!). Whether it’s for a celebration or an indulgent weekend treat, Pistachio Raspberry Cake deserves a permanent spot in your repertoire.

Ingredients You’ll Need

Baking this Pistachio Raspberry Cake doesn’t require a daunting list—just a handful of carefully chosen, essential ingredients that come together into something magical. Each one has a special role, from building a luscious crumb to bringing out vibrant flavors and that irresistible color.

• Unsalted butter: Gives the sponge and buttercream their tender richness; be sure it’s fully softened for easy mixing.
• Golden caster sugar (superfine sugar): Dissolves quickly for a light, delicate crumb and just the right amount of sweetness.
• Vanilla extract: Lifts and enhances both cake and frosting, tying all flavors together beautifully.
• Large eggs: Add essential structure and a silky, moist texture to the cake layers.
• Plain flour: Provides the foundation for a stable yet tender cake.
• Baking powder: Makes each layer wonderfully light and fluffy.
• Fine sea salt: Balances sweetness and intensifies nutty and fruity notes.
• Shelled pistachios: Star of the show, ground up, they infuse the sponge with earthy color and flavor.
• Softened unsalted butter (for buttercream): Ensures a creamy, smooth texture for the lush pistachio frosting.
• Sifted icing sugar: Guarantees a lump-free, dreamy buttercream.
• Smooth pistachio cream: Doubles down on the pistachio flavor and tints the frosting a pretty green.
• Lemon juice: Brightens up the buttercream, making every bite sing.
• Raspberry jam: Supplies a tart, fruity layer that pairs perfectly with the nutty sponge.
• Fresh raspberries: For juicy bursts of flavor and a pop of ruby color.
• Roughly chopped pistachios: Adds crunch and a rustic finish when sprinkling over the cake.
• Sprigs of fresh mint: Not just pretty, but also aromatic for a fresh finish.

How to Make Pistachio Raspberry Cake

Step 1: Prepare Your Cake Tins and Preheat the Oven

Start by preheating your oven to 160°C fan (180°C conventional) or 355°F, so it’s perfectly hot and ready for your batter. Grease and line two 20cm loose-based round cake tins with non-stick baking paper. This extra moment of prep ensures your gorgeous Pistachio Raspberry Cake comes out easily with those perfect sides and golden edges.

Step 2: Cream Butter, Sugar & Vanilla

In a large bowl or a stand mixer fitted with a paddle, beat the softened butter and golden caster sugar together for 3-5 minutes, until the mixture goes from yellow to a pale, creamy mousse. This step is magic—it aerates the batter, making the eventual cake lighter. Add your vanilla extract next and mix just until combined, bumping up the fragrance.

Step 3: Add the Eggs

Crack in your eggs, one at a time, blending well after each. Don’t rush here: you want the batter to stay creamy and smooth, not curdled. These eggs will help your Pistachio Raspberry Cake set up beautifully in the oven for those trademark fluffy layers.

Step 4: Grind the Pistachios

While your mixer does its thing, pop the shelled pistachios into a food processor or blender and blitz until you have a fine, sand-like crumb—think ground almonds or almond meal. This pistachio “flour” is what colors and flavors the base, making every forkful a little bit fragrant and green.

Step 5: Sift & Fold in Dry Ingredients

Sift together your flour and baking powder, add the salt and your ground pistachios, then gently fold this mixture into your wet batter. The trick is not to over-mix; just combine until no streaks remain for that soft, tender crumb unique to Pistachio Raspberry Cake.

Step 6: Divide and Bake

Evenly split the batter between your two prepped tins, then use the back of a spoon or a spatula to smooth the tops. Bake for about 35 minutes, or until the cakes are well-risen and a skewer inserted in the center comes out clean. Allow the cakes to cool in their tins for 15 minutes, then turn them out onto a wire rack to cool completely. Don’t worry if the green color dulls a little on the exterior; it’ll be brilliantly vibrant inside.

Step 7: Make the Pistachio Buttercream

In a clean bowl, whip together the extra softened butter and sifted icing sugar until the mixture is light, fluffy, and almost doubled in volume. Beat in the pistachio cream, a pinch of salt, and fresh lemon juice, adjusting the acidity to your taste. The buttercream should be utterly silky, with the kind of nutty flavor that makes you want to lick the bowl.

