Pistachio Raspberry Cake

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This Pistachio Raspberry Cake features layers of moist pistachio cake, filled with raspberry jam and pistachio ganache, and topped with pistachio buttercream. The flavors of pistachio and raspberry blend perfectly, making this cake a delight to make and eat.

Pistachio Raspberry Cake

Prep Time 2 hours
Cook Time 40 minutes
Course Dessert
Servings 14 slices


**Pistachio Cake**

  • – 2 1/4 cups all-purpose flour
  • – 2 tsp baking powder
  • – 1/2 tsp baking soda
  • – 1/2 tsp salt
  • – 8 tbsp unsalted butter room temperature
  • – 1/4 cup vegetable oil
  • – 1 1/2 cups granulated sugar
  • – 2 large eggs room temperature
  • – 2 tsp vanilla extract
  • – 1/4 tsp almond extract optional
  • – 1 1/4 cups buttermilk
  • – 3/4 cup ground pistachios
  • – 1 drop green food coloring optional

**Raspberry Jam**

  • – 2 cups raspberries
  • – 1/4 cup sugar or substitute with maple syrup or honey
  • – 2 tbsp lemon juice
  • – 1 1/2 tbsp cornstarch
  • – 3 tbsp water

**Pistachio Ganache**

  • – 1 3/4 cups white chocolate
  • – 2/3 cup heavy cream
  • – 2/3 cup pistachio paste homemade or store-bought

**Pistachio Buttercream**

  • – 1 1/2 cups unsalted butter softened
  • – 3 1/2 cups powdered sugar
  • – 3/4 cup pistachio ganache from above recipe
  • – 1/4 tsp almond extract optional
  • – 2 tsp vanilla extract

**To Decorate**

  • – Fresh raspberries
  • – Chopped pistachios


#### Pistachio Cake

  • Preheat your oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a mixer, beat butter, oil, and sugar on medium speed for 2 minutes.
  • Add eggs, vanilla, and almond extract, and beat for another minute.
  • Gradually add half of the flour mixture, followed by half of the buttermilk. Repeat with remaining flour mixture and buttermilk.
  • Fold in ground pistachios and food coloring.
  • Divide the batter evenly between the pans and bake for 25-30 minutes. Let cool for 10 minutes, then transfer to a cooling rack to cool completely.

#### Raspberry Jam

  • In a small saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring occasionally for 5-10 minutes.
  • Dissolve cornstarch in water, then add to the pan and cook for 1 minute until thickened. Cool completely in the fridge.

#### Pistachio Ganache

  • Mix heavy cream and pistachio paste. Heat until very hot (around 175°F).
  • Pour the mixture over white chocolate, strain to remove any nut bits, and whisk until smooth.
  • Let the ganache cool to room temperature or in the fridge, stirring occasionally until it thickens.

#### Pistachio Buttercream

  • Beat butter on medium-high speed for 3 minutes until fluffy.
  • Add powdered sugar, mixing on low speed, then add pistachio ganache. Increase speed to medium and beat for 3 minutes.
  • Add vanilla and almond extract, mixing to combine. For a smooth texture, mix on low speed for 10 minutes.

#### Assembling the Cake

  • Place one cake layer on a plate. Pipe a ring of buttercream around the edge.
  • Spread 1/2 cup of ganache in the center, then layer with raspberry jam.
  • Repeat with the second layer, then top with the final cake layer.
  • Frost the cake with buttercream and smooth the sides. Decorate with fresh raspberries and chopped pistachios.


Storage Tips

  • **Refrigerate**: Store the cake covered in the fridge for up to 3 days.
  • **Freeze**: Slice and wrap individual pieces in plastic wrap, then place in an airtight container for up to 3 months. You can also freeze the whole cake.



  • **Pistachio Paste**: You can use store-bought or homemade pistachio paste.
  • **Simple Syrup**: Optionally, brush cake layers with simple syrup for extra moisture.
  • **Ganache**: Use good quality white chocolate with at least 20% cocoa butter.
  • **Pistachios**: You can use roasted and salted pistachios if preferred.
  • **Buttermilk Substitute**: Use whole milk with a teaspoon of vinegar as a substitute.

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