Raspberry Pistachio Cake

This raspberry pistachio cake is so fresh and delicious. It has super soft pistachio cake layers, a fresh raspberry white chocolate buttercream and filled with homemade raspberry jam. This cake tastes absolutely amazing and I hope you’ll love it too!

This fresh and soft raspberry pistachio cake is a perfect spring cake. This layer cake is full of raspberry flavor that combines beautifully with the earthy notes from the pistachio cake layers. The addition of the white chocolate in the buttercream perfectly balance the flavors of the pistachio and raspberry.

For more layer cake recipes, try Strawberry and Blueberry Layer Cake, Ultimate S'mores Layer Cake, and Strawberry and Lemon Layer Cake.

WHY THIS RECIPE WORKS

• Pistachio cake layers: The cake layers are naturally colored by the pistachios.
• Raspberry jam: This homemade jam is quick and easy and so delicious! If you're not up for making your own jam, you can also use a store bought raspberry jam.
• White chocolate buttercream: The white chocolate in the buttercream perfectly balance the flavors of the pistachio and raspberry.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Frozen raspberries: For the jam I prefer frozen raspberries over fresh, as they often have a more intense flavor.
• Butter: Take it out of the fridge 1-2 hours before baking.
• Eggs: Take them out of the fridge 1-2 hours before baking.
• Pistachio: The pistachios naturally gives the most beautiful green color.
• Buttermilk: Buttermilk makes for a softer and more tender cake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking
• White chocolate: Use chips or a block of white chocolate.

STEP BY STEP INSTRUCTIONS - RASPBERRY JAM

Here is how make and bake this raspberry pistachio layer cake. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need 3 x 20 cm baking pan lined with baking paper.

The full recipe is down below in the recipe card.

STEP 1: In a small pot heat up the raspberries, granulated sugar, and vanilla extract. Once it starts bubbling, take it down to medium heat and let it simmer for 10-12 minutes. It should be thick and jammy consistency.

STEP 2: Then take the pot off the heat and sieve the purée from the kernels over a bowl. Cover the bowl with some cling film and let it cool down in the fridge until cold.

TIP: If you don’t feel like making your own jam you can also use store bought raspberry jam and just sieve the kernel from the jam before adding it to the buttercream.

STEP BY STEP INSTRUCTIONS - PISTACHIO CAKE LAYERS

Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare the 3 x 20 cm baking pan lined with baking paper.

STEP 1: Blend the pistachios into a flour like consistency. Sift together the all-purpose flour, blended pistachios, baking powder, baking soda and salt and set it aside. Mix together the buttermilk and vanilla extract and set it aside.

STEP 2. In a mixing bowl, use the paddle attachment add the butter, vegetable oil, and granulated sugar and mix it on high speed for 3 min.

STEP 3: Add the eggs one at a time into the mixture and mix it in until combined.

STEP 4: Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.

STEP 5: Divide the cake batter into the 3 prepared 20 cm baking tins and bake them for 22-25 min or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 10 min, gently remove the cake from the cake tin and let the cakes cool down completely.

STEP BY STEP INSTRUCTIONS - BUTTERCREAM AND ASSEMBLING

STEP 1: Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot).

STEP 2: Take the butter out of the fridge 10 min before starting. Cut the butter into cubes. Sift the powdered sugar.

STEP 3: In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter. Then add 50 g of raspberry jam that was made earlier, and mix until combined.

STEP 4: On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and add the vanilla extract. Mix for 2 min on low/medium speed.

STEP 5: Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

ASSEMBLING

STEP 6: Place the first cake layer on your serving dish or cake board on your turntable.

TIP: If you don’t have a turntable, don’t worry, you can easily decorate the cake without it. 

STEP 7: Add a few scoops of the raspberry buttercream and with an offset spatula, even it out. Add half of the remaining raspberry jam on top of the buttercream and even it out. Add the next sponge layer and do the same as the previous layer. Then add the final cake layer and cover the cake in a thin crumb coat. Place it in the freezer for 30 min, for the buttercream to set.

STEP 8: Add the remaining buttercream, and spread it out in an even layer. Scape down the sides of the cake to get smooth sides on the cake. Place it back in the freezer for 10-15 min. Once the 15 min has passed. Rinse a sharp knife under hot water and cut the uneven top off. Add any leftover buttercream in the middle of the cake and add the fresh raspberries on top in a tower.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: To make sure everything in the bottom of the mixing bowl has been mixed into the batter, I like to give it a final gentle fold with a by hand with a spatula.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.

