This Pistachio Raspberry Cake layers soft pistachio sponge with creamy pistachio buttercream and sweet raspberry jam, topped with fresh raspberries and chopped pistachios. I made this for my mom's birthday last spring, and the pale green cake with bright red berries looked so pretty on the table that no one wanted to cut into it at first. It tastes even better than it looks, and it's easier to make than you'd think.
If you love desserts that feel a little fancy, try my Biscoff Mousse Recipe or enjoy something cozy like Broccoli Cheese Pasta for dinner before diving into a slice of this.
Why You'll Love This Pistachio Raspberry Cake
Gorgeous presentation. The pale green pistachio sponge, creamy buttercream, and bright red raspberries make this cake look like something from a bakery window.
Real pistachio flavor. Ground pistachios and pistachio cream give this cake a natural, nutty richness that tastes miles better than extracts or artificial flavors.
Perfect for special occasions. This cake feels fancy enough for birthdays, holidays, or afternoon tea, but it's simple enough to make on a regular weekend.
Make-ahead friendly. You can bake the cake layers and prepare the buttercream days in advance, then assemble everything the day you plan to serve it.
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Pistachio Raspberry Cake Ingredients
Here's everything you need to make this nutty, fruity layered cake.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake
- Unsalted butter, softened: Creamed with sugar to create a light, fluffy base. Make sure it's soft at room temperature for the best texture.
- Golden caster suga: Sweetens the cake and helps create a tender crumb when beaten with the butter.
- Vanilla extract: Adds warmth and depth to the pistachio flavor without overpowering it.
- Large eggs: Bind the batter together and add moisture. Add them one at a time to keep the batter smooth.
- Plain flour: Forms the structure of the cake. Sift it to avoid lumps and keep the sponge light.
- Baking powder: Helps the cake rise and gives it a soft, airy texture.
- Fine sea salt: Balances the sweetness and brings out the pistachio flavor.
- Shelled pistachios: Ground into a fine crumb, they give the cake its natural green color and nutty flavor. Persian pistachios work best for a vibrant hue.
For the Buttercream
- Unsalted butter, softened The creamy base of the buttercream. It should be soft and easy to beat.
- Sifted icing sugar: Sweetens and thickens the buttercream. Sifting prevents lumps.
- Smooth pistachio cream: Adds concentrated pistachio flavor and a hint of color to the buttercream.
- Fine sea salt: Cuts through the sweetness and makes the pistachio flavor pop.
- Lemon juice: Brightens the buttercream and balances the richness. Adjust to taste.
To Decorate
- Raspberry jam: Spread between the cake layers for a sweet, tart contrast to the buttercream.
- Fresh raspberries: Piled on top for a burst of color and fresh, juicy flavor.
- Roughly chopped pistachios: Scattered over the top for crunch and visual appeal.
- Sprigs of fresh mint: Add a pop of green and a fresh, herby scent.
how to make Pistachio Raspberry Cake
Follow these steps to bake, frost, and decorate your pistachio raspberry cake.
Prepare the cake tins: Preheat your oven to 160°C fan / 180°C conventional / 355°F. Grease and line two 20 cm round loose-based cake tins with non-stick baking paper, making sure the paper covers the bottom and sides smoothly.
Make the cake batter: In a large bowl, cream together the softened butter and sugar for 3-5 minutes using a handheld mixer or stand mixer until the mixture is light, smooth, and mousse-like. Add the vanilla extract and mix again. Add the eggs one at a time, whisking well after each addition until the batter is completely smooth. Grind the pistachios in a food processor or blender to a fine crumb. Sift the flour and baking powder into the batter, then add the salt and ground pistachios. Fold everything gently with a spatula until just combined. Don't overmix or the cake will turn out dense.
Bake the cakes: Divide the batter evenly between the prepared tins and smooth the tops with a spatula. Bake for 35 minutes, or until the cakes are risen, golden around the edges, and a skewer inserted into the center comes out clean. Cool in the tins for 15 minutes, then carefully turn out onto a wire rack to cool completely. The cakes should smell nutty and sweet.
Prepare the pistachio buttercream: In a large bowl, beat the softened butter and sifted icing sugar together until pale and fluffy, about 3 minutes. Add the Pistachio Raspberry Cake cream, salt, and lemon juice, then beat again until smooth and creamy. Taste and adjust the lemon if you want a brighter flavor.
Assemble the cake: Place one cooled cake layer on a flat plate or cake stand. Pipe or spread half the buttercream evenly on top, creating a smooth layer. Spread the raspberry jam over the buttercream in a thin, even layer, keeping it slightly away from the edges so it doesn't squeeze out when you add the second layer. Place the second cake layer on top and spread the remaining buttercream evenly over the top.
Decorate: Top the cake with fresh raspberries, chopped Pistachio Raspberry Cake, and a few sprigs of fresh mint. The colors will look beautiful together. Slice and serve at room temperature for the best flavor and texture.
Equipment for Pistachio Raspberry Cake
Two 20 cm (8-inch) loose-based round cake tins: For baking the cake layers. Loose-based tins make it easy to remove the cakes without breaking them.
Handheld mixer or stand mixer with paddle attachment: Creams the butter and sugar and beats the buttercream until fluffy.
Food processor or blender: Grinds the Pistachio Raspberry Cake into a fine crumb for the cake batter.
Sifter: Removes lumps from the flour and icing sugar, keeping the cake and buttercream smooth.
