If you’re looking for a cake that screams celebration but still feels like something you could whip up on a Sunday afternoon, you’re in the right place. This Pistachio Raspberry Cake is what happens when soft green sponge, buttery pistachio frosting, and tart raspberry jam all get together and decide to throw a party. The top? Oh, it’s a garden: fresh raspberries, a handful of chopped pistachios, and mint sprigs for that fancy bakery finish.
The best part? Despite how gorgeous it looks (and how many compliments you’re about to rake in), it’s surprisingly simple. One bowl. A few pantry staples. And zero stress.
Whether it’s for a birthday, brunch, or just your average Tuesday tea time, this colorful cake delivers every time.
Pistachios: The Underrated Baking Hero
Okay, almonds have been hogging the spotlight for far too long. Enter pistachios: vibrant, nutty, and seriously underused in home baking. They don’t just bring that nutty cake flavor – they also add moisture, natural color, and a hint of luxury.
You can buy them pre-ground, but trust me on this: blitz your own. Just toss shelled pistachios in a blender and pulse until they look like coarse sand. Don’t overdo it or you’ll end up with pistachio butter (delicious, but not what we need).
Try other nut-based cakes such as this Swedish almond cake if you’re into earthy flavors!
Table of contents
Why You Will Love This Recipe
- One-bowl simplicity: Minimal mess, major flavor.
- Seasonal goodness: Raspberries add that perfect summer zing.
- Soft pistachio sponge: Moist, nutty, and subtly sweet.
- Versatile vibe: Works for birthdays, brunch, tea, and just because.
- Stunning presentation: A show-stopper cake that’s totally doable.
You could say it’s like a fruity layered dessert like this strawberry cheesecake dump cake, but with a nutty twist.
Ingredients
For the Cake:
- 225g (1 cup) unsalted butter, room temp
- 225g (1 cup) golden caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 200g (1 2/3 cups) plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 100g (1 cup) ground pistachios
For the Buttercream:
- 200g (3/4 cup + 2 tbsp) unsalted butter, room temp
- 400g (3 1/4 cups) icing sugar, sieved
- 4 tbsp smooth pistachio cream
- 1 tbsp lemon juice
- Pinch of salt
Decoration:
- 5 tbsp raspberry jam
- Fresh raspberries (about 125g/1 cup)
- 2 tbsp chopped pistachios
- Mint sprigs
- Optional: white chocolate curls, freeze-dried raspberries
Substitutions and Variations
- No pistachios? Use ground almonds or hazelnuts.
- Jam swap: Try strawberry jam or cherry compote.
- No pistachio cream? Sub in almond butter or other nut butter alternatives.
- Fruity extras: Add sliced strawberries or blueberries to the middle.
- For flair: Sprinkle freeze-dried raspberries or pipe extra flavored icing variations.
- Sugar tweak: Use white sugar if golden caster sugar isn’t handy.
Want a gluten-free pistachio raspberry cake variation? Use a 1:1 gluten-free flour blend and check your baking powder.
Step-by-Step Instructions
1. Preheat & Prep
Set your oven to 160°C fan (320°F). Grease and line two 20cm (8-inch) round cake tins.
2. Cream Butter and Sugar
In a big mixing bowl, beat the butter and golden caster sugar until light and fluffy – we’re talking mousse-like here.
3. Add Eggs & Vanilla
Crack in the eggs one by one, mixing well after each. Stir in the vanilla.
4. Add Dry Ingredients
Sift in the flour, baking powder, and salt. Toss in the ground pistachios. Mix gently until combined.
5. Bake
Divide the batter evenly between the tins (weighing them helps). Bake for about 35 minutes or until a toothpick comes out clean. Cool in tins for 10 minutes, then on a rack.
6. Make the Buttercream
Beat the butter until soft, then gradually add icing sugar. Stir in pistachio cream, lemon juice, and salt. Beat until smooth and creamy.
7. Assemble
Place one cake layer on your stand. Spread raspberry jam, then a generous layer of buttercream. Top with second cake layer. Frost the top and sides.
8. Decorate
Top with fresh raspberries, chopped pistachios, mint sprigs, and optional decorations.
Cooking Tips
- Butter softening: Leave out for 30 mins. No microwave shortcuts!
