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This pistachio raspberry cake pairs nutty pistachios and tart raspberries for a vibrant dessert that always gets rave reviews. Its tender crumb comes alive with creamy mascarpone and a swirl of homemade raspberry filling. I first made this cake for my sister’s birthday and now it is my go-to showstopper for spring gatherings and holidays.
I remember pulling the first cake from the oven and being amazed by its fragrance. Even my picky nephew had seconds and said it was the best cake he had tried.
Ingredients
- Unsalted shelled pistachios: The heart of the cake brings a rich nutty flavor Grind them fresh for the best texture and color
- All-purpose flour: This keeps the crumb tender and balanced Use a reliable brand for consistency
- Baking powder: Gives rise and keeps the texture beautifully light
- Salt: Balances the sweetness and enhances nutty notes Always use a fine sea salt for even distribution
- Unsalted butter: Room temperature butter melts into sugar for a fluffy crumb Choose a high quality butter
- Granulated sugar: Provides sweetness without overpowering the pistachio Use fresh sugar not clumpy
- Eggs: Room temp eggs mix more evenly and help set the cake’s structure Go for large eggs for best results
- Buttermilk: Makes the cake moist and tangy You can swap in milk plus a splash of vinegar if needed
- Vanilla and almond extracts: