Raspberry Pistachio Cake Recipe

If you’re anything like me and love a cake that’s both elegant and bursting with flavor, then this Raspberry Pistachio Cake Recipe is going to be your new favorite. The combination of nutty pistachios with fresh raspberry jam and that luscious raspberry buttercream? It’s absolutely fan-freaking-tastic, and I can’t wait to share all the tips that make this cake shine every time.

this Recipe

Ingredients You’ll Need

The magic of this Raspberry Pistachio Cake Recipe really starts with the ingredients. Each one plays a key role, from the ground pistachios adding texture and flavor to the tangy raspberry jam that cuts through the sweetness.

• Unsalted Pistachios: Fresh, shelled pistachios are essential—avoid roasted or salted versions to keep the flavor pure.
• All-Purpose Flour: This is the base of the cake; measure carefully for the right crumb.
• Baking Powder & Baking Soda: These leavening agents help the cake rise nicely for a light texture.
• Unsalted Butter: Melted to blend well with sugar, giving moisture and richness without greasiness.
• Granulated Sugar: Sweetness that balances both the nuts and tart raspberries.
• Large Eggs: Room temperature eggs provide structure and stability in the batter.
• Greek Yogurt: Adds moisture and a subtle tang that lifts the whole flavor profile.
• Light-Tasting Oil: Neutral oil keeps the cake tender without overpowering flavors.
• Vanilla Extract: A simple ingredient that deepens and connects all the other flavors.
• Fresh or Frozen Raspberries: For the jam; fresh is fantastic, but frozen works just as well if fresh aren’t available.
• Powdered Sugar: For the buttercream, to keep it smooth and airy.
• Heavy Cream: Helps achieve the perfect buttercream consistency.

Variations

I love making this Raspberry Pistachio Cake Recipe my own depending on the season or occasion. Don’t hesitate to tweak it—there’s so much room to experiment with this flavor combo.

• Use Different Nuts: I’ve used almonds instead of pistachios, and while it’s still delicious, pistachios give a uniquely vibrant color and flavor that I adore.
• Dairy-Free Variation: Swap out Greek yogurt and butter for coconut yogurt and a vegan butter substitute, perfect if you’re catering to a dairy-free crowd.
• Fruit Swaps: Raspberries can be exchanged for blackberries or cherries; I tried blackberries once and loved the deeper berry flavor.
• Spiced Twist: Add a pinch of cardamom or cinnamon to the batter for a warm, cozy note that complements the nuts and berries beautifully.

How to Make Raspberry Pistachio Cake Recipe

Step 1: Prepare Your Ingredients and Pans

First things first, preheat your oven to 350°F. Line three 6-inch cake pans with parchment paper rounds. This ensures your layers come out cleanly, which is crucial for assembling a neat cake later. I always spin the pans gently on the counter to spread the batter evenly once it’s in the pans—trust me, this little trick helps the cakes bake nice and flat without doming too much.

Step 2: Grind the Pistachios and Combine Dry Ingredients

Use a food processor or bullet blender to pulse your pistachios for about 30 seconds until you get a coarse flour texture. Don’t overdo it—some larger pieces add delightful bits of nuttiness and texture to the cake. Then mix in your flour, baking powder, baking soda, and salt in a medium bowl. Setting this aside keeps things organized so you’re ready to sift in the dry ingredients later on.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk melted butter with granulated sugar until well combined. Add the eggs one at a time, whisking thoroughly between each addition—this not only blends the eggs but also helps with the cake’s airy texture. Then stir in Greek yogurt, light oil, and vanilla extract. I used to think the oil was an unusual addition, but it really keeps the crumb tender without weighing it down.

Step 4: Combine Dry and Wet Mixtures

Sift the dry pistachio-flour mixture over the wet batter through a fine-mesh sieve. This step breaks up any clumps and ensures an even distribution of flour. Fold gently until just combined. I learned that overmixing can lead to a dense cake, so be gentle here—some lumps are totally okay.