- Toasting nuts: Optional but adds richness. Cool before grinding.
- Grinding pistachios: Don’t over-blend. Aim for texture.
- Sieving icing sugar: Helps avoid lumpy frosting.
- Split batter evenly using a kitchen scale.
- Decoration ideas: Pipe stars, swirl on icing, or drip with melted white chocolate.
Bonus tip: These cake layering techniques are fun to experiment with!
About the Pistachio Buttercream
We’re using a simple American buttercream here. Just butter, icing sugar, pistachio cream, and lemon juice. The lemon keeps it from being too sweet. The pistachio cream? Smooth and nutty. Use store-bought or homemade.
Want something more refined? Let’s break down a few other frosting types:
| Buttercream Type | Texture & Flavor Notes |
|---|---|
| Russian (Condensed Milk) | Super silky, not overly sweet |
| Italian Meringue | Light, marshmallowy, and glossy |
| French Custard | Egg-based, rich, like pudding |
| German (Pastry Cream) | Lighter and less sweet, great for layering |
You could even try this cake with a condensed milk frosting if you’re after something really smooth.
FAQs
Can I make this nut-free?
Try sunflower seed flour or oat flour, but the flavor will change.
What if I don’t like raspberries?
Try it with strawberries, blackberries, or orange marmalade.
How should I store the cake?
Keep in the fridge, well covered, for up to 3 days. Serve cake at room temperature for best texture.
Can I make it ahead?
Absolutely. Freezing cake sponges works great. You can also freeze buttercream or store it in the fridge for up to 5 days.
Any tips for easier slicing?
Chill the frosted cake for 15-20 minutes before slicing.
Related Recipes
- Love the nutty-fruity thing? You’ll want to check out this fruity layered dessert like this strawberry cheesecake dump cake
- Into nut-based cakes such as this Swedish almond cake? Yep, go nuts.
- Craving classic comfort? Try easy celebration cakes like carrot cake.
- Need indulgence? Dive into indulgent bakes like red velvet cheesecake brownies.
- Or bring the wow-factor with show-stopping layer cakes like caramel toffee crunch cake.
Other faves:
- Orange and Almond Cake
- Pistachio Tiramisu
- Pistachio Cream Brioche French Toast
- White Chocolate and Raspberry Cake
- Dark Chocolate Raspberry Cake
Printable Recipe Card
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Pistachio Raspberry Cake
- Total Time: 1 hour 15 minutes
- Yield: 10–12 servings 1x
Description
A nutty, fruity showstopper with soft pistachio sponge, tart raspberry jam, and a silky pistachio buttercream, topped with fresh berries and mint.
Ingredients
- 225g (1 cup) unsalted butter, room temp
- 225g (1 cup) golden caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 200g (1 2/3 cups) plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 100g (1 cup) ground pistachios
- 200g (3/4 cup + 2 tbsp) unsalted butter, room temp
- 400g (3 1/4 cups) icing sugar, sieved
- 4 tbsp smooth pistachio cream
- 1 tbsp lemon juice
- Pinch of salt
- 5 tbsp raspberry jam
- Fresh raspberries (about 125g/1 cup)
- 2 tbsp chopped pistachios
- Mint sprigs
- Optional: white chocolate curls, freeze-dried raspberries
Instructions
- Preheat oven to 160°C fan (320°F). Grease and line two 20cm (8-inch) round cake tins.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each, then stir in vanilla.
- Sift in flour, baking powder, and salt. Add ground pistachios and gently mix until combined.
- Divide batter evenly between tins and bake for 35 minutes or until a toothpick comes out clean.
- Cool cakes in tins for 10 minutes, then transfer to a wire rack.
- To make buttercream, beat butter until soft, then add icing sugar gradually. Stir in pistachio cream, lemon juice, and salt until smooth.
- Place one cake layer on stand, spread with raspberry jam, then a layer of buttercream. Top with second cake and frost top and sides.
- Decorate with fresh raspberries, chopped pistachios, mint, and optional garnishes.
Notes
Use golden caster sugar for subtle caramel flavor. Pistachio cream adds nutty richness—substitute almond butter if needed. Store cake in fridge for up to 3 days; bring to room temp before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42g
- Sodium: 190mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
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