The Pistachio Raspberry Cake is a delightful fusion of nutty pistachios and tart raspberries, creating a visually stunning and delicious dessert. With moist pistachio cake layers, a vibrant raspberry filling, and a rich French buttercream, this cake is perfect for special occasions or as a treat to indulge in any time.

Full Recipe:

Ingredients

For the Cake Layers:

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk, room temperature
• 1/2 cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (240g) pistachio butter (see instructions for preparation)

For the Raspberry Filling:

• 2 cups (250g) fresh or frozen raspberries
• 1/2 cup (100g) granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the French Buttercream:

• 8 large egg yolks
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 2 cups (454g) unsalted butter, room temperature
• 1 teaspoon vanilla extract

For Assembly:

• 1/2 cup (60g) chopped pistachios (for garnish)
• Fresh raspberries (for garnish)

Directions

Prepare the Pistachio Butter:

1. Blend 1 cup (240g) of shelled, unsalted pistachios in a food processor until smooth.
2. Add 1-2 tablespoons of neutral oil (e.g., grapeseed oil) to achieve a butter-like consistency.
3. Set aside.

Make the Raspberry Filling:

1. In a saucepan over medium heat, combine raspberries and granulated sugar. Stir occasionally.
2. Once it starts boiling, add lemon juice and the cornstarch slurry.
3. Cook until the mixture thickens, then remove from heat and let it cool completely.

Prepare the Cake Layers:

1. Preheat oven to 335°F (168°C). Grease and line three 6-inch round cake pans.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the prepared pistachio butter until smooth.
6. Divide the batter evenly among the cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Wrap each layer in plastic wrap and refrigerate for at least 1 hour.

Prepare the French Buttercream:

1. In a stand mixer, beat the egg yolks on high speed until thick and pale.
2. In a saucepan, combine granulated sugar and water. Cook until the mixture reaches 238°F (114°C).
3. With the mixer on low speed, slowly pour the hot sugar syrup into the beaten egg yolks.
4. Increase mixer speed to high and beat until cooled to room temperature.
5. Gradually add the softened butter, one piece at a time, mixing well.
6. Add vanilla extract and beat until smooth and creamy.

Assemble the Cake:

1. Level the tops of the cake layers if needed.
2. Place one cake layer on a serving plate and spread raspberry filling evenly on top.
3. Add a layer of French buttercream over the raspberry filling.
4. Repeat with the second cake layer.
5. Place the third cake layer on top and apply a thin crumb coat of buttercream. Refrigerate for 15 minutes.
6. Apply a final layer of buttercream, smoothing it with an offset spatula.
7. Garnish with chopped pistachios and fresh raspberries.

Serve:

• Let the cake sit at room temperature for 30 minutes before serving for the best texture and flavor.

Nutrients (Per Serving – Approximate Values)

• Calories: 450 kcal
• Protein: 6g
• Carbohydrates: 55g
• Fat: 23g
• Saturated Fat: 12g
• Cholesterol: 150mg
• Fiber: 2g
• Sugar: 35g
• Sodium: 200mg

Enjoy this rich and elegant Pistachio Raspberry Cake, a perfect balance of nutty and fruity flavors! 🍰

The Perfect Harmony of Flavors

One of the most striking aspects of Pistachio Raspberry Cake is the delicate balance between its two key flavors. Pistachios bring an earthy, slightly sweet, and buttery taste that complements the tart and tangy raspberries beautifully. The nutty depth of the cake layers creates a wonderful contrast to the bright and refreshing burst of raspberry filling. The French buttercream, with its silky and rich consistency, ties everything together by adding a luscious, melt-in-your-mouth texture that enhances both flavors without overpowering them.

The Art of Making Pistachio Butter

A major contributor to the cake’s distinctive taste is the homemade pistachio butter. Unlike store-bought versions that may contain additives, preparing pistachio butter from scratch ensures the purest, freshest flavor. The process is simple: blending shelled, unsalted pistachios into a smooth, spreadable consistency. A touch of neutral oil helps achieve the desired texture. This homemade ingredient infuses the cake layers with a natural, pronounced pistachio essence that is hard to replicate with artificial extracts or flavorings.

The Magic of the Raspberry Filling

The raspberry filling in this cake plays a crucial role in delivering a vibrant contrast to the nutty base. Fresh or frozen raspberries are cooked down with sugar and lemon juice to enhance their natural tartness. The addition of a cornstarch slurry thickens the mixture to a jam-like consistency, ensuring that the filling stays in place between the cake layers without becoming too runny. This step is key in preventing the layers from sliding while also offering a satisfying fruity burst in every bite.

The Luxurious French Buttercream

Unlike American buttercream, which relies heavily on powdered sugar, French buttercream is made using egg yolks and a hot sugar syrup, resulting in a silkier and more decadent frosting. This technique not only creates a velvety texture but also imparts a rich, buttery taste that perfectly complements the other components of the cake. The French buttercream acts as both a structural element and a flavor enhancer, adding smoothness without being overly sweet.

The Secret to Moist and Tender Cake Layers

Achieving the perfect cake texture involves a combination of high-quality ingredients and proper mixing techniques. The use of buttermilk contributes to a tender crumb by adding moisture and a slight tanginess that enhances the pistachio flavor. Meanwhile, vegetable oil ensures that the cake remains soft and moist even after refrigeration. Unlike butter-based cakes that can become dry, oil-based cakes retain their softness, making this Pistachio Raspberry Cake a delight to eat even after a day or two.

The Importance of Proper Layering and Assembly

To achieve a visually stunning presentation and even distribution of flavors, layering and assembly must be done with precision. After baking, it is best to chill the cake layers before assembly to prevent crumbling. Each layer is carefully leveled to ensure an even surface, allowing for a smooth application of raspberry filling and buttercream. A thin crumb coat helps secure any loose crumbs before the final buttercream layer is applied, creating a flawless finish. Chopped pistachios and fresh raspberries serve as the final touches, adding both aesthetic appeal and a hint of texture.

Serving and Storage Tips

For the best taste and texture, Pistachio Raspberry Cake should be allowed to come to room temperature for about 30 minutes before serving. This allows the buttercream to soften, making it easier to slice and enjoy. If there are leftovers, the cake can be stored in an airtight container in the refrigerator for up to three days. Freezing is also an option—simply wrap individual slices tightly in plastic wrap and store them in an airtight container for up to two months. When ready to eat, thaw slices in the refrigerator overnight before bringing them to room temperature.

Why Pistachio Raspberry Cake is a Must-Try

This cake is more than just a dessert—it is an experience. The combination of textures, colors, and flavors makes it an extraordinary treat that stands out from traditional cakes. The nutty richness of pistachios, the vibrant tanginess of raspberries, and the indulgent smoothness of French buttercream create a dessert that is sophisticated yet universally appealing. Whether you are an experienced baker or trying something new, this recipe is sure to impress both you and your guests.

Conclusion

Pistachio Raspberry Cake is a celebration of flavors and textures, making it an exceptional choice for any special occasion. The balance of nutty and fruity notes, combined with the luxurious French buttercream, results in a cake that is as delightful to the palate as it is to the eyes. With the right techniques and ingredients, anyone can create this elegant masterpiece and enjoy its unique, irresistible taste. Whether shared with loved ones or savored as a personal indulgence, this cake is bound to leave a lasting impression.