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This Pistachio Raspberry Cake not only looks absolutely beautiful, it tastes utterly delicious too. Imagine gloriously green, super soft pistachio sponge layered with sweet pistachio buttercream and fruity raspberry jam finished with plump and juicy raspberries, crunchy chopped pistachios and sprigs of fresh mint – so good.
This makes it the perfect bake for all sorts of celebrations like birthdays and other special occasions. Having said that, please don’t think this is complicated – I promise you it isn’t. You could easily make it for a low-key coffee morning or afternoon tea as it is one of those recipes that looks like you have made a lot of effort, but is decidedly fuss-free…
I often think pistachios get overlooked in favour of almonds when it comes to cakes (don’t get me wrong, I love an almond cake as much as the next person, especially my super easy Orange and Almond Cake). It makes sense since you can already buy ground almonds and don’t have to blitz them up yourself. But making your own ground pistachios really doesn’t take very long at all and just needs a quick whizz in the blender. The extra step is worth it for the striking colour, deliciously nutty pistachio flavour and beautifully moist texture…
Table of Contents
Why you will love this recipe:
- Made in one bowl – so it’s simple and there’s less washing up!
- It is perfect to make when raspberries are in season.
- It is full of flavour and texture thanks to the moist ground pistachios, fruity raspberries, sweet buttercream (infused with citrusy lemon), crunchy chopped pistachios and fresh mint.
- It is so versatile – you can use all sorts of berries.
- It is the perfect coffee morning or teatime bake. Equally looks good enough for a special occasion or birthday celebration.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Golden caster sugar – this brings the sweetness and gives this Pistachio Raspberry Cake a slightly deeper hue. You could use regular caster sugar (known as superfine sugar).
Plain flour – also known as ‘all-purpose’ flour in the US.
Pistachios – adding ground pistachios to the cake batter gives a glorious green hue and creates the most wonderful moist texture.
Icing sugar – known as powdered sugar in the US, this adds sweetness and stability to the buttercream. Make sure you sieve it first to remove any lumps.
Smooth pistachio cream – this brings the most delicious pistachio flavour to the buttercream. You could make your own using my Pistachio Cream recipe or use a shop bought version.
Substitutions and Variations:
Vanilla bean paste – you could swap the vanilla extract for vanilla bean paste – just not vanilla essence which is rather artificial tasting.
Pistachio cream – you could use pistachio paste or butter instead, just remember to keep tasting and checking the flavour.
Nuts – you can switch up the flavour profile by swapping the ground pistachios for ground almond or hazelnuts (if you make your own, make sure you blitz them very fine – you want the same consistency as shop-bought ground almonds). Then swap the pistachio cream in the buttercream for chocolate and hazelnut spread or almond butter and decorate with toasted almond flakes or roughly chopped toasted hazelnuts.
Vanilla icing sugar – if you can find it, use vanilla icing sugar in the buttercream. It adds a subtle vanilla sweetness that just tastes so good.
Fruit – although this is a Pistachio Raspberry Cake, it is equally delicious with all sorts of berries. Hulled and sliced strawberries or pitted cherries both look and taste wonderful too. Remember to switch up the raspberry jam to match the fruit – e.g. opting for a strawberry jam or cherry compote instead.
Freeze-dried raspberries – you could also decorate with a sprinkling of freeze-dried raspberries. They look super pretty and add a burst of colour and intense raspberry flavour.
White chocolate – you can decorate this Pistachio Raspberry Cake with white chocolate curls. Simply use a vegetable peeler to grate curls from a bar of good-quality white chocolate.
Here’s how to make this Pistachio Raspberry Cake
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat the oven to 160 Fan and grease and line your tins. In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3-5 minutes – or until the mixture is lighter in colour, completely smooth and mousse-like.
TWO: Add the vanilla extract and mix again. Add the eggs, one at a time, whisking until the batter is completely smooth.
THREE: Sift in the flour and baking powder.
FOUR: Add the salt and ground pistachios. Fold in carefully until just combined.
FIVE: Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula or the back of a spoon to flatten in an even layer. Bake for about 35 minutes. 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.
SIX: Meanwhile, prepare the buttercream: in a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sifted icing sugar until pale and increased in size.
SEVEN: Add the pistachio cream, salt and lemon juice and beat again. Taste and adjust the lemon, as needed.
EIGHT: Once the cakes have completely cooled, set one on a flat plate. Spoon the buttercream into a piping bag and pipe half the buttercream on top in an even layer.
NINE: Use a palette knife to spread the jam on top in a smooth and even layer – take care not to go too near the edges or it will pour out the sides (although you do want to be able to see it).
TEN: Top with the second cake, followed by the remaining buttercream.
ELEVEN: Decorate with fresh raspberries, sprigs of fresh mint and chopped pistachios. Enjoy!
