Pistachio Raspberry Cake (Moist Layer Cake with Buttercream & Jam)

If you adore the combo of nutty flavors and fruity bursts, then you’re going to absolutely fall for this Pistachio Raspberry Cake (Moist Layer Cake with Buttercream & Jam). It’s a luscious celebration of moist pistachio sponge layers married perfectly with a silky pistachio buttercream and a tart ripple of raspberry jam all nestled inside. The fresh raspberries and crunchy pistachios on top add a delightful texture and freshness that takes every bite to pure bliss. Trust me, this cake is not only breathtaking but truly unforgettable in taste and texture!

Ingredients You’ll Need

Gathering the right ingredients is the first step towards baking this stunning Pistachio Raspberry Cake (Moist Layer Cake with Buttercream & Jam). Each ingredient is carefully chosen to enhance the cake’s unique flavor, texture, and color, making every slice a piece of art.

• Unsalted butter: Provides a rich, creamy base that makes the cake incredibly moist and tender.
• Golden caster sugar: Adds subtle sweetness while helping the cake retain moisture and a light crumb.
• Vanilla extract: Boosts the flavor profile with a warm, inviting aroma that complements pistachios perfectly.
• Large eggs: Act as natural binders and help the cake rise beautifully for that perfect soft texture.
• Plain flour: Gives the cake structure, keeping it light yet sturdy enough to hold the layers together.
• Baking powder: Ensures the cake rises evenly and remains fluffy.
• Fine sea salt: Balances the sweetness and enhances the overall depth of flavor.
• Shelled pistachios: Ground finely to infuse the sponge with nutty richness and a subtle green hue.
• Sifted icing sugar: Key for that smooth and sweet buttercream with just the right texture.
• Smooth pistachio cream: Adds an intense pistachio flavor to the buttercream, making it extra indulgent.
• Lemon juice: Adds a slight zing that keeps the buttercream fresh and irresistible.
• Raspberry jam: Delivers a vibrant, fruity contrast to the buttery sweetness.
• Fresh raspberries: Bring bright juiciness and pretty garnish flair on top of the cake.
• Chopped pistachios & fresh mint sprigs: Final touches to add texture, aroma, and beautiful color.

How to Make Pistachio Raspberry Cake (Moist Layer Cake with Buttercream & Jam)

Step 1: Preparing the Pistachio Sponge

Start by preheating your oven and prepping your cake tins with grease and baking paper for a clean release. Then, cream together the unsalted butter and golden caster sugar until the mixture is light, creamy, and mousse-like. This step is crucial because it introduces air, making the cake fluffy. Next, whisk in the eggs one at a time for a smooth batter, and don’t rush it — this ensures a perfect emulsion and texture.

Step 2: Adding the Pistachios and Dry Ingredients

While the wet ingredients are melding, blitz the shelled pistachios in a food processor until they resemble fine ground almonds. Sift your plain flour and baking powder together before gently folding in the dry ingredients, ground pistachios, and salt into the batter. The folding technique is key here; it keeps the sponge tender and light without knocking out the air you just worked to build.

Step 3: Baking the Cake

Divide your batter equally between the two cake tins, smoothing the top for even cooking. Bake at the prescribed temperature for about 35 minutes or until a skewer inserted in the center comes out clean. The pistachio sponge may lose some of its green color on the outside while baking, but don’t worry — it remains beautifully vibrant inside.

Step 4: Making the Pistachio Buttercream

While the cakes cool, whip up the luscious pistachio buttercream by beating softened butter and sifted icing sugar until the mixture is pale and fluffy. Add pistachio cream, sea salt, and lemon juice for a balanced sweet and tangy buttercream that perfectly complements the nutty cake layers. Taste and adjust the lemon juice if you want it a little brighter.

Step 5: Assembling the Cake Layers

Once your sponges are completely cooled, place one layer on your serving plate. Pipe or spread half the buttercream evenly over the sponge, then carefully spread an even layer of raspberry jam on top without letting it spill over the edges — you want that beautiful jam peek. Top with the second cake layer and spread the remaining buttercream on top and around the sides for a smooth finish.

Step 6: Decorating Your Masterpiece

Finally, the fun part: decorate with fresh raspberries scattered on top, chopped pistachios for a bit of crunch, and sprigs of fresh mint for a pop of color and freshness. This finishing touch not only enhances the cake’s appearance but gives a hint of the flavors inside.

How to Serve Pistachio Raspberry Cake (Moist Layer Cake with Buttercream & Jam)

Garnishes

Serving your Pistachio Raspberry Cake with extra fresh raspberries and a sprinkle of chopped pistachios is a no-brainer to amplify the nuts-and-fruit combo. Adding tiny sprigs of mint provides a refreshing lift to each bite and makes the presentation simply stunning, perfect for special occasions or afternoon teas.

Side Dishes

Pair this cake with a light green tea or a fruity rosé if you want to keep things elegant and balanced. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream makes the dessert experience even more luxurious while complementing the rich buttercream without overpowering the pistachio flavor.

Creative Ways to Present

For a fun twist, try serving individual slices with a small drizzle of extra raspberry jam on each plate or alongside a spoon of pistachio cream for extra decadence. You can also use edible flowers to elevate the cake’s visual impact, making it a showstopper for celebrations.

Make Ahead and Storage

Storing Leftovers

Keep your Pistachio Raspberry Cake fresh by storing it in an airtight container in the refrigerator. This will help maintain the moisture in the layers and keep the buttercream firm but creamy. It’s best eaten within 3 to 4 days for optimal freshness.

