Pistachio Raspberry Layer Cake Recipe

Introduction

This Pistachio Raspberry Cake is a delightful combination of nutty flavors and fresh fruit. With a moist, tender crumb and a luscious pistachio buttercream layered with raspberry jam, it’s perfect for celebrations or any special occasion.

Ingredients

• 250 g unsalted butter, softened (16 tablespoons / 2 sticks + 1 1/2 tablespoons)
• 240 g golden caster sugar (1 cup + 2 tbsp)
• 1 tsp vanilla extract
• 4 large eggs
• 150 g plain flour (1 cup + 1/4 scant cup)
• 2 tsp baking powder
• ¼ tsp fine sea salt
• 100 g shelled pistachios (3/4 cup)
• 175 g softened unsalted butter (13 tablespoons + 1 tsp) for buttercream
• 280 g sifted icing sugar (2 + 1/3 cups)
• 2 tbsp smooth pistachio cream
• ½ tsp fine sea salt
• 1 tsp lemon juice
• 3 tbsp raspberry jam
• 250 g fresh raspberries (roughly 2 cups)
• 2 tbsp roughly chopped pistachios
• Sprigs of fresh mint (for garnish)

Instructions

1. Step 1: Preheat the oven to 160°C fan / 180°C conventional / 355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
2. Step 2: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to cream together the butter and golden caster sugar for 3–5 minutes until light, smooth, and mousse-like. Add the vanilla extract and mix again.
3. Step 3: Add the eggs one at a time, whisking thoroughly after each addition until the batter is completely smooth.
4. Step 4: Grind the shelled pistachios in a food processor or blender until they reach a fine crumb texture similar to almond meal.
5. Step 5: Sift the plain flour and baking powder into the bowl, then add the fine sea salt and ground pistachios. Fold the mixture carefully until just combined, taking care not to overmix.
6. Step 6: Divide the batter evenly between the two prepared cake tins and smooth the surface with a spatula or the back of a spoon to create an even layer.
7. Step 7: Bake for about 35 minutes, or until the cakes are well risen and a skewer inserted in the centre comes out clean. Leave the cakes to cool in their tins for 15 minutes, then turn them out onto a wire rack to cool completely. The outer green color may fade slightly, but the inside will remain vibrant.
8. Step 8: Meanwhile, prepare the buttercream. In a clean large bowl, cream together the softened butter and sifted icing sugar with a mixer until pale and increased in size. Add the pistachio cream, salt, and lemon juice, then beat again. Taste and adjust lemon juice if needed.
9. Step 9: Place one cooled cake layer on a flat plate. Spoon the buttercream into a piping bag and pipe half of it evenly over the cake. Using a palette knife, spread the raspberry jam smoothly on top of the buttercream, taking care not to bring it too close to the edges to prevent spilling.
10. Step 10: Place the second cake layer on top, followed by the remaining buttercream spread evenly over the top.
11. Step 11: Decorate the top with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Serve and enjoy!

Tips & Variations

• For a more intense pistachio flavor, lightly toast the pistachios before grinding.
• Substitute raspberry jam with other berry jams for different fruit flavors.
• If you can’t find pistachio cream, gently fold in finely ground pistachios into the buttercream instead.
• To keep the cake moist, brush each layer with a little simple syrup before frosting.
• For a dairy-free version, replace butter with plant-based alternatives and ensure your icing sugar is vegan.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for the best texture and flavor. Leftover cake can also be frozen for up to 1 month; wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt content precisely. If using salted butter, reduce or omit the added salt in the recipe to avoid an overly salty taste.

What can I substitute if I don’t have pistachio cream?

If pistachio cream isn’t available, you can finely grind extra shelled pistachios and fold them into the buttercream for added texture and flavor, or simply omit it for a classic buttercream taste.

Pistachio Raspberry Layer Cake Recipe

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4.8 from 131 reviews

This Pistachio Raspberry Cake is a delightful layered treat featuring a moist pistachio-infused sponge paired with a rich pistachio buttercream and fresh raspberries. The cake’s subtle nutty flavor combined with the tart sweetness of raspberry jam and fresh fruit creates a perfect balance. Finished with a vibrant, nutty buttercream and garnished with chopped pistachios and fresh mint, it’s an elegant dessert ideal for special occasions or afternoon tea.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake:

• 250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)
• 240 g golden caster sugar (1 cup + 2 tablespoons)
• 1 tsp vanilla extract
• 4 large eggs
• 150 g plain flour (1 cup & 1/4 scant cup)
• 2 tsp baking powder
• ¼ tsp fine sea salt
• 100 g shelled pistachios (3/4 cup)

Buttercream:

• 175 g softened unsalted butter (13 tablespoons + 1 teaspoon)
• 280 g sifted icing sugar (2 + 1/3 cups)
• 2 tbsp smooth pistachio cream
• ½ tsp fine sea salt
• 1 tsp lemon juice

Assembly and Decoration:

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

Instructions

1. Preheat and prepare tins: Preheat your oven to 160°C Fan / 180°C conventional (355°F). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
2. Cream butter and sugar: In a large bowl, use a handheld mixer or stand mixer with paddle attachment to cream together the softened butter and golden caster sugar for 3-5 minutes until pale, smooth, and mousse-like. Add vanilla extract and mix briefly to combine.
3. Add eggs: Add eggs one at a time, beating well after each addition until the batter is completely smooth and combined.
4. Grind pistachios: Using a food processor or blender, grind the shelled pistachios into a fine crumb, similar to almond meal.
5. Sift dry ingredients and combine: Sift together the plain flour and baking powder. Add the sea salt and ground pistachios, folding these gently into the batter just until combined, taking care not to overmix.
6. Divide batter: Equally divide the batter between the two prepared tins. Smooth the surface with a spatula or the back of a spoon to create an even layer.
7. Bake: Bake for about 35 minutes or until the cake has risen well and a skewer inserted in the center comes out clean. Remove from oven and let cool in tins for 15 minutes.
8. Cool completely: Turn cakes out onto wire racks to cool completely. Note the green color on the outside may fade but the inside color remains vibrant.
9. Make buttercream: In a large bowl, cream together softened butter and sifted icing sugar using a handheld or stand mixer until pale and fluffy. Add pistachio cream, sea salt, and lemon juice, then beat again until fully combined. Adjust lemon juice to taste.
10. Assemble cake: Place one cooled cake layer on a flat plate. Spoon half of the buttercream into a piping bag and pipe it evenly over the cake. Use a palette knife to spread raspberry jam on top, being careful to avoid edges to prevent leaking. Place the second cake layer on top and spread the remaining buttercream over it.
11. Decorate: Decorate the top of the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint for a beautiful finish. Serve and enjoy!

Notes

• To ensure even baking, use two identical sized cake tins and divide the batter equally.
• Grinding the pistachios finely helps achieve a smooth texture in the cake crumb.
• If you don’t have pistachio cream, you can substitute with a small amount of almond or hazelnut paste, though the flavor will vary slightly.
• Let the cakes cool completely before assembling to prevent buttercream from melting.
• For best results, store the cake refrigerated and bring to room temperature before serving.

Keywords: pistachio cake, raspberry cake, layered cake, nutty cake, pistachio buttercream, fresh raspberries dessert