TWELVE: Slice and enjoy!
Cooking Tips:
Softened butter: it is really important to make sure your butter is softened before you begin making this Pistachio Raspberry Cake. Otherwise, it won’t cream properly with the sugar and you will end up with clumps of butter (which is not what we are going for!).
Toasted pistachios: toast the pistachios for the decoration, then leave to cool before roughly chopping if you want to add an extra depth of flavour. Just watch them closely as they can burn in seconds!
Ground pistachios: to make your own ground pistachios, simply blitz whole de-shelled unsalted pistachios in a food processor until very fine (almost a powder consistency). Opt for Persian pistachios for the most vivid green colour.
Sieved icing sugar: icing sugar tends to form clumps overtime, so make sure you sieve it before making the buttercream to ensure you have a smooth buttercream ready for piping.
About the Pistachio Buttercream…
There are so many other types of buttercream. For this Pistachio Raspberry Cake, I have used an American-style buttercream which is probably the most well-known and one of the easiest. It is made using icing sugar, butter and, often, a splash of milk (that isn’t needed for this recipe as we use pistachio cream). It is very sweet (the ratio is normally 2:1 sugar) and can be flavoured in many different ways.
You could make this Pistachio Raspberry Cake using a different type of buttercream if you are confident with the method and how to add the pistachio cream to flavour accordingly.
More Types of Buttercream
Whilst Italian, Swiss and American buttercream are the most famous varieties, there are so many more. Below is a list of some of my favourites:
- Russian buttercream – also known as ‘condensed milk buttercream’. It is one of my favourites because it is just so unbelievably easy, takes less than 10 minutes to make and has the most delicious buttery, caramel flavour without being overly sweet. All you do is mix together softened butter with condensed milk and your choice of flavours (vanilla extract and a pinch of salt are my go-tos but you can make chocolate and fruit versions too).
- American buttercream – this is probably the most well-known buttercream and is made using icing sugar, butter and, often, a splash of milk. It is very sweet (the ratio is normally 2:1 sugar) and can be flavoured in many different ways.
- German buttercream – this is a really rich and decadent option which starts by making a crème pâtissière (with egg yolks, cream, cornflower, sugar, and vanilla extract). Then allow it to cool before whisking in butter. It tastes like a very light, buttery custard but is more complex to make.
- Italian buttercream – this is considered one of the most complex, but also most stable, buttercreams. It is made by drizzling hot sugar syrup into whisked egg whites, before gradually adding butter to form a buttercream. It has a pure white colour, gives a melt-in-the-mouth texture and has the most delicious sweet, slightly buttery, flavour.
- French buttercream – this is a luxurious buttercream made with whole eggs or egg yolks, butter and cooked sugar syrup (plus flavourings of your choice). It is similar to the Italian meringue-based buttercream in technique, but the egg yolks give it a richer flavour, more velvety texture and yellow-y colour.
Frequently Asked Questions
Absolutely! Obviously, it won’t be a Pistachio Raspberry Cake, you can still use this method with other nuts like almonds and hazelnuts. If grinding your own, make sure you blitz them very fine – you want the same consistency as shop-bought ground almonds. Then swap the pistachio cream in the buttercream for chocolate and hazelnut spread or almond butter. Decorate with toasted almond flakes or roughly chopped toasted hazelnuts.
Not at all – although, of course, it wouldn’t be a Pistachio Raspberry Cake. I have had great success with hulled and sliced strawberries and pitted cherries. Just make sure you switch up the jam to complement (e.g. using strawberry jam or cherry compote instead).
Keep in an airtight cake tin or well-wrapped in clingfilm in the fridge for up to 3 days. Remove from the fridge 20 minutes before eating as it’s better room temperature rather than fridge cold!
Yes, you can make the full cake a day in advance. Cover and place in the fridge then remove from the fridge 30 minutes before serving so it has time to come to room temperature. You can make the sponge 3 days in advance. Leave to cool and wrap tightly in clingfilm. Keep in the fridge. For the icing, you can also make this 5 days in advance. Place in an airtight container in the fridge. Again, bring to room temperature before using.
You can freeze the sponges and the icing separately, not together. For the sponges, leave to cool and wrap tightly in clingfilm. Place in the freezer for up to 3 months. When ready to use, take out of the freezer the night before and allow to thaw overnight at room temp. For the icing, you can also make this in advance and place in an airtight container. Place in the freezer for up to 3 months. Again, take out of the freezer and allow to thaw for a few hours until soft and whippable again.
Other recipes you might enjoy:
My Orange and Almond Cake, Dark Chocolate Raspberry Cake or White Chocolate and Raspberry Cake are all ones to try.
