Raspberry Pistachio Cake with Buttercream Recipe

If you’re craving something both elegant and bursting with flavor, you’ve got to try this Raspberry Pistachio Cake with Buttercream Recipe. It’s one of those cakes that looks like it took a lot of effort but surprisingly comes together beautifully with some simple tricks I’ve picked up. This cake layers the nutty richness of pistachios with tart raspberry jam and a luxuriously creamy buttercream that my family absolutely goes crazy for. Stick with me—I’ll walk you through every step so you’ll nail this fan-freaking-tastic cake in your own kitchen!

this Recipe

Ingredients You’ll Need

To get that incredible raspberry-pistachio combo just right, every component counts. I always recommend fresh or frozen raspberries for the jam and using high-quality, unsalted pistachios that you can grind yourself for the best texture.

• Unsalted Pistachios: Blending your own flour gives a fresher, more vibrant nut flavor than pre-ground ones.
• All-Purpose Flour: The base of the cake, balanced just right to support the pistachio and keep it tender.
• Baking Powder and Soda: Your cake’s lift agents—don’t skip or swap these.
• Butter: Room temperature is key for a smooth batter and fluffy crumb.
• Granulated Sugar: Gives the cake its sweetness and helps with that lovely golden crust.
• Eggs: Always use room temperature eggs for better incorporation.
• Sour Cream: It keeps the cake moist and adds a subtle tang that complements the pistachios.
• Vegetable Oil: Using a neutral oil like canola keeps the cake moist without competing flavor.
• Vanilla Extract: A must for rounding out flavors.
• Frozen Raspberries: Perfect for making that irresistible jam—no need to thaw beforehand.
• Lemon Juice: Just a bit to brighten the raspberry jam.
• Cornstarch: Thicken up your jam without masking the fresh fruit flavor.
• Freeze-Dried Raspberry Powder: Adds intense raspberry flavor to the buttercream without extra moisture.
• Powdered Sugar: For the smoothest buttercream texture.
• Whole Milk: Helps keep the buttercream silky and spreadable.

Variations

I love experimenting with this Raspberry Pistachio Cake with Buttercream Recipe, so feel free to tweak it based on your preference or dietary needs. The key is balancing that nutty flavor with the bright raspberry pop.

• Use Almonds Instead of Pistachios: I once swapped pistachios for almonds when I ran out, and while the flavor was a bit different, it was still delicious and vintage-feeling.
• Swap Freeze-Dried Raspberry Powder: If you can’t find it, try using fresh raspberry puree in the buttercream, but just reduce the milk a little to keep the right texture.
• Dairy-Free Version: Use coconut yogurt instead of sour cream and plant-based butter for a vegan twist that still delivers moistness and richness.
• Add Chocolate: For chocolate lovers, sprinkle chopped dark chocolate between layers for extra indulgence.

How to Make Raspberry Pistachio Cake with Buttercream Recipe

Step 1: Prep Your Pistachio Cake Layers

First things first, preheat your oven to 170ºC (340ºF) and line three 8-inch pans with parchment paper—I like to grease the sides lightly too so nothing sticks. While the oven’s warming, whiz your unsalted pistachios in a blender or food processor until they’re a fine flour—this is key for that signature pistachio texture. Once you’ve got your ground pistachios, sift them together with the flour, baking powder, baking soda, and salt to keep the batter light and airy. Mixing these dry ingredients ahead saves time and ensures even distribution.

Step 2: Cream Butter and Sugar Like a Pro

Using your stand mixer or hand mixer, beat the room temperature butter and granulated sugar on high speed for around 3 minutes. You want it pale and fluffy—that’s the secret to a light cake crumb. Don’t rush this step; the air you whip in now is what gives your cake lift and softness.

Step 3: Incorporate Eggs and Dry Ingredients Alternately

Beat in your eggs two at a time so they integrate smoothly without breaking the emulsion. Then, add half of the dry ingredients on low speed—mix just until combined, don’t overmix or your cake might turn out dense. Next, pour in the sour cream, vegetable oil, and vanilla, mixing gently to keep things tender. Finish with the rest of the flour mixture and give a final gentle fold with a spatula to ensure all ingredients mingle beautifully.

