Introduction

This Raspberry Pistachio Cake is a delightful combination of nutty pistachio, tart raspberry, and smooth buttercream. Moist cake layers are paired with tangy raspberry jam and a vibrant pink buttercream, perfect for any special occasion or a sweet treat.

Raspberry Pistachio Cake Recipe - Recipe Image

Ingredients

100 g unsalted pistachios (blended into flour)
260 g all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
180 g butter (room temperature)
300 g granulated sugar
4 large eggs (room temperature)
240 g sour cream (room temperature)
60 g vegetable oil (e.g. canola oil)
2 tsp vanilla extract
250 g frozen raspberries
50 g granulated sugar
2 tsp lemon juice
1 tsp vanilla extract (for jam)
1 tsp cornstarch
2 tsp water
400 g butter (room temperature, for buttercream)
660 g powdered sugar
1 1/2 tbsp freeze dried raspberry powder
2 tsp vanilla extract (for buttercream)
2 tbsp whole milk (room temperature)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) conventional and line a 20 cm (8-inch) baking pan with parchment paper.
Step 2: Blend the unsalted pistachios into a fine flour. Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt; set aside.
Step 3: In a large bowl, using a hand or stand mixer, beat the butter and granulated sugar on high speed for 3 minutes until creamy.
Step 4: Add eggs two at a time, mixing until fully incorporated each time.
Step 5: Add half of the dry ingredients at low speed and mix until just combined.
Step 6: Mix in sour cream, vegetable oil, and vanilla extract until just combined. Then add the remaining dry ingredients and mix again gently.
Step 7: Fold the batter gently with a rubber spatula to ensure even mixing.
Step 8: Pour the batter into the prepared pan and bake for 20–23 minutes or until a cake tester comes out clean. Cool on a rack for 10 minutes, then remove from pan and cool completely.
Step 9: For the raspberry jam, combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice in a saucepan. Heat until raspberries thaw and break down and the liquid bubbles.
Step 10: Reduce heat to simmer, mash raspberries occasionally, and cook for 8 minutes until thickened.
Step 11: Mix cornstarch and water, stir into jam, and cook for an additional minute until thick. Transfer to a shallow bowl, cool, then refrigerate until cold (about 1 hour).
Step 12: For the buttercream, sift powdered sugar and freeze dried raspberry powder together.
Step 13: Beat butter on medium-high speed for 4 minutes. Scrape bowl and beat 2 more minutes.
Step 14: Add powdered sugar mixture, vanilla extract, and milk in two parts, beating until fully combined after each addition.
Step 15: Scrape sides and mix on low speed for 2 minutes for a smooth finish.
Step 16: To assemble, place one cake layer on a serving dish. Spread 2 scoops of buttercream evenly, creating a small border to hold raspberry jam.
Step 17: Spread half of the raspberry jam inside the border, then top with the next cake layer and repeat.
Step 18: Place the final cake layer on top and refrigerate for 20 minutes to set the buttercream.
Step 19: Apply a thin crumb coat of buttercream over the whole cake. Chill if needed.
Step 20: Finish by covering the cake with the remaining buttercream and smooth it out. Optionally, decorate with fresh raspberries and chopped pistachios.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
Freeze dried raspberry powder in the buttercream adds vibrant color and natural flavor without extra moisture.
Replace frozen raspberries with fresh if available for a fresher jam taste.
For added texture, sprinkle chopped pistachios between layers or on top as decoration.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen for the jam?

Yes, fresh raspberries work well and give the jam a bright, fresh flavor. Simply follow the same instructions, cooking until thickened.

What can I substitute for freeze dried raspberry powder in the buttercream?

If you don’t have freeze dried raspberry powder, you can leave it out or substitute with a small amount of natural raspberry puree (reduce the milk slightly) to keep the flavor, but the buttercream might be less stable.

Raspberry Pistachio Cake Recipe

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★★★★★

4.6 from 150 reviews

This Raspberry Pistachio Cake is a delightful layered dessert combining a moist pistachio-infused cake with a vibrant raspberry jam filling and a luscious raspberry-flavored buttercream. The cake features a tender crumb from the blend of pistachio flour and classic cake ingredients, complemented by tangy homemade raspberry jam and a smooth, creamy buttercream colored naturally with freeze-dried raspberry powder. Perfect for celebrations or an elegant treat, this cake showcases a balance of nutty and fruity flavors with a beautiful presentation.

