Introduction

This Raspberry Pistachio Cake is a delightful combination of nutty pistachios, fresh raspberries, and creamy buttercream. Its moist layers and vibrant flavors make it perfect for celebrations or a special treat. Let’s dive into this recipe that balances tart and sweet beautifully.

The image shows a three-layer cake with light green sponge layers. Between each cake layer, there is a bright red jam layer topped with a thin layer of smooth pink frosting. The outside of the cake is covered with thick, even pink frosting, decorated on top with whole fresh red raspberries and small green bits. The cake rests on a round white marble board with a white marbled surface visible underneath. A pink knife with some pink frosting on it and a raspberry are near the cake. In the background, there is a blurred light pink flower. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g unsalted pistachios, blended into flour
260 g all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
180 g butter, room temperature
300 g granulated sugar
4 large eggs, room temperature
240 g sour cream, room temperature
60 g vegetable oil (e.g., canola oil)
2 tsp vanilla extract
250 g frozen raspberries
50 g granulated sugar
2 tsp lemon juice
1 tsp vanilla extract
1 tsp cornstarch
2 tsp water
400 g butter, room temperature (for buttercream)
660 g powdered sugar
1 1/2 tbsp freeze dried raspberry powder
2 tsp vanilla extract
2 tbsp whole milk, room temperature

Instructions

Step 1: Preheat your oven to 170ºC (340ºF) conventional setting and prepare three 20 cm (8-inch) cake pans by lining them with parchment paper.
Step 2: Blend the unsalted pistachios into a fine flour consistency. In a separate bowl, sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt. Set this dry mix aside.
Step 3: In a large bowl, beat the room temperature butter and granulated sugar on high speed for about 3 minutes until fluffy. Then add eggs two at a time, mixing until fully incorporated after each addition.
Step 4: Reduce the mixer speed to low and add half of the dry ingredient mixture, mixing just until combined. Next, add the sour cream, vegetable oil, and vanilla extract, and mix again until just blended. Finally, add the remaining dry ingredients and mix until just combined.
Step 5: Use a rubber spatula to gently fold the batter ensuring all ingredients are fully incorporated. Pour the batter evenly into the prepared pans.
Step 6: Bake the cakes for 20-23 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool on a rack for 10 minutes before gently removing them from the pans. Allow them to cool completely.
Step 7: To make the raspberry jam, combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice in a saucepan. Heat until raspberries thaw and begin to break down, then simmer while mashing occasionally for 8 minutes.
Step 8: Mix cornstarch with water to create a slurry. Stir it into the simmering jam and cook for one more minute until thickened. Transfer the jam to a shallow bowl and refrigerate until cool or cold, about 1 hour.
Step 9: For the buttercream, sift powdered sugar and freeze dried raspberry powder together. Beat the room temperature butter on medium-high speed for 4 minutes, scrape the sides, and continue mixing for 2 more minutes.
Step 10: Gradually add the powdered sugar mixture, vanilla extract, and milk in two additions, whipping well after each. Scrape down the bowl sides and mix at low speed for 2 final minutes until smooth and fluffy.
Step 11: To assemble, place the first cake layer on a serving plate or cake turntable. Spread 2 large scoops of buttercream evenly, creating a border with the spatula to hold the raspberry jam.
Step 12: Spread half of the raspberry jam over the buttercream. Add the next cake layer and repeat the buttercream and jam layers. Finish with the final cake layer and chill for 20 minutes to set the buttercream.
Step 13: Apply a thin crumb coat of buttercream over the entire cake and chill briefly. Then frost with the remaining buttercream evenly. Optionally decorate with fresh raspberries and chopped pistachios before serving.

Tips & Variations

Use fresh raspberries instead of frozen for a brighter flavor in the jam if available.
If pistachios aren’t on hand, use finely ground almonds for a different but delicious nutty flavor.
Ensure all dairy ingredients are at room temperature to achieve a smooth, even batter and buttercream.
To make the cake gluten-free, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum.

Storage

Store the finished cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 30 minutes for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw in the fridge overnight and bring to room temperature before eating.

How to Serve

A three-layered round cake sits on a white marble board, each layer of light green sponge separated by a pink creamy frosting mixed with a bright red raspberry filling. The outside is fully coated with smooth pink frosting, while fresh red raspberries and small green nut pieces decorate the top edge. In the background, a white plate holds a single slice showing the same layered pattern. A single raspberry lies on the marble surface next to a knife with some pink frosting on its blade, with slight green crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work beautifully for the jam and will provide a vibrant and fresh flavor. You might need to adjust simmering time slightly as fresh berries break down faster.

How do I prevent the buttercream from becoming too soft?

Make sure the butter is at room temperature but not warm or melting. Chill the cake layers before applying the buttercream to help it set better. If your kitchen is very warm, refrigerate the assembled cake between frosting steps.