Pistachio Raspberry Cake (Gorgeous, Easy & Celebration-Ready!)

Created on July 3rd, 2025 at 09:23 am

A Stunning Yet Simple Pistachio Raspberry Cake

A show-stopping layer cake that tastes as beautiful as it looks ✨

This Pistachio Raspberry Cake is pure joy on a plate 💚❤️. Lush green pistachio sponge, fruity raspberry jam, and creamy pistachio buttercream make this dessert a total knockout — perfect for birthdays, brunches, or just a cozy afternoon treat.

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📝 Ingredients

For the cake:

• 250g unsalted butter (softened)
• 240g golden caster sugar (or superfine sugar)
• 1 tsp vanilla extract
• 4 large eggs
• 150g plain flour (all-purpose)
• 2 tsp baking powder
• ¼ tsp sea salt
• 100g shelled pistachios (blitzed into fine crumbs)

For the buttercream:

• 175g unsalted butter (softened)
• 280g icing sugar (sifted)
• 2 tbsp smooth pistachio cream
• ½ tsp sea salt
• 1 tsp lemon juice

For decorating:

• 3 tbsp raspberry jam
• 250g fresh raspberries
• 2 tbsp chopped pistachios
• Sprigs of fresh mint

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👩‍🍳 Step-by-Step Instructions

1️⃣ Prep the pans: Preheat oven to 160°C Fan / 180°C / 355°F. Grease and line two 20cm round cake tins.
2️⃣ Cream it: Beat butter and sugar together until fluffy and pale. Add vanilla extract.
3️⃣ Add eggs: Mix in the eggs one at a time, beating until smooth.
4️⃣ Dry ingredients: Sift in flour and baking powder, then add salt and blitzed pistachios. Fold gently to combine.
5️⃣ Bake: Divide batter into tins, level the tops, and bake for 35 mins or until a skewer comes out clean. Let cool completely.
6️⃣ Make buttercream: Whip softened butter with icing sugar until light and fluffy. Add pistachio cream, salt, and lemon juice. Beat again.
7️⃣ Assemble: Pipe or spread half the buttercream on the first cake layer. Add a thin layer of raspberry jam.
8️⃣ Top & frost: Place second cake layer on top and spread remaining buttercream.
9️⃣ Decorate: Garnish with fresh raspberries, mint sprigs, and chopped pistachios.
🔟 Serve & slice! 🎂💚

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💡 Pro Tips

• Green goals: Use Persian pistachios for vibrant green color.
• No pistachio cream? Try almond butter or hazelnut spread.
• Raspberry swap: Strawberries or cherries work beautifully too!
• Butter must be soft: This is non-negotiable for a smooth cake and icing.
• Make it ahead: Cake layers freeze beautifully.