Pistachio Raspberry Cake

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. It is something of a show-stopper thanks to the nutty green pistachios combined with the ruby red raspberries. 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…

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!

For the cake:

Butter – opt for unsalted so you can control the salt levels in this Pistachio Raspberry Cake, and make sure it is softened before you start creaming with the sugar.

Golden caster sugar – this brings the sweetness and gives this Pistachio Raspberry Cake a slightly deeper hue. You could use regular caster sugar.

Vanilla bean paste – I love adding vanilla extract to my bakes, it adds the most delicious sweet vanilla flavour. 

Eggs – use free-range eggs if you can. I also recommend choosing large eggs stamped with the British Lion logo.

Plain flour – also known as ‘all-purpose’ flour, this helps create the perfect Pistachio Raspberry Cake.

Baking powder – since we are using plain flour, we need a raising agent to help create a light and airy cake.

Salt – don’t worry, this won’t make your Pistachio Raspberry Cake taste salty. Adding a pinch of salt to baking recipes brings out the flavours of the other ingredients and really takes your bakes to the next level. I recommend Maldon Salt Flakes for the best results. 

Pistachios – adding ground pistachios to the cake batter gives a glorious green hue and creates the most wonderful moist texture.

For decoration:

Icing sugar – 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.

Lemon juice – this adds a hint of zesty citrus which helps balance out the sweetness of the icing sugar.

Raspberry jam – this brings a wonderfully sweet, fruity flavour that complements the raspberries on top. Homemade is delicious, but there is no shame in using a jar of shop bought. Opt for a good-quality brand with less sugar for the best results.

Fresh raspberries – this brings bursts of fruity sweetness. Opt for ripe, plump and juicy ones for the best results.

Fresh mint – this is entirely optional but looks super pretty as a decoration which really lifts the cake.

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

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 celebrating 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. You could make them both using my homemade Pistachio Cream recipe (which is so good, I could eat it straight from the jar)…   

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Hot Cross Bun Bread and Butter Pudding

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Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Pistachio Raspberry Cake

By: Margie Nomura

Discover this vivid green Pistachio Raspberry Cake featuring layers of beautifully moist pistachio sponge sandwiched with sweet pistachio buttercream and fruity raspberry jam, finished with plump and juicy raspberries, crunchy chopped pistachios and sprigs of fresh mint. Yum!

Cook: 35 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 8 servings

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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 pistachios, finely ground in a food processor, 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.
• 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!

Notes

Scroll up for a helpful step by step guide with images on how to make this cake.

Conversions: To be helpful, we’ve provided conversions if you are in America and like using cups but we should say, for accuracy, we really do recommend weighing. It’s the British way of doing it and is the most accurate way to get the best cakes. We’ve tried to make your life easier but for the best cakes, please use weights provided!

To store: 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!

To freeze: 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. 

Make ahead: 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 and place in an airtight container in the fridge. Again, bring to room temperature before using.

Pistachios: for the most vivid green colour, opt for Persian pistachios.

Perfectly portioned cakes: if you want to be exact, you can weigh the batter before dividing between the tins to ensure they are the same size.

Raspberries: this is equally delicious with strawberries or pitted cherries instead of raspberries. Switch up the raspberry jam to match the fruit – e.g. opting for a strawberry jam or cherry compote instead.

Buttercream: you can use a palette knife to spread the buttercream, if you prefer, or if you want to go fancy, use a piping bag fitted with a star nozzle.

Caster sugar: this recipe has been tested with caster sugar, not granulated sugar. If you can’t find caster sugar (known as superfine sugar in the US), blitz granulated sugar in a blender to a finer texture.