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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/pistachio-raspberry-layer-cake-recipe/