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Slice of Raspberry Pistachio Cake garnished with fresh raspberries and pistachios

Raspberry Pistachio Cake

Bright, nutty, and studded with jewel-like raspberries, this cake feels like a celebration in every slice, balancing flavor and ease with pantry-friendly staples.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Celebration, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup pistachio nuts, finely ground Use shelled, unsalted pistachios and grind them to a fine meal.
  • 1 cup all-purpose flour Measure by spooning into the cup and leveling off, or weigh for consistency.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened Use European-style butter for deeper flavor.
  • 1 cup sugar
  • 2 large eggs Use room-temperature eggs.
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh raspberries Choose firm, ripe berries.
For the Frosting
  • 1 cup unsalted butter For frosting, ensure it's softened.
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 cup fresh raspberries (for decoration)
  • 1/2 cup raspberry jam

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour three 6-inch round cake pans, or line them with parchment rounds.
  2. In a bowl, whisk the ground pistachios, all-purpose flour, baking powder, and salt.
  3. In another bowl, beat the softened butter and sugar until light and fluffy, then add the eggs one at a time and stir in the vanilla.
  4. Alternate adding the dry ingredients and buttermilk to the butter mixture, folding in 1 cup fresh raspberries gently.
  5. Divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes then invert onto wire racks to cool completely.
Making Frosting
  1. Beat the softened butter until creamy and gradually add powdered sugar and heavy cream until you reach the desired consistency.
  2. Puree 1 cup fresh raspberries, strain seeds if desired, and mix into the frosting.
Assembly
  1. Once cooled, spread raspberry jam between cake layers and frost the top and sides with raspberry buttercream.
  2. Decorate the top with fresh raspberries and chill briefly before slicing.

Notes

Ensure butter and eggs are at room temperature for best results. Store the frosted cake in an airtight container for up to 4 days.