Pistachio Raspberry Cake – Delicious & Easy Recipe

Indulge in the vibrant flavors of our Pistachio Raspberry Cake, a dessert that’s as beautiful as it is delicious. This easy-to-follow recipe brings together moist pistachio cake layers with a tart raspberry filling and creamy frosting, making it perfect for any occasion. Prepare to impress your taste buds and guests with every delightful bite!

Ingredients

• For the Pistachio Cake:
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup finely ground shelled pistachios (unsalted)
• ¼ tsp almond extract (optional)
• For the Raspberry Filling:
• 2 cups fresh or frozen raspberries
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• For the Vanilla Pistachio Buttercream:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• ¼ cup whole milk or heavy cream
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• 2-3 tbsp finely ground pistachios (for flavor/garnish in frosting)
• Pinch of salt

Instructions

1. 1. Prepare the Pistachio Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter, milk, eggs, vanilla extract, and almond extract (if using). Beat with an electric mixer on low speed until just combined, then increase to medium and beat for 2 minutes, scraping down sides. Fold in the finely ground pistachios. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
2. 2. Make the Raspberry Filling: In a medium saucepan, combine raspberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until sugar dissolves and raspberries break down (about 5-7 minutes). Stir in the cornstarch slurry and cook, stirring constantly, until the mixture thickens (about 1-2 minutes). Remove from heat and let cool completely. The filling will thicken further as it cools.
3. 3. Prepare the Vanilla Pistachio Buttercream: In a large bowl, beat the softened butter with an electric mixer until light and fluffy (about 2-3 minutes). Gradually add the sifted powdered sugar, alternating with milk/cream, beating until smooth and creamy. Add vanilla extract, almond extract (if using), and a pinch of salt. Beat until well combined. Stir in 2-3 tbsp of finely ground pistachios if desired for extra flavor/color in the frosting itself.
4. 4. Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread about half of the raspberry filling evenly over the top, leaving a small border. Spread a thin layer of buttercream over the raspberry filling to create a “dam” (this prevents the filling from squeezing out). Place the second cake layer on top. Frost the entire cake with the remaining buttercream. Decorate with additional finely ground pistachios and fresh raspberries, if desired.
5. 5. Chill and Serve: Chill the cake for at least 30 minutes to set the frosting and flavors before slicing and serving. Enjoy!