Pistachio Raspberry Layer Cake

By Lily | Last modified on Feb 11, 2026

Featured in: Desserts

Pistachio Raspberry Layer Cake with Pistachio Buttercream

Indulge in the perfect harmony of nutty pistachios and vibrant raspberries with this elegant Pistachio Raspberry Layer Cake. Soft, fluffy pistachio sponge layers are enriched with a subtle nutty flavor, creating a wonderfully moist base that’s complemented by tangy fresh raspberries and decadently creamy pistachio buttercream.

This cake presents an impressive bakery-style finish yet is surprisingly easy to make at home, ideal for celebrations or any moment when you want to treat yourself to a sophisticated dessert bursting with bright, fresh flavors.

Why You’ll Love This Recipe

The pistachio sponge is tender with a natural nutty depth that pairs beautifully with fresh raspberries.
The pistachio buttercream adds a luscious creaminess, balancing sweet and slightly salty notes perfectly.
A visually stunning dessert that combines vibrant colors and textures for an impressive presentation.

Ingredients

Unsalted Butter (250 g): Softened to room temperature for smooth creaming and a rich, tender cake texture.
Golden Caster Sugar (240 g): Finely textured sugar that dissolves quickly, giving the cake a light, sweet crumb.
Vanilla Extract (1 tsp): Adds a warm, aromatic flavor that enhances the nuttiness of pistachios.
Large Eggs (4): Provide structure and moisture, helping the cake rise and stay fluffy.
All-Purpose Flour (150 g): The base of the sponge, sifted to incorporate air for a delicate crumb.
Baking Powder (2 tsp): Leavening agent that ensures the cake rises evenly and stays light.
Fine Sea Salt (¼ tsp): Balances sweetness and enhances the pistachio flavor.
Shelled Pistachios (100 g): Ground finely to add natural pistachio flavor and a subtle texture to the sponge.
Powdered Sugar (280 g): Sifted to create a silky smooth pistachio buttercream.
Pistachio Cream (2 tbsp): A smooth, nutty spread that infuses the buttercream with authentic pistachio flavor.
Lemon Juice (1 tsp): Adds brightness and balances the richness of the buttercream.
Raspberry Jam (3 tbsp): Provides a sweet-tart layer complementing the fresh berries inside the cake.
Fresh Raspberries (250 g): Use ripe berries for juiciness and vibrant color topping the cake and enhancing flavor.
Chopped Pistachios (2 tbsp): For garnish, adding crunch and visual appeal.
Fresh Mint Sprigs: Bright green leaves that add a fresh, herbal finish to the decoration.

Instructions

Prepare the Oven and Cake Pans: Preheat your oven to 160°C fan or 180°C conventional to ensure even baking. Grease and line two 20 cm round cake pans with parchment paper, which prevents sticking and helps the cakes release easily once baked.
Cream Butter and Sugar Until Fluffy: In a large bowl, beat the softened butter with golden caster sugar for 3 to 5 minutes until pale and mousse-like. This step incorporates air for a light sponge and an even crumb texture. Add vanilla extract and mix to infuse warm flavor throughout the batter.
Add Eggs Gradually: Add eggs one at a time, beating well after each addition to ensure they are fully combined and the batter stays smooth without curdling. This creates a stable base that traps air for rise and tenderness.
Grind Pistachios Finely: Use a food processor to pulse the shelled pistachios until they resemble fine almond meal. This adds a delicate nutty texture and flavor to the cake without large chunks disrupting its softness.
Combine Dry Ingredients Gently: Sift the flour and baking powder together, then add the salt and ground pistachios. Fold this dry mix carefully into the wet batter using a spatula. Gentle folding prevents overmixing, preserving the cake’s soft crumb.
Bake the Cake Layers: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula for even rising. Bake for 35 minutes or until a skewer inserted into the center comes out clean. Let cakes cool in pans for 15 minutes before transferring to a wire rack to cool completely, ensuring perfect texture.
Make the Pistachio Buttercream: Beat softened butter with sifted powdered sugar until pale and fluffy, creating a light, creamy base. Add pistachio cream, a pinch of salt, and lemon juice to balance richness and deepen flavor. Beat again until smooth and spreadable.
Assemble the Cake Layers: Place one cake layer on a serving plate. Spread half of the pistachio buttercream evenly over the surface, then gently layer raspberry jam on top to add vibrant tartness. Top with the second cake layer and cover the top with remaining buttercream.
Decorate and Serve: Finish your cake by decorating it with fresh raspberries, chopped pistachios, and mint sprigs for a beautiful, fresh, and textured presentation. Chill briefly for cleaner slices when serving.

You Must Know

Do not overmix once the flour is added to maintain a tender sponge.
Use fresh, ripe raspberries for the best flavor and texture contrast.
Chill the assembled cake for at least 20 minutes before slicing for neat, professional layers.

Storage Tips

Store the cake covered in the refrigerator for up to 3 days to keep the buttercream fresh. Bring to room temperature before serving for optimal texture and flavor.

Serving Suggestions

This cake pairs exquisitely with a cup of green tea or a glass of sparkling rosé. Garnish additional fresh raspberries on each slice for a burst of freshness alongside the rich pistachio flavors.

Professional Tips

Pulse pistachios finely but avoid over-processing to maintain a light texture in the cake.
Use high-quality pistachio cream or make your own for deeper, authentic taste.
Adding a few white chocolate curls on the top creates an elegant finishing touch and adds subtle sweetness.

FAQs

Can I substitute almond flour for the pistachios?: Yes, almond flour can be used as a substitute, but the distinctive pistachio flavor will be less pronounced.
Is it possible to make this cake dairy-free?: You can substitute dairy-free butter, but the texture and flavor of the buttercream may slightly differ.
How should I store leftover cake?: Keep it covered in the fridge for up to 3 days. Bring to room temperature before serving for best taste.
Can I freeze this cake?: Yes, freeze the cake layers before assembling, wrapped tightly. Thaw completely before frosting and assembling.
What is the best way to get clean cake slices?: Chill the assembled cake for at least 20 minutes and use a warm knife cleaned between cuts for smooth slices.
Can I make the buttercream ahead of time?: Yes, buttercream can be made a day ahead and refrigerated. Bring to room temperature and re-whip before using.
What type of raspberry jam works best?: Use a smooth raspberry jam with minimal seeds for easy spreading and balanced sweetness.