Pistachio Raspberry Cake with Fresh Berries and Creamy Buttercream

Name: Pistachio Raspberry Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8
Ingredients: For the cake; 8.75 oz unsalted butter, softene; 8.5 oz golden caster sugar 1 tsp vanilla extract 4 large egg; 5.25 oz all-purpose flour 2 tsp baking powder 1/4 tsp fine sea sal; 3.5 oz shelled pistachios For the buttercream; 6.25 oz unsalted butter, softene; 9.75 oz sifted confectioners’ sugar, sifted 2 tbsp smooth pistachio cream 1/2 tsp fine sea salt 1 tsp lemon juice To decorate 3 tbsp raspberry ja; 8.75 oz fresh raspberries 2 tbsp roughly chopped pistachios, roughly chopped fresh mint, sprigs

By:

Gabriella Brotherton

Published:

September 17, 2026

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Pistachio Raspberry Cake

This pistachio raspberry cake is the kind of bake that makes a table go quiet for a moment. A soft green pistachio sponge is layered with pistachio buttercream and raspberry jam, then finished with fresh raspberries, chopped pistachios and little sprigs of fresh mint.

It looks like a celebration cake, and honestly it is one. It is also simple enough for a slow Sunday coffee morning when you just want something lovely with your tea.

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Why you will love this recipe

First, it is made in one bowl, so there is far less washing up than you would expect from a layer cake. Second, it is at its best when raspberries are in season and sweet.

Third, the buttercream is infused with a little lemon, which keeps the whole thing from tasting heavy. Fourth, it is versatile, so you can swap in other berries without changing anything else.

Pistachio Raspberry Cake, Why You Will Love This Recipe — Pistachio Raspberry Cake With Fresh Berries And Creamy Buttercream 61

And fifth, it fits almost any occasion, from a quiet coffee morning or afternoon tea to a birthday or a proper special occasion.

Ingredients

Golden caster sugar brings sweetness and a warm color to the sponge, and superfine sugar works just as well if that is what you keep in the pantry. Ground pistachios do a lot of quiet work here.

They give the batter its green hue and a moist, tender texture that you simply cannot get from flour alone. For the buttercream, confectioners’ sugar must be sieved first so it blends smoothly and pipes without lumps.

The pistachio cream can be homemade or store bought, and either way it is what makes the frosting taste unmistakably of pistachio.

Here is everything you need for this cake, which serves 8.

Component	Ingredient	Amount
For the cake	Unsalted butter, softened	8.75 oz (2 sticks plus 3 tbsp)
For the cake	Golden caster sugar, or superfine sugar	8.5 oz (about a generous 1 1/4 cups)
For the cake	Vanilla extract	1 tsp
For the cake	Large eggs	4
For the cake	All purpose flour	5.25 oz (1 cup plus a scant 1/4 cup)
For the cake	Baking powder	2 tsp
For the cake	Fine sea salt	1/4 tsp
For the cake	Shelled pistachios	3.5 oz (about a generous 3/4 cup)
For the buttercream	Unsalted butter, softened	6.25 oz (about 1 1/2 sticks)
For the buttercream	Sifted confectioners’ sugar	9.75 oz (2 1/4 cups)
For the buttercream	Smooth pistachio cream	2 tbsp
For the buttercream	Fine sea salt	1/2 tsp
For the buttercream	Lemon juice	1 tsp
To decorate	Raspberry jam	3 tbsp
To decorate	Fresh raspberries	8.75 oz (about 2 cups)
To decorate	Roughly chopped pistachios	2 tbsp
To decorate	Fresh mint	A few sprigs

Per serving, the source nutrition comes out at 889 calories, 96g carbohydrates, 9g protein, 54g fat, 30g saturated fat, 5g fiber, 73g sugar, 506mg sodium and 196mg cholesterol.

Substitutions and variations

One of the reasons I keep coming back to this cake is how forgiving it is. Small swaps still give you a beautiful result.

