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A delicious pistachio raspberry cake featuring two layers of soft cake, topped with creamy frosting, crushed pistachios, fresh raspberries, and a mint garnish, all on a neutral plate.

Pistachio Raspberry Cake

This Pistachio Raspberry Cake is an indulgent treat, combining moist pistachio sponge with sweet buttercream, fruity raspberry jam, and fresh raspberries.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert, tea
Cuisine: American, European
Calories: 889
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • For the cake:
  • 250 g unsalted butter softened (2 sticks + 1 ½ tablespoons)
  • 240 g golden caster sugar superfine sugar
  • 1 teaspoon vanilla extract flavor enhancer
  • 4 large eggs room temperature
  • 150 g plain flour all-purpose flour
  • 2 teaspoon baking powder leavening agent
  • ¼ teaspoon fine sea salt to balance sweetness
  • 100 g shelled pistachios ground finely for texture
  • For the buttercream:
  • 175 g unsalted butter softened (13 tablespoons + 1 tsp)
  • 280 g sifted icing sugar powdered sugar
  • 2 tablespoon smooth pistachio cream for flavor
  • ½ teaspoon fine sea salt to balance sweetness
  • 1 teaspoon lemon juice freshly squeezed for tang
  • To decorate:
  • 3 tablespoon raspberry jam for spread
  • 250 g fresh raspberries 2 cups, for decoration
  • 2 tablespoon chopped pistachios for garnish
  • Sprigs of fresh mint for garnish

Equipment

  • 1 handheld or stand mixer for creaming butter and sugar
  • 2 20 cm round cake tins loose-based, for baking
  • 1 non-stick baking paper for lining the cake tins
  • 1 spatula or spoon for smoothing the batter
  • 1 food processor or blender for grinding pistachios
  • 1 piping bag optional, for piping the buttercream
  • 1 Wire cooling rack for cooling the cakes

Method
 

  1. Preheat the oven to 160°C Fan (355°F). Grease and line two 20 cm round cake tins with non-stick baking paper.
  2. In a large bowl, cream the softened butter and sugar with a handheld or stand mixer for 3-5 minutes until light and fluffy.
  3. Add vanilla extract and mix. Incorporate eggs, one at a time, ensuring each is fully mixed in before adding the next.
  4. Sift the flour, baking powder, and salt into the batter, then add the ground pistachios and fold everything together gently.
  5. Divide the batter evenly between the two prepared tins and smooth the surface with a spatula.
  6. Bake for 35 minutes or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 15 minutes, then transfer them to a wire rack to cool completely.
  7. Meanwhile, prepare the buttercream. Cream the softened butter and sifted icing sugar together until pale and fluffy.
  8. Add pistachio cream, salt, and lemon juice, then continue mixing. Taste and adjust lemon juice as needed.
  9. Once the cakes have fully cooled, place one cake on a flat surface. Pipe half of the buttercream on top, spreading evenly with a spatula.
  10. Spread raspberry jam evenly on top, making sure not to get too close to the edges.
  11. Place the second cake on top and add the remaining buttercream.
  12. Decorate with fresh raspberries, chopped pistachios, and mint sprigs.
  13. Slice and enjoy!

Nutrition

Serving: 100gCalories: 889kcalCarbohydrates: 96gProtein: 9gFat: 54gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 196mgSodium: 506mgPotassium: 301mgFiber: 5gSugar: 73gVitamin A: 1499IUVitamin C: 10mgCalcium: 119mgIron: 3mg

Notes

This cake is perfect for special occasions, but its ease of preparation makes it suitable for a low-key afternoon tea too.

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