Some cakes are just desserts. But Pistachio Raspberry Cake? This one is a story, a memory, and a tradition all in one. In my family, summer wasn’t truly here until someone baked this cake. The vibrant green of ground pistachios mingled with the jewel-toned raspberries always signaled long, golden days and laughter-filled afternoons.

The inspiration for this cake came from my grandmother, who adored pistachios for their buttery richness and raspberries for their tart brightness. She believed food should not only taste good but also look beautiful, and this cake checked both boxes. She would serve it with tall glasses of iced tea on the garden table, with birdsong in the air and dappled sunlight flickering through the leaves.

There’s a rustic elegance in the way this cake comes together—no complicated layering or fussing. Just two pillowy-soft pistachio sponges, sandwiched with a luscious swirl of pistachio buttercream and a thin ribbon of sweet-tart raspberry jam. Topped with plump raspberries and a scattering of crushed pistachios, it’s an edible bouquet that feels both luxurious and homey.

Today, I make this cake not just to honor those memories, but to create new ones—with friends over coffee, for birthdays, or sometimes, just because. It’s a reminder that baking can be simple and beautiful, and that the best recipes are the ones we share over and over again.

Why You’ll Love This Recipe

• Effortless elegance – beautiful presentation with simple steps
• Rich flavor combination – nutty, fruity, and creamy all at once
• Perfect for any occasion – from brunches to birthdays
• Flexible ingredients – easy to customize for the season
• One-bowl sponge – less clean-up, more cake joy

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INGREDIENTS YOU’LL NEED

For the Cake Layers

• 250 g unsalted butter, softened
• 240 g golden caster sugar
• 1 tsp vanilla extract
• 4 large eggs
• 150 g plain flour
• 2 tsp baking powder
• ¼ tsp sea salt
• 100 g finely ground pistachios

For the Pistachio Buttercream

• 175 g unsalted butter, softened
• 280 g icing sugar, sifted
• 2 tbsp pistachio cream or butter
• ½ tsp fine sea salt
• 1 tsp lemon juice

For Assembly and Topping

• 3 tbsp raspberry jam
• 250 g fresh raspberries
• 2 tbsp chopped pistachios
• A few fresh mint sprigs (optional)

HOW TO MAKE Pistachio Raspberry Cake

STEP-BY-STEP INSTRUCTIONS

1. Prepare your pans and preheat.
Set your oven to 160°C fan (or 180°C conventional). Grease and line two 20 cm (8-inch) round cake tins. This ensures your sponges release beautifully.

2. Make the batter.
In a large mixing bowl, cream the softened butter and golden caster sugar until fluffy and pale. This may take 3–5 minutes with a hand mixer or stand mixer. The goal is to incorporate plenty of air for a light sponge.

Add the vanilla extract, then beat in the eggs one by one, mixing well after each addition. If the mixture curdles slightly, don’t worry—it will come together once the dry ingredients are folded in.

Gently fold in the flour, baking powder, salt, and finely ground pistachios using a spatula or wooden spoon. Fold just until combined to keep the sponge light and airy.

3. Bake the cake.
Divide the mixture evenly between the two prepared tins. Smooth the tops with the back of a spoon and bake for about 30–35 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack.

4. Make the buttercream.
Beat the softened butter until pale and fluffy, then gradually add the sifted icing sugar. Beat for at least 3–4 minutes to get a silky consistency. Mix in the pistachio cream, salt, and lemon juice. Taste and adjust with a little more pistachio or lemon if needed.

5. Assemble the cake.
Place one cooled sponge on your serving plate. Spread or pipe half the buttercream over the top, then dollop raspberry jam across and gently swirl it in. Don’t go all the way to the edge to prevent it from spilling out.

Top with the second sponge layer, pressing gently. Spread the remaining buttercream on top, leaving the sides bare for a rustic look.

6. Decorate and serve.
Arrange fresh raspberries over the buttercream, sprinkle with chopped pistachios, and add a few mint leaves for color. Slice and enjoy immediately, or chill and serve slightly softened for best texture.

HELPFUL TIPS

• Grind pistachios in small bursts to avoid turning them into paste. A food processor works best.
• Use room temperature butter and eggs for even mixing and smoother texture.
• Want more raspberry punch? Add a layer of fresh raspberries between the sponges for extra bite.
• Make ahead? Bake and freeze the sponges in advance—just thaw and frost before serving.

DETAILS

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 8
• Category: Cakes & Desserts
• Method: Baked
• Cuisine: British-inspired
• Diet: Vegetarian

NOTES

• Ground pistachios give the cake a lovely nutty texture; don’t substitute with pistachio flour unless you adjust the moisture.
• Pistachio cream (or butter) is available at specialty food stores or online—choose a smooth, unsweetened version for the buttercream.
• Lemon juice balances the richness of the buttercream without overwhelming the pistachio flavor.

NUTRITIONAL INFORMATION

(Per Slice – Approximate)

• Calories: 420 kcal
• Fat: 28 g
• Carbohydrates: 37 g
• Sugars: 25 g
• Protein: 5 g

FREQUENTLY ASKED QUESTIONS

What is Raspberry Pistachio Cake?
Raspberry pistachio cake is a delightful dessert featuring soft pistachio cake layers paired with raspberry buttercream and fresh raspberry jam. The tangy-sweet raspberries complement the nutty pistachios beautifully, while freeze-dried raspberries in the frosting enhance the flavor and give it a natural pink hue. It’s perfect for spring and summer gatherings.

How do you make a Pistachio Raspberry Cake?
To make a pistachio raspberry cake, layer moist pistachio cake rounds with raspberry jam and pistachio ganache. Frost the cake with pistachio buttercream for a rich finish. Use quality pistachios, fresh or freeze-dried raspberries, and bake at 350ºF in parchment-lined pans for best results.

What is a Pistachio Layer Cake?
A pistachio layer cake consists of stacked layers of pistachio-flavored sponge, often paired with fillings like raspberry jam or buttercream. Naturally green from ground pistachios, it offers a tender texture and nutty flavor, making it ideal for special occasions like baby showers or Valentine’s Day.

Can you use pistachio milk to make a raspberry cake?
Yes, pistachio milk works well in a raspberry cake, especially when enhancing pistachio flavor without dairy. Pair it with raspberry puree in the frosting for a sweet-tart balance. Topped with chopped pistachios and fresh raspberries, this cake is light, flavorful, and perfect for summer.

STORAGE INSTRUCTIONS

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Wrap unfrosted sponges tightly in clingfilm and foil. Freeze up to 3 months. Thaw at room temp.
• Leftovers: Store individual slices in an airtight container in the fridge.

Related Recipes

If you liked this Pistachio Raspberry Cake, you’ll definitely enjoy these other nutty and fruity bakes:

• The Magic of Dark Chocolate Raspberry Macarons
• Dubai Chocolate Cake
• Pistachio Panna Cotta
• Raspberry Pistachio Mousse Cakes

CONCLUSION

There’s something magical about baking a cake from scratch. With its moist nutty crumb, bursts of fresh berry flavor, and creamy pistachio frosting, this Pistachio Raspberry Cake transforms simple ingredients into a celebration of flavor and memory. Whether it’s for a summer garden party or a cozy weekend treat, this cake invites connection, nostalgia, and joy—one delicious bite at a time.