Freezing

Good news if you want to save leftovers for longer! Wrap the cake tightly in plastic wrap and then foil before freezing. This Pistachio Raspberry Cake (Moist Layer Cake with Buttercream & Jam) freezes beautifully for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve texture and flavor.

Reheating

Since this is a delicate buttercream and jam layered cake, it’s best enjoyed cool or at room temperature. Avoid reheating to preserve the buttercream consistency. Bringing it to room temperature before serving allows the flavors to shine and the texture to soften comfortably.

FAQs

Can I use almond flour instead of shelled pistachios?

Almond flour can be a substitute if you don’t have pistachios, but it will change the flavor profile significantly. The unique nutty and slightly sweet taste of pistachios is central to this cake’s charm.

How do I prevent the jam from leaking out of the cake sides?

Use just a thin, even layer of jam and avoid spreading it too close to the edges. The buttercream layer underneath also acts as a barrier, helping hold the jam in place.

Can I make this cake gluten-free?

Yes! Substitute the plain flour with a gluten-free flour blend designed for baking. Just ensure it contains xanthan gum or another binder for structure.

Is there a vegan version of this Pistachio Raspberry Cake?

While traditional recipes call for butter and eggs, you can experiment with plant-based butter, flax eggs, and aquafaba. The texture might differ slightly, but it’s definitely possible and delicious with some tweaking.

What is the best way to grind pistachios for this cake?

Using a food processor and pulsing in short bursts is ideal to achieve a fine crumb without turning the nuts into a paste. Make sure not to over-process to maintain the right texture.

Final Thoughts

You’ve just discovered a true gem with this Pistachio Raspberry Cake (Moist Layer Cake with Buttercream & Jam). It’s a perfect blend of elegant flavors and inviting textures that’s sure to impress anyone you share it with. Whether you’re baking for a special occasion or simply treating yourself, this cake will quickly become a beloved favorite. So, gather your ingredients and dive into the joyful process of making this incredible dessert because every slice is a little moment of happiness!

Pistachio Raspberry Cake (Moist Layer Cake with Buttercream & Jam)

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This delightful Pistachio Raspberry Cake combines moist pistachio sponge layers with a rich pistachio buttercream and fruity raspberry jam. Finished with fresh raspberries, chopped pistachios, and mint sprigs, it’s a perfect balance of nutty and sweet flavors in an elegant dessert.

• Author: Mari
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

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For the cake:

• 250 g unsalted butter, softened (16 tablespoons or 2 sticks + 1 1/2 tablespoons)
• 240 g golden caster sugar (1 cup + 2 tablespoons)
• 1 tsp vanilla extract
• 4 large eggs
• 150 g plain flour (1 cup + 1/4 scant cup)
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 100 g shelled pistachios (3/4 cup)

For the buttercream:

• 175 g softened unsalted butter (13 tablespoons + 1 teaspoon)
• 280 g sifted icing sugar (2 + 1/3 cups)
• 2 tbsp smooth pistachio cream
• 1/2 tsp fine sea salt
• 1 tsp lemon juice

To decorate:

• 3 tbsp raspberry jam
• 250 g fresh raspberries (roughly 2 cups)
• 2 tbsp roughly chopped pistachios
• Sprigs of fresh mint

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 160°C fan/180°C conventional/355°F. Grease and line two 20 cm (8 inch) loose-based round cake tins with non-stick baking paper; set aside.
2. Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer with paddle attachment to cream together softened butter and golden caster sugar for 3-5 minutes until the mixture is light in color, smooth, and mousse-like. Add vanilla extract and mix to combine.
3. Add Eggs: Add eggs one at a time, whisking each thoroughly until the batter is completely smooth before adding the next.
4. Prepare Pistachios and Dry Ingredients: Using a food processor or blender, grind the shelled pistachios into a fine crumb, similar to almond meal texture. Sift together the flour and baking powder. Add the salt and ground pistachios to the sifted mixture.
5. Fold Dry Ingredients: Carefully fold the dry ingredients into the wet batter just until combined to avoid overmixing.
6. Divide Batter and Bake: Evenly divide the batter between the two prepared tins and smooth the tops with a spatula. Bake for about 35 minutes or until well risen and a skewer inserted in the center comes out clean. Let cakes cool in their tins for 15 minutes.
7. Cool Cakes: Turn cakes out onto a wire rack and allow them to cool completely. Note that the green pistachio color on the outside may fade slightly but will remain vibrant inside.
8. Prepare Buttercream: In a large bowl, cream softened butter and sifted icing sugar until pale and fluffy. Add pistachio cream, sea salt, and lemon juice; beat again. Taste and adjust lemon juice if needed.
9. Assemble the Cake: Place one cooled cake layer on a flat plate. Spoon buttercream into a piping bag and pipe half onto the cake’s surface evenly. Spread raspberry jam gently on top of the buttercream with a palette knife, avoiding edges to prevent spilling.
10. Top and Finish: Place the second cake layer on top. Pipe or spread the remaining buttercream over the top layer evenly.
11. Decorate: Garnish the cake with fresh raspberries, sprigs of fresh mint, and chopped pistachios. Serve and enjoy your elegant pistachio raspberry cake!

Notes

• The green pistachio color on the cake surface may fade after baking but the flavor and color inside remain vibrant.
• Ensure the raspberry jam layer is not too close to cake edges to avoid seepage during assembly.
• Allow cakes to cool completely before applying buttercream to prevent melting.
• Use a piping bag for an even and neat buttercream layer between the cake layers.
• Fresh mint sprigs add a refreshing aroma and visual appeal but can be omitted if unavailable.