Pistachio Raspberry Cake
This Pistachio Raspberry Cake is made with layers of moist pistachio cake, raspberry jam, and pistachio ganache, all finished with a creamy pistachio buttercream. This is one of my favorite cakes I’ve ever made. I absolutely love the combination of pistachio and raspberry. The nutty, slightly sweet pistachio flavor pairs so well with the bright, tangy raspberries, and every layer brings a little bit of both.
What I especially enjoy about this recipe is that pistachio isn’t just an accent flavor. I use it in the cake layers, the filling, and the frosting, so you get pistachio in every bite, balanced by the raspberry jam for a cake that feels rich without being overly sweet.
I initially made this cake for my mom’s birthday, and then a few more times ever since. What makes me bake it again and again is how balanced the flavors are. The pistachio is rich and nutty without feeling heavy, while the raspberry keeps everything fresh and bright.
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Why You’ll Love This Cake
There are a lot of pistachio cakes out there, but this is the version I keep coming back to because the flavors and textures work so well together.
- Pistachio flavor in every layer, from the cake itself to the ganache and buttercream.
- Raspberry jam adds a bright, tangy contrast that keeps the cake from feeling too rich.
- The cake layers stay soft and moist thanks to the combination of butter, oil, and buttermilk.
- Homemade pistachio flour gives the cake a fresh, authentic pistachio flavor.
- The different components can be made ahead, making assembly much easier.
- It looks impressive for special occasions but uses straightforward techniques and ingredients.
- The pistachio ganache is incredibly versatile and can be used in both the filling and frosting.
Key Ingredients
These are the ingredients that make the biggest difference in this cake. The full measurements are in the recipe card below, but here’s why I use each one.
Pistachios: I use pistachios throughout this recipe to build flavor in every layer. Grinding them into pistachio flour gives the cake a deeper, fresher pistachio flavor than relying on extracts alone.
Pistachio Paste: The pistachio paste is what gives the ganache its rich flavor and smooth texture. I use the ganache both as a filling and as part of the buttercream, so the pistachio flavor carries throughout the entire cake.
Raspberries: The raspberry jam adds brightness and a little tartness that balances the richness of the pistachios and white chocolate. I’ve found that pistachio and raspberry are one of those flavor combinations that simply work together.
Buttermilk: I always use buttermilk in cakes like this because it helps create a soft, tender crumb while adding a subtle tang that complements the sweetness.
White Chocolate: White chocolate forms the base of the pistachio ganache. It adds sweetness and structure while allowing the pistachio flavor to remain the star.
Butter and Oil: I use both butter and oil in the cake layers. The butter adds flavor, while the oil helps keep the cake moist for days.
Almond Extract: This ingredient is optional, but I highly recommend it. Almond and pistachio naturally complement each other, and even a small amount helps enhance the pistachio flavor without overpowering it.
Fresh Lemon Juice: A little lemon juice in the raspberry jam helps brighten the flavor and balances the sweetness of the berries and sugar.
How to make Pistachio Raspberry Cake
The full recipe card is below, but here’s how I make it step by step.
There are different elements we have to make when putting the Pistachio Raspberry Cake together.
They are: Pistachio Cake Layers, Raspberry Jam, Pistachio Ganache, and Pistachio Buttercream.
But first, let’s talk about the star of the show: pistachio nuts!
Make the Pistachio Flour
You will need pistachios to make the cake. I got roasted pistachios in the shell from the store. Then I removed the shells, and skinned the pistachios by dunking them in a pot of boiling water for one minute. After they sit in the boiling water for one minute, remove them to a paper towel lined tray, and rub them with the other paper towel, the skins should come off easily.
Doing this step will make sure the pistachios are bright green. This step is by no means necessary, it’s just something I like to do to obtain a super green flour.
To make pistachio flour, simply place the pistachios in a blender or small food processor and process until it becomes a fine powder.
You can use roasted or raw pistachios, salted or unsalted. I’ve found that the amount of salt in the pistachios won’t alter the final taste and texture of the recipe, so feel free to use what you have in your pantry, or what you find at the store.