FAQ

STORAGE

Store the raspberry pistachio cake in the fridge in an airtight container. It's best enjoyed within a few days.

Other Layer Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Raspberry Pistachio Cake

Fresh and soft raspberry pistachio layer cake, with pistachio cake layers, raspberry jam and raspberry white chocolate buttercream

5 fra 2 stemmer

Print Recipe Pin Recipe

Prep Time 40 mins

Cook Time 22 mins

Course Dessert

Servings 12

Equipment

• 3 20 cm baking pans

Ingredients

 

MetricUS Customary

 

1x2x3x

RASPBERRY JAM

• 200 g frozen raspberries defrosted
• 100 g granulated sugar
• 2 teaspoon vanilla extract

PISTACHIO CAKE LAYERS

• 100 g unsalted pistachios blended into flour
• 260 g all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 240 g buttermilk room temperature
• 2 teaspoon vanilla extract
• 180 g butter room temperature
• 65 g vegetable oil e.g. canola oil
• 330 g granulated sugar
• 4 large eggs room temperature

RASPBERRY WHITE CHOCOLATE BUTTERCREAM

• 100 g white chocolate
• 20 g heavy cream
• 300 g butter cool room temperature
• 50 g raspberry jam
• 500 g powdered sugar
• 1 teaspoon vanilla extract

DECORATION

• A pack of fresh raspberries

Instructions

 

RASPBERRY JAM

• TIP: If you don’t feel like making your own jam you can also use store bought raspberry jam and just sieve the kernel from the jam before adding it to the buttercream.
• In a small pot heat up the raspberries, granulated sugar, and vanilla extract. Once it starts bubbling, take it down to medium heat and let it simmer for 10-12 min. It should be thick and jammy consistency.
  200 g frozen raspberries, 100 g granulated sugar, 2 teaspoon vanilla extract
• Then take the pot off the heat and sieve the purée from the kernels over a bowl. Cover the bowl with some cling film and let it cool down in the fridge until cold.

PISTACHIO CAKE LAYERS

• Preheat the oven at 170ºC conventional oven and prepare 3 x 20 cm baking pan with parchment paper.
• Blend the pistachios into a flour like consistency.
  100 g unsalted pistachios
• Sift together the all-purpose flour, blended pistachios, baking powder, baking soda and salt and set it aside. Mix together the buttermilk and vanilla extract and set it aside.
  260 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 240 g buttermilk, 2 teaspoon vanilla extract
• In a mixing bowl, use the paddle attachment add the butter, vegetable oil, and granulated sugar and mix it on high speed for 3 min.
  180 g butter, 65 g vegetable oil, 330 g granulated sugar
• Add the eggs one at a time into the mixture and mix it in until combined.
  4 large eggs
• Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
• Divide the cake batter into the 3 prepared 20 cm baking tins and bake them for 22-25 min or until a cake tester comes out clean.
• Let the cakes cool on a cooling rack. After 10 min, gently remove the cake from the cake tin and let the cakes cool down completely.

RASPBERRY WHITE CHOCOLATE BUTTERCREAM

• Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot).
  100 g white chocolate, 20 g heavy cream
• Take the butter out of the fridge 10 min before starting. Cut the butter into cubes.
  300 g butter
• Sift the powdered sugar.
  500 g powdered sugar
• In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter. Add 50 g of raspberry jam that was made earlier, and mix until combined.
  50 g raspberry jam
• On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and add the vanilla extract. Mix for 2 min on low/medium speed.
  1 teaspoon vanilla extract
• Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

ASSEMBLING

• Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
• Add a few scoops of the raspberry buttercream and with an offset spatula, even it out. Add half of the remaining raspberry jam on top of the buttercream and even it out.
• Add the next sponge layer and do the same as the previous layer. Then add the final cake layer and cover the cake in a thin crumb coat. Place it in the freezer for 30 min, for the buttercream to set.
• Add the remaining buttercream, and spread it out in an even layer. Scape down the sides of the cake to get smooth sides on the cake. Place it back in the freezer for 10-15 min.
• Once the 15 min has passed. Rinse a sharp knife and cut the uneven top off. Add any leftover buttercream in the middle of the cake and add the fresh raspberries on top in a tower.
  A pack of fresh raspberries
• It’s ready to be enjoyed!

Nutrition

Carbohydrates: 113gProtein: 7gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 571mgPotassium: 175mgFiber: 1gSugar: 86gVitamin A: 173IUVitamin C: 0.1mgCalcium: 126mgIron: 2mg

Keyword layer cake, pistachio, raspberry

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