Vanilla. Use vanilla bean paste instead of vanilla extract. Skip vanilla essence, which tastes flat here.
Pistachio cream. Pistachio paste or pistachio butter can replace it. Keep tasting and adjusting as you go.
Different nuts. Ground almonds or ground hazelnuts can stand in for the pistachios. If you grind your own, blitz them very fine so they match the texture of shop bought ground nuts.
Matching the nut swap. With almonds or hazelnuts, use chocolate and hazelnut spread or almond butter in the buttercream, then decorate with toasted almond flakes or chopped toasted hazelnuts.
Vanilla icing sugar. If you have it, it adds a subtle vanilla sweetness to the buttercream.
Other fruit. Hulled and sliced strawberries or pitted cherries both work beautifully. Change the jam to match, so strawberry jam or a cherry compote.
Extra raspberry flavor. Freeze dried raspberries add color and a bright, intense raspberry hit on top of the cake.
White chocolate curls. Shave good quality white chocolate with a vegetable peeler for a pretty finish.

How to make pistachio raspberry cake

Prep takes about 40 minutes and baking takes about 35 minutes, so plan on roughly 1 hour 15 minutes in total before you add cooling time. You will need two 8 inch round cake pans, greased and lined with parchment.

Preheat and prepare. Heat the oven to 355 degrees F (180 degrees C, 160 degrees C fan). Grease and line two 8 inch loose bottomed round cake pans with parchment paper and set them aside.
Cream the butter and sugar. In a large bowl with a handheld or stand mixer fitted with the paddle attachment, cream the butter and sugar for about 3 to 5 minutes, until the mixture is lighter in color, completely smooth and mousse like. Add the vanilla extract and mix again.
Add the eggs. Add the eggs one at a time, whisking until the batter is completely smooth.
Grind the pistachios. In a food processor or blender, grind the pistachios into a fine crumb, like the texture of ground almonds.
Fold in the dry ingredients. Sift in the flour and baking powder, then add the salt and ground pistachios. Fold in carefully until just combined.
Fill the pans. Divide the batter equally between the two prepared pans and smooth the surface with a spatula or the back of a spoon into an even layer.
Bake. Bake for about 35 minutes, until well risen and a skewer inserted into the center comes out clean. Leave the cakes to cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely. The green on the outside may fade a little, and that is completely normal. It stays vibrant inside.
Make the buttercream. Meanwhile, cream the softened butter with the sifted confectioners’ sugar until pale and increased in size. Add the pistachio cream, salt and lemon juice and beat again. Taste and adjust the lemon as needed.
Assemble. Once the cakes are completely cool, set one on a flat plate. Spoon the buttercream into a piping bag and pipe half of it on top in an even layer. Use a palette knife to spread the jam on top in a smooth, even layer. Take care not to go too near the edges or it will pour out the sides, though you do want to see it. Top with the second cake, then the remaining buttercream.
Decorate. Finish with fresh raspberries, sprigs of fresh mint and chopped pistachios.

Tips from Margie’s kitchen

A few small habits make this cake much easier.

Your butter must be properly softened, otherwise it will not cream with the sugar and you will end up with clumps.
Toast the pistachios for the decoration, let them cool, then chop them roughly. Watch them closely, because they can burn in seconds.
For homemade ground pistachios, blitz whole shelled unsalted pistachios until they are almost powder like. Persian pistachios give the most vivid green.
Always sieve the confectioners’ sugar before making the buttercream. It keeps the frosting smooth and easy to pipe.

A few more quick notes. Weigh the batter into the pans for even layers. A piping bag fitted with a star nozzle gives a fancier finish on top.

Pistachio Raspberry Cake, Tips From Margie'S Kitchen — Pistachio Raspberry Cake With Fresh Berries And Creamy Buttercream 74

This recipe is tested with superfine sugar, not granulated. Avoid opening the oven door while the cakes bake. Beat the butter and sugar well to build in air, and do not overmix once the flour goes in. Weighing your ingredients gives the most reliable result.

