Ingredients
Equipment
Method
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.
Notes
🧊 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 9x13 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.
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 9x13 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.