Raspberry Pistachio Cake Recipe: Simple, Stunning, Flavor-Packed

This Raspberry Pistachio Cake Recipe delivers plush pistachio layers, vibrant raspberry buttercream, and a quick jam filling that tastes like fresh berries and sunshine.

Red-and-green never looked (or tasted) so elegant. The pistachio crumb is soft and lightly nutty, the raspberry buttercream is tangy-sweet and beautifully pink, and the jam center adds bright fruit in every slice. Whether you’re baking for a birthday, brunch, or a spring celebration, this cake looks bakery-made but follows a straightforward, home-baker-friendly method.

Why You’ll Love This Raspberry Pistachio Cake Recipe

• Moist, Tender Crumb: A balanced batter (butter + a little oil) and a touch of sour cream keep the texture soft for days.
• Naturally Pretty: Ground pistachios tint the cake a gentle green; freeze-dried raspberries turn the frosting a vivid pink.
• Fresh Berry Burst: A quick stovetop jam brightens each layer with real raspberry flavor.
• Beginner-Friendly Build: Simple creaming method, clear doneness cues, and an easy buttercream “dam” for clean layers.
• Make-Ahead Friendly: Bake layers in advance and chill; the frosting stays smooth and spreadable.
• Customizable: Swap the jam, adjust sweetness, or decorate with fresh berries and chopped pistachios.
• Crowd-Pleasing Look: Tall, tidy layers with a festive color contrast that slices beautifully.

Raspberry Pistachio Cake Recipe

This Raspberry Pistachio Cake Recipe features plush pistachio cake layers, tangy-sweet raspberry buttercream, and a bright jam filling made with real berries. Elegant yet approachable, it’s a bakery-style celebration cake with vibrant color, balanced sweetness, and a soft, tender crumb.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 560 kcal

Ingredients

  

Pistachio Cake Layers

• 1 1/2 cups unsalted shelled pistachios finely ground
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 3/4 cup unsalted butter room temperature
• 1 1/4 cups granulated sugar
• 3 large eggs room temperature
• 1/2 cup sour cream room temperature
• 1/4 cup neutral oil
• 2 tsp vanilla extract
• 3/4 cup milk room temperature

Quick Raspberry Jam Filling

• 2 cups frozen raspberries
• 1/3 cup granulated sugar adjust to taste
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp cornstarch mixed with 1 tbsp water

Raspberry Buttercream

• 1 1/2 cups unsalted butter room temperature
• 4 cups powdered sugar use up to 5 cups to taste
• 1/2 cup freeze-dried raspberry powder sifted
• 2 tsp vanilla extract
• 2 tbsp milk as needed for texture

Instructions

 

• Preheat oven to 170°C. Grease three 8-inch cake pans, line with parchment, and grease again.
• Grind pistachios in a food processor until a fine meal forms. Set aside 1 1/2 cups.
• Whisk flour, baking powder, baking soda, salt, and ground pistachios together in a bowl.
• Cream butter and sugar until light and fluffy, about 2–3 minutes. Beat in eggs one at a time.
• Mix in sour cream, oil, and vanilla until smooth.
• Add half the dry ingredients, then milk, then remaining dry ingredients. Mix just until combined.
• Divide batter evenly among pans. Bake 20–23 minutes until springy and a toothpick shows moist crumbs.
• Cool 10 minutes, then turn out and cool completely. Level if needed.
• For jam, simmer raspberries, sugar, lemon juice, and vanilla. Stir in cornstarch slurry and cook until thick. Cool completely.
• For buttercream, beat butter until creamy. Add powdered sugar gradually, then raspberry powder, vanilla, and milk as needed.
• Assemble cake with buttercream dam and jam between layers. Apply crumb coat and chill 15–20 minutes.
• Finish frosting smoothly and garnish with fresh raspberries and pistachios if desired.

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter. Chill the cake briefly between frosting steps for the cleanest finish.

Keyword bakery-style cake, celebration cake, pistachio layer cake, raspberry buttercream cake, raspberry pistachio cake

What Is Raspberry Pistachio Cake Recipe?

Raspberry Pistachio Cake is a classic celebration cake that pairs a tender pistachio sponge with raspberry elements in two forms: a silky, berry-forward buttercream and a quick jam filling. The cake layers rely on finely ground pistachios to add nutty aroma and color without overpowering sweetness. The buttercream gets its berry punch from freeze-dried raspberries, which deliver concentrated flavor and color without watering down the frosting. A small batch of stovetop raspberry jam adds a bright, ruby stripe through the center, keeping every bite juicy.

In short, it’s a balanced, bakery-style layer cake that’s approachable at home: familiar mixing steps, ingredients from a regular market, and professional-looking results.