About the pistachio buttercream…

This cake uses an American style buttercream, which is the most familiar kind and also the simplest. It is made from confectioners’ sugar and butter, usually with a splash of milk, though milk is not needed here because the pistachio cream brings both flavor and moisture.

It is typically very sweet, with roughly a 2 to 1 sugar ratio, and it takes flavorings really well. If you are confident with another buttercream method, you can absolutely use it, adjusting how you fold in the pistachio cream.

More types of buttercream

Italian, Swiss and American buttercreams get most of the attention, but there are a few more worth knowing.

Russian (condensed milk) buttercream. The simplest of the lot, ready in under 10 minutes. Beat softened butter with condensed milk plus flavorings such as vanilla extract and a pinch of salt. It tastes buttery and caramel like without being overly sweet, and chocolate or fruit versions are easy.
American buttercream. The one most of us grew up with. Confectioners’ sugar and butter, often with milk, normally at a 2 to 1 sugar ratio. Very sweet and endlessly adaptable with flavorings.
German buttercream. Rich and custardy. You make a creme patissiere with egg yolks, cream, cornstarch, sugar and vanilla, cool it, then whisk in butter. Lighter than you would expect, with a buttery custard taste, and a bit more involved to make.
Italian buttercream. One of the most complex but also one of the most stable. Hot sugar syrup is drizzled into whisked egg whites, then butter is added gradually. Pure white with a melt in the mouth texture.
French buttercream. Whole eggs or yolks, butter and cooked sugar syrup plus flavorings. Richer and velvety, with a yellow tint from the yolks. The technique is similar to Italian meringue buttercream but the flavor is deeper.

Other recipes you might enjoy

If this cake disappears faster than you expected, these are lovely next bakes. There is an Orange and Almond Cake, a Dark Chocolate Raspberry Cake and a White Chocolate and Raspberry Cake.

If you are on a pistachio kick, try the make ahead Pistachio Tiramisu, which is perfect for a dinner party, or the Pistachio Cream Brioche French Toast for a special occasion brunch.

Raspberry and Chocolate Cake

Listed on the site under easy baking recipes, and a natural next step if you love the raspberry and chocolate pairing.

Chocolate Mud Cake with Malted Whipped Cream

Also part of the easy baking recipes collection, and a rich, crowd pleasing option for gatherings.

Caramelised Banana Upside Down Cake

Another easy baking recipe from the same collection, ideal when you want something warm and comforting.

White Chocolate and Raspberry Cake

A softer, sweeter take on the raspberry and chocolate combination.

FAQs

How do you get a vibrant green pistachio cake?

For the most vivid green color, use Persian pistachios, which are prized for their deep emerald hue. Grind the shelled pistachios in a food processor using short pulses to a fine powder, being careful not to over-process them into a paste. The outer color of the baked cake may fade slightly, but the inside will remain beautifully green.

Can I use frozen raspberries instead of fresh for this cake?

The recipe is designed for 8.75 oz (about 2 cups) of fresh raspberries for decoration and raspberry jam for the filling. Frozen raspberries are not recommended for the topping because they release excess moisture as they thaw, which can make the cake layers soggy. For the jam filling, use a high-quality store-bought raspberry jam for the best texture and flavor.

How should I store a pistachio raspberry cake?

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. For the best texture, let the cake sit at room temperature for about 20 minutes before serving. If you are not serving the cake immediately, it is best to add the fresh raspberry topping just before serving, as the berries will begin to weep moisture within 24 hours.

Can I make pistachio raspberry cake ahead of time?

Yes, you can prepare components in advance. The full cake can be assembled and made a day ahead and stored in the refrigerator. The pistachio sponge layers can be baked up to 3 days ahead, and the pistachio buttercream can be made up to 5 days ahead, both stored in the refrigerator. For longer storage, freeze the sponge layers and buttercream separately for up to 3 months; thaw the sponges at room temperature and re-whip the buttercream before assembly.