If you’re looking to delight your taste buds with something truly special, this Pistachio Raspberry Cake Recipe is an absolute must-try. Imagine tender, buttery layers infused with the subtle nuttiness of ground pistachios, perfectly paired with the sweet-tart burst of fresh raspberries. It’s a symphony of flavors and textures that’s both elegant and comforting, making it a standout treat whether you’re celebrating a special occasion or just craving something extraordinary. This cake has a way of bringing smiles and warm memories with every bite.
Ingredients You’ll Need
Getting ready to bake this Pistachio Raspberry Cake Recipe is a joy thanks to its simple, yet thoughtfully chosen ingredients. Each component plays a vital role, whether it’s adding moistness, richness, or that signature nutty flavor.
- Unsalted butter: Essential for a creamy texture and rich flavor in both the cake and buttercream.
- Golden caster sugar: This superfine sugar melts seamlessly for a light, tender crumb.
- Vanilla extract: Brings a warm, aromatic note that ties all flavors together.
- Large eggs: Provide structure and add moisture, binding the cake perfectly.
- Plain flour: The foundation for the cake’s light but sturdy texture.
- Baking powder: Ensures a perfect rise, giving the cake its fluffy height.
- Fine sea salt: Balances sweetness and enhances all the flavors.
- Shelled pistachios: Ground into a fine crumb, they create that distinctive pistachio essence.
- Sifted icing sugar: For a silky smooth buttercream that melts in your mouth.
- Pistachio cream: Adds an intense nutty flavor to the frosting that complements the cake layers.
- Lemon juice: Provides a bright contrast which keeps the buttercream fresh and lively.
- Raspberry jam: Adds a sweet-tart layer that pairs beautifully with the fresh fruit.
- Fresh raspberries: The vibrant, juicy jewels on top that bring both color and flavor.
- Chopped pistachios: For that final crunch and extra nutty goodness.
- Fresh mint sprigs: Add a refreshing touch and beautiful garnish to finish the cake elegantly.
How to Make Pistachio Raspberry Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 160°C fan (180°C conventional, or 355°F) because a well-preheated oven helps the cake bake evenly and develop a lovely rise. Grease and line two 20cm loose-based round cake tins with non-stick baking paper. This prevents sticking and ensures easy removal after baking. Setting this stage carefully will pay off in the end when your cake comes out pristine and smooth.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter together with the golden caster sugar on medium speed until the mixture turns lighter in color and becomes smooth and mousse-like, about 3 to 5 minutes. This creaming step traps air, essential for lightness in your cake. Next, stir in the vanilla extract to infuse warm, sweet fragrance into your batter.
Step 3: Incorporate the Eggs
Add the eggs one at a time, whisking well after each addition. This slow incorporation prevents the batter from curdling and ensures a unified, silky batter that bakes into a tender crumb. Taking your time here rewards you with that delicate texture prized in this Pistachio Raspberry Cake Recipe.
Step 4: Grind the Pistachios and Mix Dry Ingredients
Use a food processor or blender to grind the shelled pistachios into a fine crumb, similar to almond meal; this adds a subtle, buttery nuttiness throughout. Then, sift together plain flour and baking powder, and combine with the sea salt and ground pistachios. Folding these gently into your wet ingredients prevents overmixing and keeps the cake fluffily tender.
Step 5: Divide Batter and Bake
Evenly divide the batter between your two prepared tins, smoothing the tops for an even bake. Pop them into your preheated oven and bake for around 35 minutes, or until the cakes have risen beautifully and a skewer inserted into the center comes out clean. Let them cool in their tins for about 15 minutes before turning out onto a wire rack; the cake’s green tint may soften on the surface but it will still shine inside.
Step 6: Make the Pistachio Buttercream
While the cakes cool, create the luscious pistachio buttercream. Beat softened butter with sifted icing sugar until the mixture is pale and fluffy. Then add pistachio cream, a pinch of salt, and fresh lemon juice. The lemon brightens the richness and balances the sweetness, giving your frosting a fresh, addictive flavor that’s the perfect complement to the cake layers.
Step 7: Assemble the Cake
Place one cake layer on your serving plate. Pipe or spread half the buttercream evenly on top, followed by a smooth layer of raspberry jam, carefully avoiding the edges to keep the jam inside the cake layers but still visible. Top with the second cake and cover it completely with the remaining buttercream for a stunning finish.
Step 8: Decorate with Fresh Raspberries and Pistachios
Finally, adorn your creation with fresh raspberries, chopped pistachios, and sprigs of mint. These garnishes add fresh flavor, visual contrast, and delightful texture — making this Pistachio Raspberry Cake Recipe not just delicious, but a real showstopper on any table.
How to Serve Pistachio Raspberry Cake Recipe
Garnishes
Fresh raspberries, roughly chopped pistachios, and mint sprigs aren’t just for looks; they add layers of fresh fruitiness, crunch, and a hint of herbaceous brightness. These touches make every bite interesting and keep the cake feeling light and vibrant rather than overly sweet.
