This Raspberry Pistachio Layer Cake is an elegant dessert that combines the nutty richness of pistachios with the sweet-tart flavor of raspberries. Featuring moist pistachio cake layers, a luscious raspberry filling, and a smooth cream cheese or buttercream frosting, this cake offers a beautiful balance of flavors and textures. It’s ideal for spring gatherings, birthdays, or any celebration where you want to impress.
Why You’ll Love This Recipe
This cake is a stunning centerpiece that tastes as amazing as it looks. The subtle earthy flavor of pistachios complements the vibrant raspberry filling, creating a refreshing contrast. The layers are tender and moist, with just the right amount of sweetness, while the frosting ties everything together with a creamy finish. Whether you’re an experienced baker or a passionate home cook, this recipe delivers a delicious, bakery-quality dessert right from your kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Pistachios (shelled and unsalted)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Fresh or frozen raspberries
- Lemon juice
- Cornstarch
- Cream cheese or butter (for frosting)
- Powdered sugar
- Heavy cream or milk (as needed for frosting consistency)
Directions
- Prepare the pistachios: Pulse pistachios in a food processor until finely ground, but not a paste.
- Make the cake batter: Cream the butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract. In a separate bowl, mix flour, baking powder, baking soda, salt, and ground pistachios. Add dry ingredients to the wet mixture in batches, alternating with buttermilk.
- Bake the cakes: Divide batter into greased and floured cake pans. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted comes out clean. Let layers cool completely.
- Prepare the raspberry filling: Cook raspberries with lemon juice and sugar in a saucepan. Stir in cornstarch slurry and cook until thickened. Cool completely.
- Make the frosting: Beat cream cheese or butter until smooth. Add powdered sugar gradually, and whip until fluffy. Add heavy cream or milk to adjust consistency.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of raspberry filling, then frosting. Repeat with remaining layers. Frost the top and sides with remaining frosting.
- Chill and serve: Refrigerate for at least 1 hour before serving for clean slices.
Servings and timing
- Servings: 10–12 slices
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cooling and Assembly Time: 1 hour
- Total Time: 2 hours
Variations
- Use a Swiss meringue buttercream instead of cream cheese frosting for a lighter, silkier texture.
- Add a touch of rose water or almond extract to the batter for a floral twist.
- Swap the raspberry filling with strawberry or cherry compote for a different fruity profile.
- Garnish with chopped pistachios and fresh raspberries on top for extra texture and decoration.
storage/reheating
Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to sit at room temperature for 30 minutes before serving for the best texture and flavor. You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator overnight before using. Avoid reheating this cake, as it is best served chilled or at room temperature.
FAQs
What type of pistachios should I use?
Use raw, unsalted, shelled pistachios for the best flavor and color. Avoid roasted or salted pistachios.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them tightly wrapped. Assemble the cake the next day for optimal freshness.
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well. Just make sure to cook off the excess liquid during the filling preparation.
How do I prevent the cake from being too dense?
Make sure to cream the butter and sugar thoroughly and do not overmix once the flour is added. Using room temperature ingredients also helps.
Can I substitute buttermilk?
If you don’t have buttermilk, you can use whole milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
Is this cake suitable for layering?
Yes, this cake is structurally sound for stacking layers, especially with the thick raspberry filling and firm frosting.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend. Make sure your baking powder and other ingredients are gluten-free certified.
How do I keep the layers from sliding?
Make sure the filling and frosting layers are not too thick, and refrigerate the cake after assembling to set it properly.
Can I add food coloring to enhance the pistachio green color?
Yes, a drop or two of green gel food coloring can enhance the visual appeal if desired.
What frosting works best with this cake?
Cream cheese frosting is popular for its tang, but you can also use a vanilla buttercream or white chocolate ganache for a sweeter finish.
Conclusion
The Raspberry Pistachio Layer Cake is a refined and flavorful dessert that strikes the perfect balance between nutty and fruity. With its elegant appearance and delightful taste, it’s sure to impress at any special occasion. Whether you’re baking for a birthday, tea party, or just to treat yourself, this cake brings a touch of sophistication and sweetness to your table.
Print
- Total Time: 55 mins
- Yield: 10–12 servings
Description
This raspberry pistachio layer cake is a show-stopping beauty stacked with fluffy sponge, whipped pistachio cream, and loads of fresh raspberries.
Ingredients
-
2 1/2 cups cake flour
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2 tsp baking powder
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1/4 tsp salt
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1 cup sugar
-
3/4 cup butter
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4 eggs
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1 tsp vanilla
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1/2 cup milk
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1/2 cup ground pistachios
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1 1/2 cups heavy cream
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1/4 cup powdered sugar
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1/2 tsp pistachio extract (optional)
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2 cups raspberries
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1/4 cup chopped pistachios (for topping
Instructions
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Bake cakes in two 9-inch pans and let cool.
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Whip cream with powdered sugar and pistachio extract until stiff peaks.
-
Layer cake with whipped cream and raspberries.
Notes
Chill before serving for clean layers and best texture.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired