Pistachio Raspberry Cake Recipe

If you’re looking for a cake that makes your taste buds sing with a perfect balance of nutty and fruity flavors, then you’re going to love this Pistachio Raspberry Cake Recipe. It’s a delightful combination of moist pistachio cake layers, luscious raspberry jam, and rich pistachio buttercream frosting—trust me, your friends and family won’t stop asking for seconds. I can’t wait to walk you through every step so yours turns out just as stunning and delicious!

this Recipe

Ingredients You’ll Need

The magic of this Pistachio Raspberry Cake Recipe lies in how these ingredients interact—creamy butter, fragrant almonds, tangy raspberries, and nutty pistachios come together beautifully. When shopping, look for high-quality white chocolate and fresh raspberries to get the best flavor.

• All-purpose flour: The sturdy base for your cake, yielding a tender crumb when mixed right.
• Unsalted butter: Room temperature butter whips easily, helping your cake layers stay light and fluffy.
• Vegetable oil: Adds moisture without overpowering other flavors.
• Granulated sugar: Sweetens and helps with a nice tender texture.
• Eggs: Bind everything together and provide structure.
• Vanilla extract & almond extract (optional): The almond extract subtly boosts pistachio flavor, but vanilla is essential for warmth.
• Buttermilk: Adds moisture and a hint of tang, making the cake super tender.
• Ground pistachios: The star nut—adds both flavor and texture inside the cake.
• Raspberries: Fresh raspberries yield the best jam, bursting with natural sweetness and tartness.
• Sugar (for jam): Controls sweetness and balances the fruit’s tartness.
• Lemon juice: Brightens up the raspberry jam, keeping it fresh.
• Cornstarch: Thickens the raspberry jam nicely.
• White chocolate: Quality matters here; it forms a rich, creamy ganache.
• Heavy cream: Creamy base for the ganache helps it set perfectly.
• Pistachio paste: Intensifies the pistachio flavor in both ganache and buttercream.
• Powdered sugar: Essential for smooth, sweet buttercream.
• Fresh raspberries & chopped pistachios (for decoration): They add color and texture to the final cake presentation.

Variations

I like to play around with this Pistachio Raspberry Cake Recipe depending on the season or my mood—you can easily tweak the filling or frosting to suit your taste and dietary preferences. Feel free to experiment!

• Using frozen raspberries: I’ve made the jam with frozen berries when fresh weren’t available, just cook them a little longer to thicken well.
• Almond extract-free version: If you don’t have almond extract, the cake still tastes wonderful—just up the vanilla a touch.
• Dairy-free adaptation: Swap buttermilk for a plant-based yogurt with a little lemon juice, and use dairy-free white chocolate and cream substitutes for the ganache and buttercream.
• Mini cakes or cupcakes: This batter works great in smaller portions for parties or gifting.

How to Make Pistachio Raspberry Cake Recipe

Step 1: Prepare Your Cake Pans and Dry Ingredients

First things first—preheat your oven to 350ºF (175ºC). Grease three 8-inch round pans, line the bottoms with parchment paper, and grease the paper, so your cakes come out perfectly without sticking. Next, whisk together your flour, baking powder, baking soda, and salt in a bowl and set aside. This ensures even distribution of leavening agents and salt, which is key for an even crumb.

Step 2: Cream Butter, Oil, and Sugar

Use room temperature butter here—it whips much better. Beat the butter, vegetable oil, and sugar together on medium speed for about 2 minutes until it’s fluffy and light. This aeration gives your cake that tender texture we all love.

Step 3: Add Eggs and Extracts

Next, beat in the eggs one at a time along with the vanilla extract and optional almond extract. Scrape down the sides to make sure everything is incorporated evenly. The eggs add structure, so don’t rush this step.

Step 4: Combine Dry Ingredients and Buttermilk Alternately

Add half of the flour mixture to the wet ingredients on the lowest mixer setting just until combined—no overmixing here! Then, add half the buttermilk and mix gently. Repeat with the remaining flour and buttermilk. This alternating method helps maintain a tender crumb without overworking the batter.

Step 5: Fold in Ground Pistachios and Optional Food Coloring

Now, fold in the ground pistachios gently using a spatula to keep the batter light and airy. If you want that gorgeous pistachio green (which I always do!), add just a drop of green food coloring—you’ll be amazed how it enhances the cake’s appearance without affecting flavor.

