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Raspberry Pistachio Cake Recipe

Raspberry Pistachio Cake Recipe

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Jump to Recipe· 4.5 from 67 reviews

If you’re on the hunt for a dessert that’s both stunning and seriously delicious, you’re going to want to try this Raspberry Pistachio Cake Recipe. It’s got this beautiful balance of nutty pistachios and bright, tart raspberries that just sings together in every bite. I absolutely love how this turns out — moist, flavorful, and perfect for any celebration or even just a cozy weekend treat. Stick around, because I’m sharing all my tips and tricks to get this cake just right!

❤️

Why You’ll Love This Recipe

  • Perfect Flavor Balance: The pistachios bring rich nuttiness while the raspberries add a fresh, tangy pop that keeps every bite exciting.
  • Moist, Light Texture: Thanks to Greek yogurt and a mix of melted butter and oil, this cake stays tender without being heavy or greasy.
  • Beautiful, Show-Stopping Presentation: Layered with vibrant raspberry jam and silky buttercream, it’s as lovely to look at as it is to eat.
  • Great for Any Occasion: Whether it’s a birthday, brunch, or just because, this cake always impresses and disappears fast.
The image shows a tall, smooth pink cake with three visible layers covered in pink icing. Around the bottom edge, there is a neat border of small piped shells in the same pink color. The middle of the cake's side has swag-like decorations made from pink icing, with a small piped teardrop shape at each dip of the swag. The top edge has thick, ruffled piped icing around the border, with small green pistachio pieces sprinkled on top and several thin green ribbon-like strands draped over the sides. The cake sits on a white cake stand with a wooden pedestal base. The surface beneath is white marble with scattered crushed pistachio pieces. In the background, there are blurred green plants in white pots. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Pistachio Cake, Raspberry Pistachio Cake recipe, fruit and nut cake, pistachio dessert, raspberry birthday cake this Recipe

Ingredients You’ll Need

The magic here comes from a handful of simple, fresh ingredients that work beautifully together. You’ll want to pick ripe raspberries and good-quality unsalted butter for the best results. Also, don’t skip the Greek yogurt—it’s a game changer for texture and moisture.

Flat lay of unshelled pistachios in a small pile, a small white bowl filled with all-purpose flour, a small white bowl containing baking powder and baking soda combined, a pinch of coarse salt neatly arranged on the surface, a small white bowl of melted unsalted butter showing a golden liquid, a small white bowl filled with granulated sugar, three large whole eggs with clean shells, a small white bowl with creamy Greek yogurt, a small white bowl containing light-tasting oil with a pale yellow hue, a small white bowl of clear vanilla extract, fresh bright red raspberries scattered naturally, a small white bowl of powdered sugar, a small white bowl of softened unsalted butter showing a creamy texture, a small white bowl of smooth heavy cream, all ingredients spaced evenly and symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Raspberry Pistachio Cake, Raspberry Pistachio Cake recipe, fruit and nut cake, pistachio dessert, raspberry birthday cake
  • Unsalted pistachios: Shelled and fresh, they give that nutty flavor and delicate crunch when ground finely.
  • All-purpose flour: Makes the cake tender but sturdy enough to hold all those layers.
  • Baking powder and baking soda: Helps the cake rise perfectly without becoming crumbly.
  • Salt: Just a pinch to balance sweetness and enhance flavors.
  • Unsalted butter: Melted for moistness and richness—make sure it’s not salted to control seasoning.
  • Granulated sugar: For that classic sweetness that caramelizes lightly in the oven.
  • Eggs: Room temperature eggs whisked in one by one build structure and lightness.
  • Greek yogurt: Adds tang and keeps your cake incredibly moist.
  • Light-tasting oil: Balances richness and keeps the crumb soft without heaviness.
  • Vanilla extract: The key aromatic that ties all flavors together.
  • Fresh or frozen raspberries: For making jam that’s bright, natural, and not overly sweet.
  • Powdered sugar: Essential for that dreamy buttercream frosting that melts in your mouth.
  • Heavy cream: Helps loosen the buttercream to perfect piping consistency.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Like with most recipes, I love to personalize this Raspberry Pistachio Cake Recipe based on the occasion or what I have on hand. Feel free to experiment with different berries or nuts—you’ll be surprised how easy it is to make it your own!

  • Berry Swap: I once swapped raspberries for blackberries for a deeper, earthier tartness — it was fantastic with the pistachios.
  • Pistachio Flour Shortcut: If you don’t have shelled pistachios, store-bought pistachio flour works great too and saves time grinding.
  • Dairy-Free Version: I’ve replaced Greek yogurt with coconut yogurt and used vegan butter for friends with dietary needs — still delicious and creamy.
  • More Celebration Flair: Add edible flowers or gold leaf on top for a truly special look that wows your guests.

How to Make Raspberry Pistachio Cake Recipe

Step 1: Grind Your Pistachios and Mix the Dry Ingredients

I start by blitzing the shelled pistachios in my food processor until they become a coarse flour. This step is critical — if you grind them too fine, the texture disappears; too chunky and you might get uneven bites. Then, whisk together your flour, baking powder, baking soda, and salt with the pistachio flour. This dry mix sets the foundation for that gorgeous nutty crumb.

Step 2: Whisk the Wet Ingredients Until Smooth

Next, melt the butter and whisk it together with the sugar until they’re nicely combined but not over-foamed. Gradually add your eggs one at a time—this helps with a tender crumb—then mix in the Greek yogurt, oil, and vanilla. I like to sleep the eggs in one by one to keep everything emulsified and prevent curdling, which can make the cake dense.

Step 3: Bring It All Together with Care

Sift the dry mixture right into the wet ingredients to catch any lumps of pistachio that didn’t grind fully. Stir carefully just until everything is combined—you don’t want to overmix here or the cake can get tough. Pour the batter evenly into your lined pans and give each pan a quick spin to level the batter for even baking.

Step 4: Bake, Cool, and Prepare the Raspberry Jam

Pop your pans in a preheated 350°F oven for roughly 30 to 35 minutes. A toothpick inserted should come out mostly clean with a few moist crumbs. Once baked, cool them in the pans just until you can handle them, then carefully turn them out onto a wire rack. Meanwhile, simmer your raspberries with sugar and water until thick and jammy, then push through a sieve to remove seeds. Trust me, that seedless texture is worth the extra step.

Step 5: Whip Up That Divine Raspberry Buttercream

Beat softened butter until pale and fluffy—it takes about 10 minutes but don’t rush it. Gradually add powdered sugar, then your raspberry jam and vanilla, mixing well throughout. Adding heavy cream a tablespoon at a time helps get just the right piping texture. One trick I learned is microwaving a small portion of the buttercream just for seconds and folding it back in to keep it silky smooth. Especially helpful if your kitchen is cool!

Step 6: Assemble and Decorate Your Cake

Start on a turntable with your first cake layer, pipe a ring of buttercream and fill the center with raspberry jam, smoothing evenly. Repeat for the next layers, then crumb coat the whole cake and chill it for 15 minutes so the crumbs don’t mix into your final frosting layer. Spread most of the remaining buttercream smoothly, then use the leftover buttercream in piping bags to decorate however you like. I always sprinkle crushed pistachios on top for a little crunch and that vibrant green color. It makes the cake feel extra special!

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Pro Tips for Making Raspberry Pistachio Cake Recipe

  • Grinding Pistachios: I like to pulse instead of continuously blending so you keep a lovely texture—not too powdery and not too chunky.
  • Room Temperature Eggs & Yogurt: This helps the batter come together smoothly and rise nicely without lumps.
  • Silky Buttercream Finish: Warming a bit of the buttercream before folding it in keeps the frosting soft and easy to pipe.
  • Don’t Skip the Crumb Coat: Chilling the cake after crumb coating traps all the loose crumbs, making your final frosting smooth and flawless.

How to Serve Raspberry Pistachio Cake Recipe

The image shows a three-layer green cake with bright pink frosting on the outside and between each layer. The green cake layers have a soft, slightly crumbly texture, while the pink frosting is smooth with detailed swirls around the top edge and sides. Between the green layers is a thin, dark red jam filling. One slice is placed on a white speckled plate in front with pink frosting on its sides, showing the three layers and red filling clearly. Another slice sits on a matching plate to the right with a gold fork beside it. The whole cake is on a white cake stand with a wooden base. The background and surface have a white marbled texture with green potted plants behind and a small bowl of crushed nuts to the left. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Pistachio Cake, Raspberry Pistachio Cake recipe, fruit and nut cake, pistachio dessert, raspberry birthday cake

Garnishes

My go-to garnishes are always the crushed pistachios sprinkled generously on top—adds a nutty crunch and the prettiest pop of color. Sometimes, I toss a few fresh raspberries around as well, both for looks and that fresh burst of flavor. A light dusting of powdered sugar can’t hurt either, especially if you want that elegant, bakery-style appearance.

Side Dishes

When I serve this cake, I love pairing it with a simple cup of Earl Grey tea or a light rosé wine. If it’s brunch, some fresh berries and whipped cream on the side complement it nicely without overwhelming the delicate flavors of the cake itself.

Creative Ways to Present

For birthdays or special occasions, I’ve piped the raspberry buttercream into rosettes or little ruffles for a whimsical effect. Another time, I lined the cake base with edible gold leaf and added some fresh edible flowers for an ultra-luxe vibe. Trust me, the cake tastes just as amazing as it looks, so don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

I keep leftover Raspberry Pistachio Cake in an airtight cake container or wrapped tightly in plastic wrap, then store it in the fridge. This keeps the buttercream fresh and the cake moist for up to 3 days. If you want to enjoy it chilled, pop it out of the fridge 20 minutes before serving so the flavors bloom again.

Freezing

If you need to freeze the cake, I recommend freezing the layers separately (without frosting) wrapped tightly first. When you’re ready to enjoy, thaw overnight in the fridge and then frost and assemble fresh. I’ve tried freezing the fully decorated cake, but the texture of the buttercream changes a bit.

Reheating

Since this is a cake best served cool or at room temperature, reheating isn’t really needed. But if your pieces feel a bit cold or firm from the fridge, leaving them on the counter for about 30 minutes softens the buttercream perfectly. Avoid microwaving as it can melt the frosting unevenly.

FAQs

  1. Can I use frozen raspberries for the raspberry jam?

    Absolutely! Frozen raspberries work beautifully for the jam. Just thaw them slightly before cooking so they break down evenly, and increase the cooking time a little if needed to reach the jammy consistency.

  2. What if I don’t have a food processor to grind pistachios?

    If you don’t have a food processor, you can use a mortar and pestle to crush the pistachios or even buy ready-made pistachio flour. Just avoid over-processing if you use a blender, as the nuts can release oil and turn into a paste.

  3. How do I prevent my cake from cracking while baking?

    To keep the cake from cracking, make sure your oven isn’t too hot, and avoid overmixing the batter which can develop too much gluten. Also, spinning the pans on the counter before baking helps spread the batter evenly and bake more uniformly.

  4. Can I make this cake dairy-free?

    Yes! Substitute the butter with plant-based margarine or coconut oil and use a non-dairy yogurt alternative like coconut or almond yogurt instead of Greek yogurt. Just note the flavor and texture might shift slightly, but it’s still delicious.

  5. How far in advance can I make the cake?

    You can bake the cake layers and make the jam up to two days ahead and keep them refrigerated. Assemble and frost the cake the day you plan to serve it for fresher texture and flavor.

Final Thoughts

This Raspberry Pistachio Cake Recipe holds a special place in my kitchen because it’s one of those desserts that feels both indulgent and fresh—never too heavy, but always memorable. Every time I’ve made it, family and friends go crazy for the flavor and texture combo, and it’s become my go-to when I want to impress without fussing too much. I really hope you give this one a try and find as much joy in baking and sharing it as I do!

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Raspberry Pistachio Cake Recipe

Raspberry Pistachio Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 67 reviews
  • Author: Jessica
  • Prep Time: 1 hour 50 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: One 6-inch cake (three layers)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
Print Recipe

Description

This luscious Raspberry Pistachio Cake combines nutty pistachio layers with a sweet and tangy raspberry jam and creamy raspberry buttercream frosting. Moist pistachio-flavored cake layers are baked to golden perfection and layered with house-made raspberry jam and a silky, whipped raspberry buttercream. The cake is elegantly finished with piped buttercream decorations and crushed pistachios for added texture and visual appeal, making it a stunning yet delightfully flavorful dessert perfect for any special occasion.

Ingredients

Pistachio Cake

  • 100 g unsalted pistachios, shelled
  • 170 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 115 g unsalted butter, melted
  • 225 g granulated sugar
  • 3 large eggs, room temperature
  • 180 g Greek yogurt, room temperature
  • 65 g light-tasting oil (such as vegetable or canola oil)
  • 2 teaspoons vanilla extract

Raspberry Jam

  • 300 g raspberries, fresh or frozen
  • 50 g granulated sugar
  • 1 tablespoon water

