Introduction

This Raspberry Pistachio Cake is a delightful blend of nutty and fruity flavors, perfect for any celebration or a special treat. Layers of moist pistachio cake are filled and frosted with a silky raspberry buttercream, complemented by fresh raspberry jam and a sprinkle of crushed pistachios.

The image shows a three-layer pistachio cake with light green, moist sponge layers separated by thin, dark red berry jam layers. The outside of the cake is covered in smooth, light pink frosting with thick piped swirls and small green nut pieces sprinkled on top. One slice is cut out and placed on a white speckled plate in the front, showing all three green layers and two jam layers, with pink frosting along the edges. Another smaller slice sits slightly behind it on the right on a similar plate next to a gold fork. The cake rests on a white cake stand with a wooden base, all placed on a white marbled surface. There are green leafy plants blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g unsalted pistachios (shelled)
170 g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
115 g unsalted butter (melted)
225 g granulated sugar
3 large eggs (room temperature)
180 g Greek yogurt (room temperature)
65 g light-tasting oil
2 teaspoons vanilla extract
300 g raspberries (fresh or frozen)
50 g granulated sugar
1 tablespoon water
460 g unsalted butter (softened to room temperature)
230 g powdered sugar
2 tablespoons raspberry jam (from above)
2 teaspoons vanilla extract
3 tablespoons heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper rounds on the bottom and set aside.
Step 2: Using a food processor or bullet blender, grind the pistachios until they form a coarse flour texture. Transfer to a medium bowl.
Step 3: Add the flour, baking powder, baking soda, and salt to the pistachios and stir to combine. Set this dry mixture aside.
Step 4: In a large mixing bowl, whisk together the melted butter and 225 g granulated sugar until combined. Add eggs one at a time, whisking each until incorporated.
Step 5: Whisk in the Greek yogurt, oil, and vanilla extract until smooth.
Step 6: Sift the dry mixture into the wet ingredients using a fine-mesh sieve to break up clumps. Add any larger pistachio pieces left in the sieve back into the batter. Gently whisk until just combined.
Step 7: Divide the batter evenly among the prepared pans, about 320 g each. Spin each pan on the counter to spread batter to the edges for flatter cakes.
Step 8: Bake for 30-35 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
Step 9: Let the cakes cool in their pans until cool enough to handle. Run an offset spatula around the edges, invert pans onto a wire rack, and peel off the parchment. Cool completely before assembling.
Step 10: For the raspberry jam, combine raspberries, 50 g sugar, and water in a small pot over medium heat. Bring to a boil, stirring occasionally, and cook until thickened to a jammy consistency.
Step 11: Pass the jam through a fine-mesh sieve to remove seeds. Discard seeds and let the jam cool completely.
Step 12: For the buttercream, beat the softened butter in a stand mixer on medium-high speed for about 10 minutes until creamy and pale.
Step 13: Gradually add powdered sugar, starting on low speed and increasing to medium-high, mixing for 5 minutes. Add the raspberry jam and vanilla extract, mixing until combined.
Step 14: Add heavy cream one tablespoon at a time to thin the frosting to your desired consistency. Scrape down the bowl and beat for another 5 minutes.
Step 15: If the buttercream becomes too cold or thick, warm a small portion in the microwave for about 10 seconds and mix it back in to restore smoothness.
Step 16: Reserve about 1/4 of the buttercream in a piping bag with the tip cut off for assembling the cake.
Step 17: Place the first cake layer on a turntable. Pipe a ring of buttercream around the edge, fill the center with about 4 tablespoons of raspberry jam, and spread evenly.
Step 18: Add the second layer and repeat the buttercream ring and jam filling. Top with the final cake layer.
Step 19: Apply a thin crumb coat of buttercream over the entire cake and smooth it out. Chill the cake in the fridge for 15 minutes until the coating is firm.
Step 20: Spread 3/4 of the remaining buttercream over the cake and smooth with a scraper.
Step 21: Use the reserved buttercream to pipe decorations of your choice. Finish by sprinkling crushed pistachios on top and optionally decorate with ribbon bows.

Tips & Variations

Use fresh pistachios for the best flavor; roasting them lightly before grinding can enhance their nuttiness.
If fresh raspberries are not available, frozen raspberries work well for the jam—just thaw before cooking.
For a dairy-free version, substitute the yogurt and butter with plant-based alternatives.
Chilling the buttercream before piping helps maintain shape for intricate designs.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A three-layer tall round cake covered in smooth pink frosting with tiny red speckles is sitting on a white cake stand with a wooden base. The bottom edge has a row of small ridged dollops in pink frosting, while the top edge is decorated with thick wavy ridges and swags made of the same pink frosting. Between the swags, there are vertical pink rosettes tied with long thin green ribbons that hang down the sides. The top surface of the cake is smooth pink frosting with chopped green pistachios sprinkled around the inner rim. The scene is set on a white marbled surface with pistachio pieces scattered around and blurred green plants in white pots in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Bring to room temperature before assembling.

How do I prevent the buttercream from getting too soft when assembling?

Keep the buttercream cool but not cold, and chill the cake between frosting steps to help set the layers. If the buttercream softens too much, refrigerate it briefly to firm up before continuing.