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pistachio raspberry cake a celebration of flavor 2026 04 14 111834 683x1024 1

Pistachio Raspberry Cake

A delightful cake combining the subtle nuttiness of pistachios with the tartness of fresh raspberries, perfect for celebrations and special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 250 g Unsalted Butter Ensure it’s softened for easier creaming.
  • 240 g Golden Caster Sugar Add sweetness and slightly color.
  • 1 tsp Vanilla Extract Can replace with vanilla bean paste for more intensity.
  • 4 large Eggs Acts as leavening agent and adds structure.
  • 150 g Plain Flour Can substitute with gluten-free blend.
  • 2 tsp Baking Powder Leavening agent.
  • 0.25 tsp Sea Salt Enhances flavor balance.
  • 100 g Shelled Pistachios Ground adds flavor, color, and moisture.
For the Buttercream
  • 175 g Softened Unsalted Butter Needed for smooth buttercream.
  • 280 g Sifted Icing Sugar Adds sweetness; always sieve.
  • 2 tbsp Smooth Pistachio Cream Enhances flavor in the buttercream.
  • 0.5 tsp Fine Sea Salt
  • 1 tsp Lemon Juice Enhances flavor of buttercream.
For Assembly
  • 3 tbsp Raspberry Jam Adds a fruity layer between cake.
  • 250 g Fresh Raspberries For decoration and flavor.
  • 2 tbsp Chopped Pistachios For garnish.
  • Fresh Mint Sprigs For garnish.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch cake tins with parchment paper.
  2. In a large bowl, beat the softened unsalted butter and golden caster sugar together until light and fluffy.
  3. Add the vanilla extract and eggs one by one, mixing well after each addition.
  4. In another bowl, combine plain flour, baking powder, sea salt, and ground pistachios.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  6. Pour the batter into the prepared tins and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool in the tins for 10 minutes, then transfer to wire racks to cool completely.
Buttercream Preparation
  1. For the buttercream, beat the softened unsalted butter until creamy.
  2. Gradually add sifted icing sugar, pistachio cream, fine sea salt, and lemon juice until fluffy.
Assembly
  1. Once the cakes are cool, spread a layer of raspberry jam on top of one cake layer.
  2. Add a layer of buttercream and place the second cake on top.
  3. Frost the top and sides of the cake with the remaining buttercream.
  4. Decorate with fresh raspberries, chopped pistachios, and mint sprigs.

Notes

Ensure all your ingredients are at room temperature for the best results. Don’t overmix the batter; mix just until combined to keep the cake light and fluffy. For an extra burst of flavor, add a touch of raspberry puree to the buttercream. Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. For longer storage, freeze it tightly wrapped for up to 3 months.