Pistachio Raspberry Cake: A Showstopper That’s Easier Than It Looks

Let me tell you—this cake takes me back. My grandmother had a knack for pairing flavors that just worked. Pistachios and raspberries? One of her secret weapons. I still remember the first time she let me help make it—probably more jam on my face than in the cake.

This pistachio raspberry layer cake looks like it belongs in a bakery window, but it’s surprisingly simple to pull off. Think soft green pistachio sponge, luscious pistachio buttercream, a tart layer of raspberry jam, fresh berries, a sprinkle of chopped pistachios, and a touch of mint. It’s a moist pistachio raspberry cake that’s as good for your next birthday bash as it is for Sunday tea.

Why You’ll Love This Pistachio Raspberry Dessert

• One bowl, less mess – You mix this beauty up in one bowl. That’s it. Less cleanup, more cake.
• Use what you’ve got – No raspberries? No problem. Any berry works.
• Texture heaven – Nutty sponge, creamy frosting, juicy berries—this is flavor and feel.
• Dress it up or down – It’s classy enough for a wedding, but hey, it works for brunch too.

Ingredients (Let’s Break It Down Right)

For the Green Pistachio Sponge Cake:

• 250g unsalted butter (room temp is key)
  You want this soft, not melted. If it’s too cold, it won’t cream properly and your sponge won’t be light.
• 240g golden caster sugar
  This has finer crystals than regular sugar and a subtle caramel flavor. If all you’ve got is white caster sugar, that’ll work too—but golden gives a richer depth.
• 1 tsp vanilla extract
  Use the real deal here—not imitation. If you’ve got vanilla bean paste, even better.
• 4 large eggs
  These should be at room temperature too. Cold eggs can mess with how the batter emulsifies.
• 150g plain flour
  Just regular all-purpose flour. No need for self-raising—you’re adding your own leavening.
• 2 tsp baking powder
  This gives your sponge lift. Make sure it’s fresh—old baking powder loses its power.
• ¼ tsp fine salt
  A little goes a long way to bring out the nutty, buttery flavors.
• 100g ground pistachios
  Use raw, unsalted pistachios. Toast them lightly in a dry pan until fragrant, then blitz them in a food processor until fine—but not oily. Adds nuttiness and that signature pale green hue.

For the Pistachio Buttercream:

• 175g unsalted butter, softened
  Again, room temp is your friend. Cold butter won’t whip properly, and melted butter will give you soup.
• 280g icing sugar, sifted
  Sifting is non-negotiable unless you like lumpy frosting. Icing sugar dissolves better and gives that smooth, pipeable finish.
• 2 tbsp pistachio cream
  This stuff is pure flavor gold. It’s like nutella, but pistachio. Look for 100% pistachio versions in gourmet stores or online. A little goes a long way.
• ½ tsp salt
  Balances the sweetness and enhances the nuttiness.
• 1 tsp fresh lemon juice
  Adds brightness and cuts through the richness of the butter. Trust me, it’s subtle but powerful.

For Decoration:

• 3 tbsp raspberry jam
  Go for quality here. Seedless is neat and classic; seeded adds texture. Warm it slightly to make spreading easier.
• 250g fresh raspberries
  These pop against the green and add tartness. Look for plump, dry berries—soggy ones will bleed into your frosting.
• 2 tbsp chopped pistachios
  Sprinkle on top for crunch and that “oh wow” finish. Toast ‘em for bonus flavor.
• Fresh mint leaves
  Optional but gorgeous. A couple of sprigs add color contrast and a refreshing aroma.

Substitutions & Variations

• Vanilla bean paste instead of extract = more depth.
• Almonds or hazelnuts can stand in for pistachios—adjust the cream too.
• Try strawberries or cherries and matching jam if raspberries aren’t in season.
• Fancy topping? Freeze-dried berries, white chocolate curls, or a dusting of icing sugar.

Step-by-Step Instructions (With Real Kitchen Tips)

1. Prep Like a Pro

Set the stage before you bake.

• Preheat your oven to 160°C fan (320°F). Consistent heat = even rise.
• Grease and line two 8-inch round cake tins with parchment paper on the base and sides. This sponge is soft and delicate—don’t skip this or you’ll be prying it out with a spatula (not fun).
• Toast your pistachios in a dry pan for 3–4 minutes, just until fragrant. Let them cool, then grind in a food processor until finely ground (like almond flour). Don’t overdo it or they’ll turn into nut butter.

2. Mix the Batter

Cream it, then build it up.

• In a large bowl, beat room-temp butter and golden caster sugar until it’s pale, fluffy, and you can’t resist tasting it. This takes about 3–5 minutes—don’t rush it. You’re building air into the batter, which helps it rise.
• Add vanilla extract and eggs, one at a time, beating well after each. If the mix looks a little curdled, don’t stress. That’s normal when eggs hit fat. The dry ingredients will fix it.

3. Fold in the Dry Stuff

Get the texture right.

• Sift together the plain flour and baking powder. Add this to your wet ingredients along with salt and the ground pistachios.
• Gently fold everything together with a spatula—not a mixer. You want everything just combined. Overmixing now will knock out all the air you just worked so hard to get in. You’re aiming for a thick, creamy batter.

4. Bake and Cool

Don’t guess—use your senses.

• Divide the batter evenly between your prepared tins. Smooth the tops with the back of a spoon.
• Bake for 30–35 minutes. You want lightly golden tops, a springy texture, and a toothpick that comes out clean.
• Cool in the tins for 10 minutes, then transfer to a wire rack. Let them cool completely before frosting or your buttercream will melt—and nobody wants sad, slippery frosting.

