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Pistachio Raspberry Cake – A Stunningly Elegant and Delicious Dessert

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!
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Prep Time 30 minutes
Cook Time 30 minutes
Assembly Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Equipment Method Notes

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

  • 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)

Method
 

Make the Pistachio Cake:
  1. Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
  2. In a bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt.
  3. 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.
  4. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
  5. 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:
  1. In a small saucepan over medium heat, cook raspberries, sugar, and lemon juice until bubbling.
  2. Stir in the cornstarch slurry and cook until thickened (about 1–2 minutes).
  3. Remove from heat and cool completely before using.
Make the Frosting:
  1. Beat butter until fluffy. Gradually add powdered sugar.
  2. Add vanilla and cream or milk as needed to reach a smooth, spreadable consistency.
  3. Add a touch of pink food coloring if desired for a blush hue.
Assemble the Cake:
  1. Level cake layers if needed.
  2. 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.
  3. Top with the second layer. Frost the entire cake with buttercream.
  4. 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.