Raspberry Pistachio Cake Recipe

Introduction

This Raspberry Pistachio Cake is a delightful blend of nutty pistachio flavor and tart raspberries, layered with creamy raspberry buttercream. Perfect for special occasions or a decadent treat, this cake balances rich textures with bright fruity notes.

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)
• 660 g powdered sugar
• 1 1/2 tbsp freeze dried raspberry powder
• 2 tsp vanilla extract
• 2 tbsp whole milk (room temperature)

Instructions

1. Step 1: Preheat the oven to 170ºC (340ºF) conventional. Prepare three 20 cm (8-inch) baking pans by lining them with parchment paper.
2. Step 2: Blend the pistachios into a fine flour. Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt; set aside.
3. Step 3: In a large bowl, beat the butter and granulated sugar on high speed for 3 minutes until fluffy.
4. Step 4: Add eggs two at a time, mixing well after each addition.
5. Step 5: Add half of the dry ingredients on low speed and mix until just combined.
6. Step 6: Mix in sour cream, vegetable oil, and vanilla extract until combined, then add the remaining dry ingredients and mix again.
7. Step 7: Fold the batter gently with a rubber spatula to ensure even mixing. Divide the batter evenly into prepared pans.
8. Step 8: Bake for 20–23 minutes or until a cake tester inserted in the center comes out clean. Cool in pans for 10 minutes, then remove and cool completely on racks.
9. Step 9: For the raspberry jam, combine raspberries, granulated sugar, vanilla extract, and lemon juice in a saucepan. Heat until raspberries begin to break down and liquid simmers.
10. Step 10: Simmer for 8 minutes, mashing raspberries occasionally. Mix cornstarch and water, stir into jam, and cook for 1 more minute until thickened.
11. Step 11: Transfer jam to a shallow bowl and chill in the fridge until cool or cold (about 1 hour).
12. Step 12: For the raspberry buttercream, sift powdered sugar and freeze dried raspberry powder; set aside.
13. Step 13: Beat butter in a mixer for 4 minutes on medium/high speed, scrape bowl sides, then beat for 2 more minutes.
14. Step 14: Add powdered sugar mixture, vanilla, and milk in two parts, whipping well after each addition. Scrape sides and mix on low for a final 2 minutes.
15. Step 15: To assemble, place one cake layer on a serving plate. Spread 2 large scoops of buttercream evenly, creating a border indent to hold jam.
16. Step 16: Spread half the raspberry jam over the buttercream. Top with the next layer and repeat the buttercream and jam layers. Add the final cake layer.
17. Step 17: Chill the assembled cake for 20 minutes to set the buttercream, then apply a thin crumb coat over the cake.
18. Step 18: Finish by covering the cake with the remaining buttercream, smoothing it evenly. Optionally, decorate with fresh raspberries and chopped pistachios.

Tips & Variations

• Use room temperature ingredients for smoother batter and frosting.
• Freeze dried raspberry powder adds intense flavor; substitute with fresh raspberry puree for a milder taste.
• Decorate with chopped pistachios for extra crunch and visual appeal.
• If fresh raspberries aren’t available, thaw frozen raspberries fully before using.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Leftover raspberry jam can be refrigerated separately for up to 1 week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used. They may produce a slightly different texture in the jam but will work well in this recipe.

How do I prevent the jam from leaking out during assembly?

When spreading the buttercream layer, create a border by making an indent around the edges to hold the jam in place, preventing it from spilling over.

Raspberry Pistachio Cake Recipe

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★★★★★

4.7 from 114 reviews

This Raspberry Pistachio Cake is a delightful layered dessert combining a moist pistachio-flavored cake with tangy homemade raspberry jam and a smooth raspberry-infused buttercream frosting. The cake’s nutty base paired with fruity and creamy layers makes it perfect for celebrations or an indulgent treat.

