Pistachio Raspberry Cake: A Nutty, Fruity, and Fancy Layered Treat

If you’re looking to impress at your next celebration—or just want to treat yourself to something extraordinary—this Pistachio Raspberry Cake is the perfect showstopper. This vibrant, flavorful dessert blends the earthy richness of pistachios with the bright, tart sweetness of raspberries in every bite.

From the tender pistachio sponge to the fresh raspberry jam center and silky pistachio ganache, each component is made from scratch—but don’t worry, it’s simpler than it sounds. The cake is topped with a dreamy pistachio buttercream and finished off with a rustic semi-naked look. Whether you’re a seasoned baker or trying a layer cake for the first time, this recipe walks you through each step with confidence.

With this recipe, you’ll get a balanced dessert that’s not too sweet, not too nutty—just right. It’s ideal for birthdays, bridal showers, or even just a weekend baking project.

What Makes This Pistachio Raspberry Cake Special?

• Made From Scratch: Every component—from the cake layers to the jam—is homemade, giving you full control over flavor and quality.
• Rich Yet Refreshing: The nutty pistachio pairs beautifully with the tart raspberry, balancing richness with brightness.
• Silky Pistachio Ganache: A smooth ganache made with pistachio paste and white chocolate adds a luxurious texture.
• Eye-Catching Presentation: With its green cake layers, ruby red jam, and rustic finish, it’s a guaranteed centerpiece.
• Flexible Recipe: Customize with almond extract, use maple syrup in the jam, or skip the food coloring—it still shines.

This cake is for anyone who loves flavor-forward baking without needing pastry school experience. And while the components might sound complex, most can be made ahead of time!

Ingredient Notes

Here’s a breakdown of the key ingredients and helpful substitution tips:

• All-purpose flour (2 1/4 cups): Gives the cake structure. You can use cake flour for a softer crumb.
• Unsalted butter (8 tbsp): Adds richness. Make sure it’s at room temp for easier mixing.
• Vegetable oil (1/4 cup): Keeps the cake moist. Can sub with canola or avocado oil.
• Granulated sugar (1 1/2 cups): Sweetens and aids texture. You can’t reduce too much without affecting rise.
• Eggs (2 large): Binds the batter and adds richness.
• Buttermilk (1 1/4 cups): Keeps the cake tender and tangy. No buttermilk? Use 1 cup milk + 1 tbsp vinegar.
• Ground pistachios (3/4 cup): Provides flavor and texture. Blend shelled pistachios in a food processor.
• Green food coloring (1 drop): Totally optional—adds vibrance.
• Raspberries (2 cups): For the jam. Fresh or frozen both work.
• Pistachio paste (2/3 cup): Used in ganache and buttercream. Homemade or store-bought.
• White chocolate (1 3/4 cups): Base for the ganache. Use real white chocolate, not chips.
• Heavy cream (2/3 cup): Makes the ganache creamy.
• Powdered sugar (3 1/2 cups): Sweetens and stiffens buttercream.
• Almond extract (1/4 tsp): Optional, but enhances the nutty notes.

Special equipment: 3 x 8-inch round cake pans, parchment paper, stand or hand mixer, fine mesh strainer, and offset spatula.

How To Make Pistachio Raspberry Cake

1. Prep the Cake Layers

• Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment.
• Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
• Cream butter, oil, and sugar: Beat for 2 minutes until fluffy.
• Add eggs and extracts: Beat for 1 more minute.
• Alternate flour and buttermilk: Start and end with flour. Mix gently.
• Fold in pistachios and food coloring: Use a spatula.
• Divide and bake: Pour into pans and bake for 25–30 minutes. Cool completely.

2. Make Raspberry Jam

• Cook raspberries, sugar, lemon juice: Simmer for 5–10 minutes.
• Thicken with cornstarch slurry: Cook 1 minute more.
• Strain seeds if desired: Chill completely in the fridge.

3. Pistachio Ganache

• Heat cream + pistachio paste: Microwave or stove until hot.
• Pour over white chocolate through strainer: Stir until smooth.
• Cool and thicken: Let sit for 2–3 hours at room temp, or 1 hour in the fridge (stir every 10 minutes).

4. Pistachio Buttercream

• Beat butter 3 mins: Until fluffy.
• Add sugar and ganache: Mix, then whip 3 more mins.
• Add vanilla and almond extract: Mix well.
• Optional: Mix on low for 10 mins to remove air bubbles.

5. Assemble the Cake

• Layer 1: Place cake layer, pipe buttercream border, fill center with ganache and raspberry jam.
• Repeat: Stack next layer, repeat filling.
• Top layer: Add final cake layer, frost top and sides with buttercream.
• Smooth & semi-naked look: Use spatula and bench scraper.
• Decorate: Pipe frosting on top and garnish with fresh raspberries and chopped pistachios.

Storage Options

• Room temperature: Keep in a covered container for up to 12 hours if your kitchen is cool.
• Refrigerator: Store covered for up to 3 days.
• Freezing slices: Wrap in plastic and freeze for up to 3 months.
• Freezing whole cake: Wrap tightly in plastic and place in an airtight container.
• Reheating: Let slices come to room temp naturally. Do not microwave.

Variations and Substitutions

• Lemon Raspberry Version: Replace pistachios with almond flour and add lemon zest to the batter.
• Chocolate Ganache Swap: Use dark chocolate instead of white for a richer ganache.
• Dairy-Free: Use vegan butter and coconut cream in place of butter and cream.
• Gluten-Free: Swap flour with a 1-to-1 gluten-free baking blend.
• Jam Alternatives: Try blackberry, strawberry, or cherry jam instead of raspberry.

Frequently Asked Questions

Can I use store-bought jam? Yes, but homemade has a fresher, brighter flavor.

How do I make pistachio paste? Blend shelled pistachios with a bit of oil and sugar until smooth.

Why is my cake dry? Don’t overbake—start checking at 25 minutes. Use a toothpick to test.

Can I bake the layers ahead of time? Absolutely. Wrap and refrigerate up to 2 days, or freeze for 2 months.

Do I need food coloring? No, it’s purely for looks. The pistachios will still shine.

Can I use one cake pan instead? It’s best to stick with 3 pans. If using one, adjust baking time and slice layers carefully.

Conclusion

Whether you’re baking for a celebration or simply craving something special, this Pistachio Raspberry Cake delivers elegance and unforgettable flavor. The vibrant jam, nutty sponge, and creamy frosting come together like a bakery-worthy masterpiece—but made right at home. Give it a try, share with friends, and let us know how it turns out!