Name: Pistachio Raspberry Cake Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour (287 grams); 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 8 tbsp unsalted butter, room temperature (113 grams); 1/4 cup vegetable oil (60 ml); 1 1/2 cups granulated sugar (300 grams); 2 large eggs, room temperature; 2 tsp vanilla extract; 1/4 tsp almond extract (optional); 1 1/4 cups buttermilk (295 ml); 3/4 cup ground pistachios (90 grams); 1 drop green food coloring (optional); 2 cups raspberries (280 grams); 1/4 cup sugar (50 grams) or maple syrup or honey; 2 tbsp lemon juice; 1 1/2 tbsp cornstarch; 3 tbsp water; 1 3/4 cups white chocolate (297 grams); 2/3 cup heavy cream (157 ml); 2/3 cup pistachio paste (homemade or store-bought, 161 grams); 1 1/2 cups unsalted butter, softened (339 grams); 3 1/2 cups powdered sugar (437 grams); 2/3 cup pistachio paste (same as above, part of total 161 grams); 2 tsp vanilla extract; 1/4 tsp almond extract (optional); Heavy cream (as needed to adjust consistency); Fresh raspberries; Chopped pistachios

Jump to Recipe· 4.3 from 9 reviews

If you’re looking for a showstopper that’s equal parts nutty, fruity, and downright delightful, this Pistachio Raspberry Cake Recipe is your new best friend. Imagine layers of moist, subtly green pistachio cake folded with a luscious raspberry jam and silky pistachio ganache, all wrapped in a fluffy pistachio buttercream. It’s a cake that brings together the rich earthiness of pistachios and the tart brightness of raspberries in perfect harmony. Whether you’re baking for a special occasion or simply treating yourself to something extraordinary, this recipe will make you fall in love with pistachio desserts all over again.

Ingredients You’ll Need

A clear glass bowl is filled with a thick, creamy pale green mixture that has a slightly chunky texture, with a pink spatula resting inside the bowl scooping some of the mixture. The bowl is placed on a white marbled surface with a small round white bowl containing pistachio nuts and a pink vase with white flowers in the background. The scene is softly lit, giving a fresh and light atmosphere. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in building layers of flavor, texture, and color that make this cake truly unforgettable. They’re simple but thoughtfully chosen to create a cake that’s moist, flavorful, and visually stunning.

All-purpose flour: The base for the cake that provides structure and a tender crumb.
Baking powder and baking soda: Important leavening agents to give the cake a light, fluffy texture.
Salt: Enhances and balances the sweetness and nutty flavors.
Unsalted butter: Adds richness and a creamy texture to the cake and buttercream.
Vegetable oil: Keeps the cake moist and tender without weighing it down.
Granulated sugar: Sweetens the batter and helps create a fine crumb.
Eggs: Provide structure and richness; room temperature is key for better mixing.
Vanilla and almond extracts: Elevate the flavors and complement the pistachios beautifully.
Buttermilk: Adds tang and moisture while activating the leavening agents for tender crumb.
Ground pistachios: The star ingredient for that wonderful nutty flavor and lovely texture.
Green food coloring (optional): Just one drop to enhance the cake’s natural pistachio color.
Fresh raspberries: For the jam and decoration, adding a vibrant burst of tartness.
Sugar and lemon juice: Essential for the homemade raspberry jam, balancing sweetness and acidity.
Cornstarch and water: Used to thicken the raspberry jam for the perfect spreadable consistency.
White chocolate: Creates a smooth, sweet ganache that complements the pistachio paste.
Heavy cream: Adds richness to both the ganache and the buttercream frosting.
Pistachio paste: Brings an intense pistachio flavor to the ganache and buttercream.
Powdered sugar: Sweetens and thickens the buttercream frosting for easy spreading.
Fresh raspberries and chopped pistachios: For garnish, adding color, texture, and extra flavor.

How to Make Pistachio Raspberry Cake Recipe

Step 1: Prepare the Pistachio Cake Layers

Start by preheating your oven to 350ºF and preparing your pans carefully by greasing and lining them with parchment paper to prevent sticking. Whisk your dry ingredients—flour, baking powder, baking soda, and salt—and set them aside. In a separate bowl, beat the butter, oil, and sugar until light and airy; it’s this step that brings that tender texture to life. Adding the eggs and extracts next ensures the flavors blend smoothly. Alternate adding the flour mixture and buttermilk to the batter, mixing gently but thoroughly to keep the cake moist and tender. Finally, fold in the ground pistachios and a drop of green food coloring if you want that gorgeous pistachio hue. Divide the batter evenly into the pans and bake for 25 to 30 minutes until a toothpick comes out clean. Let them cool completely before moving on.

Step 2: Make the Raspberry Jam

While your cakes bake, put those fresh raspberries, sugar, and lemon juice into a small saucepan and bring to a gentle boil. This simple mixture transforms into a sweet and slightly tart jam with just a bit of cooking and stirring. To thicken, add the cornstarch dissolved in water and cook for another minute until beautifully thickened. Chill the jam in the fridge—this step intensifies the flavors and makes it perfect for layering inside the cake while adding a pop of color and freshness.