Ingredients for Raspberry Pistachio Cake Recipe

Pistachio Cake Layers (Three 8-inch pans)

• 1 ½ cups (180 g) unsalted shelled pistachios
• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp fine sea salt
• ¾ cup (170 g) unsalted butter, room temperature
• 1 ¼ cups (250 g) granulated sugar
• 3 large eggs, room temperature
• ½ cup (120 g) sour cream, room temperature
• ¼ cup (60 ml) neutral oil
• 2 tsp vanilla extract
• ¾ cup (180 ml) milk, room temperature

Quick Raspberry Jam Filling

• 2 cups (280 g) frozen raspberries
• ⅓ cup (65 g) granulated sugar (adjust to taste)
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• 1 tbsp cornstarch + 1 tbsp water (slurry)

Raspberry Buttercream

• 1 ½ cups (340 g) unsalted butter, room temperature
• 4–5 cups (480–600 g) powdered sugar, to taste
• ½–¾ cup (30–45 g) freeze-dried raspberry powder*
• 2 tsp vanilla extract
• 2–4 tbsp milk, as needed for texture
  *If you can’t find powder, blitz whole freeze-dried raspberries to a fine powder and sift.

To Finish

• Fresh raspberries, for garnish
• ¼ cup (30 g) chopped pistachios, lightly toasted (optional)

Ingredient Notes

• Pistachios: Use unsalted, shelled nuts. Blitz to a fine meal, but don’t over-process into paste. Sifting removes larger bits; stir those back if you like a hint of texture.
• Flour Ratio: The blend of ground pistachios and all-purpose flour gives tenderness with enough structure for tall layers.
• Butter + Oil: Butter brings flavor; a little oil helps the crumb stay soft even when chilled.
• Sour Cream: Adds moisture and a gentle tang that balances sweetness and enhances tenderness. Plain Greek yogurt also works.
• Freeze-Dried Raspberry Powder: Delivers bold raspberry flavor and color without adding liquid to the buttercream.
• Quick Jam: A fast stovetop jam thickened with a brief cornstarch simmer keeps the filling bright and slice-stable.
• Sweetness Control: Start with 4 cups powdered sugar in the frosting, then add more until it’s as sweet and sturdy as you like.

Step-by-Step Instructions

Step 1 – Prep Pans and Oven

Preheat the oven to 340°F (170°C). Grease three 8-inch round cake pans, line the bottoms with parchment rounds, then lightly grease the parchment. This double insurance helps the layers release cleanly and keeps the edges neat.

Step 2 – Grind the Pistachios

Add pistachios to a food processor and pulse to a fine meal. You want sandy, not pasty. If the nuts start to clump, stop and fluff with a fork. Measure 1 ½ cups ground pistachios (180 g). If you have extra, save for garnish.

Step 3 – Mix the Dry Ingredients

In a medium bowl, whisk flour, baking powder, baking soda, salt, and the ground pistachios. Mixing nuts with the dry ingredients helps them distribute evenly and prevents dense patches.

Step 4 – Cream Butter and Sugar

In a large bowl, beat the butter and granulated sugar on medium until pale and fluffy, about 2–3 minutes. Proper aeration helps the layers rise evenly.

Step 5 – Add Eggs, Sour Cream, Oil, and Vanilla

Beat in eggs, one at a time, scraping the bowl as needed. Mix in sour cream, oil, and vanilla until smooth. The batter may look slightly silky—perfect.

Step 6 – Alternate Dry Ingredients and Milk

Add half the dry mixture to the bowl and mix on low just to combine. Stream in milk, then finish with the remaining dry ingredients. Mix only until no flour streaks remain. Overmixing can toughen the crumb.

Step 7 – Bake

Divide the batter evenly among the three pans (use a scale for even layers). Smooth the tops and tap each pan lightly on the counter to release air bubbles. Bake 20–23 minutes, or until the tops spring back and a toothpick inserted in the center comes out with a few moist crumbs.

Step 8 – Cool and Level

Cool cakes in the pans for 10 minutes, then place upside-down on wire racks, peel off parchment, and cool completely. If the layers dome slightly, level with a serrated knife. Save trimmings for crumb garnish.

Step 9 – Make the Quick Raspberry Jam

Add frozen raspberries, sugar, lemon juice, and vanilla to a saucepan. Bring to a gentle simmer over medium heat, breaking up berries with a spatula. Stir in the cornstarch slurry and cook 1–2 minutes more until thickened and glossy. Transfer to a shallow bowl, press a piece of parchment onto the surface, and chill until cool and spreadable.

Step 10 – Whip the Raspberry Buttercream

Beat butter on medium until creamy and slightly paler, about 1 minute. Add powdered sugar 1 cup at a time, mixing on low until incorporated. Mix in freeze-dried raspberry powder and vanilla. Add milk a tablespoon at a time until the frosting is silky and holds soft peaks. Taste and adjust sweetness and berry intensity.

