Pistachio Raspberry Cake: The Perfect Balance of Nutty & Tart

Welcome to a recipe that’s destined to become a new favorite. This Pistachio Raspberry Cake is a true showstopper, layering the delicate, nutty flavor of pistachio sponge with a vibrant, tangy raspberry filling and a luxuriously smooth pistachio buttercream. It’s the kind of dessert that looks like it came from a high-end bakery but is surprisingly achievable for the enthusiastic home cook. If you’re looking to impress at your next gathering or simply treat yourself to something special, you’ve found the perfect recipe.

Why You’ll Love This Pistachio Raspberry Cake

Beyond its stunning appearance, this cake delivers a truly memorable flavor experience. Here’s why this recipe stands out:

• Perfect Flavor Harmony: The earthy, subtle sweetness of the pistachio perfectly cuts through the bright, tart flavor of the fresh raspberry filling. It’s a sophisticated combination that feels both fresh and indulgent.
• Incredibly Moist Crumb: We use a buttermilk and oil-based cake recipe to ensure the pistachio layers are tender and moist, providing the perfect texture to complement the creamy frosting.
• From-Scratch Goodness: This recipe uses real ground pistachios for an authentic, rich flavor, avoiding the artificial taste of pudding mixes. It makes all the difference!
• Versatile for Any Occasion: While elegant enough for a special celebration, this Pistachio Raspberry Cake is also simple enough to bake for a weekend treat.

Key Ingredients

Crafting the best Pistachio Raspberry Cake starts with quality ingredients. Here are the key players that bring this dessert to life:

For the Pistachio Cake:

• All-Purpose Flour: Provides the structure for our cake layers.
• Shelled Pistachios: The star of the show! We’ll be grinding these down for a genuine, nutty flavor.
• Baking Powder & Baking Soda: Our leavening agents that give the cake its light and airy lift.
• Salt: Balances the sweetness and enhances the pistachio flavor.
• Granulated Sugar: For sweetness and a tender crumb.
• Vegetable Oil: Guarantees a moist cake that stays fresh for days.
• Eggs: Provide structure and richness.
• Buttermilk: Adds a slight tang and tenderizes the cake crumb.
• Vanilla & Almond Extract: These extracts enhance and complement the pistachio flavor beautifully.

For the Raspberry Filling & Buttercream:

• Fresh Raspberries: Provide a bright, tart contrast to the nutty cake.
• Unsalted Butter: The base for our rich and creamy pistachio buttercream.
• Powdered Sugar: Sweetens and thickens the frosting.
• Heavy Cream: Helps create a silky-smooth, spreadable consistency.

Step-by-Step Instructions

We’ll break this down into four manageable parts: making the cake layers, preparing the raspberry filling, whipping up the buttercream, and assembling the final cake.

For the Pistachio Cake Layers

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Process Pistachios: In a food processor, pulse the shelled pistachios with a few tablespoons of flour until they reach a fine, sandy consistency. Be careful not to over-process into a paste.
3. Combine Dry Ingredients: In a medium bowl, whisk together the ground pistachio-flour mixture, the remaining flour, baking powder, baking soda, and salt.
4. Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, vegetable oil, eggs, buttermilk, vanilla extract, and almond extract until smooth and well combined.
5. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

For the Raspberry Filling

1. Cook Raspberries: In a small saucepan, combine the fresh raspberries, a tablespoon of sugar, and a squeeze of lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
2. Cool: Remove from heat and let the filling cool completely. You can place it in the refrigerator to speed up the process.

For the Pistachio Buttercream

1. Cream Butter: In a large bowl using a stand mixer or hand mixer, beat the softened unsalted butter until it’s light and fluffy, about 2-3 minutes.
2. Add Pistachios: Add finely ground pistachios (similar to how you prepared them for the cake) and beat until incorporated.
3. Add Sugar and Cream: Gradually add the powdered sugar, alternating with the heavy cream. Mix on low speed until combined, then increase the speed to medium-high and beat for 3-5 minutes until the buttercream is light, airy, and smooth.

