Pistachio Raspberry Cake

This Pistachio Raspberry Cake is a breathtakingly beautiful bake that’s as delicious as it looks. The soft, nutty pistachio sponge has a vibrant green color and incredible moisture thanks to finely ground pistachios. It’s layered with a sweet pistachio buttercream and tart raspberry jam, and topped with fresh raspberries, chopped pistachios, and mint. Whether you’re celebrating a birthday or enjoying a fancy teatime treat, this cake is surprisingly simple to make and delivers showstopper results.

Why You’ll Love Pistachio Raspberry Cake

• Striking colors & textures: Green pistachios and ruby raspberries make it a visual delight.
• Moist and flavorful sponge: Ground pistachios give richness and softness to the cake.
• Easy but elegant: Looks impressive, but made with straightforward steps.
• Versatile for any occasion: From casual coffee mornings to special celebrations.
• One-bowl base: Less cleanup and maximum reward.

Ingredients

For the Cake:

• 250 g unsalted butter, softened (16 tbsp / 2 sticks + 1½ tbsp)
• 240 g golden caster sugar (1 cup + 2 tbsp superfine sugar)
• 1 teaspoon vanilla extract
• 4 large eggs
• 150 g plain flour (1 cup & ¼ scant cup)
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• 100 g pistachios, finely ground in a food processor (¾ cup)

For the Buttercream:

• 175 g unsalted butter, softened (13 tbsp + 1 tsp)
• 280 g icing sugar, sifted (2⅓ cups)
• 2 tablespoons smooth pistachio cream
• ½ teaspoon fine sea salt
• 1 teaspoon lemon juice

To Decorate:

• 3 tablespoons raspberry jam
• 250 g fresh raspberries (about 2 cups)
• 2 tablespoons roughly chopped pistachios
• Sprigs of fresh mint

Directions

Prepare the cakes

1. Preheat your oven to 160°C Fan / 180°C conventional / 355°F. Grease and line two 20cm (8-inch) round loose-base cake tins with non-stick baking paper.
2. In a large mixing bowl, cream together the softened butter and golden caster sugar using a hand mixer or stand mixer with the paddle attachment. Beat for 3–5 minutes, until pale, fluffy, and mousse-like.
3. Mix in the vanilla extract, then beat in the eggs one at a time, making sure the batter remains smooth after each addition.
4. Sift in the plain flour and baking powder, then add the sea salt and ground pistachios. Fold together gently until just combined.
5. Divide the batter evenly between the two prepared tins and smooth the tops with a spatula or spoon.
6. Bake for 35 minutes, or until the cakes are risen and a skewer inserted into the center comes out clean.
7. Let cakes cool in the tins for 15 minutes, then turn out onto a wire rack and let them cool completely.

Make the pistachio buttercream

8. In a clean bowl, beat the softened butter and sifted icing sugar together until pale and fluffy (about 3 minutes).
9. Add the pistachio cream, salt, and lemon juice. Beat again until smooth. Adjust lemon juice to taste.

Assemble the cake

10. Place one cooled cake layer on a serving plate. Pipe or spread half the buttercream evenly on top.
11. Gently spread the raspberry jam over the buttercream using a palette knife—don’t go all the way to the edge to avoid overflow.
12. Top with the second cake layer. Pipe or spread the remaining buttercream on top.

Decorate

13. Decorate the top of the cake with fresh raspberries, a sprinkle of chopped pistachios, and a few sprigs of mint for a fresh, vibrant finish.
14. Slice and serve!

Pro Tips and Variations

• Use Persian pistachios for the most vivid green color.
• Make your own ground pistachios by blitzing shelled, unsalted nuts to a fine powder.
• Try other berries: Strawberries or cherries work well too—just match your jam to the fruit.
• Don’t skip the lemon juice—it balances the sweetness of the buttercream beautifully.
• Measure flour by weight for best accuracy and cake texture.

Serving Suggestions

• Serve with Earl Grey or jasmine tea for an elegant afternoon treat.
• Add a scoop of vanilla ice cream for a decadent dessert.
• Present it as a birthday centerpiece with tall candles and extra raspberries around the base.

Storage / Reheating

• Room temp: Best eaten same day but can sit out for up to 1 day in a cool environment.
• Refrigerator: Store covered for up to 3 days. Bring to room temperature before serving.
• Freeze: Wrap cake layers (unfrosted) in clingfilm and freeze for up to 3 months. Buttercream can also be frozen separately.

FAQs

Can I use almonds or hazelnuts instead of pistachios?
A: Yes! Just grind them finely and replace pistachio cream with almond butter or chocolate hazelnut spread.

Can I use frozen raspberries?
A: Not recommended for topping—they release water. Use only fresh for best appearance and texture.

What if I don’t have pistachio cream?
A: You can substitute almond or hazelnut spread, but the flavor will change. Homemade pistachio cream is ideal!

Can I make this cake ahead?
A: Yes! Bake layers and prepare buttercream 1–2 days in advance. Assemble the day you plan to serve.

Conclusion

This Pistachio Raspberry Cake is the ultimate expression of elegance and flavor, marrying the nutty richness of pistachios with the juicy sweetness of raspberries. With vibrant colors, luscious textures, and a simple method, this cake turns heads and wins hearts every time. Whether for a party or an indulgent afternoon, it’s a recipe worth making again and again.

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