I also have plenty of recipes with pistachios, like my delicious Pistachio Tiramisu (a dream make-ahead dinner party dessert). Or my luxurious Pistachio Cream Brioche French Toast, perfect for pud or as a special occasion brunch.
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If you tried this Pistachio Raspberry Cake or any other recipe on the site, please do leave a comment and let us know how it went!
Pistachio Raspberry Cake
Ingredients
For the cake:
- 250 g unsalted butter, softened, 16 tablespoons (2 sticks + 1 1/2 tablespoons)
- 240 g golden caster sugar (also known as superfine sugar in America), 1 cup + 2 tbsp
- 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
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
- Preheat the oven to 160c Fan/180c conventional oven/355F and grease and line a 2 x 20cm loose-based round cake tins with non-stick baking paper. Set aside.
- In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3-5 minutes – or until the mixture is lighter in colour, completely smooth and mousse-like. Add the vanilla extract and mix again.
- Add the eggs, one at a time, whisking until the batter is completely smooth.
- In a food processor or blender, grind the pistachios into a fine crumb, like the texture of ground almonds/almond meal.
- Sift in the flour and baking powder before adding the salt and ground pistachios. Fold in carefully until just combined.
- Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula or the back of a spoon to flatten in an even layer.
- Bake for about 35 minutes – or until well risen and a skewer inserted into the centre 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 (the green colour on the outside might fade slightly, don’t worry – it will still be vibrant inside).
- Meanwhile, prepare the buttercream: in a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt and lemon juice and beat again. Taste and adjust the lemon, as needed.
- Once the cakes have completely cooled, set one on a flat plate. Spoon the buttercream into a piping bag and pipe half the buttercream on top in an even layer. Use a palette knife to spread the jam on top in a smooth and even layer – take care not to go too near the edges or it will pour out the sides (although you do want to be able to see it. Top with the second cake, followed by the remaining buttercream.
- Decorate with fresh raspberries, sprigs of fresh mint and chopped pistachios. Enjoy!
- The video below will help you with this recipe.
Video
Notes
- Try to avoid opening your oven door as the cake bakes. This can cause it to sink in the middle due to the drop in temperature.
- Make sure you beat the butter and sugar really well as instructed. Creating air in the batter at this stage creates a lighter cake at the end.
- Don’t overmix the flour – you want it just combined. Overmixing can make the cakes dense and tough.
- Ideally, weighing your ingredients is the best way to bake as it’s the most accurate. We’ve tried to make your life easier by adding the conversions but for the best cakes, please use the weights provided!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you using salted or unsalted pistachios?
Unsalted! I usually opt for unsalted Persian pistachios for the most vivid green colour but it will still be delicious with regular unsalted pistachios.
What should I do if I don’t have a food processor?
A blender would work if you have one. Otherwise, you could buy pre-ground pistachios but the cake may not turn out as green as if you grind them fresh (but will still be delicious!)
I baked this cake for my eldest daugther birthday and turned out absolutely delicious! All the instructions, notes and step by step photos were so clear, you cannot go wrong. I just added a little bit more of the pistachio creme to the buttercream, and since I did not have salt-free pistachios, the saltiness gave it a good taste (since a lot is washed when blanching).
It is indeed a crow pleaser, and my daugther is looking forward for me to bake it again 🙂
I’ve also followed your recipe for the pistachio cream, amazing!
Presentation was also beauthiful; I whish I could add photos here 😉
Oh I’m so happy to hear this! Wish we could see the pictures too! xx
How much less would you recommend baking for using 2 x 9½-inch (25cm) wide by 2-inch (5cm) deep Cake Tin?
Hard to say exactly as they will be really quite thin cakes but start with 15-20 mins and then see how they look. They will likely still need longer. Test with a skewer and see. Try to not open the oven every 2 minutes if you can! Use visual cues to see how done they look and only open oven door to really test the cakes doneness with your fingertips/skewer. Happy baking!
Loved making this for my brothers 30th! Went down very well. One thing I’d say is the icing is so so sweet so I would probably tune it down a bit next time but that’s just personal preference
Absolutely stunning!
Gorgrous recept! Can you tell me only how do you get than beautiful green colour? Did not succeed neither with the cake, neither with the cream. From the pistachios I did’t get green colour.
Thank you in advance.
Hi Sanja, glad you liked the cake! I usually opt for Persian pistachios for the most vivid green colour but don’t worry too much, as it’s always just as delicious regardless of the colour.
I made it for my family and everyone loved it. The taste of pistachio came through just right and it had the perfect amount of sweetness. I don’t bake often and this was my first attempt at this recipe. It couldn’t have gone more perfectly. Very easy to follow along as well!
Very good recipe! Might do again.
This cake was fire – you gotta make it if you want to impress someone!
