This Raspberry Pistachio Cake is a stunning combination of soft, nutty pistachio cake layers, tangy raspberry buttercream, and luscious homemade raspberry jam. With its naturally green sponge and pretty pink frosting, it’s perfect for spring gatherings, birthdays, or any special celebration. The flavors balance beautifully—earthy pistachio meets the bright, fruity punch of raspberries—making every bite unforgettable.
Discover great ideas like our Ricotta Pistachio Honey Bites if you love nutty, sweet treats.
Why This Raspberry Pistachio Cake Works So Well
Naturally Flavored and Colored Cake Layers
The pistachios provide a lovely natural green hue and a mild, earthy sweetness without artificial coloring.
Homemade Raspberry Jam
The quick raspberry jam gives a vibrant burst of flavor, though store-bought jam works fine if you’re short on time.
Tangy Raspberry Buttercream
Made with freeze-dried raspberry powder, this buttercream is intensely fruity with a naturally beautiful color.
Key Ingredients You’ll Need
For the Pistachio Cake
- Unsalted pistachios – blended into a fine flour
- All-purpose flour – for structure
- Sour cream – keeps the cake soft and tender
- Eggs and butter – at room temperature for the perfect texture
For the Raspberry Jam
- Frozen raspberries – more intense flavor than fresh
- Lemon juice – adds brightness
- Vanilla extract – enhances the fruity notes
For the Raspberry Buttercream
- Butter – room temperature for smooth mixing
- Powdered sugar – for structure and sweetness
- Freeze-dried raspberry powder – intense, all-natural flavor and color
Step-by-Step Instructions
1. Make the Raspberry Jam
- Combine raspberries, sugar, lemon juice, and vanilla in a saucepan.
- Simmer until thickened (about 8 minutes).
- Add a cornstarch slurry to thicken further, then cool completely.
2. Prepare the Pistachio Cake Layers
- Preheat oven to 340°F (170°C).
- Blend pistachios to a fine flour. Sift with flour, baking powder, baking soda, and salt.
- Cream butter and sugar, then add eggs two at a time.
- Mix in dry ingredients alternately with sour cream, oil, and vanilla.
- Bake in three 8-inch pans for 20–23 minutes. Cool completely.
3. Whip the Raspberry Buttercream
- Sift powdered sugar and raspberry powder.
- Beat butter until light and fluffy.
- Gradually mix in dry ingredients, vanilla, and milk.
4. Assemble the Cake
- Place the first cake layer on a stand or plate.
- Spread buttercream, create a border, and fill with jam.
- Repeat with the second layer.
- Apply a crumb coat, chill, then frost with remaining buttercream.
- Garnish with fresh raspberries and chopped pistachios.
Expert Baking Tips
- Use a kitchen scale for precise measurements.
- Don’t overmix—a gentle fold at the end keeps the crumb tender.
- Light pans bake softer cakes than dark pans.
FAQs
Can I bake it in two layers instead of three?
Yes, use two 8-inch pans and bake for 30–33 minutes.
Can I make it a day ahead?
Absolutely—store in the fridge, but bring to room temperature before serving.
How do I know the cake is done?
A cake tester or toothpick should come out clean from the center.
Storage
Refrigerate in an airtight container for up to 3 days. Serve at room temperature for the best flavor.
Looking for inspiration? Try our Vegan Carrot Pistachio Cake for a plant-based twist on nutty desserts.
Nutrition (per slice, 1/12 of cake)
- Calories: 922 kcal
- Carbs: 107g
- Protein: 7g
- Fat: 54g
More Pistachio & Raspberry Desserts to Try
- Don’t miss our Pistachio Gelato for a creamy frozen treat.
- Check out Raspberry Fool with Whipped Mascarpone for a quick, elegant dessert.
- Learn more about Pistachio Dacquoise Cake if you love airy nut-based layers.