Pistachio Raspberry Cake – A Stunningly Elegant and Delicious Dessert

✨ Introduction

Light, nutty, and bursting with bright raspberry flavor, this Pistachio Raspberry Cake is a true showstopper for any occasion. Featuring moist pistachio cake layers, luscious raspberry filling, and a silky buttercream frosting, it’s a dessert that tastes just as stunning as it looks. Whether you’re baking for a birthday, a bridal shower, or simply to impress, this cake brings elegance and a refreshing twist to the table — and it’s much easier to make than it looks!

🍽️ Servings & Time

• Yield: 10–12 slices
• Prep Time: 30 minutes
• Bake Time: 30–35 minutes
• Assembly Time: 30 minutes
• Total Time: ~1 hour 30 minutes

🛒 Ingredients

For the Pistachio Cake:

• 1 ½ cups all-purpose flour
• 1 cup shelled pistachios, finely ground
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• ¾ cup whole milk

For the Raspberry Filling:

• 1 ½ cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Optional: pink food coloring for a blush effect

Decoration:

• Crushed pistachios
• Fresh raspberries

🧑‍🍳 Equipment Needed

• 2 round 8-inch or 9-inch cake pans
• Electric mixer
• Mixing bowls
• Whisk and spatula
• Cooling rack
• Piping bag and tip (optional for decorating)

🍳 Instructions

1. Make the Pistachio Cake:

• Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
• In a bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
• Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
• Divide batter between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.

2. Prepare the Raspberry Filling:

• In a small saucepan over medium heat, cook raspberries, sugar, and lemon juice until bubbling.
• Stir in the cornstarch slurry and cook until thickened (about 1–2 minutes).
• Remove from heat and cool completely before using.

3. Make the Frosting:

• Beat butter until fluffy. Gradually add powdered sugar.
• Add vanilla and cream or milk as needed to reach a smooth, spreadable consistency.
• Add a touch of pink food coloring if desired for a blush hue.

4. Assemble the Cake:

• Level cake layers if needed.
• Place one layer on a serving plate. Spread a thin layer of frosting around the edge (a frosting dam) and fill the center with raspberry filling.
• Top with the second layer. Frost the entire cake with buttercream.
• Decorate with crushed pistachios around the sides and fresh raspberries on top.

🔁 Variations

• Almond Swap: Use ground almonds instead of pistachios for a different nutty flavor.
• Lemon Twist: Add lemon zest to the cake batter for a fresh citrus boost.
• White Chocolate Drizzle: Top the cake with a white chocolate ganache drip for added elegance.

🧊 Storage Tips

• Fridge: Store the cake in an airtight container for up to 4 days. Bring to room temperature before serving.
• Freeze: You can freeze unfrosted cake layers for up to 2 months. Thaw, then assemble with fresh filling and frosting.

❓ Frequently Asked Questions

Can I use pistachio flour?
Yes! Substitute finely ground pistachios with store-bought pistachio flour if you prefer.

What if I don’t have fresh raspberries?
Frozen raspberries work beautifully — just cook them directly from frozen.

Can I make it ahead of time?
Yes! Bake the cake layers and make the raspberry filling a day ahead. Assemble the day you plan to serve.

Pistachio Raspberry Cake – A Stunningly Elegant and Delicious Dessert

Lyna

Light, nutty, and bursting with bright raspberry flavor, this Pistachio Raspberry Cake is a true showstopper for any occasion. Featuring moist pistachio cake layers, luscious raspberry filling, and a silky buttercream frosting, it’s a dessert that tastes just as stunning as it looks. Whether you’re baking for a birthday, a bridal shower, or simply to impress, this cake brings elegance and a refreshing twist to the table — and it’s much easier to make than it looks!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Assembly Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 12 slices

Equipment

• 2 round 8-inch or 9-inch cake pans
• Electric mixer
• Mixing bowls
• Whisk and spatula
• Cooling rack
• Piping bag and tip (optional for decorating)

Ingredients

  

For the Pistachio Cake:

• 1 ½ cups all-purpose flour
• 1 cup shelled pistachios finely ground
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• ¾ cup whole milk

For the Raspberry Filling:

• 1 ½ cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water
• For the Frosting:
• 1 cup unsalted butter softened
• 3 cups powdered sugar
• 2 –3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Optional: pink food coloring for a blush effect

Decoration:

• Crushed pistachios
• Fresh raspberries

Instructions

 

Make the Pistachio Cake:

• Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
• In a bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
• Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
• Divide batter between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.

Prepare the Raspberry Filling:

• In a small saucepan over medium heat, cook raspberries, sugar, and lemon juice until bubbling.
• Stir in the cornstarch slurry and cook until thickened (about 1–2 minutes).
• Remove from heat and cool completely before using.

Make the Frosting:

• Beat butter until fluffy. Gradually add powdered sugar.
• Add vanilla and cream or milk as needed to reach a smooth, spreadable consistency.
• Add a touch of pink food coloring if desired for a blush hue.

Assemble the Cake:

• Level cake layers if needed.
• Place one layer on a serving plate. Spread a thin layer of frosting around the edge (a frosting dam) and fill the center with raspberry filling.
• Top with the second layer. Frost the entire cake with buttercream.
• Decorate with crushed pistachios around the sides and fresh raspberries on top.

Notes

🔁 Variations
Almond Swap: Use ground almonds instead of pistachios for a different nutty flavor.

Lemon Twist: Add lemon zest to the cake batter for a fresh citrus boost.

White Chocolate Drizzle: Top the cake with a white chocolate ganache drip for added elegance.

🧊 Storage Tips
Fridge: Store the cake in an airtight container for up to 4 days. Bring to room temperature before serving.

Freeze: You can freeze unfrosted cake layers for up to 2 months. Thaw, then assemble with fresh filling and frosting.

❓ Frequently Asked Questions
Can I use pistachio flour?
Yes! Substitute finely ground pistachios with store-bought pistachio flour if you prefer.

What if I don’t have fresh raspberries?
Frozen raspberries work beautifully — just cook them directly from frozen.

Can I make it ahead of time?
Yes! Bake the cake layers and make the raspberry filling a day ahead. Assemble the day you plan to serve.