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Pistachio Raspberry Cake Recipe

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

Ingredients

Scale
  • **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

Keywords: pistachio raspberry cake, layer cake, pistachio dessert

Find it online: https://dishfoody.com/pistachio-raspberry-cake-with-jam-recipe/