Go Back
A beautifully decorated Pistachio Raspberry Cake topped with fresh raspberries and pistachios.

Pistachio Raspberry Cake: A Celebration of Flavor and Color

A delightful cake that combines nutty pistachios with tart raspberries, offering a beautiful presentation and a balance of flavors, perfect for brunches or birthdays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Brunch, Cake, Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 250 g Unsalted Butter (Ensure it's softened for easier creaming.)
  • 240 g Golden Caster Sugar (Add sweetness and slightly color.)
  • 1 tsp Vanilla Extract (Can replace with vanilla bean paste for more intensity.)
  • 4 large Eggs (Acts as leavening agent and adds structure.)
  • 150 g Plain Flour (Can substitute with gluten-free blend.)
  • 2 tsp Baking Powder (Leavening agent.)
  • 0.25 tsp Sea Salt (Enhances flavor balance.)
  • 100 g Shelled Pistachios (Ground adds flavor, color, and moisture.)
For the Buttercream
  • 175 g Unsalted Butter (Needed for smooth buttercream.) Softened
  • 280 g Sifted Icing Sugar (Adds sweetness; always sieve.)
  • 2 tbsp Smooth Pistachio Cream (Enhances flavor in the buttercream.)
  • 0.5 tsp Fine Sea Salt
  • 1 tsp Lemon Juice (Enhances flavor of buttercream.)
For Assembly and Garnish
  • 3 tbsp Raspberry Jam (Adds a fruity layer between cake.)
  • 250 g Fresh Raspberries (For decoration and flavor.)
  • 2 tbsp Chopped Pistachios (For garnish.)
  • Fresh sprigs Mint (For garnish.)

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan. Grease and line two 20 cm (8-inch) round cake tins.
  2. Allow butter and eggs to reach room temperature.
Creaming
  1. Beat 250 g softened unsalted butter with 240 g golden caster sugar until pale and fluffy.
  2. Add 1 tsp vanilla extract and beat briefly.
Mixing Dry Ingredients
  1. Add the 4 large eggs one at a time, beating well after each addition.
  2. Fold in sifted 150 g plain flour, 2 tsp baking powder, and 0.25 tsp sea salt.
  3. Fold in 100 g ground pistachios until evenly distributed.
Baking
  1. Divide the batter evenly between the prepared tins and smooth the tops.
  2. Bake for 22–28 minutes or until a skewer inserted comes out clean.
  3. Allow cakes to cool for 10 minutes in the tin before turning out onto a wire rack.
Buttercream Preparation
  1. Beat 175 g softened unsalted butter until creamy.
  2. Gradually add 280 g sifted icing sugar, then mix in 2 tbsp pistachio cream, 0.5 tsp fine sea salt, and 1 tsp lemon juice until smooth.
Assembly
  1. On a serving plate, spread 3 tbsp raspberry jam on the first cake layer.
  2. Pipe or spread a layer of pistachio buttercream, top with second layer, and crumb-coat the whole cake.
  3. Chill for 20 minutes, then finish with a smooth outer layer of buttercream.
  4. Garnish with fresh raspberries, chopped pistachios, and mint sprigs.

Notes

Store in the refrigerator for up to 4 days or freeze sliced portions for up to 3 months. Use room-temperature ingredients for better texture.