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Pistachio Raspberry Cake Recipe

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4.3 from 9 reviews

This Pistachio Raspberry Cake is a beautifully moist and flavorful dessert featuring layers of pistachio-infused cake, homemade raspberry jam, and rich pistachio ganache. Finished with a luscious pistachio buttercream frosting and garnished with fresh raspberries and chopped pistachios, this cake delivers a vibrant balance of nutty and fruity flavors perfect for special occasions or indulgent treats.

  • Author: Chef
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Pistachio Cake

  • 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)

Raspberry Jam

  • 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

Pistachio Ganache

  • 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)

Pistachio Buttercream

  • 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)

Decoration

  • Fresh raspberries
  • Chopped pistachios

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment as well. Set pans aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter, Oil, and Sugar: Using a mixer on medium speed, beat the unsalted butter, vegetable oil, and granulated sugar together for about 2 minutes until creamy and well combined.
  4. Add Eggs and Extracts: Beat in the eggs one at a time along with vanilla extract and optional almond extract. Mix for another minute and scrape down the bowl sides to ensure even mixing.
  5. Combine Dry and Wet Ingredients: Add half of the flour mixture to the wet ingredients, mixing on the lowest speed until just combined. Then add half of the buttermilk, stirring lightly. Repeat with remaining flour and buttermilk, mixing until combined but not overmixing.
  6. Incorporate Pistachios and Food Coloring: Fold in the ground pistachios carefully with a spatula. Add a single drop of green food coloring if desired to enhance the cake color and fold to combine.
  7. Divide and Bake: Pour batter evenly into prepared pans. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely. Wrap individually and chill or freeze if not assembling immediately.
  9. Make Raspberry Jam: Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally for 5–10 minutes, adding water if dry. Dissolve cornstarch in water, add to pan and cook for 1 minute until thick. Cool jam in the refrigerator, straining out seeds if preferred.
  10. Prepare Pistachio Ganache: Mix heavy cream and pistachio paste and heat until very hot (about 175ºF) but not boiling. Pour over white chocolate through a fine strainer to remove nut bits. Whisk until chocolate is fully melted and smooth. Cool ganache to room temperature or chill until thickened.
  11. Make Pistachio Buttercream: Beat softened butter on medium-high speed for 3 minutes until fluffy. Gradually add powdered sugar and continue mixing on low, then medium speed while adding pistachio paste. Adjust consistency with heavy cream if needed. Add vanilla and almond extracts, mixing well. Optionally, whip for 10 minutes on low to remove air bubbles for a smooth finish.
  12. Assemble Cake: Place one cake layer on your cake plate or turntable. Pipe a buttercream ring around the edges to contain fillings. Spread about 1/2 cup pistachio ganache in the center, then top with raspberry jam. Repeat with the second layer, then place the third cake layer on top.
  13. Frost Cake: Generously spread pistachio buttercream around the entire cake. Smooth sides with a bench scraper and top with an offset spatula. A semi-naked or thicker frosting look can be achieved depending on preference.
  14. Decorate: Pipe additional buttercream on top if desired, then garnish with fresh raspberries and chopped pistachios for a beautiful finish.
  15. Storage: Store the cake covered in the refrigerator for up to 3 days. For freezing, slice and wrap individual slices or the whole cake securely in plastic wrap and airtight containers, freezing for up to 3 months.

Notes

  • Use room temperature ingredients for better cake texture and mixing.
  • One drop of green food coloring is sufficient; use sparingly to avoid overpowering the pistachio flavor.
  • You can strain raspberry jam to remove seeds for a smoother texture or leave them for more rustic appeal.
  • If ganache gets too hard after refrigeration, let it soften at room temperature before use.
  • Buttercream consistency can be adjusted with heavy cream or powdered sugar to suit your frosting needs.
  • Freeze leftover cakes or slices properly for long-term storage and thaw before serving.
  • You may substitute pistachio paste with finely ground pistachios blended with a bit of neutral oil if store-bought paste is unavailable.