Irresistibly Moist Pistachio Raspberry Cake for Any Occasion

One Sunday afternoon, while sorting through an old box of handwritten recipe cards from my grandmother, I stumbled on a faded note that simply read “pistachio + raspberry = magic.” That little scribble sparked something in me. I remembered the soft crunch of pistachios in her cookies and the sweet-tart pop of raspberries from the jam she’d can every summer. Inspired, I headed to the kitchen and started experimenting.

The result? This Pistachio Raspberry Cake—a moist, nutty delight layered with vibrant raspberry jam and wrapped in a silky pistachio buttercream. It’s the kind of dessert that looks bakery-worthy but comes together with ease, making it just right for birthdays, brunches, or those “just because” moments.

What I love most is how every bite feels both nostalgic and fresh—comforting, yet elevated. And if you’re hosting, it easily doubles as an eye-catching centerpiece or transforms into charming mini cakes for individual servings.

Let’s bring a little old-fashioned magic back into the kitchen.

Why is Pistachio Raspberry Cake a Must-Try?

Delightful Combinations: The blend of moist pistachio cake with tangy raspberry jam offers a flavor experience that’s both unique and satisfying.

Visual Appeal: With its vibrant green hues and luscious layers, this cake is undoubtedly a showstopper for any gathering.

Quick and Easy: Don't worry if you're short on time! This recipe provides a quick path to creating something elegant, without the fuss.

Versatile Options: Feeling fun? Transform this into mini cakes for an adorable twist, perfect for parties or personal indulgence.

Impressive Result: Your guests will be amazed at your baking prowess, wondering which bakery you sourced this masterpiece from!

Pistachio Raspberry Cake Ingredients

For the Pistachio Cake
• All-purpose flour – Provides structure to your cake.
• Baking powder – Acts as a leavening agent for a light texture.
• Baking soda – Works with buttermilk to help the cake rise.
• Salt – Enhances the flavors beautifully.
• Unsalted butter, room temperature – Adds richness and flavor to the cake.
• Vegetable oil – Contributes moisture for a tender crumb.
• Granulated sugar – Sweetens while helping create a fluffy texture.
• Large eggs, room temperature – Binds ingredients and enriches the cake.
• Vanilla extract – Elevates the overall flavor profile.
• Almond extract (optional) – Boosts the pistachio flavor delightfully.
• Buttermilk – Keeps the cake moist and reacts with baking soda; substitute with whole milk + 1 teaspoon vinegar if necessary.
• Ground pistachios – Infuses the cake with authentic pistachio flavor.
• Green food coloring (optional) – Use sparingly to enhance the green aesthetic.

For the Raspberry Jam
• Raspberries – The main fruity component adding freshness.
• Sugar – Sweetener that balances the tartness; consider honey or maple syrup as substitutes.
• Lemon juice – Adds a zesty tang and helps set the jam.
• Cornstarch – Acts as a thickening agent for a perfect consistency.
• Water – Used to dissolve cornstarch; strain for a seedless jam option.

For the Pistachio Ganache
• White chocolate – Delivers sweetness and a smooth base; choose high-quality chocolate with at least 20% cocoa butter.
• Heavy cream – Provides a rich texture for the ganache.
• Pistachio paste – An essential ingredient for an intense pistachio flavor in your Pistachio Raspberry Cake.

For the Pistachio Buttercream
• Unsalted butter, softened – Creates a smooth, rich frosting.
• Powdered sugar – Sweetens and thickens the buttercream.
• Pistachio ganache – Adds depth of flavor; you can substitute with pistachio paste or flour (reduce powdered sugar by ½ to 1 cup).
• Almond extract (optional) – Enhances the cake's nutty profile.
• Vanilla extract – Further enriches the flavor of the frosting.

To Decorate
• Fresh raspberries – Adds a pop of color and freshness on top.
• Chopped pistachios – For a crunchy, visually appealing finish.

Step-by-Step Instructions for Pistachio Raspberry Cake

Step 1
Begin by preheating your oven to 350ºF (175ºC). Next, prepare three 8-inch or 9-inch round cake pans by greasing and lining them with parchment paper to ensure easy release after baking. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry mixture aside, as it will play a vital role in creating the tender structure of your pistachio raspberry cake.

Step 2
In another large bowl, use a hand mixer to cream together the unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This process helps to incorporate air, giving your cake a lovely rise. Gradually add the eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract and almond extract (if using) until incorporated, creating a rich flavor base for your moist pistachio cake.

Step 3
Carefully add half of the dry flour mixture to the wet ingredients, mixing slowly to combine. Pour in the buttermilk and continue to mix until just incorporated. Finally, fold in the remaining dry ingredients, along with the ground pistachios. If desired, add a drop of green food coloring to enhance the vibrant hue. Make sure the batter is smooth and homogeneous; this will ensure that your cake layers turn out nicely.

Step 4
Divide the cake batter evenly among the prepared pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The tops of the cakes should be evenly browned and spring back when gently pressed. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 5
While the cakes are cooling, it's time to make the raspberry jam. In a saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook for about 5-10 minutes until the raspberries have softened and released their juices. Mix the cornstarch with a bit of water until dissolved, then add it to the pan, cooking for an additional minute until the mixture thickens. If you prefer a seedless jam, strain it through a fine mesh sieve, then let it cool in the refrigerator.

Step 6
Now let’s prepare the pistachio ganache! In a small saucepan, combine the heavy cream and pistachio paste, heating over medium-low heat until it reaches about 175ºF (79ºC) or is just hot. Pour this mixture over the white chocolate in a mixing bowl and whisk until completely melted and smooth. Allow the ganache to cool to room temperature or place it in the fridge, stirring every 10 minutes until it thickens slightly.

Step 7
To whip up the pistachio buttercream, start by beating the softened unsalted butter in a mixing bowl until it's fluffy. Gradually add the powdered sugar, mixing until well combined. Then, mix in your cooled pistachio ganache (or pistachio paste/flour if you opted for those). Finish off with the vanilla and almond extracts, beating until you achieve a smooth and creamy buttercream texture that will beautifully coat your cake.

Step 8
It’s assembly time for your stunning Pistachio Raspberry Cake! Place one layer of the cooled pistachio cake on a serving plate. Pipe a generous ring of pistachio buttercream around the edges to create a barrier. Fill the center with a luscious layer of ganache followed by a layer of raspberry jam. Add the second cake layer on top and repeat the filling process. Carefully place the final layer on top, then frost the entire cake with the remaining pistachio buttercream, smoothing it out for a beautiful finish.

Step 9
Finally, it’s time to decorate your Pistachio Raspberry Cake! Top the cake with fresh raspberries and sprinkle chopped pistachios over the surface for a delightful crunch and visual appeal. You can slice into your impressive dessert or serve it as mini cakes by dividing the batter into smaller pans if you desire an adorable twist perfect for sharing. Enjoy your delicious creation!

 

What to Serve with Pistachio Raspberry Cake?

Indulging in a slice of vibrant Pistachio Raspberry Cake is just the beginning — let's elevate your dessert experience with these perfect pairings!

• Fresh Berries: A medley of strawberries, blueberries, and blackberries complements the raspberry jam with added sweetness and texture.
• Vanilla Ice Cream: The creamy, smooth richness of vanilla ice cream contrasts beautifully with the nutty cake and tangy raspberries.
• Chocolate Sauce: Drizzling warm chocolate sauce enhances the dessert with decadent flavor and a delightful gooey texture.
• Herbal Tea: A cup of chamomile or mint tea creates a refreshing balance after the sweetness, cleansing the palate beautifully.
• Sparkling Water with Lemon: For a light, effervescent drink, serve sparkling water with a squeeze of lemon to add a zesty touch that brightens every bite.
• Pistachio Tarts: Consider pairing your cake with mini pistachio tarts for double the pistachio flavor, creating a delightful harmony of tastes.
• Dark Chocolate Shavings: Finely grated dark chocolate on top adds a rich, elegant touch, enhancing the overall dessert experience with its complexity.
• Coconut Whipped Cream: This fluffy, dairy-free option pairs wonderfully, adding a subtle tropical note that complements the cake's flavors nicely.

How to Store and Freeze Pistachio Raspberry Cake

Fridge: Store your Pistachio Raspberry Cake covered in the refrigerator for up to 3 days to maintain its moistness and flavor.

Freezer: For prolonged enjoyment, wrap individual slices or the whole cake tightly in plastic wrap and foil, freezing for up to 3 months.

Reheating: When ready to enjoy, thaw slices in the fridge overnight. Reheat gently in the microwave for a few seconds if desired, but enjoy cold for the best texture.

Assembly: If you’ve already assembled the cake, allow it to sit out for about 30 minutes at room temperature for a fresh taste before serving.

