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Pistachio and raspberry cake is all about bold looks and bright, tangy flavor. The cozy pistachio nuttiness runs through every soft bite, while raspberry jam gives a cheerful pop of fruitiness that cuts the richness. Each layer gets a dreamy pistachio buttercream finish, blending class with easy steps. It’s a real stunner for anything special or just when you want to make dessert memorable.
This cake came from my quest to pack all that pistachio punch into something homemade, after falling for a European bakery’s version. I tested different ways and this batch won over my friends and family. Everyone’s wowed by those deep green layers and the jewel-like raspberries—half the fun is in the way it looks even before tasting it.
Luscious Key Ingredients
- Chopped pistachios: Bring in that classic nutty vibe and pop of color
- Plain flour: Helps the cake keep its shape, letting the pistachio steal the show
- Eggs, room temp: Make sure your batter gets nice and airy so it rises well
- Vanilla bean paste: Gives tiny flecks and rich vanilla flavor through every layer
- Golden caster sugar: Adds a hint of caramel that picks up the pistachio taste
- Raspberry jam: Pops with intense fruitiness and a burst of color
- Pistachio cream: Doubles down on the nutty goodness in the buttercream
- Fresh raspberries: Sprinkle on top for juicy bites and a pretty finish
- Ground pistachios: Sneak more nutty flavor in and amp up the green crowning the cake
Building Your Gorgeous Cake
- Prepare Your Pans:
- Let your cold ingredients warm up to room temp. Heat the oven to 320°F with the rack in the middle. Grab two 8-inch round cake pans, line their bottoms with parchment, and lightly grease the sides so nothing sticks.
- Mix Up the Batter:
- Start by beating soft butter until it looks pale and whipped. Slowly pour in golden sugar, beating until the mix turns super fluffy. Then blend in vanilla bean paste so it’s even. Crack in the eggs one by one, mixing after each so the batter stays smooth.
- Make It Nutty:
- Sift salt, flour, and baking powder into another bowl. Add ground pistachios and stir together. Gently fold these dry bits into your wet mix with a big spatula—don’t overmix, just until you can’t see dry flour. The batter should be thick-ish and fall slow off a spatula.
- Bake to Perfection:
- Spoon the batter evenly into the pans (weigh it if you want exact layers). Smooth the tops gently, then set the pans in the oven with room between them. Bake for around 35–40 minutes. You’re looking for golden edges and a springy center. Poke a skewer in; a few crumbs stuck on it is perfect. Cool the cakes in the pans for 15 minutes, then flip out onto cooling racks till totally cool.
Dreamy Pistachio Buttercream
As your cakes chill out, whip soft butter on medium-high for about three minutes—it should be pillowy. Keep the mixer on low and add sifted icing sugar a little at a time, so sugar doesn’t fly everywhere. Once it’s all in there, turn the speed to medium and blend until smooth. Drop in pistachio cream, a squeeze of lemon, and a little salt. Beat for a few more minutes so it turns pale, soft, and easy to spread.
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Putting It All Together Gracefully
Get ready to assemble so every layer shines. Start by setting one cooled layer on your plate, flat side up. Spread a thin swipe of buttercream over it to keep the jam from making things soggy. Then go in with half the rest of your buttercream, smoothing it almost to the edge. Spread on the raspberry jam, covering but not all the way to the side. Pop on the second cake (flat side on top for a nice finish). Smother the whole thing in the remaining buttercream—smooth it or go for artistic swirls, whatever you like.
Fun Ways To Switch It Up
Use this cake as your playground. Toss in a dash of almond extract for an extra-nutty punch. Mix in small pieces of pistachio for a little crunch. Try layering in fresh raspberries with the jam for a summery touch. Dress it up for special events by drizzling on white chocolate ganache and laying on more fresh raspberries. Around the holidays, a hint of rose water or cardamom in the batter tastes great with pistachios and berries.
Smart Ways To Store
This beauty holds up great if you store it right. Once decorated, leave it under a cake dome at room temperature for a day—no problem. For anything longer, pop it into the fridge in an airtight box or wrap loosely with plastic, and it’ll keep for three days. If it’s been chilled, let it sit out at least two hours before serving so it tastes and feels just right. Slices freeze well, too—just wrap in plastic and foil. When you want cake, thaw overnight in the fridge and then bring to room temp before eating.
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Frequently Asked Questions
- → What is pistachio cream and where can I find it?
- Pistachio cream's just a smooth nutty paste, pretty much like peanut butter but made with pistachios. Check specialty grocers, Italian food shops, or hunt online for it. Can't find some? Toss roasted unsalted pistachios in a food processor with sugar and a bit of oil, then blend until glassy-smooth.
- → Can I make this Pistachio Raspberry Cake in advance?
- For sure! Go ahead and finish the whole thing a day early and stash it in the fridge covered. Let it sit out about half an hour before you slice in. You can also bake the sponges up to three days before and wrap them up tight—you can even freeze them for a couple months.
- → How do I get the most vibrant green color in my pistachio cake?
- Want bold green cake? Persian pistachios usually look brightest. Peel off as much brown skin as possible before you grind. The crust might look light after baking, but the inside will stay an awesome green.
- → Can I substitute other fruits for the raspberries?
- Definitely! Swap in strawberries or even cherries if that’s your jam. Just be sure to grab a matching spread for the filling—like strawberry jam for strawberries, cherry compote for cherries.
- → Why does the recipe specify caster sugar instead of granulated sugar?
- Caster sugar (called superfine in the US) is just ground finer, so it mixes into butter faster. That means fluffier, silky cake texture. Only have regular sugar? Spin it quickly in a blender or processor to get those tiny crystals.
- → Can I make this cake gluten-free?
- No problem! Just swap in a solid gluten-free plain flour blend with xanthan gum. Pistachios give awesome texture on their own already. Double-check that every other ingredient is gluten-free too.