Description
This stunning Pistachio Raspberry Cake features three layers of delicate pistachio-flavored cake studded with ground pistachios, filled with homemade tart raspberry filling, and crowned with silky vanilla buttercream. The combination of nutty pistachios and bright raspberries creates a sophisticated flavor profile that’s both elegant and crowd-pleasing. Perfect for special occasions, this bakery-quality cake is surprisingly achievable for home bakers. The beautiful natural colors make it a showstopper on any dessert table.
Ingredients
FOR THE PISTACHIO CAKE:
2½ cups all-purpose flour
1½ cups finely ground pistachios (from about 1¾ cups whole shelled pistachios)
2 cups granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
¾ cup unsalted butter, room temperature
½ cup vegetable oil
4 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
½ teaspoon pistachio extract (optional)
3–4 drops green food coloring (optional)
FOR THE RASPBERRY FILLING:
3 cups fresh or frozen raspberries
¾ cup granulated sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
Pinch of salt
FOR THE BUTTERCREAM:
1½ cups unsalted butter, room temperature
5 cups powdered sugar, sifted
¼ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
FOR GARNISH:
½ cup crushed pistachios
Fresh raspberries
Instructions
1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or baking spray. Line bottoms with parchment paper circles and grease the parchment.
2. Make the raspberry filling: Combine raspberries, sugar, cornstarch, lemon juice, and salt in a medium saucepan over medium heat. Cook, stirring frequently and gently mashing berries, for 8-10 minutes until thickened. Transfer to a bowl and refrigerate to cool completely.
3. Grind pistachios in a food processor with 2 tablespoons of flour from the recipe until finely ground (texture like almond flour). Avoid over-processing into paste.
4. Whisk together flour, ground pistachios, sugar, baking powder, baking soda, and salt in a large bowl.
5. In a stand mixer with paddle attachment, beat butter on medium speed for 2 minutes until creamy and pale.
6. Add eggs one at a time, beating well after each addition. Pour in oil and mix until combined. Add vanilla, almond, and pistachio extracts (if using).
7. With mixer on low speed, add flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with flour. Mix just until combined after each addition. If using food coloring, fold in gently with a spatula.
8. Divide batter evenly among prepared pans (about 500-550g per pan). Smooth tops with an offset spatula.
9. Bake for 25-30 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean and tops spring back when lightly pressed.
10. Cool cakes in pans for 15 minutes on wire racks. Run a knife around edges, invert onto racks, remove parchment, and flip right-side up. Cool completely (at least 2 hours).
11. Make buttercream: Beat room-temperature butter on medium-high speed for 3-4 minutes until pale and fluffy. Reduce speed to low and gradually add powdered sugar, 1 cup at a time. Add heavy cream, vanilla, and salt. Increase speed to medium-high and beat for 5-7 minutes until light and fluffy.
12. Assemble: Place first cake layer on serving plate. Spread ⅓ of raspberry filling on top, leaving ½-inch border. Pipe a buttercream dam around the edge. Add second layer and repeat. Top with final layer.
13. Apply thin crumb coat of buttercream over entire cake. Refrigerate for 30 minutes.
14. Apply final layer of buttercream, smoothing with offset spatula or bench scraper. Create decorative swirls or smooth finish as desired.
15. Garnish with crushed pistachios around base and top, and fresh raspberries. Refrigerate until 30 minutes before serving.
Notes
Bring all dairy and eggs to room temperature for best results. This ensures proper emulsification and a tender crumb.
When grinding pistachios, add a couple tablespoons of flour to prevent them from becoming paste. Pulse in short bursts.
The raspberry filling must be completely cool before assembly or it will melt the buttercream.
For even layers, weigh your batter using a kitchen scale (about 500-550g per pan).
Don’t overmix once you add flour or your cake will be tough. Mix just until no flour streaks remain.
The 5-7 minute buttercream beating time is crucial for light, fluffy frosting. Don’t rush this step.
Cake layers can be baked up to 2 days ahead and stored wrapped in plastic in the refrigerator, or frozen for up to 2 months.
Assembled cake keeps at room temperature for 1 day or refrigerated for up to 5 days. Bring to room temperature 1 hour before serving.
If buttercream is too thick, add cream 1 tablespoon at a time. If too thin, add more powdered sugar or chill briefly.
For intense pistachio color, use pistachio paste or add more green food coloring, but remember that natural is beautiful too!
- Prep Time: 45
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American, Middle Eastern-Inspired
Nutrition
- Serving Size: 1
- Calories: 520
- Sugar: 52g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: pistachio raspberry cake, layer cake, pistachio cake, raspberry filling, celebration cake, birthday cake