Pistachio Raspberry Cake

Table of Contents

Pistachio Raspberry Cake Recipe: A Vibrant Slice of Elegance

There is a specific joy in slicing into a cake and revealing a vibrant, natural green crumb that doesn’t come from a bottle of food coloring. This Pistachio Raspberry Cake Recipe is one of those bakes that feels incredibly sophisticated but is grounded in rustic, comforting flavors. The earthiness of the roasted nuts provides a sturdy, buttery foundation, while the sharp brightness of fresh raspberries cuts right through the richness. I first baked this for a spring garden lunch when I wanted something that looked as alive as the season itself. The smell of toasting pistachios filling the kitchen is now a core memory for me, signaling that something delicious is on the way. It is a cake that demands to be eaten slowly, ideally with a fork in one hand and a hot cup of tea in the other.

Why You’ll Love This

Natural Color and Flavor: The beautiful green hue comes entirely from real pistachios, not artificial dyes, offering a genuine nutty taste that extracts just can’t match.
The Perfect Balance: The sweetness of the pistachio buttercream is instantly tamed by the tartness of the raspberry jam and fresh berries, so it never feels cloying.
Stays Moist for Days: Thanks to the ground nuts in the batter, this cake holds its moisture incredibly well, meaning the slice you eat on day three is just as tender as day one.
Forgiving Decoration: You don’t need to be a professional decorator. The “naked” sides and fresh fruit topping give it a rustic, effortless charm that looks beautiful on any table.

The “Green Cake” Skeptic

My father-in-law is a staunch traditionalist when it comes to dessert; if it isn’t chocolate fudge or a plain Victoria sponge, he usually passes. When I set this pale green cake down on the table, he eyed it with genuine suspicion. He asked if it was “vegetable cake.” But after some coaxing, he took a small slice. I watched him take a bite, pause, and then immediately reach for the serving knife to cut a second, larger piece. He loved how the salty-sweet pistachio cream mimicked the flavor of his favorite gelato. Now, it is the only request he makes for his birthday.

What Makes It Special

Real Ground Pistachios: We grind shelled pistachios into a fine meal, which replaces some of the flour. This creates a texture that is denser than a sponge but lighter than a pound cake.
Pistachio Cream: A secret weapon in the buttercream. Adding a spoonful of smooth pistachio cream (often found in Italian delis) boosts the luxury factor significantly.
Tart Raspberries: Using both jam and fresh fruit provides two levels of acidity to balance the sugar.
Golden Caster Sugar: This adds a slight caramel undertone that pairs beautifully with the nuts, though standard sugar works in a pinch.

Making It Happen

Baking this cake is a therapeutic process. Start by preheating your oven to $160^\circ\text{C}$ Fan (or $355^\circ\text{F}$ ) and prepping your tins. The batter begins with the classic creaming method. You will want to beat your softened butter and sugar together for a good 3 to 5 minutes. Do not rush this; you want the mixture to transform from yellow and gritty to pale white and mousse-like. This aeration is what prevents the nuts from weighing the cake down. Add your vanilla and eggs one by one, beating thoroughly after each addition.

Next, it is time for the nuts. Pulse your shelled pistachios in a food processor until they resemble ground almonds. Be careful not to go too far, or you will end up with nut butter. Sift your flour and baking powder into the bowl, add the salt and your ground pistachios, and fold everything together gently. You want to stop mixing the moment the flour streaks disappear to keep the crumb tender. Divide the luscious batter between your two tins and bake for about 35 minutes. The tops should be golden and springy.

While the cakes cool, whip up the buttercream. Beat the butter and icing sugar until it is exceptionally pale and fluffy, then whip in that luxurious pistachio cream, a pinch of salt, and a splash of lemon juice. Once the cakes are completely cool, assemble them by piping a ring of buttercream on the bottom layer, filling the center with raspberry jam, and stacking the second sponge on top. Cover the top with the remaining buttercream and crown it with fresh raspberries and chopped nuts.

You Must Know

Weighing is Winning: While we have provided cup measurements, using a digital scale to weigh your ingredients (especially the flour and butter) will guarantee the texture is perfect.
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you start. Cold ingredients can cause the batter to curdle, resulting in a greasy cake.
Watch the Grind: When grinding your pistachios, add a teaspoon of the measured flour to the food processor. This absorbs oil and stops the nuts from turning into a paste.
The Oven Door Rule: Resist the urge to open the oven door to check on the cake before the 30-minute mark. The drop in temperature can cause the center to sink.

Serving Ideas

This cake is rich, so it pairs best with beverages that have a bit of astringency to cleanse the palate.

Drink Pairings: A pot of Earl Grey tea is the classic choice; the bergamot notes highlight the lemon in the frosting. For a celebration, a glass of dry Prosecco or Champagne cuts through the buttercream beautifully.
On the Side: A dollop of unsweetened crème fraîche or Greek yogurt on the plate adds a nice creamy tang that complements the sweet sponge.

Make It Different

Fruit Swaps: If raspberries aren’t in season, this recipe works wonderfully with pitted cherries or sliced strawberries. Just swap the jam to match the fruit.
Nut Alternatives: If you can’t find pistachios, you can use almonds for a Bakewell-tart inspired flavor, or hazelnuts for a deeper, earthier taste.
Jam Varieties: Try a cherry compote or even a tart apricot jam if you want to play with the color contrast and flavor profile.
Simplified Frosting: If you find buttercream too sweet, a simple mascarpone whipped cream with vanilla bean paste makes for a lighter topping.