Side Dishes
This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. For an afternoon treat, serve alongside a cup of fragrant green tea or freshly brewed coffee to complement the nutty and berry tones.
Creative Ways to Present
Consider serving individual slices with a drizzle of raspberry coulis or a sprinkle of edible flowers for a special occasion. You can also turn this recipe into mini layered cupcakes for a fun twist at parties or a charming picnic dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pistachio Raspberry Cake Recipe covered in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing the flavors to meld wonderfully. Bring to room temperature before serving to enjoy the soft texture fully.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to one month. Thaw them overnight in the refrigerator before frosting and decorating. Alternatively, freeze the whole assembled cake without fresh fruit garnish for best quality.
Reheating
This cake is best enjoyed fresh or at room temperature, but if needed, warm a slice gently in a microwave for 10-15 seconds to soften the buttercream slightly. Avoid overheating to preserve the fresh raspberry taste and the cake’s crumbly texture.
FAQs
Can I use almond flour instead of pistachios?
While almond flour could work, the distinct pistachio flavor is what makes this cake special. Using almonds will change the taste, making it less nutty and unique.
Is it necessary to use pistachio cream in the buttercream?
Pistachio cream enriches the buttercream with intense nutty flavor, but if unavailable, a few drops of pistachio extract or finely ground pistachios can be a good substitute.
How do I prevent the raspberry jam from leaking out of the cake?
When spreading the jam, leave a small border around the edges to contain it. Also, applying a crumb coat layer of buttercream before adding jam can act as a barrier.
Can I make this cake gluten-free?
Yes! Substitute the plain flour with a gluten-free self-raising flour blend that includes xanthan gum for great results, but remember to check the freshness and adjust baking times as needed.
What is the best way to toast pistachios for extra flavor?
Lightly toast your shelled pistachios on a dry skillet over medium heat for 2-3 minutes until fragrant, then cool before grinding. This enhances their nuttiness and adds depth to your cake.
Final Thoughts
Sharing this Pistachio Raspberry Cake Recipe feels like passing along a little secret of joy. It strikes the perfect balance between indulgence and freshness, elegant enough for special moments yet simple enough to brighten up your everyday. I encourage you to try baking it—you’re not just making a cake, you’re creating a slice of happiness to savor and share!
PrintPistachio Raspberry Cake Recipe
This Pistachio Raspberry Cake is a delightful treat combining the nutty richness of pistachios with the fresh, vibrant flavor of raspberries. Made with a moist, buttery cake base infused with ground pistachios, layered with a luscious pistachio buttercream and raspberry jam, and topped with fresh raspberries, chopped pistachios, and mint sprigs, it’s perfect for special occasions or an elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Cake
- 250 g unsalted butter, softened (16 tablespoons or 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
Decoration & 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 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, then set aside.
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer with paddle attachment, cream the softened butter and golden caster sugar for 3 to 5 minutes until the mixture is light in color, smooth, and mousse-like. Add vanilla extract and mix to combine.
- Add Eggs: Add eggs one at a time, beating thoroughly after each addition until the batter is completely smooth.
- Grind Pistachios: Using a food processor or blender, grind the shelled pistachios to a fine crumb similar to almond meal.
- Combine Dry Ingredients: Sift together the plain flour and baking powder. Add the salt and ground pistachios. Carefully fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Divide Batter and Bake: Evenly divide the batter between the two prepared tins and smooth the surface. Bake for approximately 35 minutes or until the cakes have risen and a skewer inserted comes out clean.
- Cool Cakes: Remove cakes from the oven and let them cool in the tins for 15 minutes before turning them out onto wire racks to cool completely. The greenish hue on the outside may fade slightly but the inside will remain vibrant.
- Prepare Buttercream: In a large bowl, cream the softened butter and sifted icing sugar until pale and increased in volume. Add pistachio cream, salt, and lemon juice and beat again until well combined. Adjust lemon juice to taste.
- Assemble the Cake: Place one cake layer on a plate. Pipe half the buttercream in an even layer on top. Spread the raspberry jam gently over the buttercream without reaching the edges, so it doesn’t spill out. Top with the second cake layer, then spread the remaining buttercream over it.
- Decorate: Garnish the cake with fresh raspberries, sprigs of fresh mint, and roughly chopped pistachios. Serve and enjoy.
- Video Aid: For visual guidance, watch the accompanying recipe video to assist with preparation and assembly.
Notes
- Use golden caster sugar (superfine sugar) to ensure the butter creams well and results in a light cake texture.
- Be sure to grind the pistachios finely for a smooth batter and consistent texture.
- Take care when spreading the raspberry jam to avoid dripping over the edges.
- The greenish tint on the cake’s exterior is normal and may fade slightly after baking, but the interior will stay vibrant.
- Let the cakes cool completely before assembling to prevent the buttercream from melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
