Introduction
If you love the nutty richness of pistachios and the tangy sweetness of raspberries, then this Pistachio Raspberry Cake is about to become your new favorite dessert! This cake is a perfect combination of flavors—light, fluffy pistachio cake layers, a luscious raspberry filling, and a silky pistachio buttercream that brings everything together beautifully.
Whether you’re making it for a birthday, afternoon tea, or an elegant holiday dessert, this cake is guaranteed to impress. The natural green and pink hues also make it a beautiful option for spring celebrations, Easter, or weddings.
Let’s dive into the recipe and learn how to make this stunning cake from scratch! 🌿🍰✨
Ingredients
For the Pistachio Cake:
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional but enhances the nutty flavor)
- 2 ½ cups all-purpose flour
- 1 cup finely ground pistachios (plus extra for garnish)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- Green food coloring (optional for a vibrant pistachio color)
For the Raspberry Filling:
- 1 ½ cups fresh raspberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Pistachio Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup finely ground pistachios
- ¼ cup heavy cream or milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- Pinch of salt
Directions
Step 1: Make the Pistachio Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract.
- In a separate bowl, whisk together flour, ground pistachios, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- If using food coloring, add a few drops until you reach your desired pistachio green shade.
- Divide the batter evenly between the two cake pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 10 minutes, then remove from pans and cool completely on a wire rack.
Step 2: Make the Raspberry Filling
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Stir and cook until raspberries break down (about 5 minutes).
- Add the cornstarch-water mixture and cook for another 1-2 minutes until thickened.
- Remove from heat and let it cool completely before assembling the cake.
Step 3: Make the Pistachio Buttercream
- In a large bowl, beat butter until creamy (about 2 minutes).
- Gradually add powdered sugar, mixing on low speed.
- Stir in ground pistachios, vanilla extract, almond extract, and salt.
- Slowly add heavy cream, beating on medium speed until smooth and fluffy.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of pistachio buttercream, then top with cooled raspberry filling.
- Place the second cake layer on top and frost the entire cake with pistachio buttercream.
- Garnish with chopped pistachios, fresh raspberries, and edible flowers for a stunning finish!
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cooling & Assembly Time: 40 minutes
- Total Time: 1 hour 35 minutes
Variations of Pistachio Raspberry Cake
- Lemon Pistachio Cake: Add zest of 1 lemon to the cake batter for a citrusy twist.
- White Chocolate Raspberry Cake: Mix ½ cup white chocolate chips into the batter for extra richness.
- Vegan Version: Use vegan butter, almond milk, and egg replacer for a dairy-free option.
- Nut-Free Version: Replace pistachios with toasted coconut flakes for a similar texture.
Storage and Reheating
How to Store Pistachio Raspberry Cake
- Refrigerator: Store the cake in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze unfrosted cake layers for up to 3 months. Wrap them in plastic wrap and store in an airtight container.
How to Reheat for Maximum Freshness
- Bring refrigerated slices to room temperature for 15-20 minutes before serving.
10 Frequently Asked Questions (FAQs)
1. Can I use store-bought raspberry jam instead of making the filling?
Yes! If you’re short on time, seedless raspberry jam works perfectly.
2. Do I need to use food coloring?
No, the ground pistachios give a natural green tint, but food coloring enhances it.
3. How can I make the cake even more moist?
Substituting ½ cup of sour cream for part of the milk makes the cake extra moist.
4. Can I use frozen raspberries for the filling?
Yes! Just cook them a little longer to evaporate excess moisture.
5. What’s the best way to grind pistachios?
Use a food processor and pulse until fine—but not too much, or it will turn into pistachio butter!
6. Can I make cupcakes instead?
Absolutely! Bake at 350°F (175°C) for 18-20 minutes.
7. What type of frosting pairs well with this cake?
Pistachio buttercream is best, but cream cheese frosting is a delicious alternative!
8. How do I get smooth buttercream frosting?
Beat the frosting for 3-5 minutes for a super smooth and fluffy texture.
9. Can I add a drizzle of honey?
Yes! A light drizzle of honey or white chocolate ganache adds extra elegance.
10. How do I decorate this cake for a special occasion?
Use gold leaf, fresh berries, edible flowers, or piped buttercream swirls for a show-stopping look!
Conclusion
This Pistachio Raspberry Cake is a perfect blend of nutty, fruity, and creamy flavors in every bite! Whether you’re making it for a special event or just treating yourself, this cake is a guaranteed hit. The delicate pistachio cake, tangy raspberry filling, and luscious buttercream make it one of the most elegant and flavorful desserts you’ll ever try.
So what are you waiting for? Bake it, slice it, and enjoy the ultimate pistachio-raspberry experience! 🌿🍰✨