Last spring, I found myself staring at a bag of shelled pistachios that had been sitting in my pantry for weeks. Outside my Portland kitchen window, the rain was doing its usual dance against the glass, and I had that familiar urge to create something that would brighten up the gray afternoon. That’s when this Raspberry Pistachio Cake was born. What started as a “let’s see what happens” moment turned into one of my most requested recipes. The combination of nutty pistachio layers with vibrant raspberry buttercream creates a cake that’s both sophisticated and comforting, exactly the kind of dessert that makes you feel like you’ve accomplished something special.

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The Story Behind Raspberry Pistachio Cake

I’ll never forget the first time I made this Raspberry Pistachio Cake. My friend Sarah had called that morning, mentioning she’d pick up some freeze-dried raspberries from the farmer’s market. “What are you going to do with those?” I asked. She laughed and said, “I have no idea, but they looked too pretty to leave behind.”

That afternoon, with Sarah’s mysterious raspberries and my neglected pistachios, magic happened in my kitchen. As I ground the pistachios into flour, their rich, earthy aroma filled the room. Then, when I whisked the freeze-dried raspberry powder into butter, watching it transform into the most gorgeous natural pink, I knew this Raspberry Pistachio Cake would become something special.

What makes this recipe particularly close to my heart is how it embodies my philosophy about cooking, taking unexpected ingredients and letting them shine together. That same balance of fruit-forward flavor and soft crumb is something I also love in my raspberry lemon poppyseed loaf cake, where bright berries play just as important a role.

Every time I make this Raspberry Pistachio Cake, I’m reminded that the best recipes often come from those spontaneous moments when you trust your instincts and let creativity lead the way.

Ingredients List

For the Pistachio Cake Layers:

100g unsalted pistachios, blended into flour – These create the cake’s signature nutty foundation and gorgeous pale green color
260g all-purpose flour – Provides structure while keeping the crumb tender
¾ teaspoon baking powder & ¾ teaspoon baking soda – This double-leavening combo ensures perfectly fluffy layers
¾ teaspoon salt – Enhances all the other flavors without being noticeable
180g butter, room temperature – Creates richness and helps achieve that melt-in-your-mouth texture
300g granulated sugar – Sweetens while contributing to the cake’s moist crumb
4 large eggs, room temperature – Bind everything together and add richness
240g sour cream, room temperature – The secret to incredibly tender, moist cake layers
60g vegetable oil – Keeps the cake soft for days
2 teaspoons vanilla extract – Rounds out all the flavors beautifully

For the Raspberry Jam:

250g frozen raspberries – Concentrated flavor that’s available year-round
50g granulated sugar – Just enough sweetness to balance the tart berries
2 teaspoons lemon juice – Brightens the flavor and helps the jam set
1 teaspoon vanilla extract – Adds warmth and depth
1 teaspoon cornstarch + 2 teaspoons water – Creates the perfect jammy consistency

For the Raspberry Buttercream:

400g butter, room temperature – The creamy base that makes everything dreamy
660g powdered sugar – Sweetens and gives structure to the frosting
1½ tablespoons freeze-dried raspberry powder – Delivers intense raspberry flavor and that gorgeous natural pink color
2 teaspoons vanilla extract – Balances the tartness
2 tablespoons whole milk, room temperature – Creates the perfect spreading consistency

Timing

Here’s what you’re looking at time-wise for this beauty:

Prep time: 40 minutes
Cook time: 22 minutes
Total time: Approximately 2 hours (including cooling time)

This might seem like a commitment, but here’s the thing, most of that time is hands-off cooling. Actually, this Raspberry Pistachio Cake comes together about 30% faster than traditional layer cakes because we’re not doing any fancy techniques. Plus, you can make the jam up to three days ahead, which cuts your active time down significantly when you’re ready to assemble.

Step-by-Step Instructions

Preparing the Pistachio Cake Layers

Start by preheating your oven to 170°C/340°F and line three 20cm (8-inch) pans with parchment paper. Trust me, don’t skip the parchment, it’s your insurance policy against cake disasters.

First, you’ll blend those pistachios until they reach a flour-like consistency. I love this step because the sound changes as they break down, and suddenly your kitchen smells like a Mediterranean orchard. Next, sift together your pistachio flour, regular flour, baking powder, baking soda, and salt. This ensures everything’s evenly distributed and no lumps are hiding.

In your mixing bowl, cream the butter and sugar for a full 3 minutes on high speed. Don’t rush this, it’s what creates those tender layers. The mixture should look pale and fluffy. Add your eggs two at a time, letting each pair fully incorporate before adding the next.

Now comes the gentle part. Add half your dry ingredients on low speed, mixing just until combined. Then add the sour cream, oil, and vanilla, followed by the remaining flour mixture. Remember, overmixing is the enemy of tender cake, so stop as soon as everything comes together.

Divide the batter evenly between your prepared pans and bake for 20-23 minutes. A cake tester should come out clean, and the layers should spring back lightly when touched. Let them cool in the pans for 10 minutes before turning out onto cooling racks.

Making the Raspberry Jam

While your cakes cool, let’s make that gorgeous jam. Combine raspberries, sugar, lemon juice, and vanilla in a saucepan over medium heat. As the raspberries thaw and break down, you’ll hear gentle bubbling, that’s your cue to reduce to a simmer.

For the next 8 minutes, stir occasionally and mash those berries with your spatula. The mixture will thicken and become glossy. Mix your cornstarch and water in a small cup, then stir it into the jam. Keep stirring for another minute as it thickens to the perfect consistency.

Transfer to a shallow bowl and refrigerate. The jam needs to cool completely before assembly, which takes about an hour.

