Can I make this pistachio raspberry cake in advance for a party?

Absolutely! You can bake the cake layers up to 2 days ahead and store them wrapped in plastic at room temperature. The raspberry filling can be made 3-5 days in advance and kept refrigerated. Assemble the day before your event for best results.

What if I can't find pistachio paste?

You can make your own by blending 1 cup roasted, unsalted pistachios with 2 tablespoons honey and 1 tablespoon neutral oil until smooth. Alternatively, substitute with almond paste and a few drops of green food coloring.

Is this pistachio raspberry cake suitable for freezing?

Yes! The cake freezes beautifully for up to 3 months. Wrap individual slices or the whole cake (undecorated) in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.

Can I use different berries instead of raspberries?

Certainly! Strawberries or blackberries work wonderfully with the pistachio flavor. You may need to adjust the sugar levels depending on the natural sweetness of your chosen berries.

How do I get the most vibrant green color in my cake without artificial coloring?

Use blanched (skinless) pistachios for the most vivid natural green color. You can also add a small amount of matcha powder (½-1 teaspoon) to enhance the green hue naturally.

Why did my cake layers sink in the middle?

This typically happens when the oven door is opened too early in the baking process or if the cake is underbaked. Make sure your oven is properly preheated and avoid opening the door during the first 20 minutes of baking.

Can I make this recipe dairy-free?

Yes! Substitute the butter with high-quality plant-based butter, use almond or oat milk instead of whole milk, and coconut cream in place of heavy cream. The results will be slightly different in texture but equally delicious.

Pistachio Raspberry Cake – The Best You’ll Ever Taste

Description

This stunning Pistachio Raspberry Cake features three moist, nutty pistachio cake layers filled with tangy raspberry compote and wrapped in silky pistachio buttercream. The combination of vibrant green cake with bright red raspberry filling creates a beautiful color contrast and perfect flavor balance – nutty, sweet, and slightly tart. Perfect for special occasions or whenever you want to impress your guests!

Ingredients

Scale

For the Pistachio Cake Layers:

2 cups (240g) all-purpose flour
1 cup (120g) finely ground pistachios (unsalted and shelled)
2 teaspoons baking powder
½ teaspoon salt
1 cup (226g) unsalted butter, room temperature
1¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup (180ml) whole milk
¼ cup (60g) pistachio paste

For the Raspberry Filling:

2 cups (250g) fresh raspberries (or frozen, thawed and drained)
⅓ cup (67g) granulated sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
2 tablespoons water

For the Pistachio Buttercream:

1½ cups (340g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
¼ cup (60g) pistachio paste
3 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

For Decoration:

½ cup (60g) chopped pistachios
1 cup (125g) fresh raspberries
Edible flowers (optional)

Instructions

Prepare: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Make Cake Batter:
- In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and almond extracts.
- Gradually add dry ingredients to butter mixture, alternating with milk, beginning and ending with dry ingredients.
- Fold in pistachio paste until just combined.
Bake:
- Divide batter evenly among prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make Raspberry Filling:
- Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook until berries break down, about 5-7 minutes.
- Mix cornstarch with water to create a slurry.
- Stir slurry into raspberry mixture and cook for 2-3 minutes until thickened.
- Remove from heat and cool completely.
Make Buttercream:
- Beat butter until creamy.
- Gradually add powdered sugar, pistachio paste, heavy cream, vanilla extract, and salt.
- Beat on medium-high speed for 3-4 minutes until light and fluffy.
Assemble:
- Place one cake layer on serving plate.
- Pipe a ring of buttercream around the edge to create a dam.
- Fill center with half of raspberry filling.
- Add second cake layer and repeat.
- Place final cake layer on top, bottom side up.
- Apply thin layer of buttercream as crumb coat.
- Refrigerate for 15 minutes.
Decorate:
- Cover entire cake with remaining buttercream.
- Press chopped pistachios around bottom third of cake.
- Pipe decorative swirls around top edge.
- Garnish with fresh raspberries and edible flowers if desired.

Notes

Pistachio Paste Substitute: If you can’t find pistachio paste, make your own by blending 1 cup roasted, unsalted pistachios with 2 tablespoons honey and 1 tablespoon neutral oil until smooth.
Make Ahead: Cake layers can be baked up to 2 days in advance and stored wrapped in plastic at room temperature. Raspberry filling can be made 3-5 days ahead and kept refrigerated.
Storage: Store assembled cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap individual slices or whole cake (undecorated) in plastic wrap and aluminum foil and freeze for up to 3 months.
For Best Results: Use blanched (skinless) pistachios for the most vibrant natural green color.
Dietary Modifications: For a gluten-free version, substitute flour with a high-quality gluten-free flour blend and add ½ teaspoon xanthan gum. For dairy-free, use plant-based butter alternatives and non-dairy milk.

Prep Time: 45 minutes
Additional Time: 15 minutes (assembly and decoration)
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American/European FusionAmerican/European Fusion

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 580 kcal per serving
Sugar: 45g
Sodium: 180mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 7g
Cholesterol: 130mg

Keywords: pistachio cake, raspberry filling, layer cake, pistachio dessert, special occasion cake, raspberry pistachio, nutty cake