Magic Pistachio Raspberry Cake Recipe

There’s something truly magical about turning simple ingredients into a showstopping dessert, and my Pistachio Raspberry Cake is exactly that kind of everyday magic. I’ve poured my heart into creating a cake that isn’t just beautiful to look at, with its vibrant green layers and pops of red, but also offers an unforgettable symphony of flavors. This cake combines moist pistachio sponges, a bright, tangy raspberry jam, a rich white chocolate pistachio ganache, and a silky pistachio buttercream. Get ready to bake a masterpiece; I estimate you’ll spend about 2 hours of active baking time, plus some important chilling moments to bring it all together.

Table of Contents

Why You’ll Love My Pistachio Raspberry Cake

I know you’ll fall in love with this Pistachio Raspberry Cake for so many reasons. I’ve designed this recipe to be approachable yet yield truly professional-looking results right in your kitchen.

• Vibrant, Natural Color: I’ll share my secrets for achieving that beautiful, subtle green hue from pistachios themselves, with just an optional hint of food coloring to truly make it pop.
• Perfect Harmony of Flavors: The delicate, nutty pistachio is wonderfully complemented by the bright, tart raspberry jam, creating a balance that’s never too sweet.
• Incredibly Moist & Tender: I’ve included both butter and oil in my cake layers to ensure they are exceptionally moist and tender, staying fresh for days.
• Achievable Elegance: With my clear, step-by-step instructions, you’ll be able to create a cake that looks like it came from a high-end bakery, regardless of your baking experience.

Essential Tools for Your Pistachio Raspberry Cake

Having the right tools ready makes all the difference when baking. Here’s what I recommend for my Pistachio Raspberry Cake:

• Three 8-inch round cake pans
• Parchment paper
• Large mixing bowls
• Electric mixer (stand or hand-held)
• Whisk
• Rubber spatula
• Small saucepan
• Fine-mesh strainer
• Cooling racks
• Cake plate or turntable (optional, for easier assembly)
• Piping bags and tips (for decorating, optional)
• Bench scraper and offset spatula (for smoothing frosting)
• Measuring cups and spoons
• Kitchen scale (for precise ingredient measurements)

Perfecting Your Pistachio Cake Layers

The foundation of this incredible cake is its moist, flavorful pistachio layers. I want them to be perfect for you.

Optimizing Pistachio Flavor & Color

For the best results, I always recommend using high-quality pistachios. Iranian or Persian pistachios often boast a more vibrant green color naturally, which really enhances the cake’s appearance. While roasting can deepen the nutty flavor, for this particular cake, I find that raw ground pistachios maintain a fresher, brighter taste and color. If you want a more intense green, you can blanch and skin your pistachios before grinding them; this removes the darker outer skin. Grinding them finely ensures the flavor is well distributed and the cake texture remains delicate. I like to use just one little drop of green food coloring to truly enhance that natural pistachio green.

Ingredients for the Pistachio Cake

• 2 1/4 cup all-purpose flour (287 grams)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 tbsp unsalted butter (room temperature (113 grams))
• 1/4 cup vegetable oil (60 ml)
• 1 1/2 cup granulated sugar (300 grams)
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1 1/4 cup buttermilk (295 ml)
• 3/4 cup ground pistachios (90 grams)
• 1 drop green food coloring (optional)

Instructions for the Pistachio Cake

• Pre-heat the oven to 350ºF. Grease three 8-inch round cake pans, line with parchment paper on the bottom and grease the parchment paper. Set aside.
• Whisk together the flour, baking powder, baking soda, salt, and set aside.
• Beat the butter, oil, and sugar together with a mixer on medium speed for 2 minutes.
• Add the eggs, vanilla, and almond extract, beat for another minute to combine. Scrape the sides of the bowl as needed.
• Add half of the flour mixture to the bowl. Stir on the lowest setting just until combined.
• Add half of the buttermilk, stir to combine.
• Next add the remaining flour mixture and stir.
• Add the remaining buttermilk and mix.
• Finish by adding the pistachios and fold with a spatula to combine. Also add the food coloring if using. Only one little drop of food coloring will go a long way and help enhance the color of the cake and keep it a vibrant green.
• Divide the batter evenly between the three pans.
• Bake in the pre-heated oven for about 25 to 30 minutes, until a toothpick inserted in the cake comes out clean.
• Let the cakes cool down for 10 minutes, then flip onto a cooling rack and let them cool down completely. If not assembling the cake on the same day, wrap the cakes individually in plastic wrap and place them in the fridge or freezer. They will store well in the freezer for up to 2 months, or in the fridge for up to 2 days.

