Raspberry Pistachio Cake

This Raspberry Pistachio Cake brings together the rich, nutty flavor of pistachios and the bright sweetness of homemade raspberry jam. The pistachio cake is soft and tender thanks to Greek yogurt, while the raspberry buttercream adds a fresh berry flavor without making the cake overly sweet.

Made with simple ingredients and layered with homemade raspberry jam, this cake is a beautiful choice for birthdays, afternoon tea, holidays, or any occasion that calls for a special homemade dessert.

Quick Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 30–35 minutes
• Cooling Time: 1 hour
• Assembly Time: 20 minutes
• Total Time: About 2 hours 15 minutes
• Servings: 10–12
• Difficulty: Intermediate
• Course: Dessert
• Cuisine: American-inspired

Ingredients

For the Pistachio Cake

• 100 g unsalted pistachios, shelled
• 170 g all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 115 g unsalted butter, melted
• 225 g granulated sugar
• 3 large eggs, room temperature
• 180 g Greek yogurt, room temperature
• 65 g light-tasting oil
• 2 teaspoons vanilla extract

For the Raspberry Jam

• 300 g raspberries, fresh or frozen
• 50 g granulated sugar
• 1 tablespoon water

For the Raspberry Buttercream

• 460 g unsalted butter, softened to room temperature
• 230 g powdered sugar
• 2 tablespoons raspberry jam, from the recipe above
• 2 teaspoons vanilla extract
• 3 tablespoons heavy cream

How to Make Raspberry Pistachio Cake

1. Prepare the Raspberry Jam

Add the raspberries, granulated sugar, and water to a small saucepan.

Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to thicken.

Continue cooking until you have a jam-like consistency. This usually takes around 10–15 minutes, depending on how much liquid the berries release.

Remove from the heat and let the jam cool completely.

For an extra-smooth filling, press the cooked raspberries through a fine-mesh sieve to remove the seeds. Reserve at least 2 tablespoons of the cooled jam for the buttercream.

2. Prepare the Pistachios

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Place the shelled pistachios in a food processor and pulse until finely ground.

Be careful not to process them for too long. If you continue blending, the pistachios can start releasing their natural oils and turn into pistachio butter.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.

Set the mixture aside.

4. Mix the Wet Ingredients

In a large bowl, whisk together the melted butter and granulated sugar.

Add the eggs one at a time, whisking well after each addition.

Add the Greek yogurt, oil, and vanilla extract. Whisk until the mixture is smooth and evenly combined.

Make sure the melted butter has cooled slightly before adding the eggs so it doesn’t accidentally cook them.

5. Combine the Batter

Add the dry ingredients to the wet ingredients.

Fold gently with a spatula until no large streaks of flour remain. Avoid overmixing, as this can make the cake less tender.

Divide the batter evenly between the prepared cake pans and smooth the tops.

6. Bake the Cake

Bake for approximately 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

The cakes should be lightly golden and spring back gently when pressed in the center.

Allow the cakes to cool in their pans for about 10–15 minutes, then transfer them to a wire rack to cool completely.

Do not frost the cakes while they are still warm.

How to Make Raspberry Buttercream

1. Beat the Butter

Place the softened butter in a large mixing bowl.

Beat for several minutes until light, smooth, and creamy. Properly softened butter will give you a much smoother buttercream.

2. Add the Powdered Sugar

Gradually add the powdered sugar, mixing on low speed at first to prevent it from flying out of the bowl.

Once incorporated, increase the speed and beat until fluffy.

3. Add Raspberry Jam and Vanilla

Add the cooled raspberry jam and vanilla extract.

Mix until the buttercream has an even color and the raspberry flavor is distributed throughout.

4. Adjust the Consistency

Add the heavy cream and beat until the buttercream is smooth and spreadable.

If the frosting is too thick, add a small amount of cream. If it becomes too soft, refrigerate it briefly before assembling the cake.

Assemble the Raspberry Pistachio Cake

Place one completely cooled pistachio cake layer on a serving plate or cake board.

Spread a layer of raspberry buttercream over the top.

Add some of the remaining raspberry jam in the center, leaving a small border around the edge so the jam doesn’t squeeze out when the next layer is added.

Place the second cake layer on top.

Cover the top and sides with the remaining raspberry buttercream.

For a simple finish, smooth the frosting with an offset spatula. For a more decorative cake, pipe small buttercream swirls around the edges and add fresh raspberries and chopped pistachios.

Recipe Tips for Success

Use Room-Temperature Ingredients

Room-temperature eggs and Greek yogurt blend more easily into the batter and help create a more uniform texture.

Don’t Overprocess the Pistachios

Pulse the pistachios until they are finely ground, but stop before they become oily. A few slightly larger pieces are fine.