Make the Pistachio Paste
You will also need some pistachio paste for this cake, to make the ganache. We use the ganache both in the filling, and also in the buttercream.
To make it at home, check out this pistachio paste, or you can always use store-bought.
Making pistachio butter is super easy, and all it requires is for you to process the pistachio nuts with water in a small blender or food processor until it becomes a smooth paste.
Make the Pistachio Cake Batter
Making the pistachio cake batter is super easy. On a stand mixer using the paddle attachment, or using a hand mixer, beat the butter, sugar, vegetable oil together. Add the eggs, vanilla, and almond extract.
The almond extract is optional, but helps to enhance the pistachio flavor. If you don’t have any, or if you simply don’t want to add it, leave it out.
Add the half of the flour mixture (flour, baking soda, baking powder, and salt) and half of the buttermilk, alternating them until it’s all added. We add this in parts to minimize mixing time, which helps obtain a soft and fluffy cake.
Finish and Divide the Cake Batter
At last, add the pistachio flour and mix to combine. You can also add a drop of green food coloring to help the cake become a vibrant green, but this is a totally optional step as well.
Divide the cake batter between 3 8-inch cake pans, greased and lined with parchment on the bottom. Also remember to grease the parchment. I like to use spray oil because it makes it super convenient to do this.
Bake And Let It Cool Down
Bake in the pre-heated 350ºF oven for 25 to 30 minutes or until a toothpick comes out clean when inserted in the cake.
Once the cakes are baked, let them cool down.
If not assembling the cake on the same day, wrap the cakes individually in plastic wrap and place them in the fridge or freezer. They will store well in the freezer for up to 2 months, or in the fridge for up to 2 days.
Now we will make the Raspberry Jam. It can totally be made in advance, it will last for quite a bit in the fridge, up to a week.
Make the Raspberry Jam
The Raspberry Jam is the easiest thing to make. Of course you can use store-bought. But making your own can be super cheap and also very easy, specially when raspberries are in season, which happens to be the case for me.
Simply mix the raspberries with sugar and lemon juice in a saucepan. Bring to a boil and cook for a few minutes until the raspberries are falling apart.
Then add a mixture of cornstarch and water and cook until the jam is thick, stirring non stop, for just a couple of minutes.
Remove the jam to a bowl. You can pass the jam through a strainer or sieve to retain the seeds. I don’t love too many seeds in my jam so I always strain it. If you do like the seeds, leave the jam as it is.
Once the jam is ready, place it in the fridge to cool down. And it’s time to make the ganache filling.
Make the Pistachio Ganache
The pistachio ganache is one of my favorite parts of this cake. This is how you make it.
Add the pistachio paste to the heavy cream and heat it up in the microwave. Then pour it over the white chocolate and whisk until the chocolate melts.
Let the ganache come to room temperature. When I am in a hurry, I simply place the mixing bowl with the ganache in the fridge and set a 10 minute timer, and every 10 minutes I give it a stir to ensure it’s cooling down evenly. I continue to do this until I notice the ganache is thick enough to spread.
We will use a bit of the ganache to fill the cake and a bit to make the Pistachio Buttercream. If you don’t want to use ganache in the buttercream, I will give a substitution below.
Make the Pistachio Buttercream
In this Pistachio Buttercream recipe, we are using the ganache we just made to flavor a plain buttercream frosting.
You could also leave the ganache out and add 1/4 cup of pistachio paste instead, or 1/2 cup of pistachio flour.
But trust me, with the ganache this frosting will be dreamy!
Beat the butter for a few minutes until fluffy and creamy. Add the powdered sugar and mix on low. Add the ganache and beat again. Add vanilla and almond extract and mix to combine.
Assemble the Pistachio Raspberry Cake
Now that all these elements of the cake are ready, it’s time to assemble it.
You will need a turntable or a cake plate.
Place one cake layer on the cake plate. Pipe a ring of the Pistachio Buttercream around the edges. I like to pipe a double ring, to make it very tall.
Then fill the center with about 1/2 cup of the ganache, and then the jam.
I actually piped the ganache in a swirl and then piped the jam inside the swirl instead of spreading one on top of the other. But you can do it either way.