Sweet & Tangy Raspberry Jam Filling

This bright, fruity jam is the perfect counterpoint to the rich pistachio flavors. I love how it cuts through the sweetness and adds a burst of freshness. You can use either fresh or frozen raspberries for this recipe; both work beautifully. If using frozen, there’s no need to thaw them beforehand, just pop them straight into the saucepan. For a smoother jam, I often strain out the seeds, but if you enjoy a little texture, feel free to leave them in.

Ingredients for the Raspberry Jam

• 2 cups raspberries (280 grams)
• 1/4 cup sugar 50 grams (or any sweetener, you can use maple syrup or honey as well)
• 2 tbsp lemon juice
• 1 1/2 tbsp cornstarch
• 3 tbsp water

Instructions for the Raspberry Jam

• Place raspberry, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If mixture becomes dry, add a tablespoon of water (or more lemon juice), to the pan.
• Dissolve the cornstarch in the water.
• Add it to the pan and cook for 1 minute until the jam is thick.
• Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.

Decadent White Chocolate Pistachio Ganache

This ganache is truly a game-changer for my cake. It adds another layer of rich pistachio flavor and a wonderfully smooth, luscious texture that complements the jam beautifully.

Ingredients for the Pistachio Ganache

• 1 3/4 cup white chocolate (297 grams)
• 2/3 cup heavy cream (157 ml)
• 2/3 cup pistachio paste (homemade or store-bought 161 grams)

Instructions for the Pistachio Ganache

• Mix the heavy cream and pistachio paste together.
• Heat up the mixture until 175ºF, or until very hot in the microwave, before it comes to a boil.
• Pour the cream into the white chocolate through a strainer, to retain any bits of pistachio nuts in order to obtain a smooth ganache. Squeeze the mixture well to ensure only the bits of nuts are being retained by the strainer. Mix with a whisk until the chocolate melts entirely.
• Let the ganache cool down at room temperature for about 2-3 hours, or place it in the fridge. If you place it in the fridge it should take about 1 hour to thicken, make sure to give it a stir every 10 minutes or so.
• You can leave the ganache in the fridge for longer or make it ahead, if the ganache gets too hard, let it sit at room temperature until it softens up.

Fluffy Pistachio Buttercream

This buttercream is so dreamy; it’s light, fluffy, and bursting with pistachio flavor. It’s truly the perfect topping for this cake.

Choosing Your Buttercream: Stability, Sweetness & Ease

I often get asked about choosing the right buttercream for a specific cake. For my Pistachio Raspberry Cake, I’ve opted for a modified American buttercream with the addition of pistachio ganache. American buttercream is generally the easiest and quickest to make, requiring just butter, powdered sugar, and flavoring. It’s quite sweet and very stable at room temperature. For those who prefer less sweetness, Swiss or Italian meringue buttercreams offer a silkier texture and less sugar, but they require a bit more technique and time. Mascarpone buttercream provides a lovely tang and richness, but it’s less stable and best for cakes served immediately. I find my recipe hits the sweet spot between ease, stability, and incredible flavor for this cake. For another impressive dessert, consider trying The Ultimate Homemade Tuxedo Cake.

Ingredients for the Pistachio Buttercream

• 1 1/2 cup unsalted butter (softened (339 grams))
• 3 1/2 cups powdered sugar (437 grams)
• 3/4 cup pistachio ganache (recipe above)
• 1/4 tsp almond extract (optional)
• 2 tsp vanilla extract

Instructions for the Pistachio Buttercream

• Beat the butter with a mixer for 3 minutes on medium high speed, until fluffy.
• Add the powdered sugar and start mixing on low, then add the pistachio paste and continue mixing.
• Raise the speed to medium and whip for three minutes until fluffy.
• If the buttercream looks dry, add a bit of heavy cream to make it smoother. And if the buttercream looks too runny, add a bit more powdered sugar to firm up the consistency.
• Add the vanilla and almond extract and mix to combine.
• The next step is optional but can be helpful, mix the buttercream on low speed with the paddle attachment for 10 minutes, or by hand using a spatula for about 5 minutes or for as long as you can mix it by hand, this will eliminate air bubbles and make the buttercream silky.

