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–+ servings
Pistachio Raspberry Cake

Pistachio Raspberry Cake: A Flavorful Slice of Joy

This Pistachio Raspberry Cake combines creamy pistachios with tangy raspberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Unsalted Butter Ensure it’s softened for easier creaming.
  • 240 g Golden Caster Sugar Substitute with regular caster sugar if needed.
  • 1 tsp Vanilla Extract Can be replaced with vanilla bean paste for more intensity.
  • 4 large Eggs Acts as a leavening agent.
  • 150 g Plain Flour Can be substituted with a gluten-free blend.
  • 2 tsp Baking Powder Helps the cake rise properly.
  • ¼ tsp Sea Salt Enhances flavor balance.
  • 100 g Shelled Pistachios Adds flavor and moisture; finely ground alternatives work.
For the Buttercream
  • 175 g Softened Unsalted Butter Essential for smooth buttercream.
  • 280 g Sifted Icing Sugar Always sieve to avoid clumps.
  • 2 tbsp Smooth Pistachio Cream Homemade or store-bought.
  • ½ tsp Fine Sea Salt Elevates flavor.
  • 1 tsp Lemon Juice Adds freshness to the buttercream.
For the Filling and Topping
  • 3 tbsp Raspberry Jam Can be switched with other jams.
  • 250 g Fresh Raspberries Used for decoration and flavor.
  • 2 tbsp Chopped Pistachios Toasting enhances flavor.
  • Fresh Mint Sprigs Adds a pop of color.

Equipment

  • Electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • 20cm round cake tins
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 160°C (fan) / 180°C (conventional) / 355°F. Grease and line two 20cm round cake tins.
  2. In a large mixing bowl, cream together the softened butter and golden caster sugar for about 3–5 minutes until light and fluffy.
  3. Add vanilla extract and eggs one at a time, mixing gently until smooth.
  4. In a separate bowl, grind pistachios into a fine crumb. Sift flour and baking powder into the butter mixture, then fold in ground pistachios and sea salt.
  5. Divide the batter evenly between the prepared cake tins and bake for about 35 minutes or until golden and a skewer comes out clean.
  6. Allow the cakes to cool in the tins for 15 minutes before transferring to wire racks.
  7. To make the buttercream, cream together softened butter and sifted icing sugar until pale and fluffy. Mix in pistachio cream, sea salt, and lemon juice until smooth.
  8. Once the cakes are cooled, place one layer on a serving plate, spread buttercream and jam, then place the second layer on top and frost the top and sides with remaining buttercream.
  9. Decorate with fresh raspberries, chopped pistachios, and mint sprigs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Be sure to let the cakes cool completely before frosting to prevent melting the buttercream.

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