Pistachio Raspberry Cake

Why This Recipe Stands Out

This Pistachio & Raspberry Layer Cake is a baking project worth every step.

The cake layers are an elevated take on my trusted Vanilla Cake recipe. The rich buttery cake is made using the “reverse creaming method” for a super-tender texture. Ground pistachios are folded into the batter for rich, nutty flavor.

The filling is a silky Swiss Meringue Buttercream made with fresh raspberry purée. The flavor is balanced with fresh lemon juice to brighten the fruit and just a touch of vanilla for complexity.

Meringue buttercream is light yet luxurious—far less sweet than standard American frosting—allowing the natural flavors to shine.

Visually, the contrast between the pale green cake and the vivid pink filling makes for a stunning presentation.

You can follow my decorating instructions for a polished bakery-style finish, or keep it simple with swirled frosting topped with a scattering of berries and pistachios

Either way this cake delivers sophisticated flavor and stunning presentation.

What You’ll Need

For the Pistachio Cake

For The Raspberry Buttercream

Ingredient Notes & Tips

• Cake Flour – I prefer to use low-protein, bleached cake flour for the softest cake layers. Visit this post to learn more about the science of flour in cake batter. You can use unbleached cake flour and still get a good result.
• Pistachios – I used toasted, salted pistachios in this recipe. If you are using salted butter and salted pistachios you may want to eliminate the salt in the recipe.
• Unsalted Butter – I always use unsalted butter to control the total amount of salt in the recipe. You can use salted butter for the cake, but you may want to eliminate the salt listed in the recipe. I personally don’t like salted butter in buttercream.
• Green Food Color – Just a drop of food coloring deepens the natural green of the nuts. The gorgeous color is striking against the pink frosting. We do eat with our eyes!
• Egg Whites – Fresh or carton egg whites can be used. If you use carton egg whites read the label to be sure they can be whipped for meringue.
• Raspberries – For the puree you can use fresh or frozen raspberries. You can use frozen raspberries in the middle cake layer but keep the berries frozen until you put them into the cake. I don’t recommend frozen berries for the decoration since they will leak juice over the cake as they defrost.

Step by Step Instructions

See the recipe card for detailed measurements and instructions.

Baking The Cake Layers

• Grind the pistachios to a rough powder or use pre-made pistachio flour.
• Combine the egg yolks, half the sour cream and vanilla in a small bowl.
• Sift the dry ingredients into the mixing bowl.
• Add the ground pistachios to the dry ingredients.

• Mix the dry ingredients with room temperature butter in a mixing bowl. When the butter is mostly combined, add half the sour cream. Add the optional food color.
• Beat the mixture for 2 minutes to aerate.
• With the mixer running, slowly add the egg yolk mixture.
• Fold in the whipped whites into the batter.

• Divide the batter between two 8″x3″ pans.
• Bake until the center of the cake springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean.
• To prepare the cakes for assembly, trim the brown top and bottom off each cake.
• Split each cake in half horizontally for a total of 4 layers.

Making The Buttercream

• Over a bowl of simmering water, whisk the egg whites and sugar until the temp is 160F.
• Whip the whites until they form full peaks and they’re cooled to about 80F.
• Add the butter and vanilla. (See this post for detailed instructions for making Swiss Meringue Buttercream.)

• Puree and strain the raspberries.
• Add the puree and lemon juice to the buttercream. It may look curdled at first but it will come back together.
• Whip until the buttercream is light and fluffy.

Assembling The Cake

• Set aside half the buttercream for icing the cake. Spread 1/3 of the remaining buttercream onto the bottom layer.
• Spread buttercream on the second layer then push raspberries into the buttercream.
• Add the third layer, buttercream, and fourth layer. Crumb coat the cake with a thin layer of icing and chill to set the layers.
• Smooth-ice the cake with the remaining buttercream. Pipe a border around the top of the cake. Add raspberries and pistachios for decoration. If you prefer a more casual decoration, ice the cake with swirled frosting and scatter a few berries and nuts on top.

Make Ahead & Storage Tips

• Cake Layers – The baked cakes will keep, tightly wrapped, at room temperature for 1-2 days. The cakes can be frozen for up to a month. Allow the cakes to defrost in the wrapping. Trim and tort the cakes just before assembling and decorating the cake.
• Raspberry Puree – Raspberry puree can be made ahead and held in the refrigerator for 4-5 days or frozen up to 3 months.
• Buttercream – The buttercream can made ahead of time and refrigerated (tightly covered) for 2-3 days or frozen for up to a month. Allow the buttercream to come to room temperature then re-whip before assembling the cake.
• Assembled Cake – Can be held at room temperature for 6-8 hours. If the cake will be held longer refrigerate until 2-3 hours before serving. The cake is best served at room temperature.
• Left over slices of cake can be wrapped and frozen for a month. Bring to room temperature before serving.