Assembling Your Showstopping Pistachio Raspberry Cake

This is where all your hard work comes together beautifully. Take your time, enjoy the process, and watch your Pistachio Raspberry Cake transform!

• To assemble the cake, place one cake layer on the cake plate or turntable. Pipe a ring of buttercream around the edges, to contain the filling when stacking.
• In the center of the cake, add about 1/2 cup of ganache and spread around. Then spread some jam on top.
• I actually piped the ganache on a spiral, and then piped the jam inside, but you can spread the ganache on the bottom and then spread the jam on top.
• Top with another cake layer. Repeat the filling.
• Top with the final cake layer.
• Spread a generous amount of frosting around the cake, and use a bench scraper to smooth the sides, and an offset spatula to smooth the top, by swiping the edges with the spatula coming towards you at a slight angle. I just kept the cake semi-naked by spreading just one layer of frosting around it.
• You can do a thicker frosting coating on the cake if you wish.
• To decorate the top, I piped some buttercream and placed some raspberries and chopped pistachios on top.

Expert Tips for a Perfectly Moist Pistachio Raspberry Cake

Achieving a consistently moist cake is one of my top priorities, and I have a few tricks up my sleeve that I want to share with you.

• Measure Accurately: This is perhaps the most crucial tip. I always recommend using a kitchen scale to measure your dry ingredients, especially flour. Too much flour is a common culprit for dry cakes. Gram measurements are far more precise than cup measurements.
• Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are all at true room temperature. This allows them to emulsify properly, creating a smooth batter that traps air for a lighter, more tender crumb.
• Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to a tough, dry cake. I stir on the lowest speed for the shortest time possible.
• Accurate Oven Temperature: An oven thermometer is your best friend. Ovens can often run hot or cold, and an incorrect temperature can easily lead to a dry cake or uneven baking.
• Buttermilk Magic: Buttermilk not only adds a lovely tang but also tenderizes the cake, resulting in an incredibly moist texture. If you don’t have buttermilk, I have a quick hack for you in my substitutions section.

Troubleshooting Common Baking Issues

Don’t worry if things don’t go perfectly on your first try; baking is a learning process! I’ve faced these issues myself and can offer some solutions.

• Cake is Dry: This is usually due to overmixing the batter or overbaking. Ensure you’re measuring your ingredients precisely, especially flour by weight, and always check for doneness with a toothpick. If it comes out clean, take it out! A slightly underbaked cake is often better than an overbaked one.
• Cake is Dense: A dense cake often results from not creaming the butter and sugar enough, using cold ingredients, or overmixing the flour. Make sure your butter is truly soft, your eggs are room temperature, and you beat the butter and sugar until light and fluffy to incorporate enough air.
• Frosting Curdles: If your buttercream looks curdled, especially after adding the pistachio ganache or extracts, it’s often a temperature issue. The butter might be too cold or the added liquid might be too cold. Continue beating it on medium-high speed; sometimes, the friction from the mixer will bring it back together. If it’s still stubbornly curdled, gently warm the bottom of your mixing bowl with a hairdryer or over a bowl of warm water for a few seconds, then continue beating.

Substitutions & Variations for Your Pistachio Raspberry Cake

I love to encourage creativity in the kitchen! Here are some ideas for adapting my Pistachio Raspberry Cake to your preferences or dietary needs.