This cake was amazing. My daughter made it first for a family gathering, and everyone loved it. With her leftover unusual ingredients (pistachio cream, looking at you) I made it for a birthday celebration at work and received so many compliments from “this is the best cake you’ve ever made” to “it looks like it belongs on a magazine cover.” The taste, also incredible.
I made this recipe for my 30th birthday “Sip and drink “. I was really proud since it was my first time making my own cake. Everyone loved it avsolutly loved it, and everyone asked for the recipe. Gave it to everyone. In will be making this for friends and family on the futur !
Oh this makes me so happy, thank you!
I made this and it tastes great but the cakes turned out pretty dry, is there any way to make them more moist or did I do something wrong?
Ooh they shouldn’t be dry! It sounds like they might have been slightly over baked – oven temperatures vary so much it’s always tricky. Even taking them out a few minutes earlier can make a difference. I have rescued slightly over baked cakes before by brushing them in a simple sugar syrup – equal parts water and sugar, simmered until the sugar dissolves and then left to cool. You don’t want to make them soggy so don’t brush on too much. x
I made subtle changes but even then it turned out great. Amazing flavours snd concept in this recipe.
This is one of the best cakes I’ve ever had! First of all it’s gorgeous .. the colors are so pretty. It’s the perfect balance of sweet and savory. My friends said it was one of the best things they’ve ever had I’ll definitely be making this again!
I made this cake for a gathering of 17 people to celebrate a friend who was recently widowed. So it was a somber affair, but with so many ladies, sorrrow turned to laughter. The cake was such a hit! So beautiful and not too sweet deliciousness.
My old food processor refused to finely grind the pistachios; but I added the sugar to the processor and it worked like a charm.
Thank you so much; I will definitely have this beauty in my cake rotation.
I triple checked that I did everything right but the cakes never rose for me, I ended up with 1cm thick cakes, smelled and tasted great but it was visually disappointing.
Hi Emilie, did you measure in grams or convert to cups? Trying to figure out what may have gone wrong!
Hi! Am I overlooking the size of the cake pans needed?
Hi Alisha, it’s in the recipe in step 1. “Grease and line a 2 x 20cm loose-based round cake tins with non-stick baking paper.” 🙂
What are “loose-based” round cake tins? They sound like springform pans which have removable bottoms. Thanks!
Yes exactly that!
Although the cake was delicious, my family did say that it was a bit dry. I’m wondering if my converting the measurements to cups and tablespoons was incorrect. Would you mind listing the ingredients in American measurements? Would appreciate your time because the cake otherwise is amazing
Hi Debbie, glad it was delicious and thanks for your comment! There are already American conversions in the recipe card but in truth, I would recommend buying a pair of scales and weighing the ingredients. It really is the way to make the best cakes.
Made this cake my for my friends birthday. It turned out delicious and recipe was easy to follow. Would make this again!
I made it today for my birthday and it was an absolute hit. There’s no fuss, it comes through exactly as the recipe prescribes! I found the cakes themselves took only 29 min for me at 355F. Wonderful subtle flavours and amazing texture. 11/10
Happy Birthday! Thank you for your lovely comment, so pleased you enjoyed it!
If I convert to American baking measurements will the recipe still turn out okay? I don’t have a way to measure in grams.
Thanks!
Yes, it should do! Grams are definitely more accurate but it should still work with cups and tablespoons x
This cake was a breeze to make. It looked great and tasted even better! I’d highly recommend it. Can’t wait to make it again soon.
This is a really beautiful recipe! I made it for my husbands birthday (he loves pistachio!) and I am not a good baker and yet it received so many compliments! Looks incredible too and perfect if you don’t have a super sweet tooth and prefer delicate flavours!
This looks beautiful! Just wondering, would it be fine to bake it a day prior, keep the cakes in the fridge overnight, then assemble on the day we intend to eat? May be a silly question but wanting to get it right! ♥️
Never a silly question! Yes absolutely, I would wrap the cakes well in clingfilm and they will be very happy just on the side, I actually wouldn’t put them in the fridge. Then you can assemble on the day! Or you can assemble the whole thing, icing and all, and then pop that into a cake box and store that in the fridge overnight. Just make sure it’s at room temp when you serve it xxxx
What a recipe!!!
I just made my second cake from this recipe. I used fresh, organic strawberries this time for the top, and added them as well in the raspberry jam for the middle.
I also added a touch more grounded Pistachios on top of the butter cream, and a tad more Pistachio cream!
I had to convert all the measurements since I’m in the USA, but the measurements were pretty much spot on!! Thank you for sharing your recipe, Margie!!
Can you clarify the temp to bake at?
It’s 160 fan, so 180 conventional oven x
This looks delicious! Where do you buy Persian pistachios and pistachio cream please?