Pistachio Raspberry Cake

Why You’ll Love This Recipe

I enjoy this recipe because it offers a wonderful balance of flavors and textures. The pistachio sponge is moist and tender, while the raspberry jam and fresh berries add a refreshing contrast. The pistachio buttercream ties everything together with its smooth, creamy texture. I also appreciate how impressive the finished cake looks despite being straightforward to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pistachio Cake:

• 250 g unsalted butter, softened (16 tablespoons (2 sticks + 1 1/2 tablespoons))
• 240 g golden caster sugar (1 cup + 2 tablespoons)
• 1 teaspoon vanilla extract
• 4 large eggs
• 150 g plain flour (about 1 1/4 cups)
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 100 g shelled pistachios (3/4 cup)

For the Pistachio Buttercream:

• 175 g softened unsalted butter (13 tablespoons + 1 teaspoon)
• 280 g sifted icing sugar (2 1/3 cups)
• 2 tablespoons smooth pistachio cream
• 1/2 teaspoon fine sea salt
• 1 teaspoon lemon juice

For Assembly and Decoration:

• 3 tablespoons raspberry jam
• 250 g fresh raspberries (about 2 cups)
• 2 tablespoons roughly chopped pistachios
• Sprigs of fresh mint

Directions

1. I preheat the oven to 160°C fan (180°C conventional or 355°F) and grease and line two 20 cm loose-based round cake tins with baking paper.
2. In a large bowl, I cream the softened butter and sugar together for 3 to 5 minutes until light, smooth, and fluffy.
3. I add the vanilla extract and mix until combined.
4. I add the eggs one at a time, beating well after each addition until the batter is smooth.
5. Using a food processor or blender, I grind the pistachios into a fine crumb similar to almond meal.
6. I sift the flour and baking powder into the mixture, then add the salt and ground pistachios.
7. I gently fold everything together until just combined.
8. I divide the batter evenly between the prepared cake tins and smooth the tops.
9. I bake for approximately 35 minutes, or until a skewer inserted into the center comes out clean.
10. I allow the cakes to cool in their tins for 15 minutes before transferring them to a wire rack to cool completely.
11. For the buttercream, I beat the softened butter and sifted icing sugar together until pale and fluffy.
12. I add the pistachio cream, salt, and lemon juice, then beat again until smooth and creamy.
13. Once the cakes are fully cooled, I place one cake layer on a serving plate.
14. I spread or pipe half of the buttercream evenly over the surface.
15. I carefully spread the raspberry jam over the buttercream, avoiding the very edges.
16. I place the second cake layer on top and cover it with the remaining buttercream.
17. I decorate the cake with fresh raspberries, chopped pistachios, and fresh mint sprigs before serving.

Servings and Timing

• Servings: 8
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Cooling and Assembly Time: 40 minutes
• Total Time: 1 hour 15 minutes

Variations

• I sometimes replace the raspberry jam with strawberry or cherry jam for a different fruit flavor.
• For extra texture, I fold chopped pistachios into the cake batter.
• I enjoy adding a thin layer of lemon curd alongside the raspberry jam for a citrusy twist.
• When I want a more indulgent dessert, I drizzle the finished cake with white chocolate.
• I occasionally decorate the cake with edible flowers for a stunning presentation.

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 30 minutes so the buttercream can soften and become creamy again. If I need to store it longer, I freeze individual slices wrapped tightly for up to 2 months and thaw them overnight in the refrigerator.

FAQs

Can I use roasted pistachios instead of raw pistachios?

Yes, I can use roasted pistachios, but I prefer unsalted varieties to better control the flavor of the cake.

What is pistachio cream?

Pistachio cream is a smooth spread made primarily from pistachios. I use it to enhance the nutty flavor of the buttercream.

Can I make the cake layers ahead of time?

Yes, I often bake the cake layers a day in advance and store them wrapped tightly until I am ready to assemble the cake.

How do I keep the cake moist?

I avoid overbaking the layers and make sure they are stored properly in an airtight container after cooling.

Can I use frozen raspberries?

Yes, I can use frozen raspberries for the filling if necessary, but I prefer fresh raspberries for decorating because they hold their shape better.

Conclusion

Pistachio Raspberry Cake is one of my favorite desserts because it combines delicate nutty flavors with sweet-tart raspberries in every bite. I love how the soft pistachio sponge, creamy buttercream, and fresh fruit come together to create an elegant cake that feels special without being overly complicated. Whether I serve it for a celebration or a weekend treat, it always impresses with both its flavor and appearance.

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