Name: Pistachio Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Ingredients: 250 g unsalted butter (softened 16 tablespoons (2 sticks + 1 ½ tablespoons)); 240 g golden caster sugar (also known as superfine sugar in America 1 cup + 2 tablespoon); 1 teaspoon vanilla extract; 4 large eggs; 150 g plain flour 1 cup & ¼ scant cup; 2 teaspoon baking powder; ¼ teaspoon fine sea salt; 100 g pistachios (finely ground in a food processor ¾ cup); 175 g softened unsalted butter 13 tablespoons + 1 tsp; 280 g sifted icing sugar 2 + ⅓ cups; 2 tablespoon smooth pistachio cream; ½ teaspoon fine sea salt; 1 teaspoon lemon juice; 3 tablespoon raspberry jam; 250 g roughly 2 cups fresh raspberries; 2 tablespoon roughly chopped pistachios; Sprigs of fresh mint

This stunning Pistachio Raspberry Cake is as delicious as it is beautiful! Featuring moist layers of green pistachio cake, sweet raspberry jam, and a swirl of pistachio buttercream, every bite bursts with nutty, fruity flavor. Finished with juicy raspberries, chopped pistachios, and fresh mint, this elegant raspberry cake is perfect for birthdays, brunches, or any special occasion. If you’re craving a unique yet easy-to-make dessert, this pistachio raspberry showstopper is a must-try!

Why You’ll Love This Pistachio Raspberry Cake

One-bowl simplicity – Less mess, more joy.
Seasonal delight – A perfect bake when raspberries are in their juicy prime.
Flavor-packed – Nutty pistachios, zesty lemon, fruity jam, and buttery sweetness in every bite.
Versatile – Switch up the berries or nuts for fun variations.
Perfect for any occasion – From low-key brunches to fancy celebrations.

Ingredients You’ll Need

For the Cake:

Unsalted butter – Softened for smooth creaming.
Golden caster sugar – Brings a rich sweetness and golden hue.
Vanilla bean paste – Adds deep, aromatic flavor.
Large eggs – Free-range if possible.
Plain flour (all-purpose flour) – Your base for a fluffy crumb.
Baking powder – To lift and lighten the sponge.
Salt – Enhances all the other flavors.
Ground pistachios – For color, moisture, and that distinctive nutty flavor.

For the Buttercream & Topping:

Icing sugar – Sifted to ensure a silky texture.
Smooth pistachio cream – Homemade or store-bought for that extra pistachio punch.
Lemon juice – Cuts through the sweetness for balance.
Raspberry jam – Choose a quality brand for a fruity burst.
Fresh raspberries – Plump and juicy for the perfect finish.
Fresh mint – Optional, but adds a fresh, fragrant touch.
Chopped pistachios – For a crunchy, colorful garnish.

How to Make This Pistachio Raspberry Cake

1. Cream the Butter & Sugar
Preheat oven to 160°C fan. Grease and line two cake tins. In a large bowl, cream together softened butter and golden caster sugar until pale and fluffy (about 3–5 minutes).

2. Add the Eggs & Vanilla
Mix in the vanilla paste, then add the eggs one at a time, whisking thoroughly between each addition until smooth.

3. Sift & Fold Dry Ingredients
Sift in the flour and baking powder. Add salt and ground pistachios. Gently fold until just combined.

4. Bake the Cake Layers
Divide the batter evenly between the tins and smooth the tops. Bake for 35 minutes, then cool in the tins for 15 minutes before transferring to a wire rack.

5. Make the Pistachio Buttercream
Beat together butter and sifted icing sugar until light and fluffy. Add pistachio cream, lemon juice, and a pinch of salt. Mix well and adjust to taste.

6. Assemble the Cake
Place one cake layer on a serving plate. Pipe or spread half of the buttercream on top, followed by raspberry jam.

7. Layer and Decorate
Top with the second cake layer. Spread remaining buttercream on top. Decorate with fresh raspberries, chopped pistachios, and mint sprigs.

8. Slice & Enjoy!
Cut generous slices and serve with tea, coffee, or a bubbly toast!

Pro Tips for the Perfect Pistachio Raspberry Cake

Use room-temperature butter for the smoothest buttercream.
Toast pistachios lightly before chopping for deeper flavor.
Blitz your own pistachios in a food processor for a vivid green and moist texture.
Always sift icing sugar before mixing to prevent lumps.
Don’t overload the jam – a light spread helps keep layers neat.

Variations & Substitutions

Different berries: Try strawberries, cherries, or blueberries.
Nut swaps: Almonds or hazelnuts can work in place of pistachios.
Fruit preserves: Match the jam to your chosen fruit – cherry compote or strawberry jam works beautifully.
Add white chocolate curls or freeze-dried berries for extra pizzazz.

Buttercream Spotlight: Why American Buttercream Works

This Pistachio Raspberry Cake uses classic American buttercream for its ease and sweetness. It’s the go-to for many dessert recipes thanks to its pipeable texture and customizable flavor. Pistachio cream adds depth and color, while lemon juice balances the sweetness.

Want to explore other options? Try:

Russian buttercream – Just butter and condensed milk. Rich, easy, and caramel-flavored.
Italian buttercream – For a more advanced, meringue-based finish.
French or German buttercreams – Creamy and custard-like, perfect for pros.

Frequently Asked Questions

Can I use other nuts in this cake?
Yes! Ground almonds or hazelnuts work well, but you’ll miss the vibrant color and distinct pistachio flavor.

Do I have to use raspberries?
Not at all. This cake is equally tasty with strawberries, cherries, or blueberries.

Can I make this cake in advance?
Yes, it stores beautifully. Assemble a day ahead and refrigerate in an airtight container.

Can I freeze Pistachio Raspberry Cake?
You can freeze the cake layers (unfrosted). Wrap well and freeze for up to 2 months. Thaw at room temp before decorating.

More Dessert Recipes You’ll Love

Save this Pistachio Raspberry Cake recipe for your next celebration or cozy afternoon bake — it’s a dessert you’ll want to make again and again!