Description

A luscious Pistachio Raspberry Cake featuring moist pistachio-flavored layers, a rich pistachio white chocolate ganache, vibrant raspberry jam, and silky pistachio buttercream. This elegant cake is perfect for celebrations or any occasion requiring a special dessert, combining nutty, fruity, and creamy flavors with a visually stunning green hue and fresh raspberry garnish.

Ingredients

Scale

Pistachio Cake

2 1/4 cups all-purpose flour (287 grams)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, room temperature (113 grams)
1/4 cup vegetable oil (60 ml)
1 1/2 cups granulated sugar (300 grams)
2 large eggs, room temperature
2 tsp vanilla extract
1/4 tsp almond extract (optional)
1 1/4 cups buttermilk (295 ml)
3/4 cup ground pistachios (90 grams)
1 drop green food coloring (optional)

Raspberry Jam

2 cups raspberries (280 grams)
1/4 cup sugar (50 grams) or any sweetener such as maple syrup or honey
2 tbsp lemon juice
1 1/2 tbsp cornstarch
3 tbsp water

Pistachio Ganache

1 3/4 cups white chocolate (297 grams)
2/3 cup heavy cream (157 ml)
2/3 cup pistachio paste, homemade or store-bought (161 grams)

Pistachio Buttercream

1 1/2 cups unsalted butter, softened (339 grams)
3 1/2 cups powdered sugar (437 grams)
3/4 cup pistachio ganache (from recipe above)
1/4 tsp almond extract (optional)
2 tsp vanilla extract

To Decorate

Fresh raspberries
Chopped pistachios

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Instructions

Prepare Pistachio Cake Batter: Preheat the oven to 350ºF (175ºC). Grease three 8-inch round cake pans and line the bottoms with parchment paper; grease the parchment as well. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter, vegetable oil, and sugar on medium speed for 2 minutes until creamy. Add the eggs, vanilla extract, and almond extract (if using) and beat for another minute, scraping the sides as needed. Alternately add the dry flour mixture and buttermilk in two parts each, mixing gently on the lowest speed until just combined. Fold in the ground pistachios and a drop of green food coloring, if desired, to enhance the cake’s vibrant color.
Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks to cool completely. Wrap cooled layers in plastic wrap if not assembling immediately; layers store in the fridge for up to 2 days or freeze for up to 2 months.
Make Raspberry Jam: Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil, stirring occasionally, and cook for 5-10 minutes, adding water if needed to prevent drying. Dissolve cornstarch in water, add to the pan, and cook for another minute until thickened. Strain the jam to remove seeds if desired, and chill until fully cooled.
Prepare Pistachio Ganache: Mix heavy cream and pistachio paste and warm gently until hot but not boiling (about 175ºF or very warm to the touch). Pour through a fine strainer over chopped white chocolate to remove bits for a smooth finish. Whisk mixture until white chocolate is melted and the ganache is smooth. Let it cool at room temperature for 2-3 hours or refrigerate for about 1 hour, stirring every 10 minutes. Soften the ganache at room temperature before use if too firm.
Make Pistachio Buttercream: Beat softened butter on medium-high speed for 3 minutes until fluffy. Gradually add powdered sugar at low speed, then add pistachio ganache and continue mixing. Increase speed to medium and whip for 3 minutes until light and fluffy. Adjust consistency by adding heavy cream if too dry or powdered sugar if too loose. Mix in vanilla and almond extracts. Optionally, beat on low speed for 10 minutes or mix by hand for 5 minutes to remove air bubbles and achieve a silky texture.
Assemble the Cake: Place one cooled cake layer on your serving plate or cake turntable. Pipe a ring of buttercream around the edge to contain fillings. Add about 1/2 cup pistachio ganache in the center and spread evenly. Layer raspberry jam on top of the ganache. Add the second cake layer and repeat the filling process. Top with the final cake layer. Spread a generous layer of buttercream around the entire cake. Smooth the sides and top using a bench scraper and offset spatula to create a semi-naked look or fully frost if desired. Decorate the top with piped buttercream rosettes, fresh raspberries, and chopped pistachios.
Storage: Store the assembled and frosted cake in the refrigerator covered for up to 3 days. For longer storage, slice and individually wrap pieces in plastic wrap, placing them in an airtight container or freezer bag. Freeze wrapped slices or the whole cake for up to 3 months. Thaw before serving.

Notes

You can use store-bought pistachio paste or make your own homemade version.
Brushing cake layers with simple syrup is optional but adds extra moisture. To make simple syrup, boil 100 grams sugar with 100 grams water and cool completely before brushing.
Use high-quality white chocolate with at least 20% cocoa butter for the ganache to ensure smoothness and flavor.
Roasted and shelled pistachios are fine to use; peeling skins helps maintain a vibrant green color but is optional.
Almond extract enhances pistachio flavor and is optional; omit if unavailable.
If you don’t have buttermilk, substitute with whole milk plus 1 tsp vinegar, let sit 2 minutes before use.
Pistachio buttercream can be made without ganache by substituting 1/4 cup pistachio paste or 1/2 cup pistachio flour and adjusting powdered sugar accordingly.

Nutrition

Serving Size: 1 slice (approx. 1/14th of cake)
Calories: 450
Sugar: 30g
Sodium: 160mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0.2g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg