Sweet, nutty, fruity, and full of flavor — this Raspberry Pistachio Cake is the show-stopping dessert you didn’t know you needed! Soft pistachio cake layers are stacked with homemade raspberry jam and silky pistachio ganache, then frosted with the creamiest pistachio buttercream. Fresh raspberries and a scattering of chopped pistachios add the perfect decorative (and delicious!) finishing touch. Whether you’re celebrating a special occasion or just want to bake something beautiful and unique, this cake delivers on flavor, texture, and wow factor.
About The Recipe
This cake started out as a fun experiment with two of my favorite flavors — raspberry and pistachio — and quickly became a go-to recipe for birthdays, brunches, and yes…even just a Sunday afternoon treat.
I love pistachios in desserts because they have this nutty richness that pairs so beautifully with both sweet and tart elements. And raspberry? Well, it adds that perfect fruity brightness and color that makes every slice feel like a little celebration.
When I developed this recipe, I really wanted to create something elegant but still approachable. The pistachio cake layers are buttery and fluffy with a delicate crumb, the raspberry jam is homemade (but super simple!), and the ganache + buttercream combo takes it all to the next level. The best part? You can make a lot of these elements ahead of time — which makes assembling the cake a total breeze.
So whether you’re baking to impress or just treating yourself, this Raspberry Pistachio Cake is guaranteed to become a fast favorite.
Reasons You Will Love This Raspberry Pistachio Cake
- A beautiful balance of nutty, fruity, and sweet flavors
- Made completely from scratch with real raspberries and ground pistachios
- Pistachio ganache and pistachio buttercream = total game changers
- Gorgeous enough for any celebration
- Can be made ahead and stores beautifully
- Customizable! Add extra jam, skip the ganache, or go semi-naked with the frosting — it’s up to you!
Equipment Needed
- Three 8-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Silicone spatula
- Saucepan
- Sifter
- Cooling rack
- Offset spatula or bench scraper
- Fine mesh strainer (for raspberry jam and ganache)
- Cake turntable (optional, but helpful!)
Ingredients
For The Pistachio Cake:
- 2¼ cups all-purpose flour (287g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, room temperature (113g)
- ¼ cup vegetable oil (60ml)
- 1½ cups granulated sugar (300g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional, enhances pistachio flavor)
- 1¼ cups buttermilk (295ml)
- ¾ cup ground pistachios (90g)
- 1 drop green food coloring (optional, for a vibrant color)
Ingredient Notes:
- Ground Pistachios – Use roasted, shelled pistachios and pulse them in a food processor. No need to remove the skins unless you want a super green color.
- Buttermilk – This keeps the cake extra tender. You can also make your own with milk + vinegar (see notes later).
- Green Food Coloring – Totally optional, but a drop can really enhance the natural pistachio hue!
For The Raspberry Jam Filling:
- 2 cups fresh or frozen raspberries (280g)
- ¼ cup granulated sugar (50g)
- 2 tablespoons lemon juice
- 1½ tablespoons cornstarch
- 3 tablespoons water
For The Pistachio Ganache:
- 1¾ cups white chocolate (297g)
- ⅔ cup heavy cream (157ml)
- ⅔ cup pistachio paste, homemade or store-bought (161g)
For The Pistachio Buttercream:
- 1½ cups unsalted butter, softened (339g)
- 3½ cups powdered sugar, sifted (437g)
- ¾ cup pistachio ganache (from above)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
For Decoration:
- Fresh raspberries
- Chopped pistachios
- Extra buttercream for piping (optional)
How To Make Raspberry Pistachio Cake
Step 1: Bake the Pistachio Cake Layers
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Grease again and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, oil, and sugar together on medium speed for about 2 minutes, until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
- With the mixer on low, alternate adding the dry ingredients and buttermilk in two additions each, starting and ending with the flour mixture. Mix just until combined.
- Fold in the ground pistachios using a spatula. If you want that lovely green hue, add just a single drop of food coloring at this point and mix until even.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
Step 2: Make the Raspberry Jam
- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Bring to a gentle boil while stirring occasionally.
- Mix the cornstarch and water together to make a slurry. Once the raspberries start to bubble, stir in the slurry and cook for about 1 minute, until thickened.
- Remove from heat. Strain through a fine mesh sieve if you prefer a smooth jam (optional). Let the jam chill completely in the fridge.
Step 3: Prepare the Pistachio Ganache
- In a small pot or microwave-safe bowl, combine the pistachio paste and heavy cream. Heat until just below boiling (about 175°F).
- Pour the hot cream over the white chocolate through a fine mesh strainer to filter out pistachio bits for a smooth texture.
- Stir the ganache until completely smooth and combined. Let it cool at room temperature for 2–3 hours or refrigerate for about 1 hour, stirring every 10 minutes until thickened but spreadable.
Step 4: Make the Pistachio Buttercream
- Beat the softened butter on medium-high speed for 3 minutes until fluffy.
- Add in the powdered sugar gradually, then mix in the pistachio ganache, vanilla extract, and almond extract.
- If needed, add a splash of cream to loosen the consistency or more powdered sugar to stiffen it up.
- For the silkiest result, mix the buttercream on low speed for 5–10 minutes or fold by hand to remove air bubbles.
Assemble The Raspberry Pistachio Cake
Now comes the fun part—bringing everything together into one gorgeous, flavor-packed cake!
- Level your cake layers using a serrated knife if they’ve domed while baking.
- Place the first pistachio cake layer on your cake plate or turntable. Pipe a thick ring of pistachio buttercream around the edge—this acts as a dam to keep the filling from spilling out.
- Fill the center with about ½ cup of pistachio ganache, then gently spread some raspberry jam on top of the ganache.
- Add the second cake layer and repeat the process—pipe the buttercream border, fill with ganache, then jam.
- Top with the final cake layer. Apply a thin crumb coat of buttercream to seal in the layers. Chill for 10–15 minutes.
- Once chilled, frost the cake with a final, smooth layer of pistachio buttercream. I like leaving it semi-naked so you get peeks of those beautiful green and red layers inside!
Decorating Ideas
- Fresh raspberries and chopped pistachios are a must for the final touch. They add color, crunch, and flavor!
- Pipe decorative swirls or rosettes using the remaining buttercream.
- For extra elegance, drizzle with a little pistachio ganache or edible gold dust for a festive finish.
- You can also use freeze-dried raspberry powder for a pop of color around the base or rim.
How To Store
This cake stores beautifully:
- Refrigerator: Keep the fully assembled cake in the fridge, covered, for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing: Freeze individual slices by wrapping in plastic wrap and storing in an airtight container. Good for up to 3 months.
- Make-Ahead Tip: You can bake the cake layers and prepare the jam or ganache in advance. Wrap and chill or freeze as needed until ready to assemble.
