Introduction

This Pistachio Raspberry Cake is a delightful combination of nutty richness and fruity freshness. Soft pistachio-infused sponge layers are sandwiched with creamy pistachio buttercream and sweet raspberry jam, then topped with fresh raspberries and crunchy pistachios. Perfect for any occasion where you want to impress with something a little special.

This image shows a two-layered green pistachio cake on a white plate, with a visible slice taken out. The bottom layer is a green, textured cake, then there is a thick middle layer of red raspberry jam with some small raspberry pieces. On top of that is another green cake layer, followed by a thick, light green pistachio cream layer spread generously over the top. The top cream layer is decorated with whole fresh red raspberries, chopped green pistachios, and small green mint leaves. Some raspberry jam has spilled slightly onto the plate, adding a bit of red contrast to the light green and white surroundings. The background shows a white marbled texture. 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 (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 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 fresh raspberries (about 2 cups)
2 tbsp roughly chopped pistachios
Sprigs of fresh mint for decoration

Instructions

Step 1: Preheat the oven to 160°C fan (180°C conventional / 355°F). Grease and line two 20 cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: In a large bowl using a handheld or stand mixer with a paddle attachment, cream together the softened butter and golden caster sugar for 3–5 minutes until pale, smooth, and mousse-like. Add the vanilla extract and mix well.
Step 3: Add the eggs one at a time, whisking after each until the batter is completely smooth.
Step 4: Using a food processor or blender, grind the shelled pistachios into a fine crumb, similar to almond meal texture.
Step 5: Sift the flour and baking powder into the bowl. Add the salt and ground pistachios, then gently fold the mixture until just combined without over-mixing.
Step 6: Divide the batter evenly between the two prepared tins. Smooth the surface with a spatula or spoon to create an even layer.
Step 7: Bake for about 35 minutes, or until the cakes have risen well and a skewer inserted into the center comes out clean. Remove from the oven and cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.
Step 8: To make the buttercream, cream the softened butter and sifted icing sugar together with a handheld or stand mixer until pale and fluffy. Add the pistachio cream, salt, and lemon juice, then beat until well combined. Adjust lemon juice to taste if needed.
Step 9: Place one cooled cake layer on a flat plate. Pipe or spread half of the buttercream evenly over the cake. Spread the raspberry jam on top carefully, staying away from the edges to avoid leaking. Place the second cake layer on top and cover with the remaining buttercream.
Step 10: Decorate the cake with fresh raspberries, sprigs of fresh mint, and sprinkle with roughly chopped pistachios. Serve and enjoy!

Tips & Variations

For extra crunch, toast the pistachios lightly before grinding or chopping.
If pistachio cream is unavailable, substitute with almond paste or add a few drops of pistachio extract to the buttercream.
Swap the raspberry jam for strawberry or apricot jam for a different fruity twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Let it come to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

A two-layer sponge cake with a golden brown color sits on a white plate, placed on a white marbled surface. The bottom layer is topped with a thick light green cream, fresh red raspberries, and a thin layer of red jam peeking through. The top layer has the same light green cream spread thickly, decorated with scattered whole fresh red raspberries, small chopped green pistachios, and fresh green mint leaves. A few mint leaves are also placed around the base of the plate. The overall look is fresh and natural, with rough textured cream and bright berries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole pistachios instead of shelled ones?

Yes, but be sure to remove the shells completely before grinding the pistachios into a fine crumb for the batter. Shells are too hard and will affect the texture.

Is this cake suitable for freezing?

Absolutely. Wrap the cake layers or assembled cake tightly in plastic wrap and place in an airtight container before freezing. Thaw overnight in the fridge before eating.

Pistachio Raspberry Cake Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

This Pistachio Raspberry Cake combines the rich nuttiness of ground pistachios with the fresh tartness of raspberries, layered delicately between smooth pistachio buttercream and raspberry jam. Baked to a moist, tender crumb with a subtle green hue from the pistachios, this cake is perfect for special occasions or an elegant afternoon treat.

Author: Toney
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Western / European
Diet: Vegetarian

Ingredients

Scale

Cake

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)

Buttercream

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

Assembly & Decoration

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

Instructions

Preheat and Prepare Pans: 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, then set aside.
Cream Butter and Sugar: Using a handheld or stand mixer with paddle attachment, cream softened butter and golden caster sugar together for 3-5 minutes until pale, smooth, and mousse-like. Add vanilla extract and mix again.
Add Eggs: Add the eggs one at a time, whisking fully after each addition until the batter is smooth.
Prepare Pistachios: Grind shelled pistachios into a fine crumb using a food processor or blender, similar to almond meal texture.
Add Dry Ingredients: Sift in plain flour and baking powder, then add fine sea salt and ground pistachios. Carefully fold all dry ingredients into the wet batter until just combined.
Divide Batter: Divide the batter evenly into the two prepared cake tins. Smooth the surface with a spatula or the back of a spoon for an even layer.
Bake Cakes: Bake in the preheated oven for approximately 35 minutes, or until the cakes are well risen and a skewer inserted into the center comes out clean. Let cool in tins for 15 minutes, then transfer to wire racks to cool completely. Note: the outer green color may fade slightly but the inside remains vibrant.
Make Buttercream: In a clean bowl, cream together softened butter and sifted icing sugar with a mixer until pale and increased in volume. Add pistachio cream, sea salt, and lemon juice, then beat again. Adjust lemon juice to taste.
Assemble Cake: Once cooled, place one cake layer on a flat plate. Pipe or spread half the buttercream onto the top evenly. Spread raspberry jam carefully over the buttercream, staying away from edges to avoid spillage but allowing jam to be visible.
Finish and Decorate: Place the second cake on top, then spread or pipe the remaining buttercream over it. Decorate with fresh raspberries, sprigs of fresh mint, and chopped pistachios for a beautiful finish. Serve and enjoy!

Notes

To ensure even baking, divide the batter equally between the tins and smooth the surface before baking.
The pistachio buttercream can be adjusted in tartness by varying the amount of lemon juice to your preference.
The cake’s outside green tint may fade slightly during baking but the pistachio flavor remains prominent.
Use fresh, high-quality pistachios and fresh raspberries for the best flavor and texture.
Store the cake in an airtight container in the refrigerator if not serving immediately, bring to room temperature before serving.
To make the cake gluten-free, substitute the plain flour with a gluten-free flour blend that works well in cakes.

Keywords: Pistachio cake, raspberry cake, nutty cake, pistachio buttercream, raspberry jam layer, colorful cake, nut-flavored dessert, festive cake