Step 11 – Build the Cake: Buttercream Dam + Jam

Set the first cake layer on a board. Pipe or spread a thick ring (dam) of raspberry buttercream around the rim. Spoon some cooled jam inside the ring and gently level. Add the second layer and repeat. Top with the third layer.

Step 12 – Crumb Coat and Chill

Spread a thin coat of buttercream over the top and sides to trap crumbs. Chill 15–20 minutes to set. This step makes your final coat smooth and professional-looking.

Step 13 – Final Frost and Decorate

Apply the final coat of raspberry buttercream, smoothing with an offset spatula and a bench scraper. Garnish with fresh raspberries and chopped pistachios along the base or on top. If you saved cake crumbs, sprinkle them sparingly for an elegant, textural finish.

Pro Tips for Success

• Room-Temp Ingredients: Bring eggs, butter, sour cream, and milk to room temperature for a smooth batter and even rise.
• Don’t Over-Process Nuts: Grind to a fine meal, not paste. If in doubt, stop early and sift.
• Weigh Your Pans: Evenly divided batter yields level layers and a prettier slice.
• Watch the Bake: Pull when a toothpick shows a few moist crumbs; overbaking dries nut-based cakes quickly.
• Cool the Jam Fully: Warm jam will melt your buttercream—be patient here.
• Chill Between Steps: A brief chill after the crumb coat makes smoothing the final coat easy.
• Stable Buttercream: If it feels loose, beat in a little more powdered sugar or chill for 5 minutes and re-whip.

Flavor Variations

• Lemon-Raspberry Pistachio: Add 1–2 tsp finely grated lemon zest to the batter and a squeeze of lemon to the frosting for extra brightness.
• White Chocolate Accent: Fold a small handful of finely chopped white chocolate into the buttercream for a creamy twist.
• Berry Swap: Use freeze-dried strawberries and a simple strawberry jam if raspberries aren’t available.
• Vanilla Bean Dream: Split a vanilla pod and add the seeds to both cake and frosting for a fragrant, speckled look.
• Cardamom Kiss: Add a small pinch of ground cardamom to the dry mix for a warm, aromatic note that loves pistachio.

Serving Suggestions

Serve chilled for the cleanest slices, then let pieces stand 10–15 minutes so the crumb softens and the buttercream becomes silky. Add a scatter of fresh raspberries and a few chopped pistachios on each plate. Pair with hot tea or coffee for contrast. For a party buffet, pre-slice, tuck parchment between slices, and keep the cake on a cool platter so the edges stay tidy.

Storage and Freezing Instructions

• Short-Term: The assembled cake keeps best refrigerated, covered, for 3–4 days. Let slices stand at room temperature before serving for the softest crumb.
• Freeze Layers: Wrap unfrosted cake layers tightly in plastic, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator while still wrapped.
• Freeze Leftover Slices: Wrap each slice well and freeze up to 1 month. Thaw in the fridge, then bring to room temperature.
• Buttercream Ahead: Raspberry buttercream can be made 2–3 days in advance. Refrigerate, then bring to cool room temperature and re-whip before using.
• Jam Storage: The quick jam keeps 1 week refrigerated in a clean jar.

Nutrition Facts (Per Serving)

Serves about 12.

Estimates based on standard ingredients and portions; values may vary by brand and yield.

FAQ About Raspberry Pistachio Cake Recipe

TastyInspo Notes

• Keep a small bowl of hot water and a towel nearby to clean and warm your spatula for ultra-smooth frosting.
• For tall, even layers, weigh the batter into each pan and rotate pans once during baking if your oven has hot spots.
• Chill the crumb coat just until set; over-chilling can cause the final coat to skate and trap air pockets.
• Use a closed-star tip to pipe a simple ring on top, then nestle fresh raspberries for an instant patisserie look.
• A tiny pinch of fine salt in the buttercream heightens berry flavor and balances sweetness.
• If your frosting turns too stiff, beat in a splash of milk; if too loose, add powdered sugar or chill briefly.
• Save pistachio dust from grinding and sprinkle it over the top like edible confetti.

Final Thoughts

This Raspberry Pistachio Cake layers gentle nuttiness with bright berry notes for a dessert that feels both cozy and couture. The steps are straightforward—grind, cream, whisk, bake, simmer, and frost—and each one earns its keep. With the buttercream dam technique, a quick jam, and chill time for clean edges, you’ll slice into picture-perfect wedges that taste as good as they look. Bake it for the moments that deserve something special, and enjoy the soft crumb, the vibrant color, and that first, unforgettable, berry-bright bite.