Spatula and palette knife: For folding the batter, spreading buttercream, and smoothing the tops of the cakes.
Piping bag (optional, for buttercream): Makes it easier to spread the buttercream evenly between the layers, but a palette knife works just as well.
Wire cooling rack: Allows air to circulate around the cakes as they cool, preventing soggy bottoms.
Substitutions and Variations
Flour alternatives: You can use gluten-free flour blend if needed. The texture might be slightly different, but the flavor will still be great.
Pistachio cream substitute: If you can't find Pistachio Raspberry Cake cream, blend 2 tablespoon of ground pistachios with 1 teaspoon of neutral oil until smooth.
Fruit swaps: Try strawberries or pitted cherries instead of raspberries. Match the jam flavor to whatever fruit you use.
Make it nutty: Add a handful of chopped Pistachio Raspberry Cake to the cake batter for extra crunch.
Dairy-free option: Use vegan butter in the cake and buttercream. The flavor will be slightly different, but it still works.
Skip the mint: If you're not a fan, leave it off. The cake looks beautiful with just the raspberries and Pistachio Raspberry Cake.
Storage and Make-Ahead Tips
Store in the fridge. Keep the assembled cake in an airtight cake tin or wrapped in clingfilm in the fridge for up to 3 days. Let it come to room temperature for 30 minutes before serving so the buttercream softens.
Freeze the components. The cake layers and buttercream can be frozen separately for up to 3 months. Thaw the cakes overnight at room temperature and let the buttercream sit out until it's spreadable.
Bake ahead. The cake layers can be baked up to 3 days in advance. Wrap them tightly in clingfilm and store at room temperature or in the fridge.
Prep the buttercream early. Make the buttercream up to 5 days ahead and store it in the fridge. Beat it again before using to bring back the fluffy texture.
Serving Suggestions
With hot tea or coffee. A slice of this cake pairs beautifully with a cup of Earl Grey or a strong cappuccino.
For afternoon tea. Serve it alongside finger sandwiches and scones for a proper afternoon tea spread.
As a birthday cake. The colors and flavors make it perfect for spring or summer birthdays.
With whipped cream. A dollop of lightly sweetened whipped cream on the side adds extra richness.
Top Tip
Use room-temperature butter. Soft butter creams better with the sugar and creates a lighter, fluffier cake. Leave it out for an hour before you start.
Don't overmix the flour. Fold the flour and Pistachio Raspberry Cake in gently just until combined. Overmixing develops gluten and makes the cake dense.
Grind pistachios finely. The finer the pistachios, the more evenly they'll distribute through the batter and the better the color and texture will be.
Let the cakes cool completely. Warm cakes will melt the buttercream, so make sure they're fully cooled before you start assembling.
Go easy on the jam. A thin, even layer of jam is enough. Too much will make the layers slide around and ooze out the sides.
Chill before serving. If the buttercream feels soft after assembling, pop the cake in the fridge for 20 minutes to firm it up before slicing.
FAQ
How do I make a Pistachio Raspberry Cake moist and flavorful?
Cream the butter and sugar really well until it's light and fluffy, and don't overmix the flour once you add it. Using real ground Pistachio Raspberry Cake and pistachio cream instead of extracts makes a huge difference in flavor. Let the cake cool completely before frosting so the buttercream doesn't melt.
Can I use pre-ground Pistachio Raspberry Cake instead of whole?
Yes, you can use pre-ground Pistachio Raspberry Cake if you have them. Just make sure they're finely ground and not chunky. Grinding your own gives you more control over the texture and keeps the pistachios fresher, but pre-ground works in a pinch.
How do I assemble a layered cake with buttercream and jam?
Place the first layer on a flat surface, spread half the buttercream on top, then add a thin layer of jam, keeping it slightly away from the edges. Top with the second cake layer and spread the remaining buttercream on top. Chill the cake for 20 minutes if the layers feel unstable.
Can I use other fruits instead of raspberries?
Absolutely. Strawberries, blackberries, or pitted cherries all work beautifully. Just match the jam flavor to whatever fruit you use. Fresh fruit adds the best flavor and looks the prettiest, but frozen fruit works if you thaw and drain it first.
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Pairing
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Pistachio Raspberry Cake
Ingredients
Method
- Preheat oven to 160°C fan / 180°C conventional (355°F). Grease and line two 20 cm round cake tins with non-stick baking paper.
- Cream butter and sugar together in a large bowl using a stand or handheld mixer for 3-5 minutes until pale, smooth, and mousse-like. Add vanilla extract and mix again.
- Add eggs one at a time, whisking thoroughly after each addition until fully combined.
- Grind pistachios to a fine crumb in a food processor. sift flour and baking powder, then fold in salt and ground pistachios until just combined.
- Divide batter evenly between prepared tins and smooth tops with a spatula.
- Bake for 35 minutes or until a skewer inserted comes out clean. Cool in tins for 15 minutes, then turn out onto a wire rack to cool completely.
- Prepare buttercream: beat butter and icing sugar until pale and fluffy. Add pistachio cream, salt, and lemon juice; beat until smooth.
- Place one cake layer on a plate. Pipe or spread half the buttercream evenly on top. Spread jam carefully over the buttercream, leaving edges clear. Place second cake on top, then spread remaining buttercream.
- Decorate with fresh raspberries, chopped pistachios, and mint sprigs.
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