Step 4: Bake and Cool the Cake Layers

Divide the batter evenly between your prepared pans—using a kitchen scale helps keep layers uniform, which makes assembly way easier. Bake for about 20-23 minutes, but start checking at 18 minutes with a toothpick or cake tester. When it comes out clean, you’re golden. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This step makes slicing and frosting a joy rather than a mess.

Step 5: Make Your Raspberry Jam

In a saucepan, toss your frozen raspberries, sugar, lemon juice, and vanilla on medium heat. The raspberries will quickly defrost and break down—stir and gently mash them with a spatula. Once the mixture bubbles, simmer it for about 8 minutes. To thicken, stir together cornstarch and water, add it to the saucepan, and cook for another minute until it’s glossy and jammy. Transfer to a shallow bowl and chill the jam until it’s cool or even cold; this helps it stay put in the cake without running.

Step 6: Prepare Raspberry Buttercream

Sift your powdered sugar and freeze-dried raspberry powder together to avoid lumps. Beat the softened butter on medium-high speed for 4 minutes until creamy, pausing once to scrape down the sides—trust me, this ensures an even, smooth buttercream every time. Add the dry mix in two parts with vanilla and milk gradually to keep the texture perfect, whipping well after each addition. Finish with a low-speed mix to remove any air bubbles, delivering a velvety, pale pink frosting that tastes like summer.

Step 7: Assemble Your Raspberry Pistachio Cake with Buttercream Recipe

Start with your first cake layer on a cake board or serving plate (a turntable helps, but isn’t necessary). Spread two generous scoops of buttercream evenly, then create a little border by pushing the frosting inward with an offset spatula—this keeps the raspberry jam from spilling out. Spoon half the raspberry jam inside the border and smooth it out gently. Repeat for the next layer, then top with your final cake layer. Chill the stacked cake for about 20 minutes so the buttercream sets—it’s a small step that saves big headaches! After chilling, apply a thin crumb coat all over to trap any stray crumbs, then finish with a final smooth layer of buttercream. For an extra touch, sprinkle chopped pistachios and fresh raspberries on top—this always wows my guests.

How to Serve Raspberry Pistachio Cake with Buttercream Recipe

Garnishes

I love topping my finished cake with fresh raspberries and a scattering of chopped pistachios—it adds both a fresh burst of flavor and a pretty crunch. Sometimes I even add edible rose petals or a light dusting of powdered sugar for a touch of elegance when serving at a party.

Side Dishes

This cake is rich and flavorful enough to shine alone, but if you’re hosting, I like serving it alongside a simple mixed berry salad or a scoop of vanilla bean ice cream to balance the nutty, sweet layers.

Creative Ways to Present

For birthdays or special occasions, try serving individual mini cakes by cutting large slices and plating with a drizzle of raspberry coulis and a sprinkle of chopped pistachios. Or pipe little rosettes of buttercream around the edges for a professional look that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Raspberry Pistachio Cake with Buttercream Recipe covered in an airtight cake dome or wrap the entire cake tightly with plastic wrap and store it in the fridge for up to 3 days. Bringing it back to room temperature before serving really brightens the flavors and softens the buttercream.

Freezing

Freezing this cake is totally possible if you want to prep ahead. Freeze the cake layers unassembled, wrapped tightly in plastic, and thaw fully before frosting. You can also freeze the frosted cake for up to a month—just let it thaw overnight in the fridge to avoid condensation messing with the buttercream texture.

Reheating

Since this is a layered buttercream cake, I avoid microwaving it to reheat; instead, I let it come to room temperature naturally. If you want a slightly warmer slice, eating within 30 minutes of removing from fridge is ideal so the buttercream softens but the cake doesn’t dry out.

FAQs

Final Thoughts

When I first baked this Raspberry Pistachio Cake with Buttercream Recipe, I was hooked almost instantly—the flavors are so uniquely balanced, and it always feels like a celebration. Whether you’re baking for a special occasion or just because, this cake brings a smile to the table and makes everyone want that extra slice. Give it a try, and I promise you’ll be brimming with pride—and probably requests for seconds!

Print