Raspberry Pistachio Cake Recipe

If you are looking to impress your friends and family with a show-stopping dessert, this Raspberry Pistachio Cake will absolutely steal the spotlight. Imagine layers of moist, nutty pistachio cake paired with luscious raspberry jam and a dreamy raspberry buttercream frosting that’s silky and bursting with fresh fruit flavor. The combination of crunchy pistachios and juicy raspberries creates a balance of textures and tastes that’s simply irresistible. Whether it’s a special celebration or just a moment when you want to treat yourself, this Raspberry Pistachio Cake brings warmth, color, and joy to any table.

Ingredients You’ll Need

Gathering your ingredients is the first step to creating this delightful Raspberry Pistachio Cake. Each ingredient plays an essential role, contributing to the perfect texture, flavor, or visual appeal, making the baking process simple and enjoyable.

• 100 g unsalted pistachios (shelled): These add a wonderful nutty flavor and a tender crumb to the cake.
• 170 g all-purpose flour: The base of the cake providing structure and softness.
• 1/2 teaspoon baking powder: Helps the cake rise perfectly fluffy.
• 1/2 teaspoon baking soda: Works with the yogurt for a light texture.
• 1/2 teaspoon salt: Enhances all the flavors without being overpowering.
• 115 g unsalted butter (melted): Adds rich moisture for that melt-in-your-mouth feel.
• 225 g granulated sugar: Sweetens the cake just right.
• 3 large eggs (room temperature): Bind everything together and provide lift.
• 180 g Greek yogurt (room temperature): Keeps the cake moist and adds a slight tang.
• 65 g light-tasting oil: Enhances tenderness without overpowering flavors.
• 2 teaspoons vanilla extract: Adds depth and warmth to the flavor profile.
• 300 g raspberries (fresh or frozen): Star fruit that contributes tartness and sweetness for the jam.
• 50 g granulated sugar: Sweetens the raspberry jam perfectly.
• 1 tablespoon water: Helps the raspberry mixture cook into jam.
• 460 g unsalted butter (softened to room temperature): The creamy base for the buttercream frosting.
• 230 g powdered sugar: Sweetens and stabilizes the buttercream.
• 2 tablespoons raspberry jam (from above): Infuses the buttercream with fresh raspberry flavor.
• 2 teaspoons vanilla extract: Rounds out the flavor of the buttercream.
• 3 tablespoons heavy cream: Perfect for lightening up the frosting to a silky consistency.

How to Make Raspberry Pistachio Cake

Step 1: Prepare the Pistachio Cake Batter

Start by preheating your oven to 350°F and lining three 6-inch cake pans with parchment paper—this helps the cakes release easily once baked. Then, grind your shelled pistachios to a coarse flour texture using a food processor. This nutty base is what makes the Raspberry Pistachio Cake so special. Next, combine the pistachios with your dry ingredients: flour, baking powder, baking soda, and salt. Keep this mixture aside, as it will add that lovely nutty crunch and structure to your cake.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together melted butter and sugar until slightly fluffy. Then, add the eggs one by one, making sure each is fully mixed before adding the next. Incorporate the Greek yogurt, oil, and vanilla extract, which together provide moisture, richness, and an inviting aroma that makes this cake truly unforgettable.

Step 3: Combine Dry and Wet Ingredients

Sift the pistachio-flour mixture into the wet ingredients. Using a fine-mesh sieve helps break up any clumps while retaining the wonderful bits of pistachio that make this cake thoughtful and texturally interesting. Gently whisk everything until just combined—overmixing can make the cake dense, so be delicate here.

Step 4: Bake the Cakes

Divide the batter evenly between the prepared cake pans, about 320 grams per pan. Give each pan a good spin on the counter to nudge the batter towards the edges for an even, flat top. Bake for 30 to 35 minutes until golden and a toothpick inserted in the center comes out mostly clean. Once done, cool in the pans briefly before turning out onto wire racks to cool completely.

Step 5: Make the Raspberry Jam

While the cakes bake, prepare the jam by simmering raspberries with sugar and water until thickened to a luscious jammy texture. Passing it through a fine sieve removes the seeds for a smooth finish that beautifully complements the cake layers. Let it cool completely before using.