Step 8: Assemble with Jam & Buttercream

Once your cakes have cooled, set one layer on a serving plate. Pipe or spread half the pistachio buttercream over it, then very gently smooth the raspberry jam on top—tip: leave a little border so the jam doesn’t ooze out. Stack the second cake layer and finish with the rest of the buttercream. This is when the Pistachio Raspberry Cake really starts to look like a celebration!

Step 9: Decorate and Finish

Crown your cake with plump fresh raspberries, a scattering of chopped pistachios, and some pretty mint sprigs. Not only does this give an inviting burst of color, but every bite is a mix of texture and flavor that surprises in the best way.

How to Serve Pistachio Raspberry Cake

Garnishes

For show-stopping appeal, stick with the classic trio: a handful of fresh raspberries, a shower of chopped pistachios, and a few sprigs of fresh mint on top. These garnishes make the Pistachio Raspberry Cake almost too pretty to slice, and each adds flavor—a tart pop, a nutty crunch, and an herbal lift.

Side Dishes

Because the Pistachio Raspberry Cake is so vibrant, it pairs beautifully with a simple pour of pouring cream or a scoop of cool vanilla ice cream. If you love contrasts, try a drizzle of lemon syrup or a few extra fresh berries on the side for a tart counterpoint to the sweet, nutty cake.

Creative Ways to Present

If you’re celebrating, try cutting the Pistachio Raspberry Cake into wedges and serving on bright, floral-patterned plates. Or, for a garden party twist, make mini layer cakes using round cookie cutters, then decorate each with a perfect raspberry and mint leaf for a striking individual dessert.

Make Ahead and Storage

Storing Leftovers

If you have leftover Pistachio Raspberry Cake (a big “if” with this one), store slices in an airtight container in the fridge. The cake will remain moist and flavorsome for up to three days—just be sure to bring it back to room temperature before serving for the creamiest buttercream and best texture.

Freezing

You can freeze the un-iced cake layers for up to one month: wrap them tightly in plastic wrap and then foil. Thaw at room temperature, then proceed with the buttercream and assembly when ready. Even a fully finished Pistachio Raspberry Cake can be frozen if well-wrapped, though the raspberries will lose their fresh appearance.

Reheating

This cake is best enjoyed at room temperature rather than warm. If refrigeration has made the cake firm, let slices sit on the counter for 30-45 minutes before serving—the buttercream softens, and the flavors really pop. There’s no need for actual reheating, so skip the microwave!

FAQs

Can I use frozen raspberries instead of fresh?

You can, but the texture and visual appeal of the Pistachio Raspberry Cake is best with fresh raspberries. Frozen berries tend to release more moisture, which might make the cake a bit soggy or cause the garnish to weep, so use fresh if possible.

What can I substitute for pistachio cream?

If you can’t find pistachio cream, you can use a tablespoon of extra ground pistachios blended with a teaspoon of neutral oil until smooth. It won’t be quite as rich, but it will still give your Pistachio Raspberry Cake lovely nutty notes.

Can I make this cake gluten-free?

Absolutely! Swap the plain flour for a cup-for-cup gluten-free blend (ideally one containing xanthan gum). Just be mindful that gluten-free cakes can be a bit more delicate, so handle the baked layers gently.

How can I make the cake greener?

For a more vibrant green sponge, consider adding a drop or two of natural green food coloring to the batter. The natural pistachio hue is subtle, but a touch of color can make your Pistachio Raspberry Cake even more visually striking.

Can I make the cake in advance?

You sure can! The cake layers can be baked a day ahead and wrapped well. Fill and frost the cake on the day you plan to serve for best results; this keeps the texture and flavor as perfect as possible.

Final Thoughts

There’s something special about gathering friends and family to share a homemade Pistachio Raspberry Cake. Its blend of flavors, beautiful appearance, and unforgettable taste guarantees smiles all around. Challenge yourself to bake it just once—there’s a good chance you’ll be dreaming up reasons to make it time and again. Happy baking!

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