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Raspberry Pistachio Cake Recipe

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4.2 from 48 reviews

A luscious Raspberry Pistachio Cake featuring moist pistachio-flavored cake layers layered with a silky raspberry Swiss meringue buttercream and a tart raspberry filling. This cake combines nutty pistachios with bright raspberries for a perfect balance of flavors and textures, ideal for special occasions and dessert lovers seeking a fresh, fruity treat.

Ingredients

Raspberry Cake Filling

  • 4 cups fresh or frozen raspberries (500g)
  • 1 cup granulated sugar (200g)
  • 1 Tbsp lemon juice (12g)
  • 2 tsp fresh lemon zest (5g)
  • 1/4 cup plus 3 Tbsp water, divided (105g total)
  • 3 Tbsp cornstarch (24g)

Pistachio Cake Layers

  • 1 1/4 cups toasted and finely chopped pistachios (160g)
  • 2 cups all-purpose flour (250g)
  • 3 cups granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (170g)
  • 1 cup carton egg whites or 4 whole large eggs, room temperature (220g)
  • 1 1/2 cups sour cream, room temperature (360g)
  • 2 Tbsp vegetable or canola oil (30g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1 tsp almond extract (optional)
  • 1/4 tsp green gel food coloring (optional)

Raspberry Swiss Meringue Buttercream

  • 8 large egg whites (240g)
  • 2 1/2 cups granulated sugar (500g)
  • 2 cups (4 sticks) unsalted butter, room temperature (454g)
  • 3/4 cup raspberry reduction, room temperature (made from filling) (210g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1/2 tsp fine salt (3g)
  • 1 cup fresh raspberries (125g)
  • 1/2 cup chopped pistachios (60g)

Instructions

  1. Make Raspberry Cake Filling: In a saucepan, combine 4 cups raspberries, 1 cup sugar, lemon juice, lemon zest, and 1/4 cup water. Heat over medium-high until boiling, then reduce to medium-low and simmer 10-15 minutes. Remove from heat, strain through a metal sieve pushing pulp to extract juice, leaving about 1/2 cup seedy pulp.
  2. Prepare Cornstarch Slurry and Thicken Filling: Dissolve 3 Tbsp cornstarch in 3 Tbsp water in a small bowl. Stir slurry into strained raspberry juice, return to pot, and heat on medium stirring constantly until thickened. Remove from heat, cool, and refrigerate at least 1 hour or overnight.
  3. Prepare Cake Layers: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. In a large bowl, whisk pistachios, flour, sugar, baking powder, and salt. Slowly mix in butter on low until mixture resembles moist sand.
  4. Add Wet Ingredients to Cake Batter: Mix in egg whites on low until just combined. Incorporate sour cream, oil, vanilla extract, almond extract if using, and green gel food coloring if desired at low speed. Scrape bowl sides and beat on medium speed for 1 minute to lighten batter.
  5. Bake Cake Layers: Divide batter evenly (~600g each) into pans. Bake 33-36 minutes, until toothpick inserted comes out with few moist crumbs. Cool pans 10 minutes, loosen edges with spatula, then freeze layers 30 minutes to accelerate cooling. Remove from pans and level tops before assembly if needed.
  6. Make Raspberry Swiss Meringue Buttercream: In a metal bowl over simmering water, whisk 8 egg whites and 2 1/2 cups sugar constantly until mixture reaches 160°F (71°C) and sugar dissolves, about 3 minutes. Remove bowl, dry bottom, and whip in stand mixer on medium-high speed for about 10 minutes until stiff peaks form and meringue is cooled.
  7. Incorporate Butter into Meringue: With mixer on medium, add 2 cups butter one stick at a time, scraping sides as needed. Continue beating until fluffy, thick, and no soupy texture remains. Switch to paddle attachment and blend in 3/4 cup cooled raspberry filling, vanilla extract, and salt on low speed for smooth frosting.
  8. Assemble Cake: Place first cake layer on cake board or plate, secure with dab of frosting. Spread 1 cup raspberry buttercream evenly, pipe a ring of buttercream around edge, and fill center with half of remaining raspberry filling. Repeat with second layer; top with third layer.
  9. Chill and Finish Decorating: Refrigerate cake 30 minutes or freeze 10 minutes until frosting is firm. Spread remaining buttercream over top and sides with offset spatula to create texture. Garnish top with fresh raspberries and chopped pistachios. Serve and enjoy.

Notes

  • The raspberry filling must be cooled completely before adding to buttercream to prevent melting the frosting.
  • Use a clean, grease-free bowl to successfully whip Swiss meringue.
  • Thoroughly chill cake layers before assembling to make handling easier.
  • The almond extract is optional but enhances pistachio nuttiness.
  • Buttercream can be stored at room temperature for 2 days or refrigerated up to 2 weeks.
  • The cake layers can be baked in advance, wrapped, and frozen for easier assembly later.

Find it online: https://justsosavory.com/raspberry-pistachio-cake-recipe/