Pistachio raspberry cake bliss is a sophisticated dessert masterpiece that marries the rich, nutty elegance of pistachios with the bright, tart sweetness of fresh raspberries in perfect harmony. This stunning cake features layers of moist pistachio-infused sponge filled with vibrant raspberry preserves and topped with silky pistachio buttercream, creating a dessert that’s as beautiful to look at as it is incredible to taste. Unlike ordinary cakes that rely on simple flavor combinations, this recipe creates a complex taste experience where the earthiness of pistachios perfectly complements the fruity brightness of raspberries. Perfect for special celebrations, dinner parties, or anytime you want to create something truly memorable, this pistachio raspberry cake delivers bakery-quality results that will have your guests raving about both its gorgeous presentation and extraordinary flavor combination.
Serves: 12-14 people
Prep Time: 45 minutes
Baking Time: 25 minutes
Assembly Time: 30 minutes
Chilling Time: 2 hours
Total Time: 3 hours 40 minutes
Ingredients
For the Pistachio Cake:
- 1¾ cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup shelled pistachios, finely ground
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
For Assembly and Frosting:
11. ¾ cup high-quality raspberry preserves
12. 1 cup unsalted butter, softened
13. 4 cups powdered sugar
14. ½ cup pistachios, finely ground
15. ⅓ cup heavy cream
16. 1 teaspoon vanilla extract
17. ¼ teaspoon almond extract
18. Green food coloring (optional)
19. 1 cup fresh raspberries
20. ½ cup chopped pistachios for garnish
Preparing Your Pistachios
Start by processing the shelled pistachios in a food processor until they form a fine, flour-like consistency. Be careful not to over-process, which can turn them into pistachio butter. You want a fine powder that will incorporate smoothly into both the cake batter and frosting. Sift the ground pistachios to remove any larger pieces, ensuring a smooth texture in your finished cake.
Making the Pistachio Cake
Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts.
Combining Dry and Wet Ingredients
In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt until evenly combined. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix which can result in a tough cake.
Baking to Perfection
Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back lightly when touched. The tops should be golden brown and just beginning to pull away from the sides of the pans. Cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Creating the Pistachio Buttercream
While the cakes cool, make the buttercream by beating the softened butter in a large bowl until light and creamy, about 3-4 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the ground pistachios, heavy cream, vanilla extract, and almond extract, beating until smooth and pipeable. Add a few drops of green food coloring if desired to enhance the pistachio color.
Assembling the Cake
Once the cake layers are completely cool, place one layer on your serving plate. Using an offset spatula, spread the raspberry preserves evenly over the surface, leaving a small border around the edges to prevent spillage. The preserves should be thick enough to stay in place but spread easily.
Adding the Frosting
Place the second cake layer on top, pressing gently to adhere. Apply a thin crumb coat of pistachio buttercream all over the cake to seal in any loose crumbs, then refrigerate for 30 minutes. Once chilled, apply the remaining buttercream in smooth, even layers, using decorative piping techniques if desired.
Final Decorating Touches
Arrange fresh raspberries attractively around the top edge of the cake and sprinkle chopped pistachios over the entire surface for beautiful color contrast and added texture. The combination of green pistachios and red raspberries creates a stunning visual presentation that’s perfect for special occasions.
Chilling and Serving
Refrigerate the completed cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set properly. This chilling time also makes the cake easier to slice cleanly. Remove from refrigerator 15-20 minutes before serving to allow it to come to the perfect serving temperature.
Nutritional Information
Each slice of pistachio raspberry cake contains approximately 485-520 calories, making it a rich and indulgent dessert perfect for special occasions. The cake provides about 6-8 grams of protein from eggs, butter, and pistachios, 68-75 grams of carbohydrates from flour and sugars, and 22-26 grams of fat primarily from butter and nuts. The pistachios contribute healthy monounsaturated fats and plant-based protein.
Health Benefits
While this is definitely a special occasion dessert, it does offer some nutritional benefits from its premium ingredients. Pistachios are nutrient powerhouses, providing heart-healthy monounsaturated fats, plant-based protein, fiber for digestive health, and vitamin B6 for brain function. They also contain potassium for heart health and antioxidants that may help reduce inflammation. Fresh raspberries add vitamin C for immune support, fiber for digestive health, and powerful antioxidants called anthocyanins that give them their vibrant color and may help protect against chronic diseases. The eggs provide complete protein and choline for brain health, while the moderate portion size allows for mindful enjoyment of this special treat.
Tips for the Best Results
Use high-quality, unsalted pistachios for the best flavor and color. You can substitute pistachio paste for some of the ground pistachios for even more intense flavor if available. Make sure all ingredients are at room temperature before mixing for the smoothest batter and best texture. The cake layers can be made up to 2 days ahead and wrapped tightly at room temperature, or frozen for up to 3 months. For the most professional appearance, use a bench scraper to smooth the frosting and create clean, sharp edges. The assembled cake keeps well covered in the refrigerator for up to 5 days and actually improves in flavor as the components meld together. For easier serving, dip your knife in warm water and wipe clean between cuts.