Storage and Reheating Tips

Storage: Keep this cake in an airtight tin or cake carrier. It can stay at room temperature for a day, but because of the fresh fruit, it is best stored in the fridge for up to 3 days.
Serving Temperature: This is the most crucial tip—eat this cake at room temperature. Cold butter makes the sponge feel dense and the frosting waxy. Remove it from the fridge at least 30 minutes before serving.
Freezing: You can freeze the baked sponge layers (wrapped tightly in clingfilm) for up to 3 months. Thaw them overnight on the counter. You can also freeze the buttercream in a sealed container; just let it thaw and whip it again before using.

Success Tips

Vibrant Green: For the most vivid green color inside the cake, look for Persian pistachios or “slivered” pistachios which tend to have a brighter hue than standard roasted ones.
Lemon Adjustment: Taste your buttercream before you finish. If it tastes too fatty or sweet, add another squeeze of lemon juice. It brightens the flavor profile immensely.
Leveling: If your cakes dome slightly in the oven, you can trim the very top off with a serrated knife to ensure your layers stack flat and straight.

Frequently Asked Questions

1. Can I use salted butter instead of unsalted?

Yes, you can. If you use salted butter, simply omit the extra $\frac{1}{4}$ tsp of salt listed in the ingredients. Salt is actually very important in baking as it enhances the sugar and vanilla flavors.

2. Can I use store-bought ground pistachios?

Absolutely. If you can find pistachio flour or meal at the store, it saves time. Just ensure it is $100\%$ pistachio with no added sugars or fillers.

3. Why did my cake sink in the middle?

This usually happens for two reasons: either the oven door was opened too early, letting the heat escape, or the batter was over-mixed, knocking out the air bubbles you created during the creaming stage.

4. Can I make this as cupcakes instead?

Yes! This batter will make approximately 12 to 14 standard cupcakes. Reduce the baking time to 18–22 minutes and check them frequently.

5. What if I can’t find pistachio cream?

If you can’t find pistachio cream for the frosting, you can leave it out and add a teaspoon of almond extract for a similar nutty profile, or blend a tablespoon of your finely ground pistachios directly into the buttercream.

Recipe Card

Prep time: 30 minutes

Cook time: 35 minutes

Total time: 1 hour 5 minutes (plus cooling)

Servings: 10-12 slices

Category: Dessert/Cake

Difficulty: Medium

Cuisine: British/European

Yield: 2 x 20cm Round Cakes

Equipment:

2 x $20\text{cm}$ loose-based round cake tins
Stand mixer or handheld electric whisk
Food processor (for grinding nuts)
Mixing bowls
Wire cooling rack
Palette knife

Ingredients

For the cake:

250 g unsalted butter, softened (16 tablespoons / 2 sticks + 1 1/2 tablespoons)
240 g golden caster sugar (1 cup + 2 tbsp / superfine sugar)
1 tsp vanilla extract
4 large eggs
150 g plain flour (1 cup & 1/4 scant cup)
2 tsp baking powder
¼ tsp fine sea salt
100 g shelled pistachios (3/4 cup), ground

For the buttercream:

175 g softened unsalted butter (13 tablespoons + 1 tsp)
280 g sifted icing sugar (2 + 1/3 cups)
2 tbsp smooth pistachio cream
½ tsp fine sea salt
1 tsp lemon juice

To decorate:

3 tbsp raspberry jam
250 g (roughly 2 cups) fresh raspberries
2 tbsp roughly chopped pistachios
Sprigs of fresh mint

Instructions

Prepare for Baking: Preheat the oven to 160°C Fan/180°C conventional oven/355°F. Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.
Cream Butter and Sugar: In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter and golden caster sugar for about 3-5 minutes, until the mixture is lighter in color, completely smooth, and mousse-like. Add the vanilla extract and mix again until just combined.
Add Eggs: Add the eggs, one at a time, whisking until the batter is completely smooth after each addition.
Grind Pistachios: In a food processor or blender, grind the shelled pistachios into a fine crumb, similar to the texture of ground almonds.
Combine Dry Ingredients: Sift in the plain flour and baking powder, then add the fine sea salt and ground pistachios. Gently fold the ingredients together until just combined. Be careful not to overmix.
Fill Tins: Divide the batter equally between the two prepared tins. Smooth over the surface with a spatula or the back of a spoon to create an even layer.
Bake the Cakes: Bake for about 35 minutes, or until well risen and a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the tins for 15 minutes before turning out onto a wire rack to finish cooling completely.
Make Buttercream: While the cakes cool, prepare the buttercream. In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter and sifted icing sugar until pale and increased in size. Add the smooth pistachio cream, fine sea salt, and lemon juice, and beat again until well combined and smooth. Taste and adjust the lemon juice as needed.
Assemble the Cake: Once the cakes have completely cooled, place one cake layer on a flat plate. Spoon about half of the buttercream into a piping bag and pipe it onto the first cake layer in an even layer. Use a palette knife to spread the raspberry jam on top in a smooth and even layer, taking care not to go too near the edges. Top with the second cake layer, followed by the remaining buttercream, spreading it evenly.
Decorate and Serve: Decorate the top with fresh raspberries, sprigs of fresh mint, and chopped pistachios. Enjoy your beautiful Pistachio Raspberry Cake!

Nutrition:

Calories per serving: Approx 580 kcal | Fat: 38g | Carbohydrates: 55g | Protein: 7g