Then spread a generous amount of frosting around the cake, use a bench scraper to smooth the sides and use an offset spatula to smooth the edges on top.
Decorate the Cake
I decided to go for a large amount of frosting outside the cake to give it a crumb-coated kind of look, sort of rustic.
On top of the cake, I piped a bit of frosting, and displayed some fresh raspberries, and some pistachios, as well as some of the pistachios I had turned into flour sprinkled on top.
Expert Tips
A few small details can make a big difference when making this cake.
- Don’t grind the pistachios for too long. Once they become a fine powder, stop processing. If you keep going, they’ll start releasing oils and turn into pistachio butter instead of flour.
- Weigh the cake batter if possible. I like to divide the batter evenly between the pans using a kitchen scale. It helps the layers bake at the same rate and makes stacking much easier.
- Let the jam cool completely before assembling the cake. Warm jam can soften the buttercream barrier and cause the filling to shift when stacking the layers.
- Don’t rush the ganache. If the ganache is still warm, it will be too loose for filling and frosting. I wait until it reaches a spreadable consistency before using it.
- Don’t use the ganache while it’s still warm. This is probably the easiest way to end up with a cake that slides or bulges once assembled.
- Chill the cake if the layers start sliding. Pistachio ganache and raspberry jam make a soft filling combination. If the cake feels unstable while decorating, refrigerate it for 15 to 20 minutes before continuing.
- Use room-temperature ingredients for the cake batter. I’ve found that the batter comes together more smoothly and bakes more evenly when the butter, eggs, and buttermilk aren’t cold.
- Assemble the cake on a chilled cake layer. If your kitchen is warm, slightly chilled cake layers are easier to handle and produce cleaner, more stable layers during assembly.
Storage of the Pistachio Raspberry Cake
You can store the Pistachio Raspberry Cake in the fridge for up to 3 days. I like to wrap with plastic directly on the surface of the slices, and then place in an airtight container to prevent the cake from dying out.
This cake can also easily be frozen. Slice individual slices and wrap each individually in plastic wrap, place in an airtight container or freezer bag, and freeze for up to 3 months.
You can also freeze the whole cake. I made miniature cakes from this recipe and froze the whole frosted mini cake by wrapping it in plastic and placing in an airtight container in the freezer.
To make the mini cake, I divided all ingredients of the recipe by 3, and made into 6 3-inch cake rounds, which made for 2 mini cakes. They looked super cute and I froze one for when my mom comes to visit.
Recipe Variations
A few easy ways to customize this cake:
- Use blackberry jam instead of raspberry jam for a slightly deeper berry flavor.
- Skip the almond extract if you prefer a pure pistachio flavor.
- Use store-bought pistachio paste to save time.
- Turn the recipe into cupcakes and reduce the baking time accordingly.
Frequently Asked Questions
Yes. If you can find pistachio flour, it works well in this recipe. I often make my own because it’s usually fresher and gives me more control over the texture, but either option will work.
Pistachios naturally vary in color, and the shade can range from bright green to a more muted yellow-green. If you want a more vibrant color, you can add a small drop of green food coloring, but the cake will still have plenty of pistachio flavor without it.
Absolutely. I use fresh raspberries when they’re in season, but frozen raspberries work just as well for the jam. There’s no need to thaw them before cooking.
The ganache likely needs more time to cool. White chocolate ganache thickens as it sits, so I recommend letting it cool completely before using it for filling or frosting. If needed, place it in the refrigerator for short intervals, stirring occasionally until it reaches a spreadable consistency.
Yes. You can divide the batter between two pans instead of three. The cake layers will be thicker, so you may need to add a few extra minutes to the baking time. Start checking for doneness with a toothpick near the end of the recommended baking time.
More Pistachio and Fruity Recipes to Try
If you enjoyed the pistachio and raspberry combination in this cake, you might also love my Pistachio Cheesecake, No-Bake Pistachio Pie or my Pistachio Cannoli for even more pistachio flavor. If you’re a fan of fruit-filled layer cakes, the Almond Raspberry Cake and Lemon Blackberry Cake are both wonderful options.
