Pistachio Raspberry Cake Recipe

If you’re searching for a show-stopping dessert with a flavor combo that’s both elegant and irresistible, look no further than this Pistachio Raspberry Cake. Imagine buttery, nutty layers infused with vibrant green pistachios, sandwiched together with tangy raspberry jam and a cloud of velvety pistachio buttercream—it’s truly the ultimate treat for any celebration or afternoon tea.

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Ingredients You’ll Need

You might be surprised by how simple the list of ingredients for this Pistachio Raspberry Cake is! Each one is carefully chosen, not just for flavor, but to create dreamy texture, vibrant color, and a cake that’s as delicious as it is eye-catching.

• Unsalted butter: Softened butter makes the base lush and adds richness to both the cake and the buttercream.
• Golden caster sugar: This superfine sugar dissolves quickly for a tender crumb and just the right amount of sweetness. If unavailable, blitz regular sugar to fine!
• Vanilla extract: A splash of vanilla rounds out the flavors, letting the pistachios and fruit shine.
• Large eggs: They help bind the cake and make it extra moist.
• Plain flour: The backbone of the sponge, giving it light structure without weighing it down.
• Baking powder: Ensures those layers rise tall and fluffy.
• Fine sea salt: Just a pinch amplifies sweetness and balances the nuts.
• Shelled pistachios: When ground, these give a natural color, subtle crunch, and signature nutty, buttery flavor.
• Icing sugar: For silky-smooth pistachio buttercream that melts in your mouth.
• Smooth pistachio cream: Adds an extra punch of pistachio to the frosting—look for it in the nut butter aisle.
• Lemon juice: Brightens the buttercream and cuts through the richness with a delicate tang.
• Raspberry jam: A layer of jam delivers pure fruity flavor and that beautiful pink swirl inside the cake.
• Fresh raspberries: For a juicy topping that makes each slice pop with color and tartness.
• Chopped pistachios & mint: For decoration—these add the final touch of crunch and freshness!

Variations

Pistachio Raspberry Cake is endlessly adaptable! Don’t be afraid to put your own spin on it—there are plenty of ways to tweak the flavors, decorations, or make it suit various diets and preferences.

• Swap the fruit: Try strawberries, sour cherries, or even a mix of summer berries for a different fruity layer and topping.
• Dairy-free version: Use plant-based butter and a dairy-free substitute for the pistachio cream and buttercream for stunning vegan-friendly results.
• Citrus twist: Add finely grated lemon or orange zest to the batter for a sunnier, brighter flavor profile.
• Simple drizzle cake: Skip the layering, poke holes in the warm sponge, and drizzle with raspberry syrup for an easy, rustic treat.

How to Make Pistachio Raspberry Cake

Step 1: Prepare Your Pans and Preheat

Line two round cake tins (20cm) with non-stick baking paper and lightly grease them. Preheat your oven so you’re ready to bake—consistency is key here, so don’t skip this step!

Step 2: Cream Butter & Sugar

Using a stand or hand mixer, beat together softened butter and golden caster sugar for a solid 3-5 minutes. You want the mixture very pale, creamy, and mousse-like—this creates the fluffiest cake texture.

Step 3: Add Eggs & Flavors

Beat in the vanilla, then add eggs one by one, mixing thoroughly after each. The batter should stay smooth and cohesive—don’t rush this step to prevent curdling!

Step 4: Grind Pistachios & Combine Dry Ingredients

Blitz the shelled pistachios in a food processor until you have a fine, almost almond meal-like crumb. Sift flour and baking powder, stir in salt and ground pistachios, and gently fold these dry ingredients into your wet mixture just until you can’t see any more flour.

Step 5: Bake!

Divide the green-speckled batter evenly between your prepared tins—level the tops gently with a spatula or spoon. Bake for about 35 minutes, until the cakes are risen, golden, and a skewer inserted in the center comes out clean.

Step 6: Cool and Make Buttercream

Let the cakes cool in their tins for 15 minutes, then turn them out on a rack to finish cooling. While you wait, whip up your pistachio buttercream by beating butter and icing sugar until pale and fluffy, then adding pistachio cream, salt, and a dash of lemon juice for zing.

Step 7: Assemble & Decorate

Place one sponge on your serving plate and pipe or spread half the buttercream over the top. Gently spread a layer of raspberry jam, being careful not to go too close to the edge. Place the second sponge on top, cover with the rest of the buttercream, then pile on fresh raspberries, chopped pistachios, and bright sprigs of mint. Slice and watch everyone’s eyes light up!

How to Serve Pistachio Raspberry Cake

Garnishes

For maximum wow, pile on more fresh raspberries and scatter with chopped pistachios and a handful of mint leaves. A dusting of icing sugar or edible dried rose petals looks beautiful too—think garden-party elegance!

Side Dishes

The Pistachio Raspberry Cake pairs wonderfully with light, citrusy salads, a scoop of lemon or raspberry sorbet, or a steaming pot of your favorite tea. For afternoon gatherings, try serving it alongside herbal infusions or sparkling elderflower drinks.

Creative Ways to Present

Don’t hesitate to cut the cake into mini squares and serve as petit fours for a chic dessert platter. Or go whimsical: layer small rounds in jars with jam, buttercream, and raspberries for portable, party-ready treats that steal the show.

Make Ahead and Storage

Storing Leftovers

Store Pistachio Raspberry Cake in an airtight container or wrapped well in clingfilm in the fridge for up to three days. For best texture, take it out 20 minutes before eating so it returns to that perfect, just-baked softness.

Freezing

You can freeze the sponge layers and buttercream separately—let the cakes cool, then wrap tightly and freeze for up to 3 months. Thaw overnight at room temp or in the fridge before assembling; the icing can be made ahead, frozen, and whipped back to smoothness when ready.

Reheating

While you won’t need to “reheat” cake like bread, let your chilled Pistachio Raspberry Cake reach room temperature for the best flavor and buttercream texture. If you’re serving just the sponge, 10 seconds in the microwave softens it nicely before frosting.

FAQs

Final Thoughts

If you love a dessert that’s as beautiful as it is delicious, you have to try this Pistachio Raspberry Cake. It’s always a hit with friends and family, and nothing brings people together quicker than the promise of a slice. Happy baking!

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