Few desserts can match the elegant beauty and sophisticated flavor combination of Pistachio Raspberry Cake, a stunning creation that brings together the nutty richness of pistachios with the bright, tart sweetness of fresh raspberries. This show-stopping cake features tender pistachio-infused layers that get their gorgeous pale green color naturally from ground pistachios, while bursts of ruby-red raspberries create a beautiful contrast both visually and on the palate. The cake is finished with a silky pistachio buttercream that melts on your tongue, making every bite a perfect balance of textures and flavors. Whether you’re celebrating a special occasion or simply want to treat yourself to something extraordinary, this cake delivers pure indulgence that looks as magnificent as it tastes.
Serves: 10-12 people
Prep Time: 45 minutes
Cook Time: 30 minutes
Assembly Time: 30 minutes
Total Time: 1 hour 45 minutes
What You’ll Need
For the pistachio cake layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted pistachios, shelled and finely ground
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 1/4 cups whole milk
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups fresh raspberries
For the pistachio buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup pistachios, finely ground
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Pinch of salt
- Green food coloring (optional)
For decoration:
- 1 cup fresh raspberries
- 1/4 cup chopped pistachios
- Fresh mint leaves (optional)
Getting Your Kitchen Ready
Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly flour the sides. This preparation ensures your cakes will release perfectly from the pans. Place the pistachios for both the cake and frosting in a food processor and pulse until they’re finely ground but not turned into paste.
Creating the Pistachio Cake Layers
In a large mixing bowl, whisk together the flour, sugar, ground pistachios, baking powder, and salt. Make sure everything is evenly distributed so each bite has that wonderful pistachio flavor throughout.
In a separate bowl, beat the softened butter until light and fluffy, about 3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. The almond extract enhances the nutty flavor of the pistachios beautifully.
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the flour mixture. Beat just until combined after each addition. Stir in the vegetable oil, which will keep the cake moist and tender.
Gently fold in the fresh raspberries, being careful not to burst them. The berries will create lovely pockets of flavor and beautiful color throughout the cake layers.
Baking to Perfection
Divide the batter evenly between your prepared cake pans. Use a kitchen scale if you have one to ensure even layers, or simply eyeball it and level the tops with a spatula. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. This cooling time prevents the cakes from breaking apart when you remove them from the pans.
Making the Silky Pistachio Buttercream
While the cakes cool, prepare the buttercream. Beat the softened butter with an electric mixer until light and fluffy, about 4 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the ground pistachios, heavy cream, vanilla extract, almond extract, and salt. Beat on high speed for 3-4 minutes until the frosting is smooth and creamy. If you want a more vibrant green color, add a few drops of green food coloring, but the natural pistachio color is beautiful on its own.
Assembling Your Masterpiece
Once the cake layers are completely cool, place one layer on your serving plate. Spread about one-third of the buttercream evenly over the top, creating a smooth layer that goes all the way to the edges.
Place the second cake layer on top and gently press down to secure it. Apply a thin layer of buttercream all over the cake to create a crumb coat. This seals in any loose crumbs and creates a smooth base for the final frosting layer.
Refrigerate the cake for 30 minutes to set the crumb coat, then apply the remaining buttercream, smoothing it with an offset spatula for a professional finish.
The Final Beautiful Touches
Arrange fresh raspberries around the top edge of the cake in a decorative pattern. The bright red berries against the pale green frosting creates a stunning visual contrast. Sprinkle chopped pistachios over the top for added texture and to reinforce the pistachio flavor.
If desired, tuck a few fresh mint leaves between the raspberries for an extra pop of color and a hint of freshness that complements both the pistachios and raspberries.
Serving Your Creation
This cake is best served at room temperature, which allows all the flavors to shine and ensures the buttercream has the perfect creamy texture. Use a sharp knife dipped in warm water and wiped clean between cuts to create neat slices that show off the beautiful layers and berry distribution.
Tips for Success
Make sure your pistachios are unsalted and as fresh as possible. Stale nuts can make the entire cake taste off. Store pistachios in the refrigerator or freezer to maintain their freshness.
Don’t overmix the batter once you add the flour. Overmixing can make the cake tough instead of tender. Mix just until the ingredients are combined.
Fresh raspberries work much better than frozen for this recipe. Frozen berries release too much moisture and can make the cake soggy. If you must use frozen, don’t thaw them first and add an extra tablespoon of flour to absorb excess moisture.
Make-Ahead Magic
You can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature. The buttercream can be made up to three days ahead and stored in the refrigerator. Let it come to room temperature and re-whip before using.
The assembled cake keeps well covered in the refrigerator for up to four days, though it’s best enjoyed within the first two days when the raspberries are at their peak freshness.
Why This Combination Works
Pistachios and raspberries are a match made in dessert heaven. The rich, buttery flavor of pistachios provides the perfect backdrop for the bright acidity of raspberries. The nuts add sophistication while the berries bring freshness and prevent the cake from being too rich.
The natural oils in pistachios keep the cake moist, while their subtle flavor doesn’t overpower the delicate raspberry taste. Together, they create a dessert that’s both elegant enough for special occasions and delicious enough to crave regularly.
This cake represents the perfect balance of flavors, textures, and visual appeal that makes every bite a moment of pure bliss.