Assembling Your Masterpiece

1. Level the Cakes: Once completely cooled, use a serrated knife to level the tops of your cake layers so they are flat.
2. First Layer: Place one cake layer on your serving plate. Pipe a dam of buttercream around the outer edge. This will hold the raspberry filling in.
3. Add Filling: Spread the cooled raspberry filling evenly inside the buttercream dam.
4. Second Layer: Carefully place the second cake layer on top.
5. Crumb Coat: Apply a thin layer of pistachio buttercream over the entire cake to trap any loose crumbs. Refrigerate for 20-30 minutes until the frosting is firm.
6. Final Frosting: Frost the entire cake with the remaining pistachio buttercream. Garnish with fresh raspberries and chopped pistachios.

Pro Tips for a Perfect Cake

• Don’t Overmix the Batter: Mix until the ingredients are just combined to ensure a tender, not tough, cake.
• Use Room Temperature Ingredients: For a smoother, more uniform batter, make sure your eggs and buttermilk are at room temperature.
• Cool Cakes Completely: Never frost a warm cake! Ensure your cake layers are completely cool to prevent the buttercream from melting. For another fantastic dessert, check out this Black Forest Cake Roll recipe.

Storing Your Pistachio Raspberry Cake

Store the cake in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving. Looking for a simpler treat? You might enjoy these delightful Lemon Gooey Butter Cookies.

Frequently Asked Questions

More Delicious Recipes to Try

If you enjoyed this cake, you’ll love exploring other flavor combinations. For a comforting classic, try this Amish Pumpkin Roll, or for a quick and savory meal, this Parmesan Crusted Chicken is a must-try.

Pistachio Raspberry Cake

Pistachio Raspberry Cake: The Perfect Balance of Nutty & Tart

This stunning Pistachio Raspberry Cake features moist, nutty cake layers, a bright and tangy raspberry filling, and a silky smooth pistachio buttercream. The perfect from-scratch dessert for any special occasion that's surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

For the Pistachio Cake:

• 2.5 cups all-purpose flour
• 1 cup shelled raw pistachios
• 1.5 cups granulated sugar
• 2.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup buttermilk at room temperature
• 0.5 cup vegetable oil
• 3 large eggs at room temperature
• 1 tsp vanilla extract
• 0.5 tsp almond extract

For the Raspberry Filling:

• 1.5 cups fresh raspberries
• 1 tbsp granulated sugar
• 1 tsp lemon juice

For the Pistachio Buttercream:

• 1.5 cups unsalted butter softened
• 4 cups powdered sugar sifted
• 0.5 cup finely ground pistachios
• 3-4 tbsp heavy cream

Equipment

• 2 8-inch round cake pans
• 1 Food Processor
• 1 Electric mixer

Instructions

 

For the Pistachio Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a food processor, pulse the shelled pistachios with a few tablespoons of flour until they reach a fine, sandy consistency.
3. In a medium bowl, whisk together the ground pistachio-flour mixture, remaining flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk the granulated sugar, vegetable oil, eggs, buttermilk, vanilla extract, and almond extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

For the Raspberry Filling

1. In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and the mixture thickens (5-7 minutes).
2. Remove from heat and let the filling cool completely before assembling the cake.

For the Pistachio Buttercream & Assembly

1. In a large bowl, beat the softened butter until light and fluffy. Add the ground pistachios and beat until combined.
2. Gradually add the powdered sugar, alternating with the heavy cream, mixing until smooth. Beat on medium-high for 3-5 minutes until light and airy.
3. Place one leveled cake layer on a serving plate. Pipe a dam of buttercream around the edge and fill with the cooled raspberry filling.
4. Top with the second cake layer. Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 20 minutes.
5. Frost the cake with the remaining buttercream. Garnish with fresh raspberries and chopped pistachios if desired.

Notes

Ensure all your refrigerated ingredients (eggs, buttermilk) are at room temperature for the best results.
Do not over-process the pistachios, or you will end up with pistachio butter.
Allow the cake layers and filling to cool completely before assembly to prevent the buttercream from melting.

Share Your Creation!

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