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–+ servings
Pistachio Raspberry Cake

The Ultimate Pistachio Raspberry Cake for Spring Celebrations

Enjoy the vibrant and delightful Pistachio Raspberry Cake, perfect for spring celebrations with its moist sponge and tart raspberry jam.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Unsalted Butter Softened
  • 240 g Golden Caster Sugar You can substitute with regular caster sugar if needed
  • 1 tsp Vanilla Extract Can swap with vanilla bean paste for richer taste
  • 4 large Eggs
  • 150 g Plain Flour Can be replaced with gluten-free blend
  • 2 tsp Baking Powder
  • ¼ tsp Sea Salt
  • 100 g Shelled Pistachios Ground
For the Buttercream
  • 175 g Softened Unsalted Butter
  • 280 g Sifted Icing Sugar Sifting prevents clumps
  • 2 tbsp Smooth Pistachio Cream
  • ½ tsp Fine Sea Salt
  • 1 tsp Lemon Juice
For the Filling and Decoration
  • 3 tbsp Raspberry Jam Can swap with strawberry or cherry jam
  • 250 g Fresh Raspberries Can use strawberries or pitted cherries
  • 2 tbsp Chopped Pistachios Toasted for extra flavor
  • Fresh Mint Sprigs For garnish

Equipment

  • Electric Mixer
  • Mixing Bowls
  • Spatula
  • Cake tin
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (fan) or 180°C (conventional) and grease two 20cm round cake tins.
  2. Cream softened butter and golden caster sugar until light and fluffy.
  3. Add vanilla extract and eggs, mixing well after each addition.
  4. In a separate bowl, grind pistachios, sift in flour, baking powder, and salt, then fold into the wet mixture.
  5. Divide batter between prepared tins and bake for approximately 35 minutes.
  6. While cooling, prepare buttercream by beating unsalted butter and icing sugar until fluffy.
  7. Add pistachio cream, salt, and lemon juice, mixing until smooth.
  8. Assemble the cake by layering buttercream and raspberry jam between cooled cake layers.
  9. Decorate with fresh raspberries, chopped pistachios, and mint sprigs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure butter is at room temperature for easy creaming and lighter texture. Gentle folding when combining dry ingredients preserves the cake's structure.

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