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Pistachio Raspberry Cake

A vibrant cake that blends tender pistachio crumb and bright raspberry jam with a silky pistachio buttercream, perfect for any celebration.
Print Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

Cake Ingredients

  • 250 g Unsalted Butter, softened Ensure it’s softened for easier creaming.
  • 240 g Golden Caster Sugar Adds sweetness and slight color.
  • 1 tsp Vanilla Extract Can replace with vanilla bean paste for more intensity.
  • 4 large Eggs Acts as leavening agent and adds structure.
  • 150 g Plain Flour Can substitute with gluten-free blend.
  • 2 tsp Baking Powder Leavening agent.
  • 0.25 tsp Sea Salt Enhances flavor balance.
  • 100 g Shelled Pistachios, ground Adds flavor, color, and moisture.

Buttercream Ingredients

  • 175 g Softened Unsalted Butter Needed for smooth buttercream.
  • 280 g Sifted Icing Sugar Adds sweetness; always sieve.
  • 2 tbsp Smooth Pistachio Cream Enhances flavor in the buttercream.
  • 0.5 tsp Fine Sea Salt
  • 1 tsp Lemon Juice Enhances flavor of buttercream.

Assembly Ingredients

  • 3 tbsp Raspberry Jam Adds a fruity layer between cake.
  • 250 g Fresh Raspberries For decoration and flavor.
  • 2 tbsp Chopped Pistachios For garnish.
  • Fresh Mint Sprigs For garnish.

Instructions
 

Preparation

  • Preheat the oven to 170°C (340°F). Grease and line two 20cm (8-inch) cake tins.
  • Pulse the 100 g shelled pistachios in a food processor until they reach a fine meal.
  • Sift the 150 g plain flour with 2 tsp baking powder and 0.25 tsp sea salt; set aside.

Mixing Cake Batter

  • In a large bowl, cream 250 g softened unsalted butter with 240 g golden caster sugar until pale and fluffy.
  • Beat in 1 tsp vanilla extract, then add the 4 large eggs one at a time, mixing well after each.
  • Fold in the sifted flour mixture and the ground pistachios gently.

Baking

  • Divide batter evenly between prepared tins and smooth the tops.
  • Bake for 22–28 minutes, or until a skewer comes out with a few moist crumbs.
  • Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

Making Buttercream

  • Beat 175 g softened unsalted butter until smooth.
  • Gradually add 280 g sifted icing sugar, then fold in 2 tbsp smooth pistachio cream, 0.5 tsp fine sea salt, and 1 tsp lemon juice.

Assembling the Cake

  • Place one cake layer on a board, spread 3 tbsp raspberry jam across the top.
  • Pipe a thin layer of buttercream to seal, then add the second layer.
  • Crumb-coat, chill for 10 minutes, then finish with a final layer of buttercream.
  • Press 250 g fresh raspberries into the top and sprinkle 2 tbsp chopped pistachios around the edge; garnish with fresh mint sprigs.

Notes

Cake can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Keyword baking, Buttercream, Celebration Cake, Pistachio Cake, Raspberry Jam