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Pistachio Raspberry Cake Recipe

Pistachio Raspberry Cake Recipe
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★★★★★

4.9 from 26 reviews

This Pistachio Raspberry Cake is a delightful layered dessert combining the nutty flavor of finely ground pistachios with a vibrant, tangy raspberry filling. Topped with a smooth pistachio buttercream and garnished with fresh raspberries and chopped pistachios, it offers a perfect balance of rich and fruity notes. Ideal for elegant occasions or a special treat, this cake is as beautiful as it is delicious.

Ingredients

Scale

For the Pistachio Cake Layers:

  • 1 ½ cups all-purpose flour
  • 1 cup shelled unsalted pistachios (finely ground)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup buttermilk

For the Raspberry Filling:

  • 2 cups fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Pistachio Buttercream:

  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ¼ cup pistachio paste or finely ground pistachios
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Garnish:

  • Fresh raspberries
  • Chopped pistachios
  • Edible flowers or mint leaves (optional)

Instructions

  1. Prepare the Pistachio Cake Layers: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line them with parchment paper. Use a food processor to pulse the pistachios until finely ground but not buttery. In a medium bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt. In a large bowl, beat the softened butter with granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients, and mix just until combined. Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow layers to cool completely.
  2. Prepare the Raspberry Filling: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and release their juices, about 5 minutes. Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and let it cool completely to set.
  3. Make the Pistachio Buttercream: In a large bowl, beat the unsalted butter until creamy and smooth. Gradually add powdered sugar, beating until the mixture is light and fluffy. Incorporate the pistachio paste or finely ground pistachios, heavy cream, vanilla extract, and a pinch of salt. Beat for 2–3 minutes until the buttercream is silky and spreadable.
  4. Assemble the Cake: Place one pistachio cake layer on a serving plate. Spread a generous layer of the cooled raspberry filling evenly over it. Top with the second cake layer and cover the entire cake with the pistachio buttercream. Smooth the sides with an offset spatula for a polished look.
  5. Decorate: Garnish the cake with fresh raspberries, chopped pistachios, and optionally, edible flowers or mint leaves to add a beautiful, finishing touch.
  6. Serve: Chill the assembled cake for at least 30 minutes before slicing to ensure neat, clean layers. Enjoy this perfect harmony of nutty and fruity flavors in every slice!

Notes

  • Finely grind pistachios but avoid overprocessing to prevent releasing oils.
  • Use fresh or high-quality frozen raspberries for best flavor in the filling.
  • Ensure cake layers are completely cooled before assembling to avoid melting the buttercream.
  • Chilling the cake after assembly helps achieve clean, precise slices.
  • You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
  • For a nut-free version, omit pistachio paste and garnish and replace pistachios with other preferred nuts in buttercream.

Nutrition

Keywords: Pistachio cake, Raspberry filling, Layer cake, Pistachio buttercream, Nutty dessert, Fruity cake, Elegant dessert

Find it online: https://maicook.com/pistachio-raspberry-cake-recipe/