This pistachio cake is an absolutely incredible layer cake with pistachios and raspberries. It’s fluffy, moist and packed with delicious pistachio flavor. The pistachio buttercream is so good and makes the end result silky smooth while the raspberries add a bit of fruity freshness.
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Why You’ll Love This Recipe
While this pistachio cake looks really impressive, it is surprisingly easy to make. It is perfect for the festive season, a birthday or just because you feel like treating yourself to something special!
The Best Pistachio Cake
Are you a pistachio lover? Trust me, you’re going to want to make this pistachio cake! This beautiful three layer cake is packed with pistachio goodness. Both the cake layers and the buttercream have that delicious nutty flavor, and I’ve added chopped pistachios to the cake and on top for a little extra crunch.
It’s pure indulgence and I love everything about it! Make sure to also check out the pistachio loaf cake, the pistachio tiramisu and yes, I even have a pistachio pasta recipe!
Pistachio Raspberry Cake
For the filling, I decided to go with raspberries. In my opinion, pistachios and raspberries are a match made in heaven! The rich, nutty flavor of the pistachios combine beautifully with the sweet and slightly tart raspberries.
I used raspberry jam between the cake layers and decorated the top with fresh raspberries. The combination is absolutely delicious!
Of course, you can experiment with other fillings too. Strawberry, lemon, coffee or dark chocolate would all taste amazing with pistachio cake.
How To Make Pistachio Cake
You can bake the cake in one tall 7-inch (18 cm) cake pan and slice it into three layers once cooled, or you can divide the batter between three shallower pans. Whichever method works best for you.
Once your cake layers have cooled, all that’s left is to assemble the cake with pistachio buttercream and raspberry jam.
For the outside, I went with a semi-naked cake finish. I love how it looks, and it’s also one of the easiest ways to decorate a layer cake. You don’t need perfectly smooth frosting or complicated piping techniques to create a beautiful result.
Equipment you’ll need
A few tools are useful to have as it will make assembling and decorating easier.
- cake pans – one tall 7-inch/18 cm cake pan or three shallower pans of the same diameter
- offset spatula – perfect for spreading the buttercream between the layers and on the outside
- cake scraper – helps create that beautiful semi-naked cake finish
- cake turntable – optional but it does make frosting the cake evenly a whole lot easier
And that’s it! Looking for more baking inspiration? Check out all my cake recipes!
FAQ Pistachio Cake
Can I make this pistachio cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Let them cool completely, wrap them tightly and store the until you’re ready to assemble the cake. You can also prepare the buttercream ahead of time and refrigerate it. Allow it to return to room temperature and beat it briefly until smooth and fluffy before using.
Can I use pistachio spread instead of pistachio paste?
Yes, but keep in mind that pistachio paste and pistachio spread aren’t always the same thing. Pure pistachio paste has a stronger nutty flavor, while sweetened pistachio spreads are often milder and contain additional sugar and fat. Both can work, but the flavor and sweetness of the finished cake will vary.
How should I store pistachio raspberry cake?
Store the assembled cake in an airtight container in the refrigerator for up to 3-4 days. Because the frosting contains butter, I recommend taking the cake out of the refrigerator about 30 to 60 minutes before serving. This allows the buttercream to soften and brings out the flavors.
Can I freeze pistachio cake?
Yes! The unfrosted cake layers freeze very well. Wrap each cooled cake layer tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before assembling the cake.
Ingredients
- 300 gram unsalted butter (at room temperature)
- 200 grm light brown soft sugar
- 5 medium eggs
- 120 gram Greek yogurt
- 300 gram self-rising flour
- Pinch of salt
- 2-3 tbsp pistachio paste (or pistachio spread)
- 100 gram unsalted pistachios (roughly chopped)
- 200 gram white chocolate
- 400 gram unsalted butter (at room temperature)
- 100 gram powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp pistachio paste (or pistachio spread)
- 4 tbsp raspberry jam
- Fresh raspberries
- Extra finely chopped unsalted pistachios
Equipment
- springform pan 18 cm/7 inch
- Offset spatula
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 340°F (170°C), conventional setting. Line a tall 7-inch (18 cm) springform pan with parchment paper.
- Add the butter and sugar to the bowl of a stand mixer. Beat for about 5 minutes until light and creamy.
- Add the eggs one at a time, mixing after each addition. Then add the Greek yogurt, self-rising flour, salt, and pistachio paste. Mix until combined.
- Finally, fold the chopped pistachios into the batter.
- Transfer the batter to the prepared cake pan and bake for approximately 40 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely.
- Meanwhile, prepare the pistachio buttercream. Melt the white chocolate using a double boiler and let it cool to room temperature.
- Beat the butter, powdered sugar, and vanilla extract on high speed for about 10 minutes, until the mixture is very pale and fluffy. Beat in the cooled white chocolate, followed by the pistachio paste.
- Once the cake has cooled completely, carefully slice it horizontally into three even layers.
- Place the bottom cake layer on a serving plate. Spread one-third of the buttercream over the cake. Add 2 tablespoons of raspberry jam in the center, leaving a ½-¾-inch (1-2 cm) border of buttercream around the edge.
- Place the second cake layer on top and repeat with another third of the buttercream and the remaining raspberry jam.
- Add the final cake layer. Spread the remaining buttercream over the top and sides of the cake, using as much as needed to create your desired finish.
- Decorate with finely chopped pistachios and fresh raspberries. Enjoy!
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