Hello my friends, Chef James here from Tiramisucake.com! Today I’m bringing you one of the most elegant, naturally vibrant cakes I’ve ever created: the Raspberry Pistachio Cake. This beauty brings together two flavors that feel made for each other—fresh, tangy raspberries and earthy, nutty pistachios. No food coloring, no artificial extracts… just real ingredients doing what they do best.
This recipe was inspired while I was testing a nut-based dessert for my Pistachio Tiramisu. I realized how pistachios create the most beautiful natural green cake layers, especially when finely ground. That same week, I was also updating my Creamy Strawberry Cake and couldn’t resist experimenting with raspberry jam fillings. And suddenly—this cake was born.
If you love dramatic, naturally colored bakes like my Blackberry Velvet Gothic Cake, you’ll adore how this cake looks sliced. Soft pistachio layers sandwich a vivid berry filling, wrapped in a silky raspberry buttercream that’s naturally pink.
As always, I rely on guidelines from the USDA for food safety, and I refine my techniques by consulting trusted culinary resources like Serious Eats and Food Network. Quality, precision, and flavor always come first in this kitchen.
WHY YOU’LL LOVE THIS RECIPE
This Raspberry Pistachio Cake is a crowd-pleaser for so many reasons:
- Soft pistachio cake layers made with real nuts for authentic flavor.
- Naturally vibrant raspberry jam filling that brings moisture and brightness.
- Raspberry buttercream frosting that’s silky, not overly sweet, and beautifully pink.
- No food coloring needed—pistachios and raspberries do all the work.
- Perfect for celebrations like birthdays, bridal showers, and spring gatherings.
- Moist, flavorful, and beautifully balanced—not too sweet, not too tart.
If you adore fruity, creamy desserts, you’ll also love the refreshing Strawberry Tiramisu Dessert.
Tell me—will you decorate yours with pistachio edges, buttercream swirls, or fresh berries?
INGREDIENTS NEEDED
Let’s break down the ingredients that give this cake its signature flavor and texture.
Pistachio Cake Layers
- Unsalted pistachios — finely ground to make pistachio flour.
- All-purpose flour — provides structure.
- Baking powder + baking soda — ensure lift and tenderness.
- Salt — enhances nutty flavor.
- Melted butter — keeps the cake rich and aromatic.
- Granulated sugar — for balanced sweetness.
- Eggs — at room temperature for a smooth batter.
- Greek yogurt — adds moisture and acidity for softness.
- Light-tasting oil — keeps the crumb moist even when chilled.
- Vanilla extract — warms and rounds out flavors.
This combination mirrors the creamy balance found in my Irresistible Summer Peach Cake and the smooth textures of the Strawberry Custard Cake.
Raspberry Jam Filling
- Raspberries (fresh or frozen)
- Sugar
- Water
Raspberry Buttercream
- Unsalted butter
- Powdered sugar
- Seedless raspberry jam
- Vanilla extract
- Heavy cream
⚠️ Remember to follow USDA safety guidelines when handling dairy ingredients like butter, cream, and yogurt.
STEP-BY-STEP INSTRUCTIONS
1. Grind the Pistachios
Use a blender or food processor to pulse pistachios into a fine, sandy flour. Stop before it turns into pistachio butter.
2. Mix Dry Ingredients
Combine pistachio flour, all-purpose flour, baking powder, baking soda, and salt.
3. Make the Wet Batter
Whisk melted butter and sugar, then add eggs one at a time. Whisk in yogurt, oil, and vanilla extract.
4. Combine Wet & Dry Ingredients
Sift dry mixture into the wet batter to break clumps. Fold gently until smooth.
5. Bake the Cake Layers
Divide batter into three lined 6-inch pans. Bake at 350°F for 30–35 minutes.
This technique mirrors the layering approach used in the Strawberry Cake and Cheesecake recipe.
6. Make the Raspberry Jam
Cook raspberries, sugar, and water until thick. Strain to remove seeds.
7. Whip the Raspberry Buttercream
Beat butter until pale and fluffy. Add powdered sugar, jam, vanilla, and cream.
For additional buttercream finesse, check Food Network.
8. Assemble the Cake
Pipe a ring of buttercream, add jam in the center, repeat, then frost fully.
Chef James draws decorative inspiration from the stunning Chocolate Cherry Cake.
RECIPE TIPS & VARIATIONS
Dairy-Free Variation
Use dairy-free butter and coconut yogurt.
Reduced-Sugar Version
Cut jam sugar by 30% for a tangier result.
Brighter Green Pistachio Cake
Use fresher pistachios (not old or oxidized) for a more vibrant natural green.
Chef James’s Suggestion:
Add pistachio edges or buttercream borders inspired by the finish of the Strawberry Pound Cake.
For fruit-prep science, see Serious Eats.
STORAGE & FREEZING
Refrigeration
Store the assembled cake in an airtight cake box or container for up to 3 days.
Freezing
Freeze leftover slices tightly wrapped for 1 month.
Thaw in the fridge overnight or at room temperature for several hours.
If you love cakes that store beautifully, try the fudgy Chocolate Cheesecake Bars.
For dairy safety and proper storage temperatures, refer to USDA guidelines.
