When I was little, pistachio gelato was my all-time favorite. The soft green hue and buttery crunch of the nuts made it feel so fancy—like a summer holiday in a cone. Later, I started experimenting in the kitchen with that flavor I loved. One day, I added tart raspberries to my pistachio batter, and it was love at first bite. The vibrant red against green, the balance of richness and zing—this cake is a celebration of contrasts. I now bake it every spring for our family’s first picnic of the season.
This article walks you through how to make a moist, flavorful pistachio raspberry cake, explains the best ingredients, and gives expert tips for baking and frosting. We’ll also look at presentation ideas, creative twists, and the most common baking questions.
Ingredients & Baking Basics (Pistachio Cake Essentials)
Key ingredients for moist, nutty cake
The soul of this cake lies in ground pistachios. You can grind them fresh in a food processor or buy pistachio flour for ease. Use almond flour to enhance the nutty flavor and keep the crumb soft. Eggs help with structure, while sugar adds sweetness and moisture. Raspberries—fresh or frozen—bring tart brightness that cuts through the richness.
Lemon zest or a splash of vanilla extract complements both main flavors beautifully. If you’re using salted pistachios, adjust the salt in your recipe. For best color and taste, go for raw, unsalted pistachios and blend until fine (but not pasty).
Mixing & preparing the batter properly
Cream your butter and sugar until fluffy, then add eggs one at a time. Fold in the dry ingredients gently to keep air in the batter. Lastly, stir in raspberries by hand so they don’t break up. To avoid them sinking, dust them lightly in flour before mixing in.
Divide the batter evenly between greased and lined cake tins. Tap them lightly to release bubbles. Now it’s ready to bake to golden, nutty perfection! For more nutty inspiration, explore my Rhubarb Shortbread Bars for a tangy contrast or try these buttery Lemon Raspberry Cookies to complement the berry theme.
PrintPistachio Raspberry Cake: Nutty Green Layers with Bright Berry Sweetness
This Pistachio Raspberry Cake features layers of moist pistachio sponge, rich pistachio buttercream, and a tangy raspberry jam center, topped with fresh raspberries, chopped pistachios, and mint for a stunning finish.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Cake
- Method: Baking
- Cuisine: European
Ingredients
For the cake:
250g unsalted butter, softened (16 tbsp)
240g golden caster sugar (1 cup + 2 tbsp)
1 tsp vanilla extract
4 large eggs
150g plain flour (1 1/4 scant cup)
2 tsp baking powder
1/4 tsp fine sea salt
100g shelled pistachios, ground (3/4 cup)
For the buttercream:
175g unsalted butter, softened (13 tbsp + 1 tsp)
280g icing sugar, sifted (2 1/3 cups)
2 tbsp smooth pistachio cream
1/2 tsp fine sea salt
1 tsp lemon juice
To decorate:
3 tbsp raspberry jam
250g fresh raspberries (about 2 cups)
2 tbsp chopped pistachios
Sprigs of fresh mint
Instructions
1. Preheat oven to 355°F (180°C conventional/160°C fan). Grease and line 2 x 20cm (8-inch) round cake tins.
2. Cream butter and sugar until light and mousse-like. Add vanilla and mix.
3. Beat in eggs one at a time until smooth.
4. Grind pistachios to a fine meal. Sift flour and baking powder; add salt and pistachios. Fold into batter.
5. Divide batter between tins. Smooth tops.
6. Bake 35 minutes or until skewer comes out clean. Cool 15 minutes in tins, then fully on a wire rack.
7. Make buttercream: Beat butter and icing sugar until pale and fluffy. Add pistachio cream, salt, and lemon juice; beat again.
8. Place one cake on a plate. Pipe or spread half the buttercream on top. Spread raspberry jam over buttercream.
9. Top with second cake and remaining buttercream.
10. Decorate with raspberries, mint sprigs, and chopped pistachios.
Notes
Use Persian pistachios for a vivid green sponge.
Cool cake completely before assembling.
Store in airtight tin in fridge for 3 days. Bring to room temperature before serving.
Can be made 1 day ahead or frozen in parts (cake and buttercream separately).
Swap raspberries and jam for strawberries or cherries for a twist.
Weigh batter to divide evenly between tins.
Nutrition
- Serving Size: 1 slice
- Calories: 889
- Sugar: 73g
- Sodium: 506mg
- Fat: 54g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 2g
- Carbohydrates: 96g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 196mg
Keywords: pistachio raspberry cake, pistachio sponge, raspberry jam cake, elegant layer cake
Layering, Frosting & Baking Tips
Baking uniform pistachio layers without overbrowning
To ensure even layers, bake at 325°F and check doneness with a toothpick after 22–25 minutes. Use light-colored cake pans to prevent the bottoms from browning too fast. Cool layers in the pan for 10 minutes, then transfer to a wire rack.
If the tops dome, level them with a serrated knife once cooled—this gives you flat layers perfect for stacking. Consider brushing layers with a raspberry syrup (just sugar and mashed raspberries simmered briefly) for extra moisture and flavor.
Choosing frosting: raspberry jam swirl or vegan cream options
For classic richness, whip softened butter with powdered sugar and a tablespoon of vanilla, then swirl in raspberry jam for color and tang. If you’re dairy-free, try a coconut cream base whipped until fluffy. Either option complements the nutty cake beautifully.
Serving, Storing & Creative Variations
Elegant presentation ideas
This cake is already a showstopper with its green and red contrast, but a few finishing touches elevate the visual appeal. Garnish the top with crushed pistachios, fresh raspberries, and a dusting of powdered sugar. You can also pipe frosting into rosettes or layer in a naked-cake style for a modern rustic look. Add edible flowers for a spring-inspired twist that’s perfect for events and brunches.
Flavor twists and dietary variations
Want to get creative? Add a layer of raspberry compote between the cake tiers for a jammy touch. Or drizzle the finished cake with a white chocolate glaze. For a gluten-free version, substitute almond flour with oat flour and ensure all other ingredients are certified gluten-free. You can also use flax eggs and plant-based butter for a fully vegan adaptation.
FAQs About Pistachio Raspberry Cake
Yes, though you’ll miss the unique pistachio flavor. Almond flour gives a similar texture but not the same taste. Try blending shelled raw pistachios yourself for a fresher option.
Lightly toss them in flour before folding them into the batter. This adds friction and helps suspend them more evenly during baking.
When stored in an airtight container at room temperature, it stays fresh for up to three days. Refrigerate for longer storage, and bring to room temperature before serving.
Yes! Wrap individual slices or the whole cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and let come to room temp before enjoying.
Conclusion
This pistachio raspberry cake blends richness with tart bursts in every bite—a perfect centerpiece for spring tables or year-round celebrations. If this recipe brought joy to your kitchen, come join us on Facebook and Pinterest for even more seasonal baking ideas and stories behind each bite.