Pistachio Raspberry Cake Recipe

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Experience the perfect balance of nutty richness and fruity freshness with this Pistachio Raspberry Cake. Layers of tender pistachio-infused sponge are enveloped in silky, buttery pistachio cream and dotted with vibrant, juicy raspberries. Each bite delivers a delightful crunch from the nuts and a burst of tart sweetness from the berries, making it a show-stopping centerpiece for birthdays, celebrations, or afternoon tea.

Soft, moist cake layers meet a luscious pistachio buttercream and the tangy brightness of raspberry jam. Topped with fresh raspberries, crushed pistachios, and sprigs of mint, this dessert is as visually stunning as it is delicious. It’s a sophisticated yet approachable cake that’s perfect for impressing guests or indulging your own sweet cravings.

Why You’ll Love This Recipe

• Elegant and Flavorful: Combines nutty pistachios with fresh, tart raspberries.

• Moist, Tender Cake Layers: Achieved with creamed butter, eggs, and finely ground pistachios.

• Rich and Creamy Buttercream: Pistachio cream adds depth and smooth texture.

• Visually Stunning: Fresh berries, mint, and pistachios create an impressive presentation.

• Perfect for Special Occasions: Ideal for birthdays, parties, or festive gatherings.

• Customizable: Easy to adapt with other nuts or fruit for seasonal variation.

Ingredient Breakdown

Unsalted Butter – Creates a tender cake crumb and rich buttercream base.
Golden Caster Sugar – Sweetens and aerates the batter for light, fluffy layers.
Vanilla Extract – Enhances overall flavor and complements pistachios.
Eggs – Provide structure, moisture, and richness to the sponge.
Plain Flour & Baking Powder – Give the cake lift while keeping it tender.
Sea Salt – Balances sweetness and enhances pistachio flavor.
Ground Pistachios – Infuse the cake with nutty richness and texture.
Pistachio Cream – Adds an intense, creamy pistachio flavor to the buttercream.
Icing Sugar – Sweetens and stabilizes the buttercream.
Lemon Juice – Brightens the buttercream and balances richness.
Raspberry Jam & Fresh Raspberries – Provide fruity tartness and freshness.
Chopped Pistachios – Add a crunchy, decorative finish.
Fresh Mint – Adds a touch of color and aromatic freshness.

Pro Tips

1. Room Temperature Ingredients – Ensures the butter creams evenly for a light, fluffy cake.

2. Fold Dry Ingredients Gently – Prevents overmixing, keeping the sponge tender.

3. Chill Buttercream Slightly – Makes spreading easier and helps maintain clean layers.

4. Toasted Pistachios – Lightly toast for extra aroma and crunch before grinding.

5. Use a Serrated Knife – Level cake layers without tearing for a professional look.

Ingredient Swaps & Variations

• Nuts: Substitute almonds, hazelnuts, or walnuts for pistachios if desired.

• Fruits: Blueberries or blackberries can replace raspberries for seasonal flair.

• Gluten-Free: Use a gluten-free flour blend for a nutty, allergy-friendly version.

• Buttercream Flavors: Swap pistachio cream with almond or hazelnut paste.

• Vegan Option: Use plant-based butter, egg replacer, and non-dairy cream.

Serving Suggestions

• Serve slices with a dollop of whipped cream or a drizzle of raspberry coulis.

• Pair with a cup of tea or freshly brewed coffee for an elegant afternoon treat.

• Arrange additional berries and pistachios around the plate for a festive presentation.

• Top with edible flowers for a stunning, celebratory effect.

Make Ahead + Storage Tips

• Cake Layers: Can be baked a day in advance and wrapped tightly in plastic wrap.

• Buttercream: Make ahead and store in an airtight container in the refrigerator. Bring to room temperature and re-whip before using.

• Assembled Cake: Store in the fridge for up to 3 days. Allow 10–15 minutes at room temperature before serving for best texture.

• Freezing: Freeze un-iced cakes for up to 1 month. Wrap in plastic and foil to prevent freezer burn. Thaw completely at room temperature before frosting.

Cultural or Historical Notes

Pistachio cakes have roots in Middle Eastern and Mediterranean desserts, where nuts are commonly paired with fruit and cream. This modern version blends those classic flavors with Western cake techniques, resulting in a moist, layered confection that balances nutty richness with fresh berry brightness. Using ground pistachios in the batter and pistachio cream in the frosting highlights the nut’s earthy flavor while creating a luxurious, indulgent texture.

Frequently Asked Questions (FAQ)

Can I use store-bought pistachio paste instead of pistachio cream?
Yes, it can be substituted, but adjust sugar slightly as store-bought pastes may be sweeter.

How do I prevent the buttercream from curdling?
Ensure all ingredients are at room temperature and add liquid components slowly while beating.

Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend. The pistachios add natural structure and moisture.

How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Can I double this recipe for a larger cake?
Yes, double the ingredients and bake in larger pans or stack additional layers, adjusting baking time accordingly.

Can I freeze the assembled cake?
Yes, wrap tightly in plastic and freeze. Thaw in the refrigerator overnight before serving.

Emily

Pistachio Raspberry Cake

A delicate pistachio sponge layered with raspberry jam and pistachio buttercream, finished with fresh raspberries, chopped pistachios, and mint for an elegant dessert centerpiece.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 10 slices

Course: Cake, Dessert

Cuisine: European

Calories: 435

Ingredients Equipment Method Notes

Ingredients

  

• 250 g unsalted butter, softened
• 240 g golden caster sugar (superfine sugar)
• 1 tsp vanilla extract
• 4 large eggs
• 150 g plain flour
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 100 g pistachios, finely ground
• 175 g unsalted butter, softened (for buttercream)
• 280 g icing sugar, sifted
• 2 tbsp smooth pistachio cream
• 1/2 tsp fine sea salt
• 1 tsp lemon juice
• 3 tbsp raspberry jam
• 250 g fresh raspberries
• 2 tbsp roughly chopped pistachios
• sprigs of fresh mint

Equipment

• 8-inch round cake pans
• Mixing bowls
• electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Wire cooling rack

Method

 

1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
2. In a large bowl, cream together the softened butter and golden caster sugar until light and fluffy.
3. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, fine sea salt, and finely ground pistachios.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
7. In a mixing bowl, beat the softened butter until creamy. Gradually add sifted icing sugar. Mix in pistachio cream, fine sea salt, and lemon juice until fluffy.
8. Place one cake layer on a serving plate. Spread with raspberry jam and buttercream. Add second layer and repeat with jam and buttercream.
9. Top with fresh raspberries, chopped pistachios, and sprigs of fresh mint before serving.

Notes

Use golden caster sugar for the best texture, but superfine sugar works as a substitute. For a stronger pistachio flavor, increase the pistachio cream in the buttercream. This cake pairs beautifully with tea or Prosecco.

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