FAQ (People Also Ask Style)
1. Can I replace pistachios with almonds or hazelnuts?
Yes! Ground almonds or hazelnuts work well—but the flavor and color will change. Hazelnut creates a deeper, toastier note, similar to the nuttiness I use in my Peanut Butter Chocolate Sheet Cake. Pistachios remain the best option for a natural green crumb.
2. Can I use store-bought raspberry jam?
Absolutely. Homemade jam is more vibrant, but a high-quality store-bought raspberry jam works beautifully. Look for versions with minimal added sugar to keep the filling bright and tangy.
3. How do I keep the pistachio color naturally green?
Use fresh, raw pistachios—not roasted or oxidized nuts. Older pistachios lose their color. For more fruit-and-nut color science, browse Serious Eats.
4. Can I double this recipe to make an 8-inch cake?
Yes! Double all ingredients and bake in three 8-inch pans. Increase bake time slightly and rely on visual cues: golden edges, center set, toothpick mostly clean.
5. Why is my cake dense instead of light and fluffy?
This happens when ingredients aren’t at room temperature or when pistachios are over-processed into a paste. The batter should stay airy—just like when preparing multi-layer recipes such as the Mango Tiramisu.
6. Can I use pistachio butter instead of ground pistachios?
Not recommended. Pistachio butter alters hydration and structure. You want the texture of pistachio flour—not a nut paste. If you try it anyway, reduce oil in the recipe to compensate.
Raspberry Pistachio Cake – Soft Pistachio Layers & Fresh Raspberry Filling
This Raspberry Pistachio Cake layers real pistachio sponge with homemade raspberry jam and pink raspberry buttercream. Elegant, flavorful, and naturally vibrant no artificial coloring needed.
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
Ingredients
**Pistachio Cake Layers**
1½ cups unsalted pistachios, finely ground
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup melted butter
1 cup granulated sugar
3 large eggs (room temperature)
¾ cup Greek yogurt
¼ cup light oil (vegetable or canola)
2 teaspoons vanilla extract
**Raspberry Jam Filling**
2 cups raspberries (fresh or frozen)
⅓ cup sugar
2 tablespoons water
**Raspberry Buttercream**
1 cup unsalted butter (softened)
3½ cups powdered sugar
¼ cup seedless raspberry jam
1 teaspoon vanilla extract
1–2 tablespoons heavy cream
Instructions
1. Grind pistachios in a food processor until finely ground but not a paste.
2. Whisk pistachio flour, all-purpose flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk melted butter and sugar. Add eggs one at a time, then whisk in yogurt, oil, and vanilla.
4. Sift dry ingredients into wet. Fold gently until smooth and combined.
5. Divide batter between three 6-inch pans lined with parchment. Bake at 350°F for 30–35 minutes. Cool completely.
6. For the jam, simmer raspberries, sugar, and water until thickened. Strain to remove seeds and let cool.
7. Beat butter for the frosting until fluffy. Add powdered sugar, raspberry jam, vanilla, and cream. Whip until smooth.
8. Pipe buttercream ring on each cake layer, add raspberry jam inside, stack, and frost fully. Decorate as desired.
Notes
Use fresh raw pistachios for the most vibrant green hue.
Let all ingredients reach room temperature before mixing for best texture.
Jam and frosting can be prepared 1–2 days ahead.
Decorate with pistachio crumbs, buttercream swirls, or fresh raspberries.
Store in the fridge in an airtight container for 3 days or freeze slices individually for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 36g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
WHAT TO SERVE WITH THIS CAKE
This Raspberry Pistachio Cake pairs beautifully with desserts that balance richness with fruitiness or light cream textures:
✔ Fruity & Fresh:
Try serving slices alongside a spoonful of berry compote or a summery dessert like the Blackberry Velvet Gothic Cake for a dramatic color contrast.
✔ Creamy & Light:
A small cup of vanilla gelato or a soft mousse works exceptionally well.
✔ Chocolate Pairing:
The nutty pistachio layers shine when plated with a drizzle of dark chocolate or a mini truffle.
For serving-temperature guidelines, always check USDA safe serving temperatures.
MORE RECIPES YOU’LL LOVE
If you enjoy this fruity-nutty masterpiece, you’re going to love these equally elegant Tiramisucake.com favorites:
- Creamy Strawberry Cake — bright, soft, and berry-kissed.
- Strawberry Tiramisu Dessert — light, creamy, and refreshing.
- Peanut Butter Chocolate Sheet Cake — rich, fudgy, and crowd-pleasing.
These recipes create a beautiful dessert table with a mix of fruit, cream, and chocolate profiles.
CONCLUSION
Thank you for joining me today, friends! This Raspberry Pistachio Cake brings together the gentle nuttiness of pistachio and the bright acidity of raspberries in a way that feels both elegant and comforting. Whether you’re baking it for a birthday, a brunch table, or a bridal shower, this cake always gets a “wow” the moment it’s sliced.
I always encourage readers to explore safe handling and storage practices via the USDA Food Safety Guidelines, and to keep sharpening their baking skills with trusted resources like Serious Eats and Food Network.
If you bake this beauty, tag me and leave a comment—your feedback fills my kitchen with joy.
Until next time, keep whisking with love. ❤️
