Raspberry Pistachio Cake Recipe

If you’re on the hunt for a dessert that’s as stunning as it is delicious, you’ve come to the right place. This Raspberry Pistachio Cake Recipe is one of my absolute favorites — it’s beautifully nutty, bursting with fresh raspberry flavor, and wrapped in the creamiest buttercream you can imagine. Whenever I make this cake, it feels like a little celebration in my kitchen, and I just know you’ll love how every bite melts in your mouth. Let me walk you through it step-by-step so you can get it just right!

this Recipe

Ingredients You’ll Need

The ingredients here come together to create a cake that’s moist, flavorful, and texturally pleasing. I always recommend using fresh pistachios if you can, as they give a wonderfully vibrant flavor, and fresh or frozen raspberries both work beautifully for the jam.

• Unsalted pistachios: Shelled and ground fresh for the best nutty flavor that shines through in the cake.
• All-purpose flour: The base of the cake, working with the ground pistachios to create its tender crumb.
• Baking powder, baking soda, salt: These leaveners and seasoning keep the cake fluffy and balanced.
• Unsalted butter: Melted for the cake and softened for the buttercream, adds richness.
• Granulated sugar: Sweetens both the cake and the raspberry jam.
• Eggs: Room temperature eggs help the batter come together smoothly for the perfect texture.
• Greek yogurt: Adds moisture and a slight tang that balances the sweetness.
• Light-tasting oil: Keeps the cake moist without overpowering flavors.
• Vanilla extract: Enhances all the flavors, especially the nuttiness and berry notes.
• Raspberries: Used fresh or frozen for making the jam that elevates this cake.
• Powdered sugar: For that silky smooth raspberry buttercream.
• Heavy cream: Thins the buttercream just right, making it spreadable and light.

Variations

One of the reasons I love this Raspberry Pistachio Cake Recipe so much is that it’s super adaptable. You can easily swap ingredients based on what you have in your pantry or dietary needs, and each variation offers something special.

• Dairy-Free Variation: I’ve tried swapping the butter with a plant-based alternative and using coconut yogurt instead of Greek yogurt—you’ll still get great texture and flavor.
• Nut Allergy Option: Replace pistachios with ground almonds or even oat flour; it changes the flavor but keeps the cake moist and delicious.
• Fruit Switch-Up: In late summer, I love using fresh blackberries instead of raspberries for the jam; it’s equally gorgeous and tasty.
• Less Sweet: You can reduce the sugar slightly in the cake and buttercream if you prefer a more understated sweetness that lets the pistachios shine.

How to Make Raspberry Pistachio Cake Recipe

Step 1: Prep Your Ingredients and Bake the Pistachio Cake Layers

First things first, preheat your oven to 350°F and line your three 6-inch cake pans with parchment rounds. I find that using parchment makes it so much easier to release the cakes later without crumbly edges. Next, pop those shelled pistachios into a food processor and pulse until you get a coarse pistachio flour—it shouldn’t be too fine, because a bit of texture in the cake is really lovely.

Mix the ground pistachios with the flour, baking powder, baking soda, and salt, and set that aside. Then, in a large bowl, whisk your melted butter together with the sugar until combined. Add in the eggs one at a time, whisking well after each addition to keep everything smooth. I like to add the Greek yogurt, oil, and vanilla next, whisking until the batter is luscious and creamy.

One neat trick I learned: sift the dry ingredients into the wet mixture through a fine mesh sieve to break up any clumps — this keeps your cake super tender. Be careful not to overmix once combined; a few small lumps are totally okay.

Divide the batter evenly among your pans—usually about 320 grams each. Give the pans a gentle spin on the counter to spread the batter evenly and avoid domed tops. Bake for 30-35 minutes until the tops are golden and a toothpick comes out with just a crumb or two.

Let the cakes cool in their pans just until you can touch them safely, then run a spatula around the edges and invert onto wire racks to cool completely. Removing the parchment at this stage helps keep the cake layers from getting soggy.

