Pistachio Raspberry Cake Recipe

Pistachio Raspberry Cake layers moist pistachio sponge with tangy raspberry jam and creamy pistachio buttercream for elegant nutty-fruit balance. This stunning dessert bakes in 35 minutes plus assembly, ideal for celebrations or tea time.

Why This Recipe Works

• Ground pistachios create tender crumb with natural green hue.
• Raspberry jam cuts richness with bright acidity.
• Buttercream stabilizes for smooth frosting.
• Room temperature ingredients ensure even rise.
• Make-ahead layers streamline serving.

Ingredients & Prep

Pistachio Cake (3 layers):

• 2¼ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups granulated sugar
• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• 2 large eggs
• 1¼ cups buttermilk
• ¾ cup ground pistachios
• 2 tsp vanilla extract

Raspberry Jam:

• 2 cups fresh raspberries
• ¼ cup sugar
• 2 tbsp lemon juice
• 1½ tbsp cornstarch + 3 tbsp water

Pistachio Buttercream:

• 1½ cups unsalted butter, softened
• 3½ cups powdered sugar
• ¾ cup pistachio paste or ground pistachios
• 2 tsp vanilla

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.
2. Whisk dry ingredients (flour through salt); set aside.
3. Beat butter, oil, and sugar until light; add eggs and vanilla.
4. Alternate adding dry mix and buttermilk; fold in ground pistachios. Divide batter; bake 25–30 minutes until toothpick clean. Cool completely.
5. For jam: Simmer raspberries, sugar, lemon; thicken with cornstarch slurry. Chill.
6. For buttercream: Beat butter and powdered sugar; add pistachio paste and vanilla until fluffy.
7. Assemble: Layer cake with jam and buttercream; frost exterior. Chill to set.

Flavor Variations

Storage Tips

Refrigerate covered up to 4 days; serve at room temperature. Freeze unfrosted layers up to 2 months.

FAQs

Cake dense?
Don’t overmix; use room temp ingredients.

Jam runny?
Cook longer or add more cornstarch.

Green color faded?
Add drop of food coloring if desired.

Conclusion

Pistachio Raspberry Cake blends nutty elegance with fruity zing showstopper simplicity for any occasion.

Pistachio Raspberry Cake Recipe

Print Recipe

A soft, moist pistachio cake layered with bright raspberry filling and silky pistachio buttercream. Elegant, flavorful, and perfect for celebrations or springtime gatherings.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 25 mins
• Total Time: 55 mins
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• **Pistachio Cake:**
• 1 1/2 cups all-purpose flour
• 1 cup shelled pistachios (unsalted)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup Greek yogurt or sour cream
• 1/2 cup milk
• **Raspberry Filling:**
• 1 1/2 cups fresh or frozen raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water
• **Pistachio Buttercream:**
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 3 tbsp pistachio paste or finely ground pistachios
• 1–2 tbsp milk or cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

• 1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
• 2. Pulse pistachios in a food processor until finely ground.
• 3. In a bowl, mix flour, ground pistachios, baking powder, baking soda, and salt.
• 4. In another bowl, beat butter and sugar until light and fluffy.
• 5. Add eggs one at a time, mixing well, then add vanilla.
• 6. Mix in yogurt and milk, alternating with dry ingredients, until smooth.
• 7. Divide batter between pans and bake 22–26 minutes. Cool completely.
• 8. For raspberry filling: cook raspberries, sugar, and lemon juice in a pan until bubbling. Stir in cornstarch slurry and cook until thickened. Cool.
• 9. For buttercream: beat butter until creamy. Add pistachio paste, powdered sugar, vanilla, salt, and milk as needed to reach smooth texture.
• 10. Assemble cake by spreading raspberry filling between layers and frosting with pistachio buttercream.
• 11. Chill 20–30 minutes before slicing for clean cuts.

Notes

• Use pistachio paste for deeper flavor, or grind pistachios very finely.
• Cake layers can be baked ahead and frozen for smoother assembly.
• Substitute raspberry filling with jam if in a rush.
• Decorate with crushed pistachios and fresh raspberries.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 42g
• Sodium: 230mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 95mg

Keywords: pistachio raspberry cake, layer cake, pistachio dessert