Expert Tips for Pistachio Raspberry Cake

Use Room Temperature Ingredients: Ensure all your components, especially butter and eggs, are at room temperature for a smoother batter and even baking.

Measure Precisely: Weigh your flour and sugar for accurate measurements to avoid any inconsistencies, ensuring your Pistachio Raspberry Cake turns out perfectly every time.

Don’t Overmix: Mix the batter just until combined to maintain the light and fluffy texture; overmixing can lead to a dense cake.

Cool Completely: Allow your cake layers to cool thoroughly before assembling, as warm layers can compromise the structure and lead to a messy final product.

Make Ahead: Consider preparing the raspberry jam and ganache a day in advance. This can simplify assembly and allow flavors to meld beautifully.

Check the Bake: Use the toothpick test to ensure your cake layers are baked through; they should spring back when gently pressed.

Pistachio Raspberry Cake Variations & Substitutions

Feel free to play around with the recipe and make it your own with these fun twists!

• Dairy-Free: Substitute butter and cream with coconut oil and almond milk to keep it plant-based and delicious.
• Lower Sugar: Replace granulated sugar with coconut sugar or a sugar alternative for a healthier option that still satisfies your sweet tooth.
• Nut-Free: Swap the pistachios for sunflower seeds or pumpkin seeds to create an equally delightful cake sans nuts.
• Fruit Boost: Add a layer of fresh strawberries or blueberries alongside the raspberry jam for an explosion of fruity flavor.
• Flavor Infusion: Mix in a splash of orange or lemon zest into the batter for a refreshing citrus twist that brightens the cake.
• Chocolate Lovers: Add cocoa powder to the cake batter for a decadent chocolate-pistachio fusion that’s simply irresistible.
• Syrupy Drizzle: Try drizzling simple syrup infused with lavender or vanilla over the sliced cake before serving for an aromatic kick.
• Mini Treats: Use the batter to create individual mini cakes or cupcakes for a charming presentation perfect for parties.

Make Ahead Options

These Pistachio Raspberry Cake components can be prepped ahead, making it ideal for busy home cooks! You can bake the pistachio cake layers and allow them to cool completely, then wrap them tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. The raspberry jam can be cooked and stored in the fridge for up to 1 week, allowing the flavors to meld beautifully. For the pistachio ganache, prepare it ahead and refrigerate until needed, just remember to gently reheat before assembly for a smooth finish. When you’re ready to serve, simply layer the cake with the prepped components, frost with fresh buttercream, and decorate—making your dessert easier and just as delicious!

Pistachio Raspberry Cake Recipe FAQs

Do raspberry and pistachio go together?
Absolutely! The combination of raspberry and pistachio creates a delightful flavor contrast, with the tartness of the raspberry balancing the nutty richness of the pistachio. You’ll find this pairing to be not only harmonious but also refreshing, making it a perfect choice for cakes and desserts.

What flavor frosting goes with pistachio cake?
The best choice is definitely a pistachio buttercream, which complements the cake's flavor beautifully. Alternatively, you can also opt for cream cheese frosting with a hint of lemon or even vanilla buttercream, both of which will enhance the cake's nutty notes without overpowering them.

What pairs well with pistachio in baking?
Many flavors pair wonderfully with pistachio in baking, such as rose, orange blossom, and cardamom. These flavors accentuate the creamy richness of pistachios, creating a delightful experience. Additionally, chocolate works beautifully if you’re feeling adventurous with your desserts!

Why is pistachio cake called Watergate cake?
Very interesting question! The name "Watergate cake" is a playful twist, as it refers to a pistachio cake that gained fame in the 1970s alongside a popular pudding mix. This cake often incorporates layers of pudding and whipped topping, evoking nostalgia for many! The vibrant green color also adds to its allure.

How can I ensure my Pistachio Raspberry Cake stays fresh when stored?
For the best results, store your cake in the refrigerator wrapped tightly to maintain moisture and freshness for up to 3 days. If you want to keep it longer, wrap individual slices or the whole cake in plastic wrap and aluminum foil, and freeze for up to 3 months. Just remember to thaw it in the fridge overnight for optimal texture!

What should I do if my cake is crumbling?
Should you encounter a crumbling cake, it’s likely due to over-baking or not incorporating enough moisture. To avoid this, always check for doneness a few minutes before the suggested baking time. Once you remove it from the oven, allow it to cool in the pan briefly, then on a wire rack. It’s crucial to ensure your ingredients are at room temperature as well to achieve a tender crumb.

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