Step 2: Make the Fresh Raspberry Jam

While your cakes cool, it’s time to simmer the raspberry jam. Toss the raspberries, sugar, and a splash of water into a small pot and heat over medium, stirring occasionally. It will come to a gentle boil and start to thicken. I like to drag a spatula through the jam and watch it part — when it slowly comes back together after a couple seconds, that’s your sign it’s ready.

To keep the jam silky without seeds, press it through a fine-mesh sieve. This step might take a bit of patience, but trust me, it’s worth it for the smooth texture. Let your seedless jam cool completely before using in the buttercream or cake assembly.

Step 3: Whip Up the Raspberry Buttercream Frosting

Now, the magic of the raspberry buttercream! Beat your softened butter in a stand mixer on medium-high speed for about 10 minutes until it’s pale and creamy—it really transforms with this step. Add powdered sugar gradually, starting slow to avoid a sugar cloud, then speeding up to get that fluffy texture.

Mix in the raspberry jam and vanilla extract next for a gorgeous pink color and fruity flavor. If your buttercream feels too thick, add heavy cream a tablespoon at a time until it’s easy to spread but still holds its shape. One trick I discovered: warming a dollop in the microwave for 10 seconds and folding it back in makes the frosting silky smooth every time.

Keep a portion of your buttercream aside for piping decorations later, piping bags ready with your favorite tips.

Step 4: Assemble Your Raspberry Pistachio Cake Recipe

Place your first cake layer on a turntable or serving plate. Pipe a ring of buttercream around the edge – this acts like a barrier to keep the raspberry jam from oozing out. Fill the center with about 4 tablespoons of raspberry jam, and gently spread it out evenly with an offset spatula.

Lay your second cake layer on top and repeat the buttercream ring and jam layer. Top with the final cake layer and spread a thin crumb coat all over the cake to seal in crumbs. Chill in the fridge for 15 minutes so the crumb coat firms up and makes the final frosting layer easier to apply cleanly.

After chilling, apply about three-quarters of your remaining buttercream as your smooth outer layer, using a bench scraper or spatula to create sharp edges if that’s your style. Save some buttercream for piping pretty designs on top — I love using star or rosette tips.

Finish by sprinkling crushed pistachios over the top and tying on some pretty ribbon bows if you want that extra special touch. It’s such a showstopper and a real crowd-pleaser.

How to Serve Raspberry Pistachio Cake Recipe

Garnishes

I like to keep garnishes simple but elegant—crushed pistachios scattered on top add crunch and color, while a few fresh raspberries make the whole cake pop visually. Sometimes I add edible flowers or a dusting of powdered sugar for those special occasions.

Side Dishes

This cake pairs beautifully with a cup of fresh mint tea or a slightly tart glass of white wine if you’re celebrating. For brunch or an afternoon treat, a simple fresh fruit salad or lightly sweetened whipped cream on the side complements the flavors perfectly.

Creative Ways to Present

For birthdays or special gatherings, I’ve piped intricate rosettes all over the cake and scattered bits of edible gold leaf for a touch of glam. You can also serve individual cake slices adorned with a dollop of raspberry jam and tiny pistachio pieces or plate them alongside a scoop of vanilla bean ice cream for an extra indulgence.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly with plastic wrap or in an airtight cake container in the fridge. It stays fresh and moist for up to 4 days, and the flavors actually deepen after a day!

Freezing

If you want to freeze the cake, I recommend freezing the cake layers unassembled, tightly wrapped in plastic wrap and foil to prevent freezer burn. You can thaw them overnight in the fridge and then make the raspberry jam and buttercream fresh before assembling.

Reheating

I usually don’t reheat the cake itself, but if your buttercream is a bit firm from the fridge, just let the cake sit at room temperature for 30 minutes before serving. This softens the icing beautifully without melting it.

FAQs

Final Thoughts

This Raspberry Pistachio Cake Recipe holds a special place in my heart—it’s not just a dessert, it’s a way to bring friends and family together over something truly memorable. Each time I make it, I notice the smiles it brings and how the flavors spark conversation. If you’re looking for a cake that combines elegance, flavor, and a bit of fun in the kitchen, give this recipe a try. I promise it’ll become a sweet staple for your celebrations too!

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