Pistachio Raspberry Cake Recipe

This Pistachio Raspberry Cake is every bit as elegant as it is delicious—a gorgeous, bakery-worthy centerpiece bursting with jewel-green pistachios, tangy fresh raspberries, and a luscious pistachio buttercream. Each bite is a perfect marriage of rich, nutty flavor and bright, fruity zing—easily one of my all-time favorite cakes to bake and share!

Ingredients You’ll Need

Just a handful of quality ingredients set the stage for something truly spectacular in this Pistachio Raspberry Cake. Each one serves a special purpose—whether it’s building a tender crumb, lending bright color, or layering flavor—so try not to skip or substitute too much for the ultimate result!

• Unsalted Butter: Essential for a rich, moist cake crumb and for that dreamy, silky buttercream—use room temperature for easy creaming.
• Golden Caster Sugar (or superfine sugar): Dissolves easily, ensuring a delicate and even texture (pulse regular sugar in a blender if you can’t find it).
• Vanilla Extract: Adds a lovely warmth and subtle floral flavor—don’t skip it!
• Large Eggs: The glue that holds the cake together while keeping it luxuriously soft.
• Plain Flour: Brings structure to the cake without weighing it down.
• Baking Powder: Gives your cake its beautiful rise—make sure it’s fresh.
• Fine Sea Salt: Enhances and reinvigorates all the other flavors.
• Shelled Pistachios: The star ingredient—grind until fine for that signature color and earthy, nutty note (Persian pistachios are especially vibrant!).
• Icing Sugar: For a perfectly smooth buttercream—always sift it to avoid lumps!
• Smooth Pistachio Cream: Intensifies the pistachio flavor in the buttercream (find it in specialty stores or online).
• Lemon Juice: Lifts the buttercream with a touch of brightness to balance the sweetness.
• Raspberry Jam: Provides a beautiful pink swirl, fruity punch, and moistness between the layers.
• Fresh Raspberries: Juicy bursts of tart flavor on every bite; go for perfectly ripe berries.
• Chopped Pistachios & Fresh Mint: For that irresistible visual pop and a hint of freshness on top.

Variations

The beauty of a showstopper like this Pistachio Raspberry Cake is that it’s endlessly adaptable to your mood and pantry! Whether you’re looking to switch up the fruit or make it gluten-free, these tweaks make it so easy to make the recipe your own.

• Berry Swap: Try swapping raspberries for strawberries or pitted cherries, and use matching jam for a different flavor twist—and a new look every season.
• Nut Options: Grind almonds or hazelnuts instead of pistachios for a totally different, but equally delicious, cake base.
• Gluten-Free: Substitute a good-quality 1:1 gluten-free flour blend for the plain flour to accommodate gluten-sensitive guests.
• Citrus Flair: Grate a little fresh lemon or orange zest into the batter for an extra layer of complexity.

How to Make Pistachio Raspberry Cake

Step 1: Prep Your Tins and Oven

Start by preheating your oven to 160°C fan (180°C conventional, 355°F). Grease and line two 20cm (8-inch) round loose-based cake tins with non-stick baking paper—this ensures the Pistachio Raspberry Cake layers release like a dream and bake up evenly.

Step 2: Cream the Butter and Sugar

In a large bowl (stand mixer or handheld both work wonderfully), beat together the butter and golden caster sugar for 3 to 5 minutes until extra pale, totally smooth, and gently moussey. This is where you build air into the batter for that featherlight crumb—don’t rush it! Beat in the vanilla extract, savoring the aroma.

Step 3: Add Eggs, One at a Time

Now, whisk in your eggs one at a time, ensuring each is fully combined before adding the next. The batter should stay silky-smooth—take your time, as this helps prevent splitting and ensures the Pistachio Raspberry Cake bakes up with a perfect texture.

Step 4: Grind and Mix Pistachios

Whiz the pistachios in a food processor (or blender) until you have fine, vividly green crumbs. Sift in the flour and baking powder, add the salt and your ground pistachios to the batter, then gently fold in. Mix just until combined—overmixing can make the cake tough instead of tender.

Step 5: Bake the Cakes

Divide the batter evenly between your lined tins—using a scale helps if you want perfectly even layers! Smooth the tops, then bake for about 35 minutes. The cakes should rise beautifully, and a skewer inserted into the center should come out clean. Let the cakes cool in the tins for 15 minutes before carefully turning them out onto a rack to cool completely.

Step 6: Prepare Pistachio Buttercream

While the cakes cool, beat together the butter and sifted icing sugar until extra pale and fluffy—this takes a few minutes but is so worth it. Beat in the pistachio cream, salt, and lemon juice; taste and adjust the lemon to balance out the sweetness perfectly. The result is a nutty, silky buttercream that’s out of this world!

Step 7: Assemble and Decorate

Once cooled, place one Pistachio Raspberry Cake layer on your serving plate. Pipe or spread half the buttercream evenly on top, then gently swirl over your raspberry jam—don’t go all the way to the edge! Top with the second cake, then crown with the remaining buttercream. Finish with fresh raspberries, extra pistachios, and sprigs of mint. Slice, serve, and enjoy your masterpiece!

How to Serve Pistachio Raspberry Cake

Garnishes

Pile your Pistachio Raspberry Cake high with extra fresh raspberries, a scattering of chopped pistachios, and a few sprigs of mint—the contrast of colors is utterly irresistible. For special occasions, a gentle dusting of icing sugar brings a fairy-tale vibe and a hint of extra sweetness.

Side Dishes

This cake stands beautifully on its own but pairs wonderfully with a mug of floral herbal tea, crisp sparkling wine, or even a scoop of tangy lemon sorbet. The creamy, nutty cake and zingy raspberries make it the ultimate afternoon treat or elegant dessert after dinner!

Creative Ways to Present

Show off your Pistachio Raspberry Cake as a tall, grand layer cake, or slice into neat squares for dainty afternoon tea treats. For a party platter, serve individual wedges with extra berries and a little drizzle of pistachio cream for extra flair, or decorate mini cakes for a playful twist.

Make Ahead and Storage

Storing Leftovers

Leftover cake (if you’re lucky enough to have any!) keeps wonderfully in an airtight cake tin or well-wrapped in clingfilm in the fridge for up to three days. Remember to bring slices to room temperature before serving again—it really lets the buttercream become silky and soft.

Freezing

For longer storage, freeze cake sponges and buttercream separately. Wrap cooled cakes tightly in clingfilm and freeze for up to three months. Buttercream can be frozen in an airtight container; thaw both overnight in the fridge, then let them come to room temperature before assembling.

Reheating

No need for reheating with a delicate Pistachio Raspberry Cake! If chilled, simply allow slices to come to room temperature for the best texture and flavor. If you must freshen up the sponge, a few seconds in the microwave is all it takes—just be cautious with the buttercream.

FAQs

Final Thoughts

If you’re ready to bring a slice of celebration to the table, this Pistachio Raspberry Cake is just the ticket! I hope you fall for its nutty flavor, bright berries, and irresistible layers as much as I have. Give it a try—you might just discover your new favorite showstopper.

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