Cool the Raspberry Jam Completely

Warm jam can soften the buttercream and make the layers difficult to assemble. Let it cool completely before adding it to the frosting.

Don’t Frost a Warm Cake

Even a good buttercream can become runny when spread onto a warm cake. Make sure both cake layers are completely cool.

Chill Before Slicing

After assembling the cake, refrigerating it for about 30 minutes can help the buttercream firm up and make cleaner slices.

Ingredient Substitutions

• Pistachios: Use unsalted shelled pistachios for the intended flavor. Avoid heavily salted or roasted pistachios.
• Greek yogurt: Full-fat or low-fat Greek yogurt can work, although full-fat provides a richer texture.
• Light-tasting oil: Canola, vegetable, or avocado oil can be used.
• Raspberries: Fresh or frozen raspberries both work well for the jam.
• Heavy cream: Whole milk can be used in the buttercream, although the frosting may be slightly less rich.
• Vanilla extract: Pure vanilla extract or a good-quality vanilla flavoring can be used.

Recipe Variations

Raspberry Pistachio Drip Cake

Add a white chocolate or dark chocolate drip around the top edge for a more decorative celebration cake.

Add Fresh Raspberries

Place fresh raspberries between the layers along with the buttercream for extra berry flavor and texture.

Lemon Raspberry Pistachio Cake

Add a little finely grated lemon zest to the cake batter for a bright citrus note that pairs naturally with both raspberry and pistachio.

White Chocolate Pistachio Cake

Decorate the finished cake with white chocolate curls and chopped pistachios for a richer, sweeter variation.

Mini Raspberry Pistachio Cakes

Bake the batter in smaller cake pans and create individual layered cakes for parties or special occasions.

How to Store Raspberry Pistachio Cake

Because the cake contains buttercream and raspberry filling, store it covered in the refrigerator.

It will keep well for approximately 4–5 days when properly covered.

For the best texture and flavor, let the cake sit at room temperature for about 20–30 minutes before serving.

You can also freeze the unfrosted cake layers. Wrap each cooled layer tightly in plastic wrap and place in a freezer-safe bag or container for up to 2–3 months.

Thaw the layers completely before frosting and assembling.

Serving Suggestions

Serve slices of Raspberry Pistachio Cake with:

• Fresh raspberries
• Chopped pistachios
• A cup of coffee
• Black or green tea
• Fresh whipped cream
• A light dusting of powdered sugar
• Fresh berries on the side

For celebrations, decorate the top with raspberry buttercream swirls, fresh raspberries, and a sprinkle of finely chopped pistachios.

Nutrition Information

Estimated per serving, based on 12 servings: approximately 610 calories, 8g protein, 61g carbohydrates, 39g fat, 20g saturated fat, 3g fiber, 43g sugar, and 330mg sodium.

Nutrition information is an estimate and can vary depending on ingredient brands, portion sizes, and the exact amount of frosting used.

Frequently Asked Questions

Can I use frozen raspberries?

Yes. Frozen raspberries work very well for making the homemade raspberry jam. There is no need to completely thaw them before cooking.

Can I use roasted pistachios?

Unsalted raw pistachios are preferable because they provide a clean pistachio flavor and allow you to control the salt in the cake. If using roasted pistachios, choose unsalted ones.

How do I keep the raspberry jam from making the cake soggy?

Make sure the jam is cooked down until thick and completely cooled. Also, don’t spread it all the way to the edge of the cake. Leave a border of buttercream around the outside.

Can I make this cake ahead of time?

Yes. The cake layers can be baked a day ahead and kept tightly wrapped. You can also assemble the finished cake several hours before serving and refrigerate it until needed.

Why is my buttercream too soft?

The butter may have been too warm, or the raspberry jam may not have cooled completely. Refrigerate the buttercream for 15–20 minutes, then beat it again before using.

Can I make the cake without raspberry seeds?

Yes. Strain the raspberry jam through a fine-mesh sieve after cooking to remove the seeds. This gives you a smoother jam and frosting.

How should I decorate a raspberry pistachio cake?

A simple combination of raspberry buttercream, fresh raspberries, and chopped pistachios looks elegant without requiring complicated decorating techniques.

Can I use a different cake pan size?

Yes, but baking time will change. A larger pan will produce thinner layers and may bake faster, while smaller or deeper pans may require additional baking time.

Final Thoughts

This Raspberry Pistachio Cake is a beautiful combination of nutty pistachio, bright raspberry, and creamy vanilla buttercream. The homemade raspberry jam adds a fresh fruit layer, while Greek yogurt keeps the cake soft and tender.

With its naturally pretty colors and simple decoration of fresh berries and pistachios, it’s an excellent choice for birthdays, celebrations, afternoon tea, or a weekend baking project.

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