Introduction
Ever tried a cake that tastes like springtime in every bite? That’s Pistachio Raspberry Cake — a beautiful blend of nutty richness and tangy fruit that’s both elegant and comforting. Whether it’s brunch, a birthday, or just because Tuesday needs cake, this is your go-to bake.
Table of Contents
What Is Pistachio Raspberry Cake?
When buttery pistachios meet tart raspberries — magic happens. This cake features soft pistachio sponge layers, raspberry filling, and a light, fluffy frosting. It’s inspired by French patisserie elegance but made easy for home bakers.
Why You’ll Love It
- Naturally gorgeous: Green pistachios + red raspberries = a visual feast.
- Flavor balanced: Nutty and fruity, never overly sweet.
- Great for prepping ahead: Flavors intensify overnight.
Key Ingredients for Pistachio Raspberry Cake
- 1 cup unsalted roasted pistachios
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- ¾ cup butter or oil
- 1 cup sugar
- 3 eggs
- ½ cup milk (or dairy-free)
- 1 tsp vanilla + ¼ tsp almond extract
- ¾ cup raspberry jam or compote
- (Optional) Fresh raspberries & chopped pistachios
How to Make It (Step-by-Step
1. Preheat & Prep:
Grease and line two 8″ cake pans. Preheat to 350°F (175°C).
2. Grind the Pistachios:
Pulse in a food processor until fine (not paste).
3. Mix the Batter:
Cream butter + sugar → Add eggs → Fold in pistachios, dry ingredients, and extracts.
4. Bake:
Divide into pans and bake for 25–30 min. Cool completely.
5. Layer & Fill:
Spread raspberry jam between layers.
6. Frost & Decorate:
Use buttercream or cream cheese frosting. Garnish with berries + nuts!
Pairings That Wow
- Lemon Iced Tea
- Vanilla Bean Ice Cream
- Prosecco
- Fresh Fruit Salad
- Dark Chocolate Shavings
Pro Tips
- Use roasted (not salted) pistachios for max flavor.
- Chill the cake before frosting for clean layers.
- Add a splash of lemon juice to frosting for zing.
- Swap pistachios with almond flour in a pinch!
Storing & Freezing
- Fridge: Up to 5 days, covered.
- Freezer: Freeze slices for up to 2 months (wrap well).
- Serve: Chilled or room temp — no microwaving!
FAQs
What does it taste like?
Nutty, buttery, lightly sweet, with bursts of tangy raspberry.
Can I use other fruits?
Yes! Try cherries, apricots, or strawberries.
Is it like Watergate Cake?
Only in color — Watergate Cake uses pudding mix and has a fluffier texture.
Why is pistachio cake called Watergate Cake?
Watergate Cake is a retro pistachio pudding cake popular in the ’70s — similar in color, but different in texture and flavor.
Why is pistachio cake so good?
Because pistachios bring earthy flavor, natural oils for moisture, and a luxurious texture to every slice.
What fruit pairs well with pistachio cake?
Raspberries are a top pick, but cherries, apricots, and strawberries also complement pistachio’s richness beautifully.
What does raspberry pistachio cake taste like?
Pistachio raspberry cake tastes nutty, buttery, and lightly sweet with bursts of tart raspberry — a perfectly balanced bite.
Pistachio Raspberry Cake
Ingredients
For the Cake:
- 1 cup unsalted roasted pistachios not salted
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- ¾ cup butter or neutral oil
- 1 cup granulated sugar
- 3 large eggs
- ½ cup milk or dairy-free alternative
- 1 tsp vanilla extract
- ¼ tsp almond extract
For the Filling & Topping:
- ¾ cup raspberry jam or raspberry compote
- Optional Fresh raspberries, for garnish
- Optional Chopped pistachios, for garnish
For the Frosting (optional buttercream or cream cheese):
- 1 cup butter or cream cheese
- 2½ cups powdered sugar
- 1 –2 tbsp milk
- 1 tsp vanilla extract
- Optional 1 tsp lemon juice for extra zing
Instructions
Prep Work:
- Preheat your oven to 350°F (175°C). Grease and line two 8″ round cake pans with parchment paper.
Grind Pistachios:
- Add roasted pistachios to a food processor. Pulse until finely ground (not a paste).
Make Batter:
- Cream butter and sugar together until light and fluffy. Add eggs one at a time. Mix in vanilla, almond extract, and milk. Gently fold in dry ingredients and ground pistachios.
Bake:
- Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
Layer Cake:
- Place one layer on a cake stand. Spread raspberry jam evenly on top. Add the second layer.
Frost & Garnish:
- Frost the cake with buttercream or cream cheese frosting. Decorate with fresh raspberries and chopped pistachios.
Notes
- Fat: 25g
- Carbohydrates: 40g
- Protein: 6g
