Pistachio Raspberry Cake Recipe

If you’re looking for a truly show-stopping dessert, I absolutely love sharing this Pistachio Raspberry Cake Recipe with friends because it’s vibrant, flavorful, and rich without being overpowering. This cake layers the nutty goodness of pistachios with tangy raspberry jam and a luscious pistachio-infused buttercream—trust me, it’s a combination that will have you and your guests going back for seconds (or thirds!). Whether you’re baking for a special occasion or just want to treat yourself, stick around—I’ve packed in all the tips and tricks to help you nail this recipe every time.

this Recipe

Ingredients You’ll Need

Every ingredient in this Pistachio Raspberry Cake Recipe plays an important role, from crunchy ground pistachios for texture, to fresh raspberries for that tart kick. When shopping, choose fresh, high-quality ingredients for the tastiest outcome. For pistachios, unroasted and unsalted work best here to keep that delicate nutty flavor.

• All-purpose flour: The base for a light, tender crumb.
• Baking powder & baking soda: For just the right amount of rise and fluffiness.
• Unsalted butter: Room temperature for easy creaming, adds rich flavor.
• Vegetable oil: Keeps the cake moist without weighing it down.
• Granulated sugar: Sweetens without overpowering the pistachio.
• Large eggs: Helps bind and add structure; room temp ensures fluffiness.
• Vanilla & almond extract: Almond extract is optional but enhances the pistachio flavor beautifully.
• Buttermilk: Adds a hint of tang and tenderizes the crumb; you can substitute with milk and vinegar if needed.
• Ground pistachios: Gives that signature nutty flavor and a little crunch.
• Raspberries: Fresh is best to make homemade jam for that tart contrast.
• Sugar for jam: Helps balance raspberry acidity; can swap for maple syrup or honey.
• Lemon juice: Adds brightness and helps preserve the jam.
• Cornstarch & water: Thickens the raspberry jam to perfect spreadable consistency.
• White chocolate: High-quality chocolate is key in the ganache for smooth richness.
• Heavy cream: Blended with pistachio paste for the ganache’s silky texture.
• Pistachio paste: Homemade or store-bought; it’s what makes the ganache and buttercream so dreamy.
• Powdered sugar: For the buttercream’s sweetness and smoothness.
• Fresh raspberries & chopped pistachios (for decoration): Adds fresh flavor and a pretty finishing touch.

Variations

I love to tweak this Pistachio Raspberry Cake Recipe depending on the season or who I’m serving it to—it’s a wonderful canvas for creativity! Don’t hesitate to adapt it to your taste, and you might find new favorites along the way.

• Nut-free option: Swap ground pistachios with almond flour or skip the nuts entirely, adding vanilla bean for personality; I made this for a nut-sensitive friend, and the cake still wowed!
• Fruit twists: Try blueberry or blackberry jam instead of raspberry for seasonal flair.
• Vegan take: Use dairy-free substitutes like vegan butter, coconut cream, and a flax egg in place of eggs; I once tested a version with coconut buttermilk, and it was surprisingly delicious.
• Less sweet: Reduce sugar amounts in jam and frosting if you prefer a more subtle sweetness—my family often likes it this way.

How to Make Pistachio Raspberry Cake Recipe

Step 1: Preparing the Pistachio Cake Batter

Preheat your oven to 350ºF and get three 8-inch cake pans ready—grease them well, line with parchment paper, and grease again on top of the paper; this double layer prevents sticking beautifully. I learned early on that skipping this step makes cake removal a challenge! Next, whisk your dry ingredients—flour, baking powder, baking soda, and salt—together so they’re evenly mixed, which makes for a uniform rise. Then, cream butter, oil, and sugar with your mixer on medium speed for a good two minutes until fluffy—this aerates the batter, giving a light crumb you’ll love.

Step 2: Combining Wet and Dry Ingredients

Add the eggs one at a time, then vanilla and optional almond extract, beating well to combine after each addition. Scrape down the sides of your bowl so everything mixes evenly—trust me, this little extra step prevents pockets of unmixed batter. Now alternate adding the flour mixture and buttermilk in three parts: half flour, half buttermilk, remaining flour, and finishing with buttermilk. Stir gently on the lowest setting or fold by hand—overmixing can lead to a tough cake, so be gentle here. Lastly, fold in the ground pistachios and a drop of green food coloring if you’re feeling fancy; that pinch of color really makes the cake pop in photos and on the table.

Step 3: Baking and Cooling the Cake Layers

Divide the batter evenly among your three pans, smoothing the tops gently. Bake for 25 to 30 minutes, but start checking at 25 with a toothpick—it should come out clean or with just a few moist crumbs attached. When they come out, let them cool in the pan for ten minutes, then invert them onto a wire rack for complete cooling. If you’re not assembling the cake right away, wrap each layer tightly in plastic wrap and chill—they store beautifully for up to two months in the freezer and two days in the fridge. This step saved me so many times when I prepped parts ahead for a party!