Step 5: Bake and Cool the Cake Layers

Divide the batter evenly among your prepared pans—about 320 grams per pan works perfectly. Bake for approximately 30-35 minutes, or until the tops turn lightly golden and a toothpick inserted comes out mostly clean (a few moist crumbs are just right). Let the cakes cool in the pans until you can handle them comfortably, then run an offset spatula around the edges and invert the cakes onto a wire rack. Peel off parchment and let cool fully—this step is crucial for cake stability during assembly.

Step 6: Make the Raspberry Jam

Combine raspberries, sugar, and water in a small pot over medium heat. Bring to a gentle boil, stirring occasionally. Cook until the mixture thickens to a jammy consistency—when you drag a spatula through it, the jam parts and slowly comes back together. Then push it through a fine sieve to remove seeds for a smooth jam that spreads easily. Cool completely before using.

Step 7: Whip Up Raspberry Buttercream

Beat room-temperature butter in a stand mixer on medium-high speed for about 10 minutes until pale and creamy. Gradually add powdered sugar and continue mixing for 5 minutes. Then incorporate your homemade raspberry jam and vanilla extract. Slowly add heavy cream, one tablespoon at a time, until you achieve a smooth, spreadable consistency. Pro tip: if your buttercream cools or stiffens too much, microwave a small dollop for 10 seconds to soften, then fold it back in for silky smooth frosting.

Step 8: Assemble Your Raspberry Pistachio Cake

Place your first cake layer on a turntable. Pipe a ring of buttercream around the edge — this acts like a dam to hold the raspberry jam in place. Spoon about four tablespoons of jam inside the ring and spread evenly. Repeat with the second layer, then add the last cake layer on top. Smooth a thin crumb coat of frosting over the entire cake and chill for 15 minutes to set.

After chilling, evenly spread about three-quarters of the remaining buttercream on the cake and smooth it with a scraper. Use the leftover buttercream to pipe decorative designs—I’ve used star tips and round nozzles, both look fantastic. Finish by sprinkling crushed pistachios on top for that signature crunch and a pop of color. Your Raspberry Pistachio Cake is ready for its close-up!

How to Serve Raspberry Pistachio Cake Recipe

Garnishes

I love a fresh and elegant finish, so I usually garnish this cake with extra crushed pistachios and a handful of fresh raspberries on top. Sometimes, a few edible flowers add a charming touch for special occasions—my guests always ask if they can eat those too!

Side Dishes

Pair this cake with a simple side of whipped cream or a scoop of vanilla bean ice cream to balance the tart raspberry jam. For drinks, a nice cup of Earl Grey or a glass of sparkling rosé really elevates the experience in my book.

Creative Ways to Present

For birthdays or parties, I’ve piped little buttercream flowers in different colors and arranged fresh pistachios around the base. Another fun idea is serving individual slices topped with a dollop of berry compote and a sprig of mint—so simple, yet beautiful. When I made this for Mother’s Day, adding a delicate ribbon around the cake pan made it feel luxurious and gift-worthy.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully in an airtight container in the fridge for up to 4 days. I usually slice it and cover each piece well to keep that buttercream from drying out. Just make sure the cake is completely cooled before wrapping to avoid condensation.

Freezing

I’ve frozen fully assembled cakes wrapped tightly in plastic wrap and foil, and they thaw with barely any loss in flavor or texture. If you want to freeze just the layers, wrap each individually and thaw before assembly. This is a great way to prep ahead when planning a party.

Reheating

Because it’s a buttercream and fruit jam cake, I avoid microwaving slices with frosting—it melts too fast. Instead, bring slices to room temperature for an hour or so; the flavors open up and the buttercream softens nicely without losing structure.

FAQs

Final Thoughts

I absolutely love how this Raspberry Pistachio Cake Recipe turns out every single time. It’s one of those recipes that feels fancy but is surprisingly straightforward, making it perfect for both baking newbies and seasoned pros. When I first tried it, I was blown away by how the textures and flavors just danced together, and now my family goes crazy for it. If you decide to make this, I promise you’ll enjoy every bite and be proud to serve it on any occasion. Give it a try—you deserve a slice of this nutty, fruity, creamy goodness!

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