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Pistachio Raspberry Cake Recipe

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★★★★★

4.7 from 53 reviews

This Pistachio Raspberry Cake is a visually stunning and deliciously moist layered cake featuring a nutty pistachio crumb, creamy pistachio buttercream, and fresh raspberries. Perfect for special occasions or elegant afternoon tea, it boasts a balance of sweet and tangy flavors with vibrant green pistachio hues contrasting beautiful red raspberries.

Ingredients

Scale

Cake

  • 250 g unsalted butter, softened (16 tablespoons, 2 sticks + 1 1/2 tablespoons)
  • 240 g golden caster sugar (also known as superfine sugar in America) (1 cup + 2 tbsp)
  • 1 tsp vanilla extract
  • 4 large eggs
  • 150 g plain flour (1 cup & 1/4 scant cup)
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 100 g shelled pistachios (3/4 cup)

Buttercream

  • 175 g softened unsalted butter (13 tablespoons + 1 tsp)
  • 280 g sifted icing sugar (2 + 1/3 cups)
  • 2 tbsp smooth pistachio cream
  • ½ tsp fine sea salt
  • 1 tsp lemon juice

Assembly and Decoration

  • 3 tbsp raspberry jam
  • 250 g fresh raspberries (roughly 2 cups)
  • 2 tbsp roughly chopped pistachios
  • Sprigs of fresh mint

Instructions

  1. Prepare Pans: Preheat the oven to 160°C Fan/180°C conventional/355°F and grease and line two 20 cm loose-based round cake tins with non-stick baking paper. Set aside.
  2. Cream Butter and Sugar: In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream softened butter and golden caster sugar together for 3-5 minutes until light in color, smooth, and mousse-like. Mix in vanilla extract.
  3. Add Eggs: Add eggs one at a time to the butter mixture, whisking thoroughly after each addition until batter is completely smooth.
  4. Grind Pistachios: In a food processor or blender, grind the shelled pistachios until finely crumbed, like almond meal.
  5. Combine Dry Ingredients: Sift together flour and baking powder. Add salt and ground pistachios, then fold gently into the batter until just combined, avoiding overmixing.
  6. Divide Batter: Evenly divide the batter between the two prepared tins and smooth the surface with a spatula or spoon.
  7. Bake: Bake for approximately 35 minutes, or until cakes have risen well and a skewer inserted into the center comes out clean. Cool in tins for 15 minutes, then turn out onto wire racks to cool completely.
  8. Prepare Buttercream: In a large bowl with mixer, cream softened butter and sifted icing sugar until pale and doubled in size. Beat in pistachio cream, salt, and lemon juice. Taste and adjust lemon juice if desired.
  9. Assemble Cake: Place one cooled cake on a flat serving plate. Pipe or spread half the buttercream evenly on top. Spread raspberry jam in a smooth layer over the buttercream, careful not to get too close to edges. Top with second cake layer and cover with remaining buttercream.
  10. Decorate: Garnish the top of the cake with fresh raspberries, sprigs of fresh mint, and chopped pistachios.
  11. Enjoy: Serve fresh and enjoy the delicious combination of pistachio and raspberry flavors!

Notes

  • Use room temperature butter for easier creaming.
  • Make sure to grind pistachios finely to achieve the right texture in the cake.
  • Do not overmix batter once dry ingredients are added to keep cake light and tender.
  • If you don’t have pistachio cream, use a good quality store-bought or omit for a milder buttercream.
  • Allow cakes to cool completely before assembling to prevent buttercream from melting.
  • The raspberry layer should be spread carefully to avoid leaking out the sides.

Keywords: Pistachio cake, raspberry cake, layered cake, pistachio buttercream, fresh raspberry dessert, nutty cake, elegant tea cake

Find it online: https://thedishspot.com/pistachio-raspberry-cake-recipe/