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–+ servings
Pistachio Raspberry Cake

Decadent Pistachio Raspberry Cake for Easy Indulgence

This Moist Pistachio Raspberry Cake combines rich flavors and vibrant colors, making it a perfect indulgence for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 250 g Unsalted Butter Softened for easier creaming.
  • 240 g Golden Caster Sugar Can be replaced with regular caster sugar.
  • 1 tsp Vanilla Extract Or vanilla bean paste for a more intense taste.
  • 4 large Eggs Acts as a leavening agent and provides structure.
  • 150 g Plain Flour Can substitute with gluten-free flour.
  • 2 tsp Baking Powder Essential for rising.
  • ¼ tsp Sea Salt Enhances flavor balance.
  • 100 g Shelled Pistachios Ground; can swap with ground almonds or hazelnuts.
For the Buttercream
  • 175 g Softened Unsalted Butter For smooth buttercream.
  • 280 g Sifted Icing Sugar Always sieve for a silky texture.
  • 2 tbsp Smooth Pistachio Cream Homemade or store-bought.
  • ½ tsp Fine Sea Salt Balances sweetness.
  • 1 tsp Lemon Juice Brightens flavor profile.
For Filling and Decoration
  • 3 tbsp Raspberry Jam Can substitute with other fruit jams.
  • 250 g Fresh Raspberries For decoration and flavor.
  • 2 tbsp Chopped Pistachios For garnish.
  • Fresh Mint Sprigs For color and freshness.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • food processor
  • Oven
  • Cake Tins
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C fan/180°C conventional/355°F and prepare two 20cm round cake tins.
  2. Cream 250 g of softened unsalted butter and 240 g of golden caster sugar in a mixer until light and fluffy.
  3. Add 1 teaspoon of vanilla extract and then incorporate 4 eggs one at a time, mixing well after each.
  4. Grind 100 g of pistachios and sift together 150 g of flour, 2 tsp baking powder, and ¼ tsp salt. Fold in ground pistachios.
  5. Divide the batter into the cake tins and bake for approximately 35 minutes or until golden and a skewer comes out clean.
  6. While cooling, beat together 175 g butter and 280 g icing sugar, adding 2 tbsp pistachio cream, ½ tsp salt, and 1 tsp lemon juice.
  7. Once cooled, spread half the buttercream on one cake layer, add 3 tbsp raspberry jam, then place the second layer on top.
  8. Top with remaining buttercream and garnish with fresh raspberries, chopped pistachios, and mint.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 52gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Ensure butter is at room temperature and let the cakes cool completely before assembling to prevent crumbling.

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