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A perfect slice of pistachio raspberry layer cake on a plate, showing the vibrant raspberry filling between the green pistachio cake layers.

Pistachio Raspberry Cake: A Perfect Harmony of Flavor

Discover the ultimate Pistachio Raspberry Cake recipe! Moist pistachio cake layers, a vibrant fresh raspberry filling, and silky pistachio buttercream come together in this elegant, from-scratch dessert perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Cake:
  • 1 cup raw, unsalted pistachios
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 0.5 cup unsalted butter room temperature
  • 1.75 cups granulated sugar
  • 4 large eggs room temperature
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1 cup buttermilk room temperature
For the Raspberry Filling:
  • 2 cups fresh or frozen raspberries
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp lemon juice
For the Pistachio Buttercream:
  • 1.5 cups unsalted butter softened
  • 5 cups powdered sugar sifted
  • 0.5 cup pistachio paste or finely ground pistachios
  • 3-4 tbsp heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
  • 0.25 tsp salt

Equipment

  • 3 8-inch round cake pans
  • 1 Stand Mixer
  • 1 Saucepan

Instructions
 

Prepare the Raspberry Filling
  1. In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and simmer.
  2. In a small bowl, whisk together cornstarch and cold water to create a slurry.
  3. Pour the slurry into the simmering raspberry mixture, whisking constantly. Cook for 1-2 more minutes until thickened.
  4. Remove from heat and transfer to a bowl. Cover with plastic wrap directly on the surface and refrigerate until completely cool.
Bake the Pistachio Cake Layers
  1. Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch round cake pans.
  2. In a food processor, pulse the pistachios into a fine flour.
  3. In a medium bowl, whisk together all-purpose flour, ground pistachios, baking powder, baking soda, and salt.
  4. In a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, then beat in oil and extracts.
  5. On low speed, alternate adding dry ingredients and buttermilk, beginning and ending with dry. Mix until just combined.
  6. Divide batter among pans and bake for 25-30 minutes, or until a skewer comes out clean.
  7. Cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
Whip Up the Pistachio Buttercream
  1. In a stand mixer, beat softened butter until creamy.
  2. Gradually add sifted powdered sugar on low speed. Add pistachio paste, extracts, and salt.
  3. Increase speed to medium-high and beat for 3-5 minutes until light and fluffy. Add heavy cream to reach desired consistency.
Assemble the Cake
  1. Place one cake layer on a serving plate. Pipe a dam of buttercream around the edge and fill with half the raspberry filling.
  2. Place the second layer on top, repeat with a buttercream dam and the remaining filling.
  3. Top with the third layer. Apply a thin crumb coat of buttercream over the entire cake and chill for 30 minutes.
  4. Apply the final layer of buttercream and garnish with fresh raspberries and chopped pistachios.

Notes

For the best flavor, use high-quality, raw pistachios.
Ensure all your cold ingredients are at room temperature for a smooth, even batter.
Let the cake set in the refrigerator for at least one hour before slicing for clean, beautiful layers.
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