If you make this recipe, tag me on Instagram or send a comment below. I love to hear from you and see what you’ve been baking.
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Pistachio Raspberry Cake
Ingredients
Pistachio Cake
- 2 1/4 cup all-purpose flour 287 grams
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 tbsp unsalted butter room temperature (113 grams)
- 1/4 cup vegetable oil 60 ml
- 1 1/2 cup granulated sugar 300 grams
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/4 tsp almond extract optional
- 1 1/4 cup buttermilk 295 ml
- 3/4 cup ground pistachios 90 grams
- 1 drop green food coloring optional
Raspberry Jam
- 2 cups raspberries 280 grams
- 1/4 cup sugar 50 grams or any sweetener, you can use maple syrup or honey as well
- 2 tbsp lemon juice
- 1 1/2 tbsp cornstarch
- 3 tbsp water
Pistachio Ganache
- 1 3/4 cup white chocolate 297 grams
- 2/3 cup heavy cream 157 ml
- 2/3 cup pistachio paste homemade or store-bought 161 grams
Pistachio Buttercream
- 1 1/2 cup unsalted butter softened (339 grams)
- 3 1/2 cups powdered sugar 437 grams
- 3/4 cup pistachio ganache recipe above
- 1/4 tsp almond extract optional
- 2 tsp vanilla extract
To decorate
- Fresh raspberries
- Chopped pistachios
Instructions
Pistachio Cake
- Pre-heat the oven to 350ºF. Grease three 8-inch round cake pans, line with parchment paper on the bottom and grease the parchment paper. Set aside.
- Whisk together the flour, baking powder, baking soda, salt, and set aside.
- Beat the butter, oil, and sugar together with a mixer on medium speed for 2 minutes.
- Add the eggs, vanilla, and almond extract, beat for another minute to combine. Scrape the sides of the bowl as needed.
- Add half of the flour mixture to the bowl. Stir on the lowest setting just until combined.
- Add half of the buttermilk, stir to combine.
- Next add the remaining flour mixture and stir.
- Add the remaining buttermilk and mix.
- Finish by adding the pistachios and fold with a spatula to combine. Also add the food coloring if using. Only one little drop of food coloring will go a long way and help enhance the color of the cake and keep it a vibrant green.
- Divide the batter evenly between the three pans.
- Bake in the pre-heated oven for about 25 to 30 minutes, until a toothpick inserted in the cake comes out clean.
- Let the cakes cool down for 10 minutes, then flip onto a cooling rack and let them cool down completely. If not assembling the cake on the same day, wrap the cakes individually in plastic wrap and place them in the fridge or freezer. They will store well in the freezer for up to 2 months, or in the fridge for up to 2 days.
Raspberry Jam
- Place raspberry, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If mixture becomes dry, add a tablespoon of water (or more lemon juice), to the pan.
- Dissolve the cornstarch in the water.
- Add it to the pan and cook for 1 minute until the jam is thick.
- Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.
Pistachio Ganache
- Mix the heavy cream and pistachio paste together.
- Heat up the mixture until 175ºF, or until very hot in the microwave, before it comes to a boil.
- Pour the cream into the white chocolate through a strainer, to retain any bits of pistachio nuts in order to obtain a smooth ganache. Squeeze the mixture well to ensure only the bits of nuts are being retained by the strainer. Mix with a whisk until the chocolate melts entirely.
- Let the ganache cool down at room temperature for about 2-3 hours, or place it in the fridge. If you place it in the fridge it should take about 1 hour to thicken, make sure to give it a stir every 10 minutes or so.
- You can leave the ganache in the fridge for longer or make it ahead, if the ganache gets too hard, let it sit at room temperature until it softens up.
Pistachio Buttercream
- Beat the butter with a mixer for 3 minutes on medium high speed, until fluffy.
- Add the powdered sugar and start mixing on low, then add the pistachio paste and continue mixing.
- Raise the speed to medium and whip for three minutes until fluffy.
- If the buttercream looks dry, add a bit of heavy cream to make it smoother. And if the buttercream looks too runny, add a bit more powdered sugar to firm up the consistency.
