Pistachio Raspberry Cake
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!
Ingredients
For the cake:
- 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
For the buttercream:
- 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
To decorate:
- 3 tablespoon raspberry jam
- 250 g roughly 2 cups fresh raspberries
- 2 tablespoon roughly chopped pistachios
- Sprigs of fresh mint
Instructions
- 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).
- Add the Eggs & Vanilla: Mix in the vanilla paste, then add the eggs one at a time, whisking thoroughly between each addition until smooth.
- Sift & Fold Dry Ingredients: Sift in the flour and baking powder. Add salt and ground pistachios. Gently fold until just combined.
- 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.
- 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.
- Assemble the Cake: Place one cake layer on a serving plate. Pipe or spread half of the buttercream on top, followed by raspberry jam.
- Layer and Decorate: Top with the second cake layer. Spread remaining buttercream on top. Decorate with fresh raspberries, chopped pistachios, and mint sprigs.
- Slice & Enjoy: Cut generous slices and serve with tea, coffee, or a bubbly toast!
Notes
- 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.