Name: Pistachio Raspberry Cake: A Colorful Delight for Any Occasion
Prep time: 30 min
Cook time: 35 min
Total time: 80 min
Ingredients: 250 g Unsalted Butter (Softened for easier creaming); 240 g Golden Caster Sugar (Regular caster sugar can be used as a substitute); 1 tsp Vanilla Extract (Consider vanilla bean paste for a richer taste); 4 large Eggs (Offers structure and acts as a leavening agent); 150 g Plain Flour (Can swap with gluten-free blend); 2 tsp Baking Powder (Essential for rising); 0.25 tsp Sea Salt (Enhances flavor balance); 100 g Shelled Pistachios (Finely ground); 175 g Softened Unsalted Butter (Necessary for smooth consistency); 280 g Sifted Icing Sugar (Sieve to avoid clumps); 2 tbsp Smooth Pistachio Cream (Homemade or store-bought); 0.5 tsp Fine Sea Salt (Enhances flavor); 1 tsp Lemon Juice (Brightens the buttercream); 3 tbsp Raspberry Jam (Can switch to strawberry or cherry jam); 250 g Fresh Raspberries (Used for decoration and flavor); 2 tbsp Chopped Pistachios (Toasted intensifies flavor); Fresh Mint Sprigs (For garnish)

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As I was flipping through my grandmother’s old recipe book, I was struck by a vibrant green cake that practically leaped off the page. It was her Pistachio Raspberry Cake—a delightful blend of nutty and fruity that celebrates spring in every bite. This cake isn’t just visually stunning; it’s also surprisingly simple to make and perfect for any occasion, whether you’re hosting a celebration or simply treating yourself after a long day. With customizable options that can cater to various dietary needs, including a gluten-free version, this recipe allows you to embrace creativity in the kitchen while delighting your taste buds. Intrigued? Let’s dive into the delicious details of how to make this show-stopping dessert that will surely impress your family and friends!

Why Is This Cake So Special?

Colorful, Eye-Catching Design: The gorgeous green hue from pistachios beautifully contrasts with vibrant raspberries, making it an impressive showstopper for any gathering.
Flavor Harmony: Each bite combines the nutty richness of pistachios with the tart sweetness of ripe raspberries, creating a delightful taste experience.
Customizable Ingredients: Swap out nuts or fruit with ease; whether you go for almonds or cherries, this cake is versatile and forgiving.
Gluten-Free Alternative: Enjoy this treat with a gluten-free flour blend, making it inclusive for everyone at the table.
Crowd-Pleasing Delight: Perfect for birthdays, anniversaries, or casual get-togethers, this cake is sure to become a favorite! For a refreshing drink alongside, check out my Refreshing Raspberry Peach recipe that pairs wonderfully.

Pistachio Raspberry Cake Ingredients

For the Cake

Unsalted Butter (250 g) – Provides moisture and richness; ensure it’s softened for easier creaming.
Golden Caster Sugar (240 g) – Adds a hint of sweetness and a slight color; regular caster sugar can be used as a substitute.
Vanilla Extract (1 tsp) – Imparts a fragrant flavor; consider vanilla bean paste for a richer taste.
Eggs (4 large) – Offers structure and acts as a leavening agent for a light cake.
Plain Flour (150 g) – Delivers structure; swap with a gluten-free blend to cater to dietary needs.
Baking Powder (2 tsp) – Essential for making the cake rise nicely.
Sea Salt (¼ tsp) – Enhances the flavor balance, bringing all the elements together.
Shelled Pistachios (100 g, ground) – Provides flavor, color, and moisture; finely ground almonds or hazelnuts work beautifully as alternatives.

For the Buttercream

Softened Unsalted Butter (175 g) – Necessary for a smooth and stable buttercream consistency.
Sifted Icing Sugar (280 g) – Adds sweetness and helps stabilize the buttercream; always sieve to avoid clumps.
Smooth Pistachio Cream (2 tbsp) – Enhances the flavor depth in the buttercream; both homemade and store-bought are good.
Fine Sea Salt (½ tsp) – Brings out the delicious flavors in the buttercream.
Lemon Juice (1 tsp) – Introduces a refreshing zing to brighten the buttercream.

For the Filling and Decoration

Raspberry Jam (3 tbsp) – Adds a fruity layer; you can easily switch to strawberry or cherry jam if preferred.
Fresh Raspberries (250 g) – Used for decoration and flavor; alternatively, consider strawberries or pitted cherries.
Chopped Pistachios (2 tbsp) – Acts as an eye-catching garnish; toasting them intensifies their flavor.
Fresh Mint Sprigs – Elevates presentation and adds a note of freshness.

