Bright Pistachio Raspberry Cake

The contrast between pistachios and raspberries in this cake will blow you away before you even taste it. Every soft sponge layer carries the gentle nutty flavor of ground pistachios, while tangy raspberry jam cuts the richness with fruity zings. Topped with velvety pistachio buttercream, this cake mixes fancy flavors with easy techniques, making it great for special days or when you want something unforgettable.

I came up with this after trying something like it at a tiny European bakery and couldn't stop thinking about making that pistachio flavor at home. After trying tons of versions, this one was the clear favorite with my friends and family. Everyone always comments on how pretty the green cake looks next to the bright red raspberries before they even grab a fork.

Key Ingredients

• Ground pistachios: They give that special nutty taste and help make the cake naturally green.
• Golden caster sugar: Adds slight caramel hints that work really well with the pistachios.
• Vanilla bean paste: Gives little specks of vanilla and makes the cake layers taste amazing.
• Room temperature eggs: Mix in better for the right texture and height.
• Plain flour: Makes the perfect base that lets the pistachio flavor stand out.
• Raspberry jam: Brings strong berry flavor and makes a beautiful color contrast.
• Pistachio cream: Makes the nutty flavor stronger in the buttercream so the whole cake tastes connected.
• Fresh raspberries: Look pretty and give bursts of fresh taste.
• Chopped pistachios: Add crunch and boost the main flavor.

Stunning Cake Creation Steps

Getting Started:

Heat your oven to 320°F, putting the rack in the middle. This lower heat helps the cake bake evenly without browning too much or getting a dome. Use two 8-inch round pans with straight sides for the best shape. Put parchment circles on the bottoms and butter the sides. Make sure everything that was in the fridge sits out until it's room temperature for the best mixing.

Making The Base:

In a big bowl, beat the soft butter until it looks lighter. Slowly add the golden sugar while mixing until everything gets fluffy and pale. Mix in the vanilla bean paste until it's spread throughout. Add eggs one by one, mixing well after each one. Going slow like this stops the mix from breaking and keeps air bubbles that help the cake rise.

Adding Nutty Goodness:

In another bowl, sift the flour, baking powder, and salt together so the raising agents spread out evenly. Mix in the ground pistachios. With a big rubber spatula, fold this dry mix into the butter mixture with wide, soft movements. Keep folding just until you can't see any dry spots, but don't mix too much or the cake will get tough. The batter should look smooth and drop slowly from your spatula.

Baking With Care:

Split the batter evenly between your pans, using a scale if you have one. Smooth the tops with a spatula for even baking. Put both pans on the middle rack with space between them so air can move around. Bake about 35-40 minutes until they look golden at the edges and bounce back when you touch the center. A wooden pick stuck in the middle should come out with just a few moist crumbs. Let them cool in the pans for exactly 15 minutes before carefully flipping them onto wire racks to cool completely.

Dreamy Pistachio Buttercream

While your cakes cool down, make the buttercream by beating room temperature butter until it's super light and fluffy, about three minutes on medium-high. This extra beating puts air in for a smoother feel. Turn the mixer down low and slowly add sifted powdered sugar bit by bit so it doesn't fly everywhere. Once all sugar is mixed in, turn speed to medium and beat until combined. Add in pistachio cream, fresh lemon juice, and a tiny bit of salt. Keep beating another two minutes until the buttercream looks lighter and feels smooth enough to spread easily.

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Pretty Assembly Method

Putting this cake together the right way shows off all its parts perfectly. Start with one fully cooled cake layer flat side up on your serving plate. Spread a thin buttercream layer to block the jam from soaking into the cake and making it soggy. Add half the remaining buttercream in an even layer across the top, stopping about half an inch from the edge so it won't squish out when you add the top layer. Carefully spread raspberry jam over the buttercream, again not going all the way to the edges. Place the second cake layer on top with the flat bottom facing up for a nice level surface. Cover everything with the rest of the buttercream, either making it smooth or adding some decorative swirls if you want.

Fun Twist Ideas

You can change up this basic recipe to fit different occasions or what you like. For stronger pistachio flavor, try adding half a teaspoon of almond extract to boost the nutty taste. If you want more texture, mix some finely chopped pistachios into the cake batter for little crunchy bits. For summer parties, try putting fresh raspberries between the cake layers along with the jam for extra freshness. For fancy events, you might want to drizzle white chocolate ganache over the buttercream before adding fresh fruit on top. In winter, you could mix in a bit of cardamom or rose water to the batter for subtle aromas that go great with both pistachio and raspberry.

Keeping It Fresh

This cake stays good for quite a while if you store it right. After you've decorated it completely, it'll be fine at room temperature for a day if you cover it with a cake dome. If you need to keep it longer, put it in the fridge in an airtight container or loosely wrapped in plastic for up to three days. Always let a refrigerated cake sit out for at least two hours before serving so the flavors and texture can come back fully. Single slices freeze really well if you wrap them tightly in plastic wrap and then foil. Thaw frozen pieces overnight in the fridge, then let them come to room temperature before eating.

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Frequently Asked Questions

→ What’s pistachio cream, and can I make it at home?

Pistachio cream is like a nut butter made from crushed pistachios. Look for it in Italian stores, specialty markets, or online. To make it at home, blitz roasted, unsalted pistachios with a little sugar and oil until smooth.

→ How far in advance can I prep this dessert?

This layered cake can be prepped a day early and chilled in the fridge. Let it sit out for about 30 minutes before slicing. You can also bake the pistachio sponges up to three days ahead or freeze them for up to three months.

→ How can I ensure my pistachio layers are bright green?

Use Persian pistachios for a deeper green hue, and remove the outer brown skin while grinding. The color may fade slightly on the outer edges after baking, but the inside will stay vibrant.

→ Can I swap out raspberries for another fruit?

Sure thing! Strawberries or cherries work wonderfully instead of raspberries. Just switch up the jam to match the fruit—like strawberry jam or cherry preserves.

→ Why’s caster sugar better than granulated sugar here?

Caster sugar, finer than granulated, melts into the batter quickly, making the cake texture lighter. No caster sugar? Blend regular sugar in a food processor for a finer consistency.

→ Is going gluten-free possible with this cake?

Definitely—just swap the all-purpose flour for a gluten-free blend containing xanthan gum. The ground pistachios already create a great texture, but double-check that all ingredients used are gluten-free certified.