Pistachio Raspberry Cake: How to Bake a Vibrant, Flavorful Dessert

Looking for a cake that’s as impressive to the eyes as it is to the taste buds? This Pistachio Raspberry Cake is a show-stopper! The nutty richness of pistachios, the zing of fresh raspberries, and the luscious creamy frosting come together to create the ultimate treat. Whether you’re celebrating a special occasion or just indulging your sweet tooth, this cake is guaranteed to wow your guests.

Why You’ll Fall in Love with This Cake

1. Irresistible Flavor Combo: The earthy, nutty flavor of pistachios pairs beautifully with the tartness of raspberries. It’s the perfect balance!
2. Looks Like a Work of Art: Those vibrant green cake layers and ruby-red filling make this dessert the centerpiece of any table.
3. A Baker’s Dream: Whether you’re a seasoned pro or just starting, this recipe breaks down each step to make baking a breeze.

What You’ll Need to Make The Pistachio Raspberry Cake :

Here’s a quick overview of the ingredients. Most of these are pantry staples, but the real stars are pistachios and raspberries.

The Postachio Cake Layers

• 1 cup (125g) shelled pistachios (unsalted)
• 1 ¾ cups (220g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk

The Raspberry Filling

• 1 ½ cups (200g) fresh or frozen raspberries
• ⅓ cup (65g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

The Frosting

• 1 ½ cups (340g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• 2–3 tbsp heavy cream
• 1 tsp vanilla extract
• Chopped pistachios and fresh raspberries (for garnish)

How to Make the Pistachio Raspberry Cake

you can take a look at our post about the classic pistachio cake recipe

Ready to bake? Let’s break it down into easy steps!

1: Toast and Grind the Pistachios

• Preheat your oven to 350°F (175°C).
• Spread the pistachios on a baking sheet and toast for 5 minutes. Let them cool, then pulse in a food processor until finely ground.

2: Whip Up the Batter

• In a medium bowl, mix ground pistachios, flour, baking powder, baking soda, and salt.
• In another bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Add the eggs one at a time, followed by the vanilla extract.
• Gradually fold in the dry ingredients and buttermilk, alternating between the two.

3: Bake the Layers

• Grease and flour three 8-inch (20cm) cake pans. Divide the batter evenly among them.
• Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack.

4: Make the Raspberry Filling

• In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until they break down.
• Stir in the cornstarch mixture and cook until thickened. Cool completely before using.

5: Prepare the Frosting

• Beat softened butter until creamy, then gradually add powdered sugar.
• Mix in vanilla extract and heavy cream until smooth and spreadable.

6: Assemble the Cake

1. Place one cake layer on a plate and spread the raspberry filling evenly on top.
2. Add the second layer, repeat with the filling, then top with the third layer.
3. Spread the frosting all over the cake, smoothing the sides and top.
4. Garnish with chopped pistachios and fresh raspberries.

Recipe Details

• Servings: 12 slices
• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Difficulty: Intermediate
• Calories: ~420 kcal per slice

Why This Cake is a Must-Try

This cake isn’t just delicious—it’s also packed with natural color and flavor. Plus, it’s a versatile dessert you can customize. Swap out raspberries for strawberries or add a hint of rose water to the frosting for a Middle Eastern twist.

Pro Tips for the Perfect Cake

1. Don’t Overmix: Once you add the dry ingredients, mix until just combined to keep the cake tender.
2. Cool Completely: Ensure your cake layers are cool before frosting to avoid a melty mess.
3. Make It Ahead: The cake layers and filling can be made a day in advance to save time.

Closing Thoughts

This Pistachio Raspberry Cake is the ultimate blend of flavor and beauty. Whether you’re baking for a birthday, holiday, or just because, it’s guaranteed to impress. So grab your apron and get baking—your next masterpiece awaits!

Pistachio Raspberry Cake

Recipe by RajaeDifficulty: Intermediate

Servings

12 slices

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

420 per slice

kcal

This Pistachio Raspberry Cake isn’t just a recipe—it’s a celebration of flavors and textures. Perfect for impressing your guests or indulging yourself, it’s a dessert worth making again and again. Let your baking adventure begin!

Ingredients

• For the Pistachio Cake Layers:

• 1 cup (125g) shelled pistachios, unsalted

• 1 ¾ cups (220g) all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup (170g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup (240ml) buttermilk

• For the Raspberry Filling:

• 1 ½ cups (200g) fresh or frozen raspberries

• ⅓ cup (65g) granulated sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 2 tbsp water

• For the Frosting:

• 1 ½ cups (340g) unsalted butter, softened

• 4 cups (500g) powdered sugar

• 2–3 tbsp heavy cream

• 1 tsp vanilla extract

• Fresh raspberries and chopped pistachios for garnish

Directions

• Prepare the Pistachio Cake
  Preheat your oven to 350°F (175°C) and grease three 8-inch (20cm) round cake pans. Line the bottoms with parchment paper.
  Grind the pistachios in a food processor until finely ground.
  In a medium bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt. Set aside.
  In a large bowl, beat the butter and sugars together until light and fluffy (about 2-3 minutes).
  Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
  Divide the batter evenly among the prepared pans and smooth the tops.
  Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
• Make the Raspberry Filling
  In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and release their juices.
  Stir in the cornstarch slurry and cook for another 2–3 minutes, stirring constantly, until thickened. Let cool completely.
• Make the Frosting
  In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and mix until smooth.
  Add vanilla extract and heavy cream, one tablespoon at a time, until you achieve a fluffy and spreadable consistency.
• Assemble the Cake
  Place one cake layer on a serving plate. Spread a layer of raspberry filling on top, leaving a small border.
  Add the second cake layer and repeat with more raspberry filling. Top with the third cake layer.
  Spread the frosting over the top and sides of the cake, smoothing it out with a spatula.
• Decorate and Serve
  Garnish the cake with chopped pistachios and fresh raspberries.
  Slice, serve, and enjoy this stunning Pistachio Raspberry Cake!