• Author: Viktoria
• Prep Time: 30 minutes
• Cook Time: 23 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 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

Raspberry Jam

• 250 g frozen raspberries
• 50 g granulated sugar
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 1 tsp cornstarch
• 2 tsp water

Raspberry Buttercream

• 400 g butter (room temperature)
• 660 g powdered sugar
• 1 1/2 tbsp freeze dried raspberry powder
• 2 tsp vanilla extract
• 2 tbsp whole milk (room temperature)

Instructions

1. Prepare Oven and Pan: Preheat the oven to 170ºC (340ºF) using the conventional oven setting. Line a 3 x 20 cm (8-inch) baking pan with parchment paper to prevent sticking.
2. Blend Pistachios: Grind the unsalted pistachios into a fine flour-like texture and set aside.
3. Sift Dry Ingredients: Sift together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt into a bowl and set aside.
4. Cream Butter and Sugar: In a large bowl or stand mixer, beat the room temperature butter and granulated sugar on high speed for 3 minutes until fluffy and pale.
5. Add Eggs: Add the eggs two at a time, mixing well after each addition until fully incorporated into the batter.
6. Incorporate Dry Ingredients and Wet Ingredients: Add half of the dry ingredients to the batter on low speed and mix until just combined. Then add the sour cream, vegetable oil, and vanilla extract, mixing gently. Finally, add the remaining dry ingredients and mix until just combined.
7. Fold Batter: Use a rubber spatula to gently fold the batter ensuring all ingredients are fully combined without overmixing.
8. Bake Cake: Pour the batter into the prepared pan and bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool Cake: Allow the cake to cool on a wire rack for 10 minutes. Then carefully remove it from the pan and let it cool completely.
10. Make Raspberry Jam: In a saucepan, combine raspberries, granulated sugar, vanilla extract, and lemon juice. Heat until the raspberries thaw and start breaking down and the mixture begins to bubble. Reduce heat to a simmer and mash raspberries occasionally. Let simmer for 8 minutes until thickened.
11. Thicken Jam: Mix cornstarch with water in a small cup until smooth. Add this slurry to the simmering jam and stir continuously for 1 minute until thickened. Transfer the jam to a shallow bowl, cool to room temperature, then refrigerate for about 1 hour.
12. Prepare Buttercream: Sift together powdered sugar and freeze dried raspberry powder. Beat butter at medium-high speed for 4 minutes until creamy, scrape sides and beat an additional 2 minutes.
13. Add Dry Ingredients and Milk: Add the powdered sugar and raspberry powder in two parts along with vanilla extract and milk, whipping until each addition is fully incorporated.
14. Final Mix: Scrape down the bowl and beat buttercream for 2 more minutes at low speed until smooth.
15. Assemble Cake: Place the first cake layer on a serving plate or turntable. Spread two large scoops of buttercream evenly, creating a border to hold the jam.
16. Add Jam and Layers: Spread half the raspberry jam evenly inside the buttercream border. Place the next cake layer and repeat the buttercream and jam layering. Add the final cake layer on top.
17. Chill Cake: Refrigerate the cake for 20 minutes to set the buttercream before applying the crumb coat.
18. Apply Crumb Coat and Final Frosting: Cover the entire cake with a thin crumb coat of buttercream, then add the remaining buttercream evenly over the cake.
19. Optional Decoration: Decorate the cake with fresh raspberries and chopped pistachios if desired.

Notes

• Make sure all dairy ingredients and eggs are at room temperature to ensure smooth batter.
• When blending pistachios, avoid turning them into nut butter; stop as soon as they become flour-like.
• The raspberry jam needs to be thick to prevent it from running out of the cake layers.
• Chilling the cake between frosting steps helps with easier crumb coating and cleaner finish.
• Freeze dried raspberry powder adds natural color and flavor to the buttercream, but it can be omitted or substituted if unavailable.
• This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Raspberry Pistachio Cake, layered cake, raspberry jam, buttercream frosting, nut-flavored cake, homemade cake