Sweet Pistachio Raspberry Layer Cake Recipe
If you ask me for the single most show-stopping cake I’ve ever brought to a gathering, it’s hands down the Sweet Pistachio Raspberry Layer Cake. This masterpiece is a beautiful marriage of nutty elegance and sun-kissed fruitiness: soft, pistachio-imbued layers hugged by a swirl of light buttercream and vibrant homemade raspberry filling. Whether you’re celebrating a milestone or just want to add sparkle to a Sunday, this Sweet Pistachio Raspberry Layer Cake is guaranteed to charm every guest—plus, every bite is a little piece of dessert heaven.
Ingredients You’ll Need
The ingredient list for this classic Sweet Pistachio Raspberry Layer Cake is a treasure trove of simple yet magical components. Each brings something special to the table—think tender texture from the flour, richness from butter, and unforgettable bursts of raspberry. Don’t be shy with the pistachios, their toasty color and flavor set this cake apart!
- Shelled pistachios (unsalted): The soul of the cake! Finely ground, they add unique flavor and a gentle green hue.
- All-purpose flour: Gives structure and a fine crumb, making each slice stand tall.
- Baking powder: Essential for a light, risen cake—don’t skip it!
- Salt: Enhances flavors and balances the sweet and nutty notes.
- Unsalted butter (softened): Creates richness in both cake and frosting, with the creamy texture we all crave.
- Granulated sugar: Sweetens the cake layers just enough, letting pistachios and raspberries shine through.
- Large eggs: Help bind everything together and contribute to the luscious texture.
- Vanilla extract: Adds fragrant warmth that bridges all the flavors.
- Almond extract: A little bit goes a long way, echoing the pistachio’s nuttiness.
- Whole milk: Moistens the batter and keeps every bite tender.
- Fresh raspberries: The star of the filling, providing tartness and juicy bites.
- Lemon juice: Brightens up the raspberry filling, making the fruit flavor sing.
- Powdered sugar: Essential for a silky-smooth frosting that spreads like a dream.
- Heavy cream: Whips the frosting into light perfection.
- Chopped pistachios and fresh raspberries (garnish): Optional, but they make the cake absolutely irresistible to the eyes.
How to Make Sweet Pistachio Raspberry Layer Cake
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F. Grease three 8-inch cake pans and line them with parchment paper for easy removal. This extra step guarantees perfect layers that release effortlessly, leaving you with flawless cakes ready for stacking.
Step 2: Grind the Pistachios
Using a food processor, pulse your shelled pistachios until they resemble fine sand—be careful not to overdo it, or you’ll get paste instead of a tender crumb. A light toasting beforehand can coax out an even deeper flavor, but that’s entirely up to you!
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt. This blend is the backbone of your pistachio-infused sponge, setting it apart from any ordinary cake.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—about three minutes. This step gives your cake its cloudlike texture, so don’t rush it!
Step 5: Add Eggs and Extracts
Add eggs one at a time into the creamed butter mixture, mixing well after each addition. Stir in both vanilla and almond extracts. The almond plays so nicely with pistachio, creating a layer of aromatic depth you’ll love.
Step 6: Combine Wet and Dry Ingredients
Now, alternate adding the flour-pistachio mixture and whole milk to your batter in three additions, starting and finishing with the dry ingredients. This keeps the batter smooth and prevents overmixing, resulting in the most tender cake layers.
Step 7: Bake the Cakes
Divide the batter evenly among your three prepared pans, smoothing the tops. Bake for 25 to 28 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to finish cooling completely—your patience will be rewarded.
Step 8: Make the Raspberry Filling
While your cake cools, combine fresh raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, mashing the berries slightly, until the mixture is thick and jammy (about 5 to 7 minutes). Let this vibrant filling cool before assembling the cake.
Step 9: Whip Up the Frosting
Beat softened butter until creamy, then gradually add in powdered sugar, heavy cream, vanilla, and a pinch of salt. You’ll know it’s ready when it’s fluffy, smooth, and oh-so-tempting to swipe a finger through.
Step 10: Assemble the Sweet Pistachio Raspberry Layer Cake
Layer your cooled cakes with raspberry filling between each round. Once stacked, frost the entire outside with that luscious buttercream. Finish by decorating with chopped pistachios and a few fresh raspberries. For best results, chill the cake for 20–30 minutes before slicing—this gives you gorgeous, defined layers with every cut.
How to Serve Sweet Pistachio Raspberry Layer Cake
Garnishes
Nothing finishes the Sweet Pistachio Raspberry Layer Cake quite like a scattering of extra chopped pistachios and plump, fresh raspberries. They add color, a little crunch, and instantly make your cake look celebration-ready. A gentle dusting of powdered sugar can also bring an elegant touch.
Side Dishes
This cake pairs beautifully with a dollop of barely-sweetened whipped cream or a scoop of vanilla bean ice cream. For a lighter accompaniment, a fruit salad featuring more raspberries and some citrus segments can round out your dessert spread.
Creative Ways to Present
For an extra wow factor, serve each slice on pretty plates with a swirl of raspberry coulis and a sprinkle of chopped pistachios. Little edible flowers or a drizzle of melted white chocolate can transform your Sweet Pistachio Raspberry Layer Cake into a true masterpiece fit for any celebration.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Pistachio Raspberry Layer Cake stays irresistibly moist for about three days when stored in an airtight container in the fridge. If you know you’ll want to enjoy it over a few days, keep the cake tightly wrapped to preserve its delicate flavors and texture.
Freezing
You can freeze individual slices or the entire (unfrosted or fully assembled) cake. Wrap well with plastic wrap followed by foil, and freeze for up to two months. Thaw overnight in the refrigerator before enjoying—this cake thaws beautifully, with almost no loss of freshness!
Reheating
While there’s usually no need to heat up this cake, bringing a chilled slice to room temperature enhances its flavors and softens the buttercream. Simply leave a slice out for 30–45 minutes before serving for the very best experience.
FAQs
Can I use store-bought raspberry jam instead of homemade filling?
Absolutely! If you’re short on time, high-quality seedless raspberry jam will work wonderfully in place of the homemade filling and still deliver that bright, tangy contrast to the pistachio layers.
How do I prevent my pistachios from turning into paste when grinding?
Pulse the nuts in a food processor in short bursts, watching carefully. Stop as soon as you see a sandy, crumbly texture and avoid running the processor continuously to prevent overheating.
Do I need to toast the pistachios before using them?
Toasting isn’t strictly necessary, but it does deepen the pistachio flavor and intensifies their color. Just a few minutes in the oven at 350°F will do the trick!
Can I bake this cake in advance for an event?
Yes! Bake the cake layers a day ahead, wrap tightly, and store at room temperature. You can even freeze the cooled layers for longer storage—they’ll taste just as delicious when assembled.
What’s the best way to get perfectly even cake layers?
Use a kitchen scale to divide your batter evenly between pans for the most uniform bake. Spreading the batter evenly and gently tapping the pans on the counter will help, too!
Final Thoughts
If you’re looking to impress and delight, you simply can’t go wrong with this Sweet Pistachio Raspberry Layer Cake. It’s a labor of love that rewards you with every luscious, beautiful bite. Gather your ingredients and enjoy the adventure—you might just find your new favorite celebration cake!
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Sweet Pistachio Raspberry Layer Cake Recipe
- Total Time: 1 hour 15 minutes (plus cooling and chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and elegant flavors of this Sweet Pistachio Raspberry Layer Cake. Layers of moist pistachio cake filled with fresh raspberry compote and frosted with a creamy buttercream, garnished with pistachios and raspberries.
Ingredients
For the Cake:
- 1 cup shelled pistachios (unsalted)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole milk
For the Raspberry Filling:
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
Garnish (optional):
- chopped pistachios
- fresh raspberries
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- Prepare the Cake: Pulse pistachios in a food processor until finely ground. Whisk together flour, baking powder, salt, and ground pistachios. Beat butter and sugar until fluffy, then add eggs one at a time. Stir in extracts.
- Assemble the Cake: Divide batter among pans, bake for 25–28 minutes. Cool cakes in pans, then transfer to wire racks to cool completely.
- Make Raspberry Filling: Cook raspberries, sugar, and lemon juice in a saucepan until thickened. Cool.
- Prepare Frosting: Beat butter, add powdered sugar, cream, vanilla, and salt. Beat until fluffy.
- Assemble Cake: Layer cakes with raspberry filling, frost the outside, and garnish with pistachios and raspberries. Chill before slicing.
Notes
- You can use seedless raspberry jam instead of homemade filling to save time.
- Lightly toast pistachios for a deeper flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