Step‑by‑Step Instructions for Pistachio Raspberry Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 160°C (320°F) for a fan oven, or 180°C (355°F) for a conventional oven. While the oven is heating up, take two 20cm (8-inch) round cake tins and generously grease them with butter. Line the bottoms with parchment paper to ensure your Pistachio Raspberry Cake releases easily after baking.

Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together 250g of softened unsalted butter and 240g of golden caster sugar. Use an electric mixer on medium speed, beating the mixture for about 3-5 minutes until it becomes light and fluffy, turning a pale yellow color. This step is crucial, as it incorporates air that helps the cake rise beautifully.

Step 3: Incorporate the Eggs
Add 1 teaspoon of vanilla extract to the creamed mixture, and then crack in 4 large eggs, one at a time. Mix each egg thoroughly until fully combined before adding the next. The batter should become smooth and velvety, indicating the eggs have integrated well into the mixture, enhancing the richness of the Pistachio Raspberry Cake.

Step 4: Prepare the Dry Ingredients
In a separate bowl, grind 100g of shelled pistachios to a fine crumb. Then sift together 150g of plain flour, 2 teaspoons of baking powder, and ¼ teaspoon of sea salt into your mixing bowl. Gently fold in the ground pistachios using a spatula until everything is just combined, being careful not to overmix to maintain a light texture.

Step 5: Bake the Cake
Once your batter is ready, divide it evenly between the two prepared tins. Place them in the oven and bake for about 35 minutes, or until they are golden brown and a skewer inserted into the center comes out clean. After baking, allow the cakes to cool in their tins for 15 minutes before transferring them to wire racks to cool completely.

Step 6: Make the Buttercream
For the buttercream, start with 175g of softened unsalted butter in a mixing bowl. Beat it with an electric mixer, gradually adding 280g of sifted icing sugar until it’s pale and fluffy. Mix in 2 tablespoons of smooth pistachio cream, ½ teaspoon of fine sea salt, and 1 teaspoon of lemon juice until fully blended; your buttercream should be smooth and creamy with a delightful pistachio flavor.

Step 7: Assemble the Cake
Take one cooled cake layer and place it on a decorative serving plate. Spread half of your buttercream over the top, then layer 3 tablespoons of raspberry jam on top of the buttercream generously. Gently position the second cake layer on top, and finish by spreading the remaining buttercream over the entire cake, creating a beautiful and smooth outer layer.

Step 8: Decorate
Finally, it’s time for decoration! Scatter 250g of fresh raspberries on top of your cake, along with 2 tablespoons of chopped pistachios for a crunchy contrast. Garnish with a few fresh mint sprigs for a touch of color and freshness. Optionally, dust the cake with icing sugar for a sweet finish that enhances its visual appeal, making your Pistachio Raspberry Cake ready to impress!

Make Ahead Options

These Pistachio Raspberry Cake components are fantastic for meal prep, saving you time and effort on busy days! You can bake the cake layers and make the buttercream up to 24 hours in advance. Simply cool the layers completely, wrap them tightly in plastic wrap, and refrigerate to maintain their moistness. The buttercream can also be stored in an airtight container in the fridge; just give it a quick re-whip before using to restore its fluffiness. When you’re ready to serve, layer the cake with raspberry jam and fresh raspberries for that refreshing finish. You’ll have a spectacular dessert that’s just as delicious, all with minimal effort!

Expert Tips for Pistachio Raspberry Cake

Room Temperature Butter: Ensure your unsalted butter is at room temperature for easier mixing and a fluffy cake texture.
Folding Technique: Gently fold in the flour and ground pistachios. Overmixing can lead to a dense cake, so treat it with care!
Taste Test: Always taste your buttercream before spreading. Adjust sweetness and flavor according to your preference for the perfect finish!
Cooling Cakes: Allow your cakes to cool completely in the pans before stacking. This prevents crumbling and makes assembly a breeze!
Customizable Add-ins: Feel free to swap out the raspberries or pistachios for your favorites—be it strawberries or hazelnuts—making your Pistachio Raspberry Cake uniquely yours!

Storage Tips for Pistachio Raspberry Cake

Fridge: Store your Pistachio Raspberry Cake in an airtight container for up to 3 days to keep it fresh and moist.

Freezer: If you want to save some for later, you can freeze the cake layers individually. Wrap them in cling film and store in a freezer bag for up to 3 months.

Reheating: When ready to enjoy, allow the cake to thaw in the fridge overnight, and bring it to room temperature before serving for the best texture.

Buttercream Storage: Leftover buttercream can be stored in the fridge for up to a week. Rewhip it before using to regain its smooth consistency.

Pistachio Raspberry Cake Variations

Feel free to get creative with this delightful cake, adding your own personal touch to make it even more scrumptious!