Step 6: Bake and Cool the Cakes

Divide the batter evenly among the three cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. I’ve found rotating the pans halfway through baking helps them cook evenly. Let the cakes cool in the pans for about 10 minutes, then flip onto racks to cool completely before assembling.

Step 7: Make the Raspberry Jam

While your cakes cool, combine fresh raspberries, sugar, and lemon juice in a small saucepan. Bring to a gentle boil and cook for 5 to 10 minutes, stirring occasionally. If it looks too thick or dry, add a splash of water or lemon juice. Mix cornstarch with water to dissolve, stir it in, and cook for another minute until the jam thickens. Strain the seeds if you prefer a smooth jam—a step I took after my first batch because my family wasn’t wild about the seeds. Chill completely before using.

Step 8: Prepare the Pistachio Ganache

Warm the heavy cream with pistachio paste until very hot but not boiling. Pour this mixture over white chocolate through a fine strainer to keep any bits separate; whisk until smooth. The straining step is a trick I learned for silky ganache that’s perfect for layering. Let it cool at room temperature or chill in the fridge, stirring occasionally, until it thickens but is still spreadable.

Step 9: Make the Pistachio Buttercream

Whip the softened butter for 3 minutes until fluffy, then gradually add powdered sugar while mixing on low speed. Add pistachio ganache, vanilla, and optional almond extract, then whip again on medium speed until fluffy and creamy. If your buttercream looks dry, a splash of heavy cream smooths it out; too runny? Add more powdered sugar. If you want to eliminate air bubbles and get that silky finish, mix for extra minutes either with a paddle attachment or by hand—I swear it makes frosting even better.

Step 10: Assemble Your Pistachio Raspberry Cake

Start with one cake layer on your serving plate or turntable. Pipe a ring of buttercream around the edge to keep the filling from oozing out. Spread about 1/2 cup of pistachio ganache in the center, then carefully spoon or pipe raspberry jam inside the ring. Repeat with the second layer, then top with the final cake layer. For the outside, I like a “semi-naked” look with just one thin layer of buttercream—easy and rustic. Smooth the sides with a bench scraper and top with more buttercream, fresh raspberries, and chopped pistachios for that show-stopping finish.

How to Serve Pistachio Raspberry Cake Recipe

Garnishes

I always top mine with a handful of fresh raspberries and a sprinkle of chopped pistachios—it adds contrast, texture, and freshness that brightens every bite. You can also dust with a little powdered sugar for a more elegant touch.

Side Dishes

This cake pairs beautifully with a light cup of Earl Grey tea or a refreshing glass of sparkling rosé. For something extra, a scoop of vanilla bean ice cream or a dollop of lightly whipped cream alongside each slice never hurts!

Creative Ways to Present

For special occasions, I like to serve individual mini cakes with piped buttercream swirls, fresh raspberries, and edible flowers—instant wow factor and perfect for parties. You can also use raspberry coulis drizzled artistically on the plate when plating slices for a restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap and store it covered in the fridge for up to 3 days. Keeping it cold helps the buttercream hold its shape and keeps the cake moist. If you notice it drying a bit, you can add a small slice of apple nearby to help retain moisture.

Freezing

I’ve had great success freezing individual slices wrapped in plastic wrap and then foil or placed in a sealed container for up to 3 months. For a whole cake, I wrap it tightly in plastic, then in foil, and place it inside an airtight container—the flavor holds up well, just thaw in the fridge overnight before serving.

Reheating

Because this is a delicate cake with buttercream, I avoid microwaving. Instead, let it come to room temperature for about 30 minutes before serving—that brings out the flavors without melting the frosting. If you want the frosting slightly soft, you can let it sit a bit longer.

FAQs

Final Thoughts

I absolutely love how this Pistachio Raspberry Cake Recipe turns out every time—the layers are tender, the balance of flavors is just right, and it always feels like a special treat. When I first tried making it, I was a bit intimidated by the layering, but once I broke it down, it became so much fun. Don’t hesitate to give it a go—you’ll find it rewarding to make and impossible not to share. Trust me, once you taste this, you’ll find yourself making it over and over again!

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