Raspberry Buttercream

  • 460 g unsalted butter, softened to room temperature
  • 230 g powdered sugar
  • 2 tablespoons raspberry jam (from above)
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper rounds on the bottom to prevent sticking and set them aside.
  2. Grind Pistachios: Place shelled pistachios into a bullet blender or food processor and pulse for about 30 seconds until they reach a coarse flour-like texture. Transfer the ground pistachios to a medium mixing bowl.
  3. Mix Dry Ingredients: Add all-purpose flour, baking powder, baking soda, and salt to the ground pistachios. Stir everything together thoroughly and set aside.
  4. Combine Wet Ingredients – Part 1: In a large mixing bowl, whisk melted butter with granulated sugar until well combined. Add eggs one at a time, whisking well after each addition to fully incorporate.
  5. Combine Wet Ingredients – Part 2: Stir in the Greek yogurt, light-tasting oil, and vanilla extract into the wet mixture. Whisk until everything is smooth and combined.
  6. Combine Wet and Dry Ingredients: Using a fine-mesh sieve, sift the dry flour and pistachio mixture into the wet batter to break up any clumps. Add any remaining larger pistachio pieces from the sieve back into the batter. Gently whisk until just combined to avoid overmixing.
  7. Fill Cake Pans: Evenly divide the batter among the three prepared cake pans (approximately 320g per pan). Gently spin each pan on the counter to spread batter evenly and encourage flattering, flat cakes.
  8. Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out mostly clean.
  9. Cool Cake Layers: Allow cakes to cool in their pans until they can be handled comfortably. Run an offset spatula around the edges to loosen, then invert pans onto wire racks to release cakes. Peel off parchment paper and let layers cool completely before assembling.
  10. Prepare Raspberry Jam: In a small saucepan, combine raspberries, sugar, and water. Heat over medium until boiling, stirring occasionally. Reduce heat and simmer until the jam thickens to a jammy consistency—when a spatula dragged through it parts the jam and slowly comes back together.
  11. Remove Seeds: Push the cooked raspberry mixture through a fine-mesh sieve to strain out seeds. Discard seeds and let the smooth seedless jam cool completely.
  12. Cream Butter for Buttercream: In a stand mixer with the paddle attachment, beat softened butter on medium-high speed for 10 minutes until very creamy and pale in color, scraping the bowl halfway through.
  13. Whip Buttercream: Add powdered sugar to the creamed butter, starting mixer on low and gradually increasing to medium-high, mixing for about 5 minutes. Add raspberry jam and vanilla extract, continuing to beat. Stream in heavy cream one tablespoon at a time to reach desired consistency. Scrape the bowl and beat for an additional 5 minutes until smooth and fluffy.
  14. Melt and Smooth Buttercream: Microwave a small portion of the buttercream for 10 seconds to partially melt it. Fold this melted portion back into the rest of the buttercream to achieve a silky, spreadable texture. Repeat if the buttercream becomes too cold during assembly.
  15. Prepare Piping Bag: Transfer about one-quarter of the buttercream into a piping bag, cutting off the tip to pipe as needed during assembly.
  16. Assemble First Cake Layer: Place the first cake layer on a turntable. Pipe a ring of buttercream around the edge to create a barrier. Spoon about 4 tablespoons of raspberry jam inside the ring and gently spread with an offset spatula to an even layer.
  17. Assemble Second and Third Layers: Place the second cake layer on top and repeat the buttercream ring and jam spreading. Top with the third cake layer.
  18. Crumb Coat: Apply a thin layer of buttercream over the entire cake to seal in crumbs. Smooth with a cake scraper and refrigerate for 15 minutes to firm the crumb coat.
  19. Final Frosting Layer: Spread about three-quarters of the remaining buttercream evenly over the cake. Use a scraper to smooth surfaces and remove excess frosting for a clean finish.
  20. Decorate Cake: Using the remaining buttercream, fill piping bags fitted with preferred tips and pipe decorative designs on the cake. Sprinkle crushed pistachios over the top and optionally finish with ribbons or bows for an elegant presentation.

Notes

  • Ensure all wet ingredients like eggs and Greek yogurt are at room temperature for better mixing and texture.
  • Using fresh or frozen raspberries is fine; just ensure frozen berries are thawed before making the jam.
  • The buttercream may thicken or become stiff as it cools; warming a small portion slightly helps maintain a smooth texture for frosting.
  • Divide batter evenly between pans for uniform cake layers, weighing if possible.
  • This cake is best served the day after assembly to allow flavors to meld, but can be refrigerated for up to 3 days.
  • Bring refrigerated cake to room temperature before serving for the best taste and texture.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 30 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 95 mg

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