- Add the vanilla and almond extract and mix to combine.
- The next step is optional but can be helpful, mix the buttercream on low speed with the paddle attachment for 10 minutes, or by hand using a spatula for about 5 minutes or for as long as you can mix it by hand, this will eliminate air bubbles and make the buttercream silky.
To assemble
- To assemble the cake, place one cake layer on the cake plate or turntable. Pipe a ring of buttercream around the edges, to contain the filling when stacking.
- In the center of the cake, add about 1/2 cup of ganache and spread around. Then spread some jam on top.
- I actually piped the ganache on a spiral, and then piped the jam inside, but you can spread the ganache on the bottom and then spread the jam on top.
- Top with another cake layer. Repeat the filling.
- Top with the final cake layer.
- Spread a generous amount of frosting around the cake, and use a bench scraper to smooth the sides, and an offset spatula to smooth the top, by swiping the edges with the spatula coming towards you at a slight angle. I just kept the cake semi-naked by spreading just one layer of frosting around it.
- You can do a thicker frosting coating on the cake if you wish.
- To decorate the top, I piped some buttercream and placed some raspberries and chopped pistachios on top.
Storage
- Store the cake in the fridge covered for up to 3 days.
- To freeze: slice individual slices and wrap each individually in plastic wrap, place in an airtight container or freezer bag, and freeze for up to 3 months.
- You can also freeze the whole cake. I made miniature cakes from this recipe and froze the whole frosted mini cake by wrapping it in plastic and placing in an airtight container in the freezer.
This cake recipe is next level.
I’ve been making cakes for my friends for years and this became an instant favourite and now most requested. It’s so incredibly moist and flavourful. Thank you for sharing!
Awesome! Thank you so much!
I have a quick qs: Can I make this cake eggless? And if so, what would be the proportions? Would substituting for eggs make a difference to the overall cake?
Thanks
Thanks for your question! You can’t simply leave the eggs out of the recipe without making other adjustments since eggs play a crucial structural role in most cakes. They provide moisture, help bind the ingredients together, and contribute to the cake’s texture and rise. Removing them without a proper substitute would likely result in a dense, crumbly, or flat cake.
I recommend finding a eggless pistachio cake recipe and maybe making the other elements of this recipe to finish the cake? 🙂
Love this cake, it was my first time making it and it was such a hit. I made the cake and buttercream as per the recipe but had pistachio paste and good quality raspberry jam in the cupboard so I used that and I also brushed the cakes with the sugar syrup mainly because it was a special occasion and I didn’t want it to be dry but I didn’t need to do that. The result was a beautiful moist cake with lots of compliments. Thank you for a lovely recipe.
Hi, I plan on making this cake in next few days. I usually like a thick frosting. should I double the buttercream, or 1 1/2 it to get a full frosting? Or do you think it’s rich enough as is? Thank you so much! Looking forward to it
I’d make 1.5x or 2x if you want more frosting, I did this one as a semi-naked cake. Totally worth it, the frosting is delicious!! 🙂 Hope you like it!
l tried this recipe at the weekend and it is absolutely delicious! Such a light, fluffy cake! And the pistachio ganache and buttercream is just divine ♡ I did discover though that the recipe scale up only multiplies the measurements in cups but not the grams.
I made this cake earlier this week and it tastes amazing! My boyfriend was super excited and loved the cake. I decorated it similar to the photo displayed but not quite as professional Finnish. It does take way longer to make than stated though. Peeling the skins off pistachio were tedious. and I am pretty gutted that I have spare ganache and pistachio paste in the fridge than I have no use for.
I followed the recipe almost exactly except for:
1 – I used Avocado oil instead of Vegetable oil because I didn’t have any. I should have used less avocado oil because I think it made the batter a bit denser
2 – I used rice flour instead of corn flour for the raspberry Jam – works just as well.
3- I don’t have a microwave and I couldn’t see the point of straining the hot pistachio and cream over the white chocolate. Or Straining the raspberry seeds for the Jam for that matter.
