Pistachio Raspberry Cake Recipe

If you’re looking to brighten up your dessert table with something truly special, you’ve got to try this Pistachio Raspberry Cake. It’s a lovely balance of nutty richness and fruity tartness wrapped into a tender, moist sponge that practically melts in your mouth. Each bite sings of finely ground pistachios paired with vibrant raspberry cream, creating a delightful contrast that feels both elegant and inviting. Whether you’re planning a spring brunch or a pastel-themed celebration, this cake’s colorful layers and silky frosting make it an absolute showstopper that tastes just as incredible as it looks.

Ingredients You’ll Need

Simple yet essential, the ingredients for this Pistachio Raspberry Cake come together to create a symphony of flavors and textures. Each component plays a key role, from the aromatic pistachio sponge to the fresh raspberry filling and creamy frosting that tops it all off.

• 2 cups all-purpose flour: The base of your sponge that holds everything together with a tender crumb.
• 1 cup finely ground pistachios: Adds that signature nutty flavor and moist texture.
• ¾ cup sugar: Sweetens the cake just right without overpowering the nutty and tart elements.
• 1 tsp baking powder: Helps the cake rise beautifully for a light, fluffy texture.
• ½ tsp baking soda: Works alongside the baking powder to give the sponge perfect lift.
• 1 cup almond milk: Keeps the cake dairy-free and adds subtle creaminess.
• ½ cup olive oil: For moistness and a gentle fruity undertone that complements pistachios.
• 1 tsp vanilla extract: Enhances the overall aroma and flavor.
• 1 tsp almond extract: A small boost that deepens the nutty notes.
• A pinch of salt: Balances sweetness and intensifies flavors.
• 1 ½ cups fresh or frozen raspberries: The heart of the filling, lending vibrant color and tang.
• 3 tbsp sugar (for filling): Sweetens the raspberry mixture just enough to balance its tartness.
• 1 tbsp cornstarch: Thickens the raspberry filling to a perfect spreadable consistency.
• 1 tbsp lemon juice: Brightens the raspberry flavor and adds a zesty punch.
• 1 cup vegan whipped cream or buttercream: Creates a silky frosting that perfects the cake’s finish.
• 2 tbsp crushed pistachios: For a delightful crunch and decorative touch on top.
• Fresh raspberries: The jewel-like garnish that makes the cake irresistible and festive.

How to Make Pistachio Raspberry Cake

Step 1: Prepare the Pistachio Sponge

Start by preheating your oven to 175°C and greasing two round cake pans. In a large bowl, whisk together your all-purpose flour, finely ground pistachios, sugar, baking powder, baking soda, and salt. Then, stir in your almond milk, olive oil, vanilla extract, and almond extract until the batter is smooth and well combined. This batter will be silky and slightly nutty, setting the foundation for that tender Pistachio Raspberry Cake everyone will love.

Step 2: Bake and Cool

Pour the batter evenly into the two prepared pans and slide them into the oven. Bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The cakes will smell irresistible with nutty warmth. Once baked, remove from the oven and let them cool completely in their pans before turning out onto wire racks. Cooling fully is crucial—it helps the layers hold up well when you start assembling.

Step 3: Make the Raspberry Filling

In a small saucepan, combine your raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently until the mixture thickens and becomes glossy. This luscious filling brings a juicy brightness to the cake, perfectly balancing the pistachio’s subtle richness. Allow the raspberry mixture to cool completely before spreading it between the cake layers.

Step 4: Assemble and Frost

Carefully slice each cake layer horizontally if you want more layers or use the two as they are. Spread a generous layer of the raspberry filling between your cake tiers. Then, frost the entire cake with your vegan whipped cream or smooth buttercream, making sure to cover the sides and top evenly. Sprinkle crushed pistachios on top and scatter fresh raspberries like tiny edible jewels for the final flourish that makes the Pistachio Raspberry Cake truly irresistible.

How to Serve Pistachio Raspberry Cake

Garnishes

The charm of this Pistachio Raspberry Cake lies in its vibrant garnishes. A scattering of crushed pistachios adds a satisfying crunch and a rustic look, while fresh raspberries bring a jewel-like pop of color and freshness. You can also try adding a few edible flowers for an extra touch of elegance that’s perfect for spring or summer occasions.

Side Dishes

This cake pairs beautifully with light, fruity accompaniments such as a scoop of vanilla or raspberry sorbet, a cup of freshly brewed herbal tea, or a glass of sparkling rosé. These sides enhance the cake’s fresh, nutty, and tart flavors without competing for attention, making every bite feel wonderfully balanced.

Creative Ways to Present

For a stunning presentation, serve slices of the Pistachio Raspberry Cake on delicate pastel plates that echo the cake’s natural colors. Try layering smaller individual cakes or cupcakes with the same components for a charming personal touch. Photographing the cake at a ¾ angle accentuates the beautiful pastel gradient of green sponge and pink filling, making your dessert table pop with visual delight.

Make Ahead and Storage

Storing Leftovers

You can store leftover Pistachio Raspberry Cake in an airtight container in the refrigerator for up to 3 days. Keeping it chilled helps maintain the freshness of the raspberry filling and the texture of the frosting, so each slice tastes just as good as the first.

Freezing

If you want to enjoy this cake at a later date, it freezes beautifully. Wrap the cake tightly with plastic wrap and then foil to prevent freezer burn. When you’re ready to eat, thaw it overnight in the refrigerator, ensuring the frosting remains smooth and the flavors intact.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. To bring out the flavors if chilled, let the slices sit out for about 20 minutes before serving for that perfect soft texture and full taste to shine through.

FAQs

Can I use other nuts instead of pistachios?

While pistachios are the star of this cake’s flavor profile, ground almonds or walnuts can be used as a substitute. Keep in mind the unique color and taste will change, but these options still deliver wonderful nutty notes.

Is the cake gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. However, you can try substituting with a gluten-free flour blend designed for baking to accommodate dietary needs.

Can I replace vegan whipped cream with dairy options?

Absolutely! Traditional whipped cream or buttercream made with dairy works just as well and provides a rich, creamy finish if you’re not avoiding dairy.

How far in advance can I make the cake?

You can bake and assemble the cake up to one day in advance. Keep it refrigerated and bring it to room temperature before serving for the best experience.

What is the best way to get finely ground pistachios?

The easiest way is to pulse shelled pistachios in a food processor until you have a fine, breadcrumb-like texture. Be careful not to over-process into a paste.

Final Thoughts

Making this Pistachio Raspberry Cake is like creating a little edible celebration filled with color, flavor, and joy. It’s a recipe that’s approachable yet impressive, perfect for sharing with loved ones or treating yourself to something truly indulgent. Give it a try, and you might just find yourself adding this beauty to your list of all-time favorites!