Luscious Pistachio Raspberry Cake

Name: Pistachio Raspberry Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: British
Ingredients: 250g of butter that’s been softened up (unsalted); 240g golden caster sugar; 1 tsp pure vanilla extract; 4 big eggs; 150g plain flour; 2 tsp baking powder; A quarter teaspoon of fine sea salt; 100g pistachios, finely ground; 175g soft unsalted butter; 280g icing sugar, sifted for smoothness; 2 tbsp creamy pistachio spread; Half a teaspoon of fine sea salt; 1 tsp fresh lemon juice; 3 tbsp raspberry jam; 250g fresh raspberries; 2 tbsp pistachios, coarsely chopped; Sprigs of fresh mint to pretty it up

Featured in Sweet Treats Everyone Will Love.

Two moist pistachio sponge layers paired with a rich pistachio buttercream and fruity raspberry jam, topped with crushed nuts and fresh raspberries. Ready in just about an hour.

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By Emily Watson

Updated on Mon, 10 Mar 2025 03:26:22 GMT

Luscious Pistachio Raspberry Cake | thefamilycooks.com

This elegant Pistachio Raspberry Cake combines rich nutty flavors with fresh berries for a stunning special occasion dessert. The moist pistachio sponge layers pair perfectly with silky buttercream and bright raspberries, creating a beautiful balance in every bite.

This treasured recipe came from years of professional baking experience. The key is using pure pistachio paste and fresh berries to achieve that perfect harmony of flavors.

Key Ingredients

Shelled pistachios: Choose bright green, unsalted nuts
Fresh raspberries: Select firm, ripe berries
Premium butter: High-fat European style works best
Pure vanilla: Use real extract, not imitation
Quality raspberry preserves: Look for natural ingredients
Cake flour: Delivers tender, fine crumb

Pistachio Raspberry Cake | thefamilycooks.com

Preparation Method

Step 1: Toast Pistachios: Gently toast nuts until fragrant. Cool and grind finely, avoiding over-processing.
Step 2: Mix Cake Batter: Cream butter and sugar thoroughly. Add eggs individually. Fold in ground nuts and extracts. Alternate dry and wet ingredients.
Step 3: Bake: Pour into prepared pans. Bake at 350°F for 25-30 minutes until done.
Step 4: Prepare Frosting: Beat butter until creamy. Gradually incorporate sugar and pistachio paste. Whip until fluffy.
Step 5: Assemble: Stack layers with buttercream and preserves. Frost exterior and garnish.

This cake has become a signature recipe in professional kitchens across the country, known for its perfect texture and elegant presentation.

The Perfect Balance

Every element serves a purpose - from the moistness of the ground nuts to the bright acidity of fresh berries cutting through rich buttercream.

Planning Ahead

Both cake layers and buttercream can be prepared in advance. Wrap layers well and freeze up to one month.

Presentation Tips

Allow cake to come to cool room temperature before serving. Garnish with additional berries and chopped pistachios.

Recipe Variations

When fresh raspberries aren't in season, premium preserves work well for both filling and decoration.

This sophisticated layer cake consistently delivers impressive results, making it perfect for special occasions when only an elegant dessert will do.

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Frequently Asked Questions

→ What makes the cake green?: The natural green hue comes from ground pistachios, with Persian pistachios offering the brightest shade.
→ Can I switch the raspberries for something else?: You can! Strawberries or cherries (without the pits) would taste amazing—just match your jam to the fruit you pick.
→ How long do the cake layers need to bake?: It takes approximately 35 minutes at 160°C (fan setting) or 325°F.
→ Is the pistachio cream necessary for the buttercream?: It’s key to the unique pistachio flavor, but vanilla extract works as a substitute if needed.
→ How can I tell if the cake is fully baked?: Use a skewer! If it comes out clean after inserting it in the center, your cake’s all done.

Pistachio Raspberry Cake

A stunning cake with layers of pistachio sponge, silky buttercream, and tangy raspberries. Ideal for making any event unforgettable.

Prep Time

30 Minutes

Cook Time

35 Minutes

Total Time

65 Minutes

By: Emily Watson

Category: Desserts

Difficulty: Intermediate

Cuisine: British

Yield: 12 Servings (1 two-layer cake)

Dietary: Vegetarian

Ingredients

→ Cake Ingredients

01 250g of butter that’s been softened up (unsalted)

02 240g golden caster sugar

03 1 tsp pure vanilla extract

04 4 big eggs

05 150g plain flour

06 2 tsp baking powder

07 A quarter teaspoon of fine sea salt

08 100g pistachios, finely ground

→ Buttercream Ingredients

09 175g soft unsalted butter

10 280g icing sugar, sifted for smoothness

11 2 tbsp creamy pistachio spread

12 Half a teaspoon of fine sea salt

13 1 tsp fresh lemon juice

→ Decoration

14 3 tbsp raspberry jam

15 250g fresh raspberries

16 2 tbsp pistachios, coarsely chopped

17 Sprigs of fresh mint to pretty it up

Instructions

Step 01

Turn your oven on to 160°C (fan). Prep two round cake tins, 20cm each—grease 'em well and cut out some baking paper to line the bottoms.

Step 02

With an electric mixer or stand mixer (use the paddle), beat together the butter and sugar for 3-5 minutes. Stop once it’s all creamy and light. Add the vanilla and mix again.

Step 03

Drop in the eggs one by one. Mix each thoroughly into the batter before adding the next. It should end up looking silky and smooth.

Step 04

Sift the baking powder and flour into the mix. Sprinkle in the salt and pistachios. Now, slowly fold together, trying not to overdo it—it just needs to be combined.

Step 05

Divide the batter evenly into those tins you prepped earlier. Spread it out smoothly with a spoon or spatula.

Step 06

Put the tins in the oven and bake for 35 minutes. They’re done when they look puffed up, and a skewer comes out clean. Cool in the tins for a quarter-hour, then switch to a wire rack until they’re completely cool.

Step 07

While the cakes cool, whip up the frosting. Beat butter and icing sugar until it’s pale and fluffy. Add the pistachio spread, lemon juice, and salt. Mix it all up and adjust the lemon if it’s too mild for your taste.

Step 08

When the cakes are fully cool, place one on a plate. Spread or pipe half your buttercream over it. Add a layer of raspberry jam (don’t push it right to the edge). Put the second cake layer on top and spread the remaining buttercream over it.

Step 09

Stick some raspberries on the top, sprinkle over those chopped pistachios, and pop on a few mint leaves for decoration. Serve and wow everyone!

Notes

For that vibrant green color, go with Persian pistachios
Weigh your batter if you want both cake layers to match perfectly
Feel free to trade raspberries for strawberries or cherries. Just use the same jam flavor.
Want a fancy look? Use a star nozzle to pipe on the buttercream!

Tools You'll Need

Two 20cm round cake tins
Non-stick baking sheets
Electric mixer, or a stand mixer if you’ve got one
A piping bag or palette knife for decorating
Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains pistachios (nuts)
Includes dairy products
Eggs inside
Not gluten-free

Emily Watson

Emily Watson brings a lifetime of passion and 12 years of professional experience to The Family Cooks. Explore her recipes, inspired by her grandmother's jams and her father's love of cheese.