Pin it
Dreamy Pistachio Raspberry Cake blends soft nutty goodness with zesty, juicy berries for a knockout treat. This fancy cake matches moist pistachio cake layers with smooth buttercream and tangy raspberries, giving you the perfect mix of tastes and feels in every bite.
When I whip up this cake, I can't help thinking about those lazy spring days in my grandma's kitchen. She always told me adding just a tiny hint of almond extract brings out the pistachio flavor even more - it's my little family trick that makes this cake extra special.
Must-Have Components
- Raw pistachios: Go for the vivid green ones to get amazing color and taste
- Fresh raspberries: Pick ones that are full and firm without any fuzzy spots
- European-style butter: The extra fat makes your frosting extra smooth
- Pure vanilla extract: The authentic stuff really stands out
- Quality raspberry jam: Try to find one with real berry chunks
- Cake flour: Gives you a lighter texture than regular flour
Pin it
Step-by-Step Baking Guide
- Step 1: Get Your Pistachios Ready
- Give the nuts a quick toast until they smell good but don't let them turn brown. Let them cool all the way, then grind them in your food processor until they're super fine but not mushy. Keep an eye on them since grinding too much turns them oily and wet.
- Step 2: Mix Your Cake Batter
- Beat your butter and sugar together for about 5 minutes until it's really fluffy. Add your eggs one by one, mixing well after each. Stir in your ground pistachios, vanilla, and that tiny bit of almond extract. Then add your flour mix and milk, going back and forth but starting and ending with flour.
- Step 3: Get Baking
- Split your batter between your cake pans and smooth the tops. Tap the pans on the counter to pop any air bubbles. Bake at 350°F until you can stick a toothpick in and it comes out clean, usually around 25-30 minutes.
- Step 4: Whip Up Your Frosting
- Beat your soft butter until smooth. Slowly mix in powdered sugar, then add pistachio paste. Keep beating for 5-7 minutes until it's light and fluffy. If it's too thick, add a splash of cream to make it easier to spread.
- Step 5: Put It All Together
- Trim your cake layers if they've domed. Spread frosting then raspberry jam between layers. Add a thin coat all over and chill it. Then add your final coat of frosting and top with fresh raspberries and chopped pistachios.
I'll never forget making this cake for my sister when she got engaged. Seeing everyone's faces light up when I cut into those pretty layers made all the work totally worth it.
Why This Cake Works So Well
Every part plays its own role - those ground pistachios keep things moist and flavorful, while the raspberry jam adds just enough tang to cut through the rich frosting.
Do-Ahead Options
You can bake the cake layers early and freeze them if you wrap them really well in plastic and foil. The frosting can sit in your fridge for up to a week.
How To Serve It Right
It tastes best when it's just a little cool but not straight from the fridge. Try adding a small spoonful of lightly whipped cream on the side of each piece for an extra treat.
Changing With The Seasons
During winter months when you can't find good fresh raspberries, I sometimes use really good jam for the filling and decoration instead.
Pin it
This cake has turned into my go-to fancy dessert. It hits that sweet spot between fancy and down-to-earth, making any get-together feel extra fancy with its gorgeous looks and amazing flavor combo.
Frequently Asked Questions
- → Why is the cake green?
- Ground pistachios naturally color the cake, and Persian ones give the brightest green.
- → Can I switch out the raspberries?
- You can replace them with strawberries or cherries and use matching jam.
- → How long do the layers bake?
- They take around 35 minutes at 160°C fan (325°F).
- → Is pistachio cream a must for the buttercream?
- It adds a special flavor, but you can use vanilla extract instead.
- → How do I know it's cooked through?
- Stick a skewer in the middle; if it comes out clean, it's all set.