Step 3: Whip Up the Pistachio Ganache

This creamy ganache is where the cake’s nutty personality really shines. Heat the heavy cream and pistachio paste just until hot (but not boiling), then pour it over white chocolate through a fine strainer to catch any bits. Whisk until silky smooth, then let it cool until it thickens into a luscious ganache that’s going to make your cake layers sing with richness and depth.

Step 4: Prepare the Pistachio Buttercream

For the finishing touch, beat softened butter until fluffy and gradually add powdered sugar, pistachio paste, and extracts. The buttercream should be creamy and smooth, perfect for spreading and piping. If it feels too stiff, add a little heavy cream; if too soft, add more powdered sugar. An optional mixing step removes air bubbles, resulting in a silky finish that’s as beautiful as it is delicious.

Step 5: Assemble Your Stunning Cake

Place your first cake layer on a plate or turntable and pipe a ring of buttercream around the edge to hold your fillings neatly. Spread a layer of pistachio ganache and then a generous layer of raspberry jam inside the ring. Repeat with the next layer and finish with the final cake layer. Cover the cake with a thin layer of buttercream for a semi-naked look, smooth the sides with a bench scraper, and decorate the top with piped buttercream, fresh raspberries, and chopped pistachios. It’s a masterpiece worth every moment of effort.

How to Serve Pistachio Raspberry Cake Recipe

A three-layer green pistachio cake slice sits on a white scalloped plate on a white marbled surface. Each layer of the cake is light green with a soft and moist texture, separated by thick cream filling with visible red raspberry pieces embedded inside. The top of the slice is covered with smooth white frosting, decorated with swirls of cream, fresh red raspberries, and a couple of whole pistachios. There are small crushed pistachio crumbs sprinkled on and around the slice. A silver fork rests on the plate beside fresh raspberries. In the background, more cake slices and raspberries are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and chopped pistachios are a gorgeous way to highlight the natural colors and textures of this cake. Their bright colors create contrast against the creamy pistachio buttercream, making every slice look inviting and festive. You can also sprinkle a little powdered sugar or place edible flowers for an elegant touch.

Side Dishes

This Pistachio Raspberry Cake pairs beautifully with light accompaniments like a cup of fragrant tea or a simple vanilla bean ice cream. The cold creaminess of ice cream balances out the richness of the cake and the tartness of the jam, making each bite dreamy and indulgent. A fresh berry salad can also enhance the fruity aspect of the cake.

Creative Ways to Present

For a special occasion, consider serving individual mini cakes made from this recipe, decorated elegantly with swirl piped buttercream and a single raspberry on top. Or, try stacking the cake on a tiered cake stand for a centerpiece that’s both impressive and inviting. Adding edible gold leaf to the pistachios or a drizzle of white chocolate ganache over the top elevates this cake from delightful to dazzling.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Pistachio Raspberry Cake Recipe well-covered in the fridge to keep it fresh and flavorful for up to three days. Keeping it refrigerated helps preserve the buttercream’s texture and the freshness of the raspberry jam.

Freezing

You can freeze this cake either whole or in individual slices. Wrapping slices tightly in plastic wrap and then placing them in an airtight container prevents freezer burn and maintains taste. Frozen slices can last up to three months, allowing you to enjoy this delightful dessert whenever you wish.

Reheating

Because this cake is best served chilled or at room temperature, reheating is not recommended. Instead, simply let frozen slices thaw in the fridge overnight to retain texture and flavor. If you’re short on time, letting slices sit at room temperature for 30 minutes before serving works beautifully as well.

FAQs

Can I use store-bought pistachio paste for the ganache and buttercream?

Absolutely! Store-bought pistachio paste works wonderfully and saves time. Just be sure to choose one that’s high-quality with minimal additives for the best flavor outcome.

Is it necessary to use green food coloring in the cake?

Nope! The food coloring is entirely optional and just enhances the natural pistachio color. The cake will still taste fantastic and have a lovely light green hue from the nuts even without it.

How do I prevent the raspberry seeds from interfering with the texture?

If you prefer a smooth raspberry jam, simply strain the cooked jam through a fine mesh sieve to remove seeds. This step is optional and depends on your texture preference.

Can this cake be made gluten-free?

With some adjustments, yes! Substitute the all-purpose flour for a gluten-free blend designed for baking. Just keep an eye on the moisture and texture as gluten-free flours behave differently.

What’s the best way to transport this cake for a party?

Keep the cake chilled until ready to travel, and place it in a sturdy cake box or container with a non-slip base. Carefully handling and keeping it cool will help maintain its beautiful shape and freshness.

Final Thoughts

From its vibrant green layers to the irresistible combination of pistachio and raspberry, this Pistachio Raspberry Cake Recipe is a celebration on a plate that’s sure to impress and delight. Whether you’re serving friends, family, or just indulging yourself, it’s one of those recipes you’ll keep coming back to. So grab your mixer and get ready to create a cake that’s as joyful to make as it is delicious to eat.