Step 6: Prepare the Raspberry Buttercream

Beat the softened butter on medium-high speed until creamy and pale. Gradually incorporate powdered sugar for sweetness and structure, then mix in the raspberry jam and vanilla for burst of fruity essence. Slowly add heavy cream tablespoon by tablespoon until the mixture reaches a smooth, spreadable consistency. For a silky finish, gently warm a portion of the buttercream and fold it back in. This technique makes the frosting luscious and easy to pipe on your Raspberry Pistachio Cake.

Step 7: Assemble the Cake

Start by placing one cake layer on a turntable or serving plate. Pipe a ring of buttercream around the edge to encase your raspberry jam filling. Spread the jam evenly inside the buttercream ring. Repeat for the second layer, then top with the last cake layer. Apply a thin crumb coat of frosting all over the cake and chill it for 15 minutes to set.

Step 8: Final Frosting and Decoration

Once chilled, frost the cake generously with the remaining buttercream and smooth the surface. Use the leftover buttercream to pipe decorative patterns as you like, then sprinkle crushed pistachios on top for a final elegant touch. The combination of raspberry, pistachio, and creamy buttercream creates a cake that looks as incredible as it tastes.

How to Serve Raspberry Pistachio Cake

Garnishes

Adding fresh raspberries and a sprinkle of crushed pistachios on top instantly elevates the presentation and flavor of your Raspberry Pistachio Cake. You might also consider edible flowers or a light dusting of powdered sugar for an added touch of charm that invites everyone to dig in.

Side Dishes

This cake pairs wonderfully with a cup of freshly brewed tea or coffee, allowing the nutty and fruity flavors to shine without overpowering your palate. For an extra indulgent experience, serve with a dollop of whipped cream or a scoop of vanilla ice cream alongside your slice.

Creative Ways to Present

For celebrations, slice the cake into elegant wedges and serve on individual plates garnished with a raspberry coulis drizzle or a small mint leaf for freshness. You can also turn this cake into a layered trifle by cubing slices and layering them with whipped cream and extra raspberries in a glass bowl, creating a stunning and casual dessert option.

Make Ahead and Storage

Storing Leftovers

Once assembled, this Raspberry Pistachio Cake keeps well covered in an airtight container in the refrigerator for up to 4 days. Make sure to let slices come to room temperature before enjoying to fully experience the buttery texture and vibrant flavors.

Freezing

You can freeze both the cake layers and the assembled cake. Wrap leftover cake tightly in plastic wrap and then in aluminum foil, storing it in the freezer for up to 2 months. Thaw overnight in the refrigerator before frosting or enjoying.

Reheating

Since this is a buttery, frosted cake, avoid reheating it in the microwave as it may cause the frosting to melt unevenly. Instead, allow the cake to warm at room temperature for about 30 minutes before serving for the best texture and flavor.

FAQs

Can I use frozen raspberries for the jam?

Absolutely! Frozen raspberries work perfectly for the jam. Just thaw them slightly before cooking, and they will release plenty of juice for a delicious, fresh-tasting jam.

Is it necessary to sift the dry ingredients into the wet mix?

Sifting helps break up pistachio clumps and ensures an even distribution of leavening agents, resulting in a more uniform and tender cake. It’s a simple step that makes a noticeable difference.

Can I substitute the Greek yogurt with sour cream?

Yes, sour cream is a lovely substitute and will still provide the moisture and slight tang needed to complement the pistachio and raspberry flavors well.

Do I have to microwave the buttercream for smoothness?

Microwaving a small amount warms it slightly, making it easier to fold back into the frosting for a silky texture. If your kitchen is warm enough, gentle stirring may suffice.

How can I make this cake nut-free?

While pistachios are central to this recipe’s charm, you could experiment with toasted oat flour or almond flour alternatives, but expect some changes in texture and flavor. For a true nut-free version, replace pistachios with an equivalent amount of flour and add extra vanilla for flavor depth.

Final Thoughts

This Raspberry Pistachio Cake is one of those recipes that makes you feel like a baking rockstar every time you serve it. From the gorgeous nutty layers to the fresh, silky raspberry buttercream, it’s a dessert made to be shared and adored. When you try making this for yourself or your loved ones, prepare to bask in all the compliments and happy smiles. Go on and bake this delightful Raspberry Pistachio Cake—you deserve every bite of its joyful magic.

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