Homemade Raspberry Pistachio Cake – Soft & Stunning

Looking for a dessert that’s vibrant, nutty, fruity, and visually stunning? This Raspberry Pistachio Cake is an elegant, bakery-worthy treat that brings together the tart brightness of fresh raspberries and the rich, buttery flavor of pistachios in perfect harmony. With soft layers of pistachio sponge, a tangy raspberry filling, and a luscious whipped cream or cream cheese frosting, this cake is as unforgettable in taste as it is in appearance.

It’s ideal for spring and summer gatherings, bridal showers, birthdays, or any celebration where you want a refined yet crowd-pleasing centerpiece.

---

Raspberry + Pistachio: A Flavor Match Made in Pastry Heaven

Pistachio and raspberry might seem like an unusual pair at first glance, but they’re a classic duo in French and Mediterranean patisserie. The sweet, nutty pistachios add earthy richness, while raspberries provide a bright, tart contrast that cuts through the richness beautifully.

This cake isn’t just about flavor—it’s also about texture: tender pistachio cake layers, silky frosting, and juicy raspberry pockets. The result is a dessert that feels light, fresh, and indulgent all at once.

---

Ingredient Breakdown: What You’ll Need

This cake has three components: the pistachio cake layers, the raspberry filling, and the frosting. Here’s how they work together:

Pistachio Cake Layers

• Shelled Pistachios (unsalted, raw or roasted): Finely ground to flavor the cake and add texture. For extra flavor, toast them lightly before using.

• All-Purpose Flour: Creates a soft but structured crumb.

• Baking Powder & Baking Soda: Give the cake a balanced lift.

• Butter & Oil: Butter for flavor, oil for moistness.

• Granulated Sugar: Sweetens and helps cream the butter.

• Eggs: Add richness and stability.

• Greek Yogurt or Sour Cream: Keeps the cake tender and adds subtle tang.

• Milk: Loosens the batter to the right consistency.

• Vanilla & Almond Extracts: Almond enhances the pistachio flavor subtly.

Raspberry Filling

• Fresh or Frozen Raspberries: Bring tartness and color.

• Sugar: Sweetens the fruit without overpowering it.

• Cornstarch: Thickens the filling so it stays in place between layers.

• Lemon Juice: Enhances the berry flavor and balances sweetness.

Frosting Options

You can go with either:

• Whipped Cream Frosting – Light and fluffy, ideal for warm months.

• Cream Cheese Frosting – Rich and tangy, holds up well and adds contrast.

---

Step-by-Step Instructions: How to Make Raspberry Pistachio Cake

This cake has a few components, but each one is straightforward and completely worth it.

Step 1: Make the Raspberry Filling

1. In a saucepan, combine 2 cups raspberries, ½ cup sugar, 1 tbsp lemon juice, and 2 tsp cornstarch.

2. Cook over medium heat, stirring often, until thickened (about 6–8 minutes).

3. Cool completely before using.

Step 2: Prepare the Pistachio Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch round pans.

2. Pulse ¾ cup shelled pistachios in a food processor until finely ground (don’t over-process or it will become paste).

3. In a bowl, whisk together:

   • 1½ cups all-purpose flour

   • 1 tsp baking powder

   • ½ tsp baking soda

   • ¼ tsp salt

   • Finely ground pistachios

4. In another bowl, cream:

   • ½ cup unsalted butter (softened)

   • ½ cup vegetable oil

   • 1¼ cups granulated sugar

5. Beat in:

   • 3 large eggs (one at a time)

   • 1 tsp vanilla extract

   • ½ tsp almond extract

6. Stir in:

   • ½ cup Greek yogurt or sour cream

   • ½ cup milk

7. Add dry ingredients gradually, mixing just until combined.

8. Divide the batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.

9. Cool in pans 10 minutes, then invert onto racks to cool completely.

Step 3: Make the Frosting

For Whipped Cream Frosting:

• Beat 2 cups heavy cream, ½ cup powdered sugar, and 1 tsp vanilla to stiff peaks.

For Cream Cheese Frosting:

• Beat 8 oz cream cheese and ½ cup butter until smooth.

• Add 2½ cups powdered sugar, 1 tsp vanilla, and beat until fluffy.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Pipe or spread a border of frosting around the edge.

2. Fill the center with raspberry filling.

3. Repeat with remaining layers.

4. Frost the top and sides of the cake with your chosen frosting.

5. Decorate with:

   • Fresh raspberries

   • Chopped pistachios

   • Edible flowers or a dusting of powdered sugar (optional)

---

Tips, Variations & Substitutions

Pro Tips:

• Cool everything completely before assembly to avoid melting the frosting.

• Use acetate strips for perfectly stacked layers with clean edges.

• Chill before slicing for sharper cuts and cleaner presentation.

Variations:

• Raspberry Buttercream: Fold raspberry reduction into the frosting for an all-in-one flavor combo.

• Lemon Zest in Cake Batter: Adds extra brightness.

• White Chocolate Drizzle: Adds an elegant finish and sweetness.

Ingredient Swaps:

• Dairy-Free: Use plant-based yogurt and milk; whipped coconut cream for frosting.

• Gluten-Free: Substitute a 1:1 gluten-free baking flour.

• Nut-Free: Try sunflower seeds ground into flour, or omit pistachios for a vanilla raspberry cake.

---

Serving Ideas & When to Make It

This cake is versatile and stunning—perfect for:

• Spring & Summer Weddings

• Mother’s Day or Easter Brunch

• Baby Showers & Birthdays

• Afternoon Tea Parties

• Holiday Centerpieces

Serve chilled or at room temperature with a cup of earl grey tea, a glass of prosecco, or a raspberry cocktail.

---

Nutritional & Health Notes

While this is a rich dessert, it’s more balanced than you might expect:

• Raspberries offer fiber, antioxidants, and vitamin C.

• Pistachios provide healthy fats, protein, and potassium.

• Yogurt or sour cream in the batter adds probiotics and calcium.

You can reduce sugar in the frosting or raspberry filling slightly for a lighter version, or go fully refined sugar–free by using honey or coconut sugar in the filling.

Portion into thinner slices for a more delicate treat that still delivers all the flavor.

---

Frequently Asked Questions

1. Can I use pistachio paste instead of ground pistachios?

Yes, but it will change the texture and moisture. Use about ¼ cup pistachio paste, reduce butter slightly, and increase flour to maintain structure.

2. Can I use raspberry jam instead of homemade filling?

Yes, but choose a high-quality, low-sugar jam. You can warm and strain it for a smoother texture if preferred.

3. Do I need to use almond extract?

It’s optional, but almond enhances the pistachio flavor beautifully. Use just a little—too much can overpower the cake.

4. Can this cake be made ahead?

Yes. Bake the layers and make the filling up to 2 days ahead. Assemble the day of or night before serving. Store in the fridge.

5. How should I store leftovers?

Refrigerate in an airtight container for up to 4 days. Let sit at room temperature for 15 minutes before serving.

6. Can I freeze this cake?

Yes. Freeze unassembled cake layers tightly wrapped for up to 1 month. You can also freeze slices of the fully assembled cake.

7. What frosting is best for hot weather?

Cream cheese frosting holds up better than whipped cream in warm environments. You can also add a stabilizer like cornstarch or gelatin to whipped cream if needed.

Print