Introduction

This raspberry cake combines the richness of pistachio buttercream with the fresh tang of ripe raspberries. It’s a delightful dessert that’s both elegant and easy to make for any occasion.

A two-layer round cake sits on a white plate with a slightly rough texture, placed on a white marbled surface. The bottom layer is a golden brown sponge cake topped with a thick light green cream filling that includes whole red raspberries and fresh green mint leaves partially visible between the layers. The top layer, also golden brown, is covered with a thick spread of the same light green cream, decorated plentifully with whole and halved bright red raspberries, chopped green pistachios, and fresh mint leaves scattered on top. The cake looks fresh with a homemade touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)
240 g golden caster sugar (1 cup + 2 tbsp)
1 tsp vanilla extract
4 large eggs
150 g plain flour (1 cup + 1/4 scant cup)
2 tsp baking powder
¼ tsp fine sea salt
100 g shelled pistachios (3/4 cup)
175 g softened unsalted butter (13 tablespoons + 1 tsp) for buttercream
280 g sifted icing sugar (2 + 1/3 cups)
2 tbsp smooth pistachio cream
½ tsp fine sea salt (for buttercream)
1 tsp lemon juice
3 tbsp raspberry jam
250 g fresh raspberries (about 2 cups)
2 tbsp roughly chopped pistachios
Sprigs of fresh mint for garnish

Instructions

Step 1: Preheat the oven to 160°C fan/180°C conventional/355°F. Grease and line two 20 cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: In a large bowl, cream the 250 g softened butter and golden caster sugar with a handheld or stand mixer for 3–5 minutes until light, smooth, and mousse-like. Add vanilla extract and mix again.
Step 3: Add eggs one at a time, whisking each in completely before adding the next, until the batter is smooth.
Step 4: Grind the pistachios in a food processor or blender to a fine crumb, similar to almond meal texture.
Step 5: Sift in plain flour and baking powder, then add salt and ground pistachios. Fold gently until just combined.
Step 6: Divide the batter evenly between the two tins and smooth the tops with a spatula or back of a spoon.
Step 7: Bake for about 35 minutes, or until risen and a skewer inserted into the center comes out clean. Cool in tins for 15 minutes, then turn out onto a wire rack to cool completely.
Step 8: For the buttercream, beat the softened 175 g butter and sifted icing sugar until pale and fluffy. Add pistachio cream, salt, and lemon juice, then beat well. Adjust lemon juice to taste.
Step 9: Place one cake layer on a plate. Pipe half the buttercream evenly on top, then spread raspberry jam carefully over it, avoiding edges. Top with the second cake layer and spread the remaining buttercream on top.
Step 10: Decorate the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Serve and enjoy!

Tips & Variations

Use unsalted pistachios to control the salt level in the cake and buttercream.
For a nut-free version, substitute pistachios with ground almonds and omit pistachio cream in the frosting.
Chill the cake briefly before decorating to make spreading the buttercream easier.
Try swapping raspberry jam for other berry preserves like strawberry or blackberry for a different twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen for up to 1 month; wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before enjoying.

How to Serve

A two-layer cake sits on a white plate with a rough texture, placed on a white marbled surface. Each layer is light brown with a soft, crumbly texture. The bottom layer is topped with creamy light green frosting mixed with small red raspberries peeking out. The top layer is covered with a thick spread of light green frosting that looks smooth but slightly uneven. On top, fresh red raspberries and green mint leaves are scattered along with chopped pistachios that add texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this cake?

Yes, you can use frozen raspberries if fresh are unavailable. Thaw and drain them well to avoid excess moisture, which could affect the cake’s texture.

Is it possible to make this cake without a mixer?

While a mixer makes creaming easier, you can mix by hand using a wooden spoon or whisk. It will take longer to achieve a smooth, mousse-like batter but is still doable.