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–+ servings
Benjamin

Pistachio Raspberry Cake – A Symphony of Flavors and Memories

This Pistachio Raspberry Cake is a beautifully layered dessert that combines the rich, nutty flavor of pistachios with the tart sweetness of raspberries. The soft and moist pistachio sponge is complemented by a silky pistachio buttercream and a delicious raspberry jam filling, creating a cake that is as stunning as it is flavorful. Perfect for celebrations, afternoon tea, or simply indulging in a special homemade treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 -10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the cake:
  • 1 cup shelled unsalted pistachios finely ground
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
For the filling:
  • ½ cup raspberry jam
  • 1 cup fresh raspberries
For the pistachio buttercream:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tablespoons pistachio cream or finely ground pistachios
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
For garnish:
  • Chopped pistachios
  • Fresh raspberries

Method
 

  1. Prepare the Cake Batter
  2. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  3. Whisk together ground pistachios, flour, baking powder, and salt.
  4. In a separate bowl, cream the butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  6. Alternate adding dry ingredients and milk, mixing until just combined.
  7. Bake the Cake
  8. Divide the batter evenly between the prepared pans.
  9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cakes cool completely before assembling.
  11. Make the Buttercream
  12. Beat butter until smooth, then gradually add powdered sugar.
  13. Mix in pistachio cream, heavy cream, and vanilla extract until fluffy.
  14. Assemble the Cake
  15. Spread a layer of raspberry jam on one cake layer, followed by fresh raspberries.
  16. Add a layer of pistachio buttercream, then place the second cake layer on top.
  17. Frost the outside of the cake and smooth with a spatula.
  18. Decorate and Serve
  19. Garnish with chopped pistachios and fresh raspberries.
  20. Slice and enjoy!

Notes

    • Use fresh, high-quality pistachios for the best flavor.
    • If pistachio cream is unavailable, blend pistachios into a paste with a bit of oil.
    • Store the cake in an airtight container in the refrigerator for up to 3 days.

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