5. Buttercream, Build, and Finish

This is where it all comes together.

• Beat softened butter until pale and fluffy (3 minutes minimum). Slowly add sifted icing sugar, mixing well after each addition. Stir in the pistachio cream, salt, and a splash of lemon juice for balance.
• Place one cake layer on a serving plate. Spread on half the buttercream, then dollop and gently spread the raspberry jam over it.
• Add the second layer, then cover the top with the rest of the buttercream. Finish with fresh raspberries, chopped pistachios, and a few mint leaves for that fresh, bright finish.
• Slice with a sharp knife (clean it between cuts) and serve. Listen for the silence—that’s everyone enjoying it.

Chef Tips for Best Results

• Room-temp butter is non-negotiable for creaming.
• Sift your icing sugar—nobody wants lumpy frosting.
• Toast the pistachios before grinding—unlocks flavor like you wouldn’t believe.
• Store the cake in an airtight container in the fridge. Bring it to room temp before serving.
• Freeze the sponge (not the full cake). Wrap in cling film and foil, up to 3 months.

Pistachio Raspberry Cake: A Showstopper That’s Easier Than It Looks

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• Author: Emilio
• Total Time: 1 hour 5 minutes
• Yield: 10–12 slices 1x

Print Recipe

Description

A stunning pistachio raspberry cake that looks like a bakery showpiece but is surprisingly easy to make. Nutty sponge, creamy pistachio buttercream, tart raspberry jam, and fresh berries come together in this unforgettable dessert.

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Ingredients

Scale 1x2x3x

• 250g unsalted butter (room temperature)
• 240g golden caster sugar
• 1 tsp vanilla extract
• 4 large eggs (room temperature)
• 150g plain flour
• 2 tsp baking powder
• ¼ tsp fine salt
• 100g ground pistachios (lightly toasted and finely ground)
• 175g unsalted butter, softened
• 280g icing sugar, sifted
• 2 tbsp pistachio cream
• ½ tsp salt
• 1 tsp fresh lemon juice
• 3 tbsp raspberry jam (slightly warmed)
• 250g fresh raspberries
• 2 tbsp chopped pistachios (toasted)
• Fresh mint leaves (optional)

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Instructions

1. Preheat the oven to 160°C fan (320°F) and grease and line two 8-inch round cake tins with parchment paper.
2. Toast pistachios in a dry pan for 3–4 minutes until fragrant. Let cool, then grind finely without making them oily.
3. In a large bowl, cream room-temperature butter and golden caster sugar for 3–5 minutes until pale and fluffy.
4. Add vanilla extract and eggs one at a time, beating well after each addition.
5. Sift flour and baking powder. Add to the mixture along with salt and ground pistachios. Gently fold together with a spatula until just combined.
6. Divide batter between prepared tins, smooth tops, and bake for 30–35 minutes until golden and a toothpick comes out clean.
7. Cool cakes in tins for 10 minutes, then transfer to a wire rack to cool completely.
8. To make buttercream, beat softened butter until pale and fluffy, then gradually add sifted icing sugar. Stir in pistachio cream, salt, and lemon juice.
9. Place one cake layer on a serving plate. Spread half the buttercream, then spread raspberry jam on top.
10. Add the second layer and top with remaining buttercream. Decorate with fresh raspberries, chopped pistachios, and mint leaves if using.
11. Slice with a sharp knife, cleaning between cuts, and serve.

Notes

Use room-temperature ingredients for best results. Toast pistachios to enhance flavor. Store cake in the fridge, and bring to room temp before serving. Sponge layers can be frozen individually up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 490
• Sugar: 35g
• Sodium: 210mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 100mg

Keywords: pistachio cake, raspberry dessert, layer cake, pistachio buttercream, raspberry jam

What’s the Deal With Pistachio Buttercream?

This is American-style: just butter and sugar with flavor stirred in. It’s quick and sweet with great spreadability. Want to level up?

• Russian style uses sweetened condensed milk—less sugar, more smooth.
• Italian meringue is fluffier, not as sweet, but takes more technique.
• German custard-based is silky and decadent.

But for this raspberry pistachio buttercream cake? The American kind works like a charm.

Why This Cake Works: At-a-Glance Benefits

Frequently Asked Questions

Related Recipes and Notes from the Kitchen

Love this cake? Try these:

• Orange and Almond Cake – Bright, nutty, and gluten-free.
• Dark Chocolate Raspberry Cake – A rich classic with that fruity punch.

I’ve made this cake for family parties, cooking classes, and even a couple of weddings. Every time, it gets the same reaction: “Wait, you made this?” That’s when you know you’ve got a keeper.

Conclusion + Call to Action

This homemade pistachio raspberry cake is a total showstopper. Sure, it’s gorgeous—but the real magic lies in the balance: soft green pistachio sponge, rich and fluffy pistachio buttercream, and that burst of tart raspberry jam. Whether you’re baking for brunch, birthdays, or just treating yourself on a quiet weekend, this cake delivers every time.

Ready to get baking? Preheat that oven and whip up the moist pistachio raspberry cake you’ll want to make again and again.

Craving more bakery-worthy inspiration? Don’t miss my Coconut Cloud Cake recipe it’s just as dreamy, with a tropical twist. And for decorating ideas, plating tips, and more sweet treats, be sure to follow my Pinterest page.

Let’s bake something beautiful.