Pistachio Raspberry Cake

Oh wow, this Pistachio Raspberry Cake is so pretty. I saw the green and pink and just had to try it. One bite, and I was hooked.

I mix soft pistachios with bright raspberries, and oh my, it works so well. The nuts are rich and warm. The berries are sweet and a little tart, and they make me smile.

When I bake this cake, my kitchen smells sweet and cozy. The cake is soft and moist, and the cream on top is so smooth. I always go back for one more slice, you know?

So if you want a cake that feels fancy but is still easy, I say make this one. I promise, it’s worth it. Let’s bake this Pistachio Raspberry Cake together.

Why You’ll Love This Pistachio Raspberry Cake

• Unique Flavor Combination: The nutty pistachios and the zing of fresh raspberries pair beautifully, creating a taste experience you won’t forget.
• Moist and Light: Thanks to the combination of butter, eggs, and ground pistachios, this cake turns out soft and moist every time.
• Elegant Presentation: Whether you’re serving it at a family gathering, a birthday, or just as a treat, this cake looks as beautiful as it tastes.
• Simple to Make: Don’t be intimidated by the multi-step process—this cake is surprisingly simple to assemble, even for beginners.
• Versatile: This cake can easily be adjusted to suit your needs. Serve it as a full cake or as individual layers for an elegant dessert option.

Required Kitchen Tools

Before diving into this cake recipe, make sure you have the following kitchen tools ready:

• Electric Mixer (Handheld or Stand Mixer): For creaming the butter and sugar and mixing the cake batter.
• Measuring Cups and Spoons: For precision in measuring ingredients.
• Bowl Set: For separating the wet and dry ingredients.
• Cake Pans (8-inch or 9-inch): Two pans for baking the layers.
• Cooling Rack: To cool the cakes after baking.
• Offset Spatula or Butter Knife: For frosting the cake evenly.
• Piping Bag (optional): To pipe the buttercream or raspberry jam if desired.
• Sieve or Fine Mesh Strainer: To sift the icing sugar and ensure smooth buttercream.
• Food Processor or Nut Grinder: For grinding the pistachios finely.

Ingredients for the Pistachio Raspberry Cake

For the Cake:

• 250g unsalted butter, softened: This helps achieve a rich, moist cake texture.
• 240g golden caster sugar: Adds sweetness and helps create a light, fluffy crumb.
• 1 tsp vanilla extract: Enhances the flavors and adds a bit of warmth to the cake.
• 4 large eggs: These provide structure, moisture, and richness to the batter.
• 150g plain flour: Forms the base of the cake and provides structure.
• 2 tsp baking powder: Ensures the cake rises beautifully and is light and fluffy.
• ¼ tsp fine sea salt: Balances the sweetness and enhances the flavor.
• 100g pistachios, ground: Pistachios give the cake its signature nutty flavor and contribute to the cake’s moisture and texture.

For the Buttercream:

• 175g unsalted butter, softened: The base of the buttercream for a rich, creamy texture.
• 280g icing sugar, sifted: This ensures a smooth and silky frosting.
• 2 tbsp smooth pistachio cream: Adds a rich pistachio flavor to the buttercream and creates a lovely green color.
• ½ tsp fine sea salt: Balances out the sweetness and intensifies the flavor.
• 1 tsp lemon juice: Adds a slight tanginess that complements the sweetness of the buttercream.

For the Decoration:

• 3 tbsp raspberry jam: This gives the cake a glossy finish and a burst of fruit flavor.
• 250g fresh raspberries: Adds a pop of color and freshness to the cake.
• 2 tbsp roughly chopped pistachios: To sprinkle on top for an extra crunch.
• Sprigs of fresh mint: Adds a lovely touch of green and freshness to the cake.

Step-by-Step Instructions

1. Prepare the Cake Layers

Start by preheating your oven to 350°F (175°C) and greasing two 8-inch or 9-inch cake pans. You can also line them with parchment paper to make removing the cakes easier later.

2. Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat the butter and sugar together on medium-high speed for about 4-5 minutes, or until the mixture is light and fluffy. This is an important step as it creates the base for your cake’s texture.

3. Add the Eggs and Vanilla

Next, add the eggs, one at a time, mixing well after each addition. Add in the vanilla extract and beat until everything is well combined. This will ensure your cake has a smooth batter.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Once combined, gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a dense cake.

5. Add the Ground Pistachios

Fold in the ground pistachios using a spatula or wooden spoon. This will give the cake a beautiful nutty flavor and a slightly denser texture, which complements the softness of the batter.

6. Bake the Cake Layers

Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.

7. Prepare the Buttercream

While the cake is cooling, make the pistachio buttercream. In a large bowl, beat the butter on medium speed until soft and creamy, about 3-5 minutes. Gradually add the sifted icing sugar, a little at a time, and continue to beat until light and fluffy.

Add the pistachio cream, salt, and lemon juice, and mix until well incorporated. The pistachio cream will give the buttercream a rich, nutty flavor and a smooth texture. If your buttercream is too thick, you can add a little milk, one teaspoon at a time, until you reach the desired consistency.

8. Assemble the Cake

Once the cakes have completely cooled, place one layer on a cake stand or plate. Spread a generous amount of pistachio buttercream over the top. If you like, you can pipe the frosting for a more decorative look.

9. Add the Raspberry Jam

Warm the raspberry jam slightly in the microwave or on the stovetop, just enough to make it easier to spread. Spread a thin layer of the raspberry jam over the frosting. This will add sweetness and a pop of color to the cake.

10. Add the Second Cake Layer

Place the second cake layer on top and frost the top and sides of the cake with the remaining pistachio buttercream. Use a spatula or offset spatula to smooth out the frosting.

11. Decorate with Raspberries and Pistachios

Place fresh raspberries on top of the cake, arranging them in a decorative pattern. Sprinkle roughly chopped pistachios over the top for added texture and flavor. Finally, add a few sprigs of fresh mint for a pop of green color.

Serving and Decoration

How to Serve Pistachio Raspberry Cake

This cake is perfect for any occasion! Here are some ideas on how to serve it:

• For Afternoon Tea: Pair with a cup of freshly brewed tea or coffee. The combination of the rich pistachio and tart raspberry flavors will complement your drink perfectly.
• As a Birthday Cake: With its stunning appearance, this cake will make any celebration feel extra special.
• For Dessert: Serve it after a savory meal to end the meal on a high note. The light and refreshing raspberries cut through the richness of the pistachio cake.

Tips for Perfect Serving:

• To make the cake even more festive, serve it with a side of whipped cream or a scoop of vanilla ice cream.
• To create a layered effect, you can add raspberry jam between each cake layer for extra fruitiness.

Storing Pistachio Raspberry Cake

• At Room Temperature: If you plan to eat the cake within 2-3 days, you can store it in an airtight container at room temperature.
• In the Refrigerator: If you need to store it longer, keep it in an airtight container in the fridge for up to a week. Let the cake come to room temperature before serving for the best texture.
• Freezing: You can freeze individual slices or the entire cake. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.

Nutrition

Serving Size	Calories	Fat	Carbs	Protein
1 slice	350	22g	35g	5g

Conclusion

The Pistachio Raspberry Cake is a crowd-pleaser, perfect for any occasion. Whether you’re celebrating a special event or just want to enjoy a delicious dessert, this cake checks all the boxes. The nutty pistachios and tart raspberries complement each other beautifully, making it a memorable treat.

Don’t let the multi-step process intimidate you—this cake is surprisingly easy to make and well worth the effort. Plus, the results are absolutely stunning. I hope you give this recipe a try, and don’t forget to share the love with your friends and family! Enjoy every bite of this delicious, pistachio-infused masterpiece.