There’s something truly magical about combining the nutty richness of pistachios with the bright, tangy pop of raspberries. Together, they create a sophisticated yet approachable dessert that looks as beautiful as it tastes. Whether you’re preparing a birthday treat, a spring brunch centerpiece, or simply indulging your sweet tooth, this Pistachio Raspberry Cake is a showstopper. Moist, flavorful, and subtly fragrant, this cake balances elegance with comfort. Let’s dive into everything you need to craft this delightful dessert from scratch.
Ingredients
Here’s what you’ll need to bake a stunning three-layer Pistachio Raspberry Cake:
For the Pistachio Cake Layers:
- 1 ½ cups (180g) shelled unsalted pistachios
- 2 ½ cups (300g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tsp almond extract (optional but recommended)
- 1 cup (240ml) buttermilk, room temperature
For the Raspberry Filling:
- 2 cups (250g) fresh or frozen raspberries
- ⅓ cup (65g) granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch mixed with 1 tbsp water (slurry)
For the Pistachio Buttercream Frosting:
- 1 cup (227g) unsalted butter, room temperature
- ½ cup (125g) pistachio paste (or make your own — instructions below)
- 3 ½ cups (440g) powdered sugar
- 2–4 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnishes:
- Whole pistachios
- Fresh raspberries
- Edible flowers
- Mint leaves
Step-by-Step Instructions
Step 1: Prepare the Pistachios
Start by pulsing the shelled pistachios in a food processor until they become a fine crumb. Be careful not to overprocess into pistachio butter. You want a flour-like texture with a slight coarseness for character.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt. Set this aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium-high speed for about 3–4 minutes. The mixture should be pale and fluffy. This step is crucial—it creates a light, airy texture in the final cake.
Step 4: Incorporate Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and almond extracts until just combined.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredient mixture and the buttermilk to the batter, beginning and ending with the dry mix. Do this in three additions, mixing gently until just combined. Overmixing can lead to a dense cake, so keep it light and airy.
Step 6: Bake the Cakes
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper. Divide the batter evenly among the pans and smooth the tops.
Bake for 22–26 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 7: Make the Raspberry Filling
While the cakes cool, combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir frequently until the berries break down, about 5–7 minutes.
Add the cornstarch slurry and continue to cook for 1–2 more minutes until the mixture thickens. Remove from heat and let it cool completely. The filling should be spreadable but not runny.
Step 8: Prepare the Pistachio Buttercream
In a large bowl, beat the butter and pistachio paste together until creamy and smooth. Add powdered sugar in batches, mixing on low speed until incorporated.
Add vanilla extract, a pinch of salt, and enough cream or milk to reach your desired consistency. Beat on high for 3–5 minutes until the frosting is light and fluffy.
If you’re making pistachio paste from scratch: blend 1 cup of shelled pistachios with 1–2 tablespoons of neutral oil until it forms a smooth paste.
Step 9: Assemble the Cake
Place one cake layer on your serving plate. Spread a thin layer of pistachio buttercream, then a generous spoonful of the raspberry filling. Top with the second layer and repeat. Add the final cake layer and apply a crumb coat (a thin layer of frosting) to seal in the crumbs. Chill the cake for 20 minutes.
Once chilled, frost the cake generously with the remaining pistachio buttercream. Decorate the top with piped frosting, whole pistachios, fresh raspberries, and mint if desired.
Helpful Tips
To ensure your Pistachio Raspberry Cake turns out beautifully every time, keep these tips in mind:
- Room temperature ingredients: Always bring your eggs, butter, and buttermilk to room temperature before mixing. This helps them combine more evenly.
- Use a scale: Measuring ingredients by weight ensures accuracy, especially for flour and ground pistachios.
- Chill the raspberry filling: A warm filling can make the layers slide around. Make sure it’s completely cool before assembling.
- Level your cakes: If your cake layers dome on top, use a serrated knife to level them before stacking. This gives a more polished final result.
- Smooth the buttercream: For a clean finish, dip your offset spatula in hot water and wipe it dry before smoothing the frosting.
Variations
The Pistachio Raspberry Cake is already unique, but you can tweak it to suit your tastes or occasion:
- Lemon zest in the batter adds a citrusy brightness that complements the raspberries.
- White chocolate chips can be folded into the batter for added sweetness and texture.
- Cream cheese frosting can be used in place of buttercream if you prefer a tangier flavor.
