Introduction

This Pistachio Raspberry Cake is a delightful blend of nutty flavor and fruity freshness. Light, moist, and adorned with creamy pistachio buttercream and fresh raspberries, it’s perfect for any special occasion or a lovely treat at home.

The image shows a close-up view of a two-layer pistachio cake with light green sponge layers. Between the two sponge layers, there is a dark red raspberry jam spread. The top layer has a thick, light green pistachio cream frosting, decorated with whole fresh raspberries and small mint leaves scattered on top. Crushed pistachios are sprinkled over the frosting and some have fallen onto the white plate. A small dollop of raspberry jam and crumbs are also visible on the plate near the cake. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g unsalted butter, softened (16 tablespoons / 2 sticks + 1 1/2 tablespoons)
240 g golden caster sugar (also known as superfine sugar in America) (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) for the buttercream
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 roughly 2 cups fresh raspberries
2 tbsp roughly chopped pistachios
Sprigs of fresh mint for garnish

Instructions

Step 1: Preheat the oven to 160°C Fan / 180°C conventional / 355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to cream together the softened butter and golden caster sugar for 3-5 minutes, until the mixture is lighter in color, smooth, and mousse-like. Add the vanilla extract and mix again.
Step 3: Add the eggs one at a time, whisking after each addition until the batter is completely smooth.
Step 4: Grind the shelled pistachios in a food processor or blender until they reach a fine crumb texture similar to almond meal.
Step 5: Sift the plain flour and baking powder together. Add the sifted flour mixture, salt, and ground pistachios to the batter. Fold gently until just combined.
Step 6: Divide the batter evenly between the two prepared tins. Smooth the surface with a spatula or the back of a spoon to ensure an even layer.
Step 7: Bake for about 35 minutes, or until the cakes have risen and a skewer inserted in the center comes out clean. Let the cakes cool in the tins for 15 minutes, then turn them out onto a wire rack to cool completely. Note: the green color on the outside may fade slightly but will remain vibrant inside.
Step 8: While the cakes cool, prepare the buttercream. In a large bowl, beat the softened butter and sifted icing sugar together using a mixer until pale and fluffy. Add the pistachio cream, salt, and lemon juice, then beat again. Taste and adjust the lemon juice if needed.
Step 9: Once cooled, place one cake layer on a flat plate. Fill a piping bag with half the buttercream and pipe an even layer over the cake. Spread the raspberry jam carefully on top of the buttercream, avoiding the edges to prevent spilling. Place the second cake on top, then cover with the remaining buttercream.
Step 10: Decorate the cake with fresh raspberries, sprigs of mint, and the chopped pistachios. Serve and enjoy!

Tips & Variations

For extra flavor, toast the shelled pistachios lightly before grinding to enhance their nuttiness.
If you prefer a tangier twist, consider adding a teaspoon of lemon zest to the cake batter.
Swap raspberry jam for other berry preserves if desired, such as strawberry or blackberry.
If pistachio cream is not available, you can pulse some pistachios with a little oil and sugar to create a homemade paste.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the buttercream fresh. Before serving, bring the cake to room temperature for about 30 minutes to soften the frosting. Leftover cake can be frozen without decorations for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A two-layer round cake sits on a white plate over a white marbled surface. The bottom layer is light brown and moist, topped thickly with pale green cream and a ring of fresh red raspberries around the edge. The top layer of cake is the same light brown color, covered generously with the same pale green cream spread unevenly. On top, fresh red raspberries are placed in a scattered pattern with chopped green pistachios sprinkled across, and fresh green mint leaves add a touch of color decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the amount of salt in the recipe. If using salted butter, reduce or omit the added salt to avoid the cake becoming too salty.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. The cakes should also be well risen and spring back lightly when touched.

Pistachio Raspberry Cake Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Pistachio Raspberry Cake is a delightful layered treat combining nutty pistachio-flavored sponge with luscious raspberry jam and smooth pistachio buttercream. Soft and fluffy pistachio-infused cake layers are sandwiched with tart raspberry jam and creamy pistachio buttercream, then beautifully decorated with fresh raspberries, mint sprigs, and chopped pistachios for a fresh, vibrant finish. Perfect for celebrations or an elegant afternoon tea dessert.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

Cake

250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)
240 g golden caster sugar (1 cup + 2 tablespoons)
1 tsp vanilla extract
4 large eggs
150 g plain flour (1 cup + a scant 1/4 cup)
2 tsp baking powder
1/4 tsp fine sea salt
100 g shelled pistachios (3/4 cup)

Buttercream

175 g softened unsalted butter (13 tablespoons + 1 teaspoon)
280 g sifted icing sugar (2 1/3 cups)
2 tbsp smooth pistachio cream
1/2 tsp fine sea salt
1 tsp lemon juice

Decorations and Filling

3 tbsp raspberry jam
250 g fresh raspberries (roughly 2 cups)
2 tbsp roughly chopped pistachios
Sprigs of fresh mint

Instructions

Preheat and Prepare Pans: Preheat your oven to 160°C Fan (180°C conventional / 355°F). Grease and line two 20cm loose-based round cake tins with non-stick baking paper to prevent sticking. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use a handheld or stand mixer with paddle attachment to cream softened butter and golden caster sugar together for 3-5 minutes until the mixture becomes pale, smooth, and mousse-like. Add vanilla extract and mix until combined.
Add Eggs: Add eggs one at a time, whisking thoroughly after each addition to ensure a smooth batter.
Grind Pistachios: Using a food processor or blender, grind the shelled pistachios into a fine crumb resembling almond meal.
Combine Dry Ingredients: Sift plain flour and baking powder into the bowl, add the salt and ground pistachios, then gently fold all dry ingredients into the wet mixture until just combined, avoiding overmixing.
Fill Cake Tins: Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula or the back of a spoon to create an even layer.
Bake the Cakes: Place tins in the oven and bake for about 35 minutes, or until cakes have risen well and a skewer inserted into the center comes out clean. Remove from oven and cool in tins for 15 minutes before transferring to a wire rack to cool completely. Note: the green color on the cake surface may fade slightly, but the vibrant pistachio color will remain inside.
Make Pistachio Buttercream: While cakes cool, prepare the buttercream by creaming softened butter and sifted icing sugar in a large bowl with a mixer until pale and fluffy. Add smooth pistachio cream, salt, and lemon juice, then beat again to combine. Adjust lemon juice to taste for brightness.
Assemble Cake: Place one cooled cake layer on a serving plate. Spoon half the pistachio buttercream into a piping bag and pipe it evenly over the cake. Spread the raspberry jam on top of the buttercream carefully, avoiding the edges to prevent it from spilling over but allowing it to be visible. Place the second cake layer on top, then spread the remaining buttercream over it.
Decorate: Finish by decorating the top with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Serve and enjoy your elegant Pistachio Raspberry Cake!

Notes

Use golden caster sugar for the best texture; superfine sugar works as a substitute.
Room temperature butter and eggs help achieve a smooth, airy batter.
Grinding pistachios finely is important to incorporate their flavor without adding texture.
The green coloring of the pistachio cake may fade slightly when baking but will remain vibrant inside.
Adjust lemon juice in buttercream to balance sweetness and add brightness to the flavor.
Be careful to spread jam away from the edges to avoid leakage.
For best results, ensure cakes are completely cooled before assembling.
Can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: pistachio cake, raspberry cake, layered cake, nutty cake, pistachio buttercream, raspberry jam cake, elegant desserts, party cake