Pistachio Raspberry Cake is a vibrant and elegant dessert that perfectly balances the richness of pistachio with the tart sweetness of raspberries. Featuring layers of soft, nutty sponge cake filled with raspberry jam and smooth pistachio buttercream, it is as beautiful to look at as it is to eat. Garnished with fresh raspberries, chopped pistachios, and mint, this cake is ideal for celebrations or a refined afternoon treat.
Why You’ll Love This Recipe
This cake brings together classic and unique flavors in a sophisticated way. The finely ground pistachios in the sponge add a subtle nuttiness that complements the tartness of raspberries, while the pistachio cream buttercream adds a silky richness. With its beautiful green and red contrast and refreshing mint garnish, it’s an impressive dessert that tastes just as stunning as it looks. Easy to make yet elegant enough for special occasions, it’s a must-try for nut and fruit lovers alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- unsalted butter, softened
- golden caster sugar
- vanilla extract
- large eggs
- plain flour
- baking powder
- fine sea salt
- pistachios, ground finely in a food processor
For the buttercream:
- unsalted butter, softened
- icing sugar, sifted
- smooth pistachio cream
- fine sea salt
- lemon juice
To decorate:
- raspberry jam
- fresh raspberries
- roughly chopped pistachios
- sprigs of fresh mint
Directions
- Preheat the oven to 160°C (Fan) / 180°C (Conventional) / 355°F. Grease and line two 20cm (8-inch) round cake tins with non-stick baking paper.
- In a large bowl, cream together the softened butter and golden caster sugar until pale and fluffy.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, whisking thoroughly after each addition to ensure the batter is smooth.
- Sift in the plain flour, baking powder, and salt. Add the ground pistachios and fold gently until just combined.
- Divide the batter evenly between the prepared tins and bake for 35 minutes or until a skewer inserted in the center comes out clean.
- Let the cakes cool in their tins for 15 minutes before transferring to a wire rack to cool completely.
- To prepare the buttercream, beat the softened butter and sifted icing sugar together until smooth and fluffy.
- Add the pistachio cream, salt, and lemon juice. Continue mixing until the buttercream is silky and uniform.
- Once the cakes are cool, place one layer on a serving plate. Pipe or spread half the buttercream on top, then spread a layer of raspberry jam.
- Add the second cake layer and top with the remaining buttercream.
- Decorate with fresh raspberries, chopped pistachios, and mint sprigs.
Servings and timing
Servings: 8
Prep Time: 30 minutes (plus cooling time)
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Variations
- Lemon Zest Boost: Add lemon zest to the sponge for extra brightness.
- Almond Twist: Substitute part of the pistachios with ground almonds for a softer nut profile.
- White Chocolate Layer: Add a thin layer of white chocolate ganache between the cake and jam for a luxurious finish.
- Berry Mix: Replace or mix raspberries with strawberries or blackberries for a different berry flavor.
- Vegan Version: Use plant-based butter, egg substitutes, and vegan pistachio cream to adapt the recipe.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture and flavor. This cake can also be frozen without the fresh garnish. Wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator and add fresh toppings before serving. This cake is best enjoyed fresh and does not require reheating.
FAQs
Can I use store-bought pistachio butter instead of pistachio cream?
Yes, store-bought pistachio butter can be used, but make sure it is smooth and not too oily. Adjust the salt level accordingly.
What is golden caster sugar, and can I substitute it?
Golden caster sugar is a fine, unrefined sugar with a slight caramel flavor. You can substitute it with regular white caster sugar or granulated sugar.
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them wrapped at room temperature. Assemble and decorate the cake the day of serving.
Can I make cupcakes with this recipe?
Absolutely. Divide the batter into cupcake liners and bake at the same temperature for about 18–20 minutes, or until a toothpick comes out clean.
What can I use instead of pistachio cream?
If pistachio cream is unavailable, blend pistachios with a touch of sugar and a neutral oil until smooth, or use almond butter as an alternative.
Is this cake gluten-free?
As written, no. To make it gluten-free, substitute the plain flour with a gluten-free flour blend and check that the baking powder is gluten-free.
How do I keep the raspberries fresh on top?
Add fresh raspberries shortly before serving and store the cake in the refrigerator to keep them from softening.
Can I use frozen raspberries?
For the jam layer, frozen raspberries are fine. For decoration, use fresh raspberries to maintain visual appeal and texture.
How do I prevent the cake from being dry?
Ensure not to overbake the cake and use high-quality butter. Proper cooling and storing also help retain moisture.
Can I skip the jam layer?
Yes, the jam adds flavor and moisture, but the cake is still delicious without it. You can also substitute it with fresh raspberry compote.
Conclusion
Pistachio Raspberry Cake is a luxurious and visually stunning dessert that delivers both elegance and flavor. With layers of moist pistachio sponge, tart raspberry jam, and smooth pistachio buttercream, it’s the perfect centerpiece for special occasions or simply a delightful weekend bake. Easy to customize and sure to impress, this cake is one you’ll find yourself making again and again
Print
Pistachio Raspberry Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
This Pistachio Raspberry Cake is a stunning dessert that combines soft, nutty pistachio sponge layers with a luscious pistachio buttercream and a sweet-tart raspberry jam filling. Finished with fresh raspberries, chopped pistachios, and mint, it’s a beautiful and flavorful centerpiece for any celebration or afternoon tea.
Ingredients
For the Cake:
- 250g unsalted butter, softened (16 tbsp + 1 1/2 tbsp)
- 240g golden caster sugar (1 cup + 2 tbsp)
- 1 tsp vanilla extract
- 4 large eggs
- 150g plain flour (approx. 1 1/4 cups)
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 100g pistachios, finely ground (3/4 cup)
For the Buttercream:
- 175g unsalted butter, softened (13 tbsp + 1 tsp)
- 280g icing sugar, sifted (approx. 2 1/3 cups)
- 2 tbsp smooth pistachio cream
- 1/2 tsp fine sea salt
- 1 tsp lemon juice
To Decorate:
- 3 tbsp raspberry jam
- 250g fresh raspberries (approx. 2 cups)
- 2 tbsp roughly chopped pistachios
- Fresh mint sprigs
Instructions
Preheat oven to 160°C fan / 180°C conventional (355°F). Grease and line two 20cm round cake tins.
Cream butter and sugar until fluffy. Add vanilla and mix well.
Add eggs one at a time, whisking to incorporate.
Sift in flour, baking powder, salt, and ground pistachios. Gently fold to combine.
Divide batter evenly between tins. Bake for 35 minutes, or until a skewer inserted comes out clean.
Cool in tins for 15 minutes, then transfer to a wire rack to cool completely.
For buttercream: Beat butter and icing sugar until smooth. Add pistachio cream, salt, and lemon juice; mix until creamy.
Assemble: Place one cake on a serving plate. Pipe or spread half the buttercream, add raspberry jam, then top with second cake and the remaining buttercream.
Decorate with fresh raspberries, chopped pistachios, and mint sprigs
Notes
- Pistachio cream can be found in specialty stores or online; alternatively, use pistachio paste.
- Cake can be made a day ahead and stored in the fridge—bring to room temperature before serving.
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