Component	Substitution/Variation	Notes
Pistachios	Almonds, walnuts, pecans	For a different nutty flavor, grind other nuts finely.
Raspberries	Strawberries, blueberries, cherries, mixed berries	Any berry would be delicious in the jam filling, and if you’re a fan of fruit-filled desserts, don’t miss my Magic Blueberry Chiffon Cake. Adjust sugar to taste depending on the sweetness of the fruit.
Almond Extract	No substitution (omit), or use additional vanilla	If you dislike almond, simply leave it out.
Buttermilk	Milk + Lemon Juice/Vinegar	If you don’t have buttermilk, add 1 tbsp lemon juice or white vinegar to 1 1/4 cup regular milk. Let it sit for 5-10 minutes until slightly curdled, then use as directed.
Gluten-Free	1:1 gluten-free baking flour blend (ensure it contains xanthan gum)	I’ve had good results with these blends, but textures can vary.
Dairy-Free	Dairy-free butter, plant-based milk, dairy-free white chocolate, coconut cream	Use unsweetened dairy-free butter sticks for baking. Replace buttermilk with a plant-based milk + lemon juice. Use a high-quality dairy-free white chocolate and full-fat canned coconut cream (chilled, scoop out thick part) for ganache and buttercream.
Sugar in Jam	Maple syrup, honey, agave nectar	Adjust to taste; liquid sweeteners will slightly alter consistency, so you might need a tiny bit more cornstarch if using.

Make-Ahead Strategy: Bake Smarter, Not Harder

I find baking much more enjoyable when I can break it down into manageable steps. Here’s how I plan my time for this Pistachio Raspberry Cake:

• Day 1:
• Bake Cake Layers: Follow the instructions to bake your cake layers. Once completely cool, wrap each layer individually in plastic wrap. You can then store them at room temperature overnight, in the fridge for up to 2 days, or even freeze them for up to 2 months. This makes assembly day much less hectic.
• Make Raspberry Jam: Prepare the jam as directed and let it cool completely. Store it in an airtight container in the fridge. It will keep well for several days.
• Day 2 (Assembly Day):
• Make Pistachio Ganache: Prepare the ganache. Allow ample time for it to cool and thicken in the fridge or at room temperature as specified in the recipe. If you made this ahead, let it come to a soft consistency.
• Make Pistachio Buttercream: Prepare the buttercream.
• Assemble and Decorate: Once all components are ready and at the right consistency, assemble and decorate your beautiful Pistachio Raspberry Cake!

Creative Garnishes & Presentation Ideas

Your cake is already a work of art, but garnishes add that final flourish! Beyond the suggested fresh raspberries and chopped pistachios, here are a few other ideas I love:

• White Chocolate Curls: Use a vegetable peeler on the side of a white chocolate bar to create delicate curls.
• Edible Flowers: A sprinkle of fresh, food-safe rose petals or violas can add an elegant touch.
• Piping Designs: Get creative with your buttercream! Use different piping tips to add swirls, rosettes, or intricate patterns on top of the cake.
• Drizzles: A light drizzle of extra melted white chocolate or a thin glaze made from powdered sugar and lemon juice could add another layer of visual appeal.
• Semi-Naked Finish: I often prefer a “semi-naked” finish, where you can see hints of the cake layers through a thinner layer of frosting. It’s rustic yet elegant and what I opted for in my instructions.

How to Store Your Pistachio Raspberry Cake

I want you to enjoy every last slice of this delicious cake, so proper storage is key!

• Store the cake in the fridge covered for up to 3 days.
• To freeze: slice individual slices and wrap each individually in plastic wrap, place in an airtight container or freezer bag, and freeze for up to 3 months.
• You can also freeze the whole cake. I made miniature cakes from this recipe and froze the whole frosted mini cake by wrapping it in plastic and placing in an airtight container in the freezer.

Frequently Asked Questions (FAQs) About Pistachio Raspberry Cake

I know you might have a few questions, so I’ve gathered some common ones here to help you out.

More Annah’s Bakes You’ll Adore

If you loved creating and tasting this Pistachio Raspberry Cake, I know you’ll enjoy some of my other favorite recipes from annah recipes. I think you’ll adore my Lemon Blueberry Layer Cake for another fruity delight, or perhaps my rich and satisfying Chocolate Espresso Tart if you’re craving something decadent. And for those who love nutty flavors, my Brown Butter Pecan Scones are an absolute treat.

Final Thoughts & Your Turn!

This Pistachio Raspberry Cake is truly a labor of love, and I hope you feel that joy as you bake it. There’s nothing more rewarding than seeing a beautiful, delicious cake emerge from your kitchen. I’ve shared all my tips and tricks so you can create this showstopper with confidence.

Now it’s your turn! I would absolutely love to hear about your baking experience. Did you add a special garnish? What did your family think? Please leave a comment below to share your stories, ask any questions, or just say hello! Happy baking!