- Swap raspberries for strawberries or blackberries if desired—they work just as well.
- Make it gluten-free by using a gluten-free flour blend and checking that your other ingredients (like baking powder) are certified gluten-free.
Conservation and Storage
Storing your cake properly keeps it fresh and delicious for days:
- Room temperature: If you plan to eat the cake within 24 hours, it can sit at room temperature in an airtight container.
- Refrigerator: For longer storage (up to 5 days), refrigerate the cake. Wrap it in plastic wrap or store in a cake container to prevent it from drying out. Let it come to room temperature before serving for the best texture.
- Freezer: You can freeze the unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before assembling.
Serving Suggestions
This cake is a centerpiece dessert, so presentation matters. Here are a few serving ideas:
- Occasions: Ideal for Easter, Mother’s Day, or a summer party.
- Pairings: Serve with a glass of sparkling rosé, herbal tea, or a dollop of whipped cream.
- Style: Use a cake stand and top the cake with extra pistachios and edible flowers for an elegant touch.
- Mini cakes: Use the batter to make cupcakes or mini layer cakes for individual servings.
Frequently Asked Questions
Can I use pistachio flour instead of grinding my own?
Yes, store-bought pistachio flour is a great time-saver and works well. Just make sure it’s unsweetened and finely ground.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5–10 minutes before using.
Can I use frozen raspberries?
Absolutely! Just make sure to thaw and drain them before cooking the filling to reduce excess moisture.
Is it possible to make this cake dairy-free?
Yes. Use plant-based butter and a dairy-free milk with a bit of acid (like almond milk with lemon juice) for the buttermilk substitute. Choose a vegan frosting option as well.
How do I get smooth cake layers?
Level each cake layer with a serrated knife and use a turntable to frost the cake evenly. A bench scraper helps achieve clean sides.
Conclusion
The Pistachio Raspberry Cake is a stunning dessert that offers both flavor and flair. The nutty richness of pistachios pairs perfectly with the tartness of raspberries, creating a balanced and refreshing profile. Whether you follow the classic recipe or experiment with creative variations, this cake is bound to impress.
Print
Pistachio Raspberry Cake
- Total Time: 2 hours 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Whether you’re baking for a special celebration, a cozy afternoon tea, or a festive spring gathering, this cake promises to impress. With simple ingredients and easy-to-follow instructions, you can create a masterpiece that’s as delightful to look at as it is to taste. Serve it on a beautiful cake stand and garnish with fresh raspberries and whole pistachios for an elegant touch
Ingredients
1 ½ cups (180g) shelled unsalted pistachios
2 ½ cups (300g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (227g) unsalted butter, softened to room temperature
1 ¾ cups (350g) granulated sugar
4 large eggs, at room temperature
1 tsp pure vanilla extract
1 tsp almond extract (optional, but recommended)
1 cup (240ml) buttermilk, at room temperature
For the Raspberry Filling:
2 cups (250g) fresh or frozen raspberries
⅓ cup (65g) granulated sugar
1 tbsp lemon juice
2 tsp cornstarch, mixed with 1 tbsp water (to form a slurry)
For the Pistachio Buttercream Frosting:
1 cup (227g) unsalted butter, softened to room temperature
½ cup (125g) pistachio paste (store-bought or homemade — instructions below)
3 ½ cups (440g) powdered sugar
2–4 tbsp heavy cream or milk, for desired consistency
1 tsp vanilla extract
Pinch of salt
Instructions
Prepare the Pistachios
Place the shelled, unsalted pistachios in a food processor.
Pulse until finely ground, similar to a flour consistency. Be careful not to overprocess them into a paste. Set aside.
Mix the Dry Ingredients
In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt.
Set the dry ingredients aside for later use.
Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed for about 3–4 minutes until light and fluffy.
This step is crucial to creating a light, airy texture in the final cake.
Notes
Pistachios: Be sure to use unsalted pistachios for this recipe, as salted pistachios can alter the flavor balance. You can grind them yourself in a food processor or purchase pistachio flour if you prefer.
Butter and Eggs: For the best texture and rise, make sure both the butter and eggs are at room temperature before starting. Cold ingredients can cause the batter to seize or become uneven.
Buttermilk Substitution: If you don’t have buttermilk, you can substitute it by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk. Let it sit for 5 minutes to thicken before using.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / European fusion
Nutrition
- Serving Size: 1 slice
- Calories: 540 kcal
- Sugar: 38g
- Sodium: 180mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