If I make this recipe again, I would probably use store bought Jam and not bother peeling pistachios.
Is Callebaut 28% white chocolate suitable to use for the ganache? I look forward to making this cake!
absolutely!
Thank you.
Hi! I made this in a 3 layer 8 inch cake and loved it! Do you know what I would have to do to make it into a 6 in 3 layer cake? More so concerned with baking time and temperature adjustments! Thank you in advance!
Im glad you loved the cake. To convert this recipe to a 6-inch, 3-layer cake, here’s what I recommend:
Ingredient Adjustment: Reducing the recipe by about 50-60% should give you the right amount of batter for three 6-inch layers. You can halve all ingredients, or calculate 60% of each, for a slightly taller cake.
Baking Time and Temperature:
Temperature: Keep the baking temperature at 350ºF.
Baking Time: Since 6-inch layers are smaller and might bake quicker, start checking for doneness around 18-22 minutes. Insert a toothpick in the center; if it comes out clean or with just a few crumbs, it’s ready.
Baking Tips:
Rotate the pans halfway through for even baking, especially with smaller cakes.
If the layers seem to bake unevenly or dome, you can use cake strips to ensure they bake flat.
With these adjustments, you should have a beautiful, moist 6-inch cake that mirrors the flavor and texture of the original!
I have made this twice now for a birthday and it received so many compliments! However, one now, do not rely on the multiplier (1×/2×/3×) as the top of the recipe as I discovered unfortunately that it does multiple cup, tsp, tbsp, but not the grams measures! So do your own calculations when sizing up the recipes.
Also, I had enough with the 1x amount for the jam and the buttercream for a double sized cake. And shelling 750g of pistachios left me with 380 grams (very nearly half).
This turned out incredibly! I added more sugar to the raspberry jam as the ones I bought were too tart, and added a tiny but of green food colouring to the frosting as I didn’t blanche the pistachios. Friends/family said it was the best cake Ive made! Also so pretty! I also coloured a tiny bit of the food colouring pink and added some star dots of this with the green star tip dots on the top for some contrast, and so hair with how it turned out! Thank you
*frosting! not food colouring, whoops
*happy
*bit
Can you tell I’m dyslexic 😅😂
Hiya! I have been making the elements over some days (very busy with work!) and have just made the jam. I gave it a taste test and it is extremely tart, even after adding in an extra few tbsp of icing sugar. Is it supposed to be this way – i.e once all the layers are assembled, it works taste-wise? Or am I better off buying some store jam/adding in lots more icing sugar/granulated sugar? I live in the UK and can never find incredibly sweet raspberries, I used the taste the difference Sainsbury’s ones!
I think it’s because the raspberries might have been too tart. The cake is very sweet with all the other elements, but if you don’t enjoy the taste of the jam, I’d probably use store-bought, or add more granulated sugar to the jam you have and cook it a bit until the sugar dissolves.
Thank you! Looking forward to seeing how this turns out 🤗
Hi!! How would you scale this recipe for cupcakes??
With this amount of batter we have here you’ll have 24 to 36 cupcakes.
I’m such an idiot and baked this one week early for a birthday- please tell me I can freeze it (I know you say you’ve frozen small ones ) or I may have to try and dismantle and freeze buttercream etc and
You can freeze it. I’ve frozen the large one too, but in slices. You can freeze it. It should be fine.
Hello, do you know if it is possible to bake the cake in a baking sheet? I don’t have the necessary amount nor the right size of baking pans and would also dislike to bake for multiple hours. I thought about making a rectangle cake (and maybe two smaller ones if its possible). Maybe you have some experience on this matter.
The amount of batter this recipe makes is about 18 cups.
A 9×13″ pan fits about 14 cups in it. So you’d have 4 cups left, which can be made into cupcakes or into a 6″ cake.
Do you use 2 inch high or 3 inch high cake pans? Thanks.
these are 2″
Thank you. I was just confused because 18 cups sounded like a lot of batter for three, 8 inch pans, but I may not be filling mine full enough. My cake layers turn out a little thin sometimes.
This was well-received but labor-intense. Now what to do with so much pistachio ganache…