Introduction

This Pistachio Raspberry Cake is a delightful blend of nutty richness and fresh fruity sweetness. Light, moist layers filled with luscious pistachio buttercream and raspberry jam make it a perfect treat 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 light brown sponge cake topped with a thick, creamy pale green frosting layer, dotted with scattered red raspberries and small green mint leaves. The top layer, matching the bottom sponge cake in color and texture, is covered by a thick spread of the same pale green frosting. The cake is decorated with fresh whole and halved red raspberries, finely chopped green pistachios, and small green mint leaves, giving it a fresh and colorful look. 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 tablespoons)
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 teaspoon) 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), roughly chopped pistachios, and sprigs of fresh mint for decoration

Instructions

Step 1: Preheat your oven to 160°C fan / 180°C conventional / 355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Step 2: In a large bowl, use a handheld or stand mixer with the paddle attachment to cream together 250 g softened butter and 240 g golden caster sugar for 3-5 minutes, until the mixture is light, smooth, and mousse-like. Add 1 tsp vanilla extract and mix again.
Step 3: Add the 4 large eggs one at a time, whisking well after each addition until the batter is completely smooth.
Step 4: In a food processor or blender, grind the 100 g shelled pistachios into a fine crumb, resembling ground almonds.
Step 5: Sift together 150 g plain flour and 2 tsp baking powder. Add the salt (¼ tsp) and ground pistachios to the dry ingredients. Fold these gently into the batter until just combined.
Step 6: Divide the batter evenly between the two prepared tins. Smooth the surface with a spatula or the back of a spoon to create an even layer.
Step 7: Bake for about 35 minutes or until the cakes are well risen and a skewer inserted into the center comes out clean. Cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely. Note: the green color on the outside may fade slightly but the inside stays vibrant.
Step 8: To make the buttercream, beat 175 g softened butter and 280 g sifted icing sugar together until pale and fluffy. Add 2 tbsp pistachio cream, ½ tsp fine sea salt, and 1 tsp lemon juice. Beat again and adjust lemon juice to taste.
Step 9: Place one cooled cake layer on a flat plate. Pipe half the buttercream evenly over it. Spread 3 tbsp raspberry jam on top carefully, avoiding the edges so it doesn’t spill out. Place the second cake on top, then cover with the remaining buttercream.
Step 10: Decorate the cake with fresh raspberries, sprigs of fresh mint, and roughly chopped pistachios. Serve and enjoy!

Tips & Variations

For an extra pistachio kick, toast the shelled pistachios lightly before grinding for more flavor.
If you can’t find pistachio cream, substitute with almond or hazelnut paste for a different nutty twist.
Use frozen raspberries if fresh aren’t available, but thaw and drain them well to avoid sogginess.
To make the recipe gluten-free, swap plain flour for a 1:1 gluten-free baking blend.

Storage

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

How to Serve

A two-layer cake sits on a round white plate over a white marbled surface. The brown sponge layers are thick and soft-looking. Between the layers is a creamy pale green frosting mixed with fresh red raspberries. The top layer is covered with more of the same green frosting, decorated with whole raspberries, small mint leaves, and finely chopped green pistachios scattered evenly. The cake looks fresh and colorful with a natural, rustic style. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them wrapped tightly in the fridge. Assemble and decorate on the day you plan to serve for the freshest taste.

What can I use instead of pistachio cream?

If pistachio cream isn’t available, almond paste or hazelnut spread can be used as a substitute, though the flavor will vary slightly. You can also omit it and add a splash of vanilla extract to the buttercream.