Nut Alternatives: Experiment by swapping out ground pistachios for finely ground almonds or hazelnuts to discover new flavor profiles. Each nut adds its own unique flair, making the recipe yours.
Berry Substitution: Instead of raspberries, try using fresh strawberries or cherries for a delightful twist. The change provides a sweet surprise, while maintaining the cake’s vibrant colors.
Jam Variations: Replace raspberry jam with strawberry or even orange marmalade for an exciting flavor shift. This subtle twist can completely refresh your cake while keeping it equally delightful.
Buttercream Enhancements: Mix in chocolate or hazelnut spread for a richer buttercream or add citrus zest to brighten up the flavors. A touch of orange or lemon zest can elevate your cake’s taste profile.
Gluten-Free Option: If you’re catering to gluten sensitivities, substitute plain flour with a gluten-free flour blend. You still get all the deliciousness without compromising on flavor or texture.
Vanilla Swap: For an aromatic twist, consider using almond extract instead of vanilla in the cake batter. This small change can bring a wonderful warmth and depth to the overall flavor.
Dairy-Free Delight: For a dairy-free version, use plant-based butter and non-dairy milk in the cake mix. You won’t lose any of the cake’s delightful richness and texture!
Decadent Additions: Add layers of whipped cream or a sprinkle of chocolate shavings atop the finished cake for an indulgent treat. These extras create a beautiful presentation and elevate the dessert experience.

If you’re looking to pair your Pistachio Raspberry Cake with something refreshing, why not serve it with a glass of my Sparkling Raspberry Lemonade? It complements the flavors beautifully!

What to Serve with Pistachio Raspberry Cake?

Elevate your delightful Pistachio Raspberry Cake experience with these delicious pairings that complement its flavors and textures beautifully.

Fresh Berries: Serve with a mix of strawberries, blueberries, and blackberries for a refreshing burst of flavor that enhances the tartness of the cake.
Vanilla Ice Cream: The creaminess and sweetness of vanilla ice cream beautifully contrast the rich nuttiness and tart raspberry notes.
Mint Tea: A warm cup of mint tea refreshes the palate, making it a soothing companion to this indulgent dessert.
Whipped Cream: Lightly sweetened heavy cream adds an airy touch that balances the cake’s density, creating a delightful mouthfeel.
Chocolate Ganache Drizzle: A rich dark chocolate ganache provides a luscious layer of flavor against the nutty and fruity tones, tempting the palate in every bite.
Citrus Sorbet: The zesty brightness of citrus sorbet cleanses the palate and adds a delightful contrast to the cake’s sweetness.
Almond Biscotti: The crunch and hint of almond in these cookies pair well with tea or coffee, perfectly complementing your cake’s pistachio richness.
Lemonade: A glass of refreshing homemade lemonade adds a tartness that highlights the cake’s raspberry notes, making a light and uplifting pairing.
Cheese Platter: A selection of soft cheeses like Brie or goat cheese with honey offers a savory contrast that pairs beautifully with dessert.

Pistachio Raspberry Cake Recipe FAQs

How do I select the best pistachios for this cake?
Absolutely! When choosing pistachios, look for shelled ones that are vibrant in color with no dark spots. Fresh pistachios should smell slightly nutty. If you’re using whole nuts, ensure they’re not stale; a quick taste test can help!

How should I store the Pistachio Raspberry Cake?
The best way to keep your Pistachio Raspberry Cake fresh is to store it in an airtight container in the fridge for up to 3 days. This way, the cake will stay moist and delicious! Just remember to let it sit at room temperature for a bit before serving for the best flavor.

Can I freeze the Pistachio Raspberry Cake?
Absolutely! You can freeze the cake layers separately for up to 3 months. Simply wrap each layer tightly in cling film, then place them in a freezer-safe bag. When you’re ready to enjoy, thaw them in the fridge overnight and let them come to room temperature before serving.

What if my cake comes out too dense?
Very good question! A common reason for a dense cake is overmixing the batter, especially after adding the flour. To avoid this, fold the dry ingredients in gently until just combined. Always check that your baking powder is fresh, as old leavening agents can lead to a dense texture.

Is this cake suitable for people with nut allergies?
This cake does contain nuts, but if you or your guests have nut allergies, I recommend substituting ground pistachios with finely ground oats or a nut-free flour blend. You can also explore using mashed bananas or applesauce for moisture and sweetness without the nuts.

Can I use frozen raspberries instead of fresh ones?
Absolutely! Frozen raspberries can be used in place of fresh ones, especially for the buttercream or jam layer. They might release more moisture, so I suggest lightly patting them with a paper towel to absorb some excess liquid before decorating the cake. Enjoy baking your delightful Pistachio Raspberry Cake!