This Pistachio Raspberry Cake is as stunning as it is delicious. Each bite brings together tender, vibrant green pistachio sponge, layers of sweet pistachio buttercream, and fruity raspberry jam, all topped with juicy fresh raspberries, crunchy chopped pistachios, and fresh mint. It’s a true showstopper – ideal for birthdays, special occasions, or simply when you want to make something that feels extra special.
But don’t be fooled by its elegant look – this cake is much easier to make than it appears. In fact, it’s the kind of bake that impresses without the stress, making it just as welcome at a casual coffee morning as it is at a celebration.
Why You’ll Love This Recipe
- One-bowl sponge – Less mess, less fuss!
- Seasonal and fresh – Perfect when raspberries are in abundance.
- Delightfully flavorful – Nutty pistachios, tangy berries, citrusy buttercream.
- Incredibly versatile – Swap in different fruits or nuts to suit your taste.
- Great for any occasion – From tea time treats to elegant party desserts.
Ingredients
For the Pistachio Cake:
- Unsalted butter (softened)
- Golden caster sugar (or regular)
- Vanilla extract or paste
- Free-range eggs
- Plain flour (aka all-purpose)
- Baking powder
- Salt (a small pinch enhances all the other flavors)
- Ground pistachios (homemade or store-bought)
For the Frosting and Filling:
- Icing sugar (sifted)
- Unsalted butter
- Pistachio cream (store-bought or homemade)
- Fresh lemon juice
- Raspberry jam
- Fresh raspberries
- Fresh mint (optional but adds a beautiful touch)
- Chopped pistachios (toasted if desired)
Substitutions and Variations
- Vanilla – Swap extract for paste for a deeper vanilla flavor. Avoid artificial essence.
- Pistachio Cream – Pistachio butter or paste can work too—adjust to taste.
- Other Nuts – Try ground almonds or hazelnuts. Pair with almond or hazelnut spreads.
- Different Berries – Strawberries or cherries work beautifully. Match with the appropriate jam.
- Decorative Add-Ins – Add freeze-dried raspberries or white chocolate curls for flair.
- Buttercream Twist – Use vanilla icing sugar or flavor the buttercream with almond or citrus.
How to Make Pistachio Raspberry Cake
- Preheat and Prep
Heat your oven to 160°C Fan. Grease and line two cake tins. - Cream Butter & Sugar
In a large bowl, beat the butter and sugar for 3–5 minutes until pale, fluffy, and mousse-like. - Add Eggs & Vanilla
Beat in vanilla extract. Then add eggs one at a time, beating until smooth after each addition. - Sift Dry Ingredients
Sift in flour and baking powder, then add the salt and fold in the ground pistachios. - Divide and Bake
Evenly divide the batter between the tins. Smooth the tops and bake for around 35 minutes. Cool in tins for 15 minutes before transferring to a rack. - Make the Buttercream
Beat butter with sifted icing sugar until light and fluffy. Add pistachio cream, lemon juice, and a pinch of salt. Beat again and taste – adjust lemon as needed. - Assemble the Cake
Pipe or spread half the buttercream on one sponge. Spread a layer of raspberry jam on top – don’t go too close to the edges. Add the second cake layer. - Finish & Decorate
Spread remaining buttercream on top, then decorate with raspberries, chopped pistachios, and mint leaves. - Serve and Enjoy!
Slice and serve – it’s just as lovely with coffee or tea as it is after dinner.
Tips for Success
- Soften the Butter – Room temperature butter ensures a smooth batter and frosting.
- Toast the Pistachios – A quick toast enhances flavor—just don’t let them burn!
- Blitz Your Own Pistachios – Use a food processor to make finely ground nuts for moist sponge and vibrant green color.
- Sift the Icing Sugar – Smooth, lump-free buttercream is key for easy piping and spreading.
About That Buttercream…
This recipe uses an American-style pistachio buttercream—it’s quick, sweet, and simple. Pistachio cream brings both richness and flavor, and the lemon juice balances out the sweetness. If you’re feeling adventurous, try one of these buttercream styles:
- Russian Buttercream – Just butter and sweetened condensed milk. Fast, smooth, not too sweet.
- Italian Buttercream – Light and silky, made with egg whites and hot sugar syrup.
- German Buttercream – Custard-based, ultra-creamy, and rich in flavor.
- French Buttercream – Luxuriously soft, made with egg yolks and sugar syrup.
This Pistachio Raspberry Cake is a beautiful way to celebrate the harmony of nuts and berries. Whether you’re baking for a birthday, a brunch, or just because—it’s a deliciously rewarding recipe that looks as stunning as it tastes.
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