Author: Ella
Prep Time: 30 minutes
Cook Time: 23 minutes
Total Time: 2 hours 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pistachio Cake

100 g unsalted pistachios (blended into flour)
260 g all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
180 g butter (room temperature)
300 g granulated sugar
4 large eggs (room temperature)
240 g sour cream (room temperature)
60 g vegetable oil (e.g. canola oil)
2 tsp vanilla extract

Raspberry Jam

250 g frozen raspberries
50 g granulated sugar
2 tsp lemon juice
1 tsp vanilla extract
1 tsp cornstarch
2 tsp water

Raspberry Buttercream

400 g butter (room temperature)
660 g powdered sugar
1 1/2 tbsp freeze dried raspberry powder
2 tsp vanilla extract
2 tbsp whole milk (room temperature)

Instructions

Preheat Oven and Prepare Pan: Preheat your conventional oven to 170ºC (340ºF). Line a 3 x 20 cm (8-inch) baking pan with parchment paper to ensure the cake releases easily after baking.
Create Pistachio Flour: Blend the unsalted pistachios in a food processor until they reach a fine flour-like consistency.
Mix Dry Ingredients: Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer or stand mixer to beat the room temperature butter with granulated sugar on high speed for 3 minutes until light and fluffy.
Add Eggs: Add the eggs two at a time, mixing well after each addition to maintain a smooth batter.
Combine Dry and Wet Ingredients Part 1: Mix in half of the dry ingredients on low speed, just until combined to avoid overmixing.
Add Sour Cream, Oil, and Vanilla: Add the sour cream, vegetable oil, and vanilla extract, mixing gently until just combined.
Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix until all ingredients are evenly incorporated.
Fold Batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are well combined without deflating the mixture.
Bake the Cake: Pour the batter into the prepared pan and bake for 20-23 minutes, or until a cake tester inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool on a wire rack. After 10 minutes, carefully remove the cake from the pan and let it cool completely.
Prepare Raspberry Jam: In a saucepan, combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice. Heat over medium until raspberries thaw and start to break down and the mixture begins to bubble. Reduce to a simmer, stirring occasionally, and mash the raspberries with a rubber spatula.
Simmer Jam: Let the jam simmer for about 8 minutes until it thickens slightly. Mix cornstarch with water in a small cup, then stir this slurry into the jam and cook while stirring for one minute to fully thicken.
Chill the Jam: Transfer the jam to a shallow bowl to cool faster and refrigerate until cool or cold, approximately one hour.
Prepare Raspberry Buttercream: Sift powdered sugar with freeze-dried raspberry powder, setting the mixture aside.
Beat Butter: Using a stand mixer with paddle attachment or hand mixer, beat butter on medium-high speed for 4 minutes until smooth and creamy. Scrape down sides and beat an additional 2 minutes.
Incorporate Sugar Mixture: Add the powdered sugar and raspberry powder mixture, vanilla extract, and milk in two parts, whipping thoroughly after each addition until fully incorporated.
Final Mix: Scrape bowl sides again and beat the buttercream at low speed for 2 minutes to ensure a smooth texture.
Assemble Cake: Place the first cake layer on a serving dish or cake turntable. Spread two large scoops of buttercream over the top and evenly smooth it out, creating a border indentation with an offset spatula to contain the raspberry jam.
Add Raspberry Jam: Spread half of the chilled raspberry jam over the buttercream layer evenly.
Repeat Layers: Add the second cake layer and repeat spreading buttercream and raspberry jam. Top with the last cake layer.
Chill Cake: Refrigerate the assembled layers for 20 minutes to set the buttercream before applying the crumb coat.
Apply Crumb Coat: Cover the entire cake with a thin layer of buttercream (crumb coat) to seal in crumbs.
Final Buttercream Layer: Add the remaining buttercream and smooth the surface evenly. Optionally, decorate with fresh raspberries and chopped pistachios.

Notes

Ensure all dairy ingredients (butter, sour cream, eggs, milk) are at room temperature to promote smooth batter and cream texture.
Frozen raspberries work well and provide consistent flavor, but fresh raspberries can be used if available.
Do not overmix batter after adding dry ingredients to keep the cake tender.
If you do not have a cake turntable, decorate on a flat surface carefully using an offset spatula.
The crumb coat is essential for a clean final finish and to prevent crumbs from mixing into the outer buttercream layer.
Freeze-dried raspberry powder adds natural color and raspberry flavor to the buttercream; if unavailable, a small amount of raspberry puree or extract can be substituted but may affect texture.
Store the cake refrigerated and bring to room temperature before serving for the best flavor and texture.

Keywords: raspberry cake, pistachio cake, layered cake, raspberry jam, buttercream, dessert, nutty cake, fruit cake