Creating the Raspberry Buttercream

Sift together your powdered sugar and freeze-What makes this recipe particularly close to my heart idried raspberry powder, this prevents any lumps in your frosting. Beat the butter for 4 minutes on medium-high speed, scraping down the bowl halfway through. This creates the light, airy base we need.

Add the powdered sugar mixture, vanilla, and milk in two additions, beating until each is fully incorporated. Finish with 2 minutes on low speed to eliminate air bubbles. The result? Silky, pink perfection.

Assembly Magic

Place your first layer on your serving plate. Spread a generous amount of buttercream, creating a small border around the edge, this prevents jam spillage. Add half your cooled jam, then your second layer. Repeat the process, then top with your final layer.

Refrigerate for 20 minutes to set the buttercream, then apply a thin crumb coat. Finally, spread the remaining buttercream over the entire cake. If you’re feeling fancy, garnish with fresh raspberries and chopped pistachios.

Nutritional Information

Each generous slice of this Raspberry Pistachio Cake contains:

Nutrient	Amount per Slice
Calories	922 kcal
Carbohydrates	107g
Protein	7g
Fat	54g
Fiber	3g
Sugar	86g
Vitamin C	6mg
Iron	2mg

While this is definitely an indulgent dessert, those pistachios contribute healthy fats and protein, while the raspberries provide antioxidants and vitamin C. It’s rich enough that a small slice satisfies completely.

Healthier Alternatives for the Recipe

Want to lighten things up without sacrificing flavor? Here are my tested modifications:

For the cake: Replace half the butter with Greek yogurt and reduce sugar to 250g. The texture remains wonderfully moist while cutting about 150 calories per slice.

For the buttercream: Try cream cheese frosting instead, use 200g cream cheese, 100g butter, and 400g powdered sugar. It’s tangier and significantly lighter.

Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Add an extra ¼ teaspoon xanthan gum if your blend doesn’t include it.

Lower sugar: Use sugar substitute in the cake (follow package conversions) and reduce the jam sugar to 25g. The freeze-dried raspberries in the buttercream provide plenty of natural sweetness, much like in my lemon raspberry cookies, where the fruit flavor carries the dessert without relying on excess sugar.

Serving Suggestions

This Raspberry Pistachio Cake shines in so many settings. For elegant dinner parties, serve thin slices with a dollop of whipped cream and a few fresh raspberries. The colors are absolutely stunning against white plates.

For casual gatherings, pair it with strong coffee or Earl Grey tea, the bergamot complements both the nuts and berries beautifully. I love serving it at spring brunches alongside fresh fruit salad.

Want to make it extra special? Drizzle individual slices with a simple raspberry coulis or dust with powdered sugar just before serving. If you’re building a dessert table, this cake pairs beautifully with something creamy like my blueberry crumble cheesecake for contrast in both texture and flavor.

The cake also works wonderfully as individual cupcakes, just divide the batter among 24 cupcake liners and bake for 18-20 minutes.

Common Mistakes to Avoid

After making this recipe countless times and troubleshooting with readers, here are the pitfalls to avoid:

Don’t over-blend the pistachios: you want flour consistency, not butter. Stop when they’re finely ground but still powdery.

Room temperature ingredients matter: cold eggs and dairy create a lumpy batter that won’t bake evenly. Take everything out 30 minutes before starting.

Don’t skip the jam cooling step: warm jam will melt your buttercream and create a messy disaster. Plan ahead or pop it in the freezer for 20 minutes.

Avoid overmixing the batter: once you add flour, mix just until combined. Overmixed cake layers become tough and dense, which is why understanding why overmixing matters in baking is so important when you’re aiming for soft, tender cake layers.

combined. Overmixed cake layers become tough and dense.

Don’t rush the buttercream: properly beaten butter makes all the difference between grainy and silky frosting.

Storing Tips for the Recipe

This cake actually improves overnight as the flavors meld together. Store covered at room temperature for up to 2 days, or refrigerated for up to 5 days. If refrigerated, let it come to room temperature for 30 minutes before serving for the best texture.

For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. The buttercream can be made 3 days ahead and stored covered in the refrigerator, just rewhip it before using.

Pro tip: Make the jam component up to a week ahead. It keeps beautifully and actually develops deeper flavor over time.

Conclusion

This Raspberry Pistachio Cake represents everything I love about baking, unexpected flavor combinations, gorgeous natural colors, and that satisfying feeling when you create something truly special. Whether you’re celebrating a birthday, hosting friends, or just treating yourself to something beautiful, this cake delivers both visual impact and incredible taste.

The combination of nutty pistachio layers and bright raspberry elements creates a dessert that feels both sophisticated and approachable. Don’t let the multiple components intimidate you, each step is straightforward, and the results are absolutely worth it.

I’d love to hear about your experience making this recipe! Share your photos and any creative variations you try. Happy baking!

FAQs

Q: Can I use salted pistachios instead of unsalted?
A: I’d recommend sticking with unsalted to control the salt content. If you only have salted, reduce the added salt to ½ teaspoon.

Q: What if I can’t find freeze-dried raspberry powder?
A: You can make your own by blending freeze-dried raspberries in a food processor until powdery, then sifting out any larger pieces.

Q: Can this cake be made ahead for events?
A: Absolutely! The assembled cake actually tastes better the next day. Make it up to 2 days ahead and store covered at room temperature.

Q: My buttercream looks curdled, what went wrong?
A: This usually means your butter was too cold or you added ingredients too quickly. Keep beating on medium speed for 2-3 more minutes, it should come together.

Q: Can I make this as cupcakes instead?
A: Yes! Divide the batter among 24 cupcake liners and bake for 18-20 minutes at the same temperature. You’ll have enough jam and frosting for all 24.

The Most Delicious Raspberry Pistachio Cake You’ll Ever Make