Step 4: Making the Homemade Raspberry Jam

Place fresh raspberries, sugar, and lemon juice into a small saucepan and bring to a gentle boil over medium heat. Stir occasionally, and if it starts sticking or thickening too quickly, add a tablespoon of water to keep it saucy. Mix cornstarch with water until dissolved, then whisk this slurry into the jam and cook for another minute until thickened. If you prefer no seeds, you can strain the mixture once cooled (which I do for a smooth finish). Refrigerate until fully chilled; this jam adds a tart brightness that offers such a lovely contrast to the rich pistachio layers.

Step 5: Crafting the Pistachio Ganache

Heat heavy cream and pistachio paste together until just about 175ºF—you want it hot but not boiling. Pour the hot cream over finely chopped white chocolate through a strainer to catch any lumps or pistachio bits, then whisk until silky smooth. Let this cool to room temperature for 2-3 hours—or refrigerate for about an hour, stirring every 10 minutes to ensure it thickens evenly. I’ve found this ganache tastes best when made ahead as the flavors meld wonderfully overnight.

Step 6: Preparing the Pistachio Buttercream

Cream softened butter for about three minutes until fluffy, then gradually add powdered sugar on low speed. Add pistachio ganache, vanilla, and optional almond extract; beat on medium speed for three minutes until light and smooth. If the buttercream seems dry, a splash of heavy cream can make it more spreadable, and if it’s too soft, a bit more powdered sugar will firm it up. For extra silky texture, I recommend mixing it on low speed with a paddle attachment or by hand with a spatula for several minutes—this step makes a big difference by removing air bubbles and giving you that perfect frosting consistency.

Step 7: Assembling the Pistachio Raspberry Cake

Place the first cake layer on your plate or turntable. Pipe a ring of buttercream around the edge to create a dam for your filling—this was a game changer I discovered so nothing oozes out when you stack! Inside the ring, spread half a cup of pistachio ganache, then dollop and smooth some raspberry jam on top (I like piping layers for a neater look, but spreading works just as well). Repeat with the next layer, then top with the final cake layer. Frost the outside with a generous layer of buttercream—whether you want a smooth, fully covered cake or keep it semi-naked, it’s all up to your style. Finish by piping some buttercream swirls on top and scatter fresh raspberries and chopped pistachios for that gorgeous, festive look.

How to Serve Pistachio Raspberry Cake Recipe

Garnishes

I usually keep it simple with fresh raspberries and chopped pistachios on top; the freshness enhances the fruity notes while the chopped nuts add that satisfying crunch. Sometimes, I sprinkle just a little edible gold dust or add a few edible flowers for special celebrations—trust me, they elevate the cake to next-level fancy. Plus, those bright green and red colors pop beautifully against the pale frosting.

Side Dishes

This cake is a star on its own, but I love pairing it with a light green tea or a crisp champagne for celebrations. If you want a side, a dollop of whipped cream or a scoop of vanilla bean ice cream complements the flavors wonderfully and adds a cool contrast.

Creative Ways to Present

For birthdays, I’ve arranged mini versions of this cake on a tiered stand, each decorated individually with piped buttercream and a raspberry on top—it’s a crowd-pleaser! Another time, I tried layering the cake in a clear glass trifle dish with jam and frosting layers visible—it made a stunning centerpiece and let everyone admire the vibrant green pistachio layers.

Make Ahead and Storage

Storing Leftovers

I keep leftover Pistachio Raspberry Cake stored tightly in the fridge, covered to prevent drying out, and it tastes fantastic for up to three days. Wrapping slices individually if you’re saving them is my trick to keep them fresh and toasty when you reheat.

Freezing

Leftover slices freeze beautifully—wrap each slice in plastic wrap and place them in an airtight container or freezer bag for up to three months. I also freeze whole mini cakes wrapped in plastic, which I pull out for last-minute entertaining; just thaw overnight in the fridge and they’re ready to dazzle.

Reheating

For slices, I let them thaw in the fridge overnight, then bring to room temperature before serving. If you’re impatient, a quick 10-second zap in the microwave helps soften without melting the frosting. If the cake feels a little dry, a light brushing of simple syrup before warming works wonders, although I rarely need it with this recipe.

FAQs

Final Thoughts

I can’t recommend this Pistachio Raspberry Cake Recipe enough—it’s truly become one of my favorite go-to cakes whenever I want something impressive but not intimidating. The balance of nutty, fresh, and sweet is just perfect, and once you’ve made it, you’ll find yourself reaching for it whenever you want to wow your friends or family (or just treat yourself!). Give it a try, and I promise you’ll quickly understand why it’s a recipe I keep coming back to again and again!

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