🎉 Introduction
Looking to impress with a cake that tastes as gorgeous as it looks? This Pistachio Raspberry Cake is an elegant centerpiece layered with soft, buttery pistachio sponge, a vibrant homemade raspberry compote, and a silky pistachio buttercream frosting. The flavor combo is a dream—nutty, tangy, subtly sweet—and every bite melts in your mouth.
Whether for spring brunch, a wedding shower, or just because you deserve a beautiful cake, this recipe is bound to become a favorite. The optional green food coloring gives a pop of color, while the raspberry layers cut the richness with just the right amount of tartness.
🧰 Equipment Needed
Three 8-inch round cake pans
Mixing bowls (medium and large)
Stand or electric mixer
Rubber spatula
Whisk
Measuring cups and spoons
Fine mesh strainer
Small saucepan
Offset spatula
Piping bag (optional for decorating)
Cooling racks
Food processor (for grinding pistachios)
🛒 Ingredients
🍰 For the Pistachio Cake
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 tsp almond extract (optional but recommended)
2½ cups all-purpose flour
1 cup finely ground pistachios (plus extra for garnish)
2½ tsp baking powder
½ tsp salt
1 cup whole milk
Green food coloring (optional, for color boost)
🍇 For the Raspberry Filling
1½ cups fresh raspberries
½ cup granulated sugar
2 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water
🧁 For the Pistachio Buttercream Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup finely ground pistachios
¼ cup heavy cream or milk
1 tsp vanilla extract
1 tsp almond extract (optional)
Pinch of salt
👩🍳 Directions
Step 1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and line three 8-inch round cake pans with parchment paper.
Step 2. Grind the Pistachios
Pulse shelled, unsalted pistachios in a food processor until finely ground (not paste).
Measure out 1 cup for the batter and ½ cup for the frosting.
Step 3. Make the Pistachio Cake Batter
In a large bowl, cream together softened butter and sugar until light and fluffy (about 3–5 minutes).
Beat in eggs, one at a time, scraping down the bowl between each addition.
Mix in vanilla and almond extracts.
In a separate bowl, whisk flour, ground pistachios, baking powder, and salt.
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour.
Add a few drops of green food coloring if desired.
Mix just until combined—don’t overmix.
Step 4. Bake the Cake
Divide the batter evenly among the pans.
Bake 25–30 minutes or until a toothpick comes out clean.
Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 5. Make the Raspberry Filling
In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat until berries break down (about 5 minutes).
Stir in cornstarch slurry and simmer 2–3 minutes until thickened.
Strain through a mesh sieve to remove seeds if desired.
Let cool completely before using.
Step 6. Make Pistachio Buttercream Frosting
Beat softened butter until creamy (about 3 minutes).
Add powdered sugar gradually, mixing well after each addition.
Mix in ground pistachios, vanilla, almond extract, and a pinch of salt.
Add cream 1 tbsp at a time until fluffy and spreadable.
Step 7. Assemble the Cake
Place one cake layer on a serving plate.
Spread a thin layer of buttercream around the edge to create a border.
Spoon raspberry filling into the center and spread gently.
Repeat with the next layer.
Top with the third cake layer and apply a thin crumb coat. Chill 15 minutes.
Frost the top and sides with remaining buttercream. Use a spatula or piping bag for desired finish.
Step 8. Garnish
Sprinkle with chopped pistachios, top with fresh raspberries, or decorate with edible flowers for a stunning finish.
🍽️ Servings & Timing
Servings: 12–14
Prep time: 35 minutes
Bake time: 30 minutes
Assembly & frosting: 45 minutes
Total time: ~1 hour 50 minutes
🧊 Storage & Reheating
Room Temp: Store in a cake dome up to 2 days.
Fridge: Store in an airtight container up to 5 days. Bring to room temp before serving.
Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic and foil.
🥄 Variations
Sheet Cake Version: Bake in a 9×13 pan for 35–40 mins and frost the top.
Lemon Twist: Add zest of 1 lemon to the cake batter or frosting.
White Chocolate Ganache Drip: Add a thin white chocolate drizzle over the top for visual drama.
Vegan Adaptation: Use plant-based milk and butter, egg substitute, and coconut cream in frosting.
Mini Layer Cakes: Cut smaller rounds from baked sheets to make individual 2-tier cakes.
❓ 10 FAQs
- Can I use frozen raspberries?
Yes—just thaw and drain well before cooking them down. - Can I skip the food coloring?
Absolutely! The pistachio flavor will still shine through beautifully. - How do I keep the layers even?
Use a scale to evenly distribute the batter or use cake strips for flat tops. - Can I use store-bought raspberry jam instead?
Yes—just warm and thin slightly to make spreading easier. - Are pistachios salted or unsalted?
Use unsalted pistachios to control flavor balance. - Can I use almond flour instead of ground pistachios?
It’s not the same in flavor, but can work if you’re just after a nutty texture. - How do I grind pistachios without turning them into paste?
Pulse in short bursts and stop before they release too much oil. - Can I make the components ahead of time?
Yes—cake layers and raspberry filling can be made 1–2 days ahead. - Can I substitute the frosting with whipped cream?
You can, but buttercream gives better structure and holds the cake together longer. - What’s the best way to slice this cake cleanly?
Use a hot knife (dip in warm water and dry) for clean, smooth slices.
🏁 Conclusion
This Pistachio Raspberry Cake is a sophisticated treat that offers the perfect balance of elegance and flavor. With its nutty, buttery layers and bright berry filling, it’s a cake that not only tastes exquisite but looks like it came straight from a high-end bakery. Whether for a special occasion or a weekend baking project, this is one recipe you’ll come back to again and again.
Pistachio Raspberry Cake – A Stunningly Elegant and Delicious Dessert
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- Pulse shelled, unsalted pistachios in a food processor until finely ground (not paste).
- Measure out 1 cup for the batter and ½ cup for the frosting.
- In a large bowl, cream together softened butter and sugar until light and fluffy (about 3–5 minutes).
- Beat in eggs, one at a time, scraping down the bowl between each addition.
- Mix in vanilla and almond extracts.
- In a separate bowl, whisk flour, ground pistachios, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour.
- Add a few drops of green food coloring if desired.
- Mix just until combined—don’t overmix.
- Divide the batter evenly among the pans.
- Bake 25–30 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until berries break down (about 5 minutes).
- Stir in cornstarch slurry and simmer 2–3 minutes until thickened.
- Strain through a mesh sieve to remove seeds if desired.
- Let cool completely before using.
- Beat softened butter until creamy (about 3 minutes).
- Add powdered sugar gradually, mixing well after each addition.
- Mix in ground pistachios, vanilla, almond extract, and a pinch of salt.
- Add cream 1 tbsp at a time until fluffy and spreadable.
- Place one cake layer on a serving plate.
- Spread a thin layer of buttercream around the edge to create a border.
- Spoon raspberry filling into the center and spread gently.
- Repeat with the next layer.
- Top with the third cake layer and apply a thin crumb coat. Chill 15 minutes.
- Frost the top and sides with remaining buttercream. Use a spatula or piping bag for desired finish.
- Sprinkle with chopped pistachios, top with fresh raspberries, or decorate with edible flowers for a stunning finish.
Notes
Room Temp: Store in a cake dome up to 2 days. Fridge: Store in an airtight container up to 5 days. Bring to room temp before serving. Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic and foil. 🥄 Variations
Sheet Cake Version: Bake in a 9×13 pan for 35–40 mins and frost the top. Lemon Twist: Add zest of 1 lemon to the cake batter or frosting. White Chocolate Ganache Drip: Add a thin white chocolate drizzle over the top for visual drama. Vegan Adaptation: Use plant-based milk and butter, egg substitute, and coconut cream in frosting. Mini Layer Cakes: Cut smaller rounds from baked sheets to make individual 2-tier cakes. ❓ 10 FAQs
1. Can I use frozen raspberries?
Yes—just thaw and drain well before cooking them down. 2. Can I skip the food coloring?
Absolutely! The pistachio flavor will still shine through beautifully. 3. How do I keep the layers even?
Use a scale to evenly distribute the batter or use cake strips for flat tops. 4. Can I use store-bought raspberry jam instead?
Yes—just warm and thin slightly to make spreading easier. 5. Are pistachios salted or unsalted?
Use unsalted pistachios to control flavor balance. 6. Can I use almond flour instead of ground pistachios?
It’s not the same in flavor, but can work if you’re just after a nutty texture. 7. How do I grind pistachios without turning them into paste?
Pulse in short bursts and stop before they release too much oil. 8. Can I make the components ahead of time?
Yes—cake layers and raspberry filling can be made 1–2 days ahead. 9. Can I substitute the frosting with whipped cream?
You can, but buttercream gives better structure and holds the cake together longer. 10. What’s the best way to slice this cake cleanly?
Use a hot knife (dip in warm water and dry) for clean, smooth slices. 🏁 Conclusion
This Pistachio Raspberry Cake is a sophisticated treat that offers the perfect balance of elegance and flavor. With its nutty, buttery layers and bright berry filling, it’s a cake that not only tastes exquisite but looks like it came straight from a high-end bakery. Whether for a special occasion or a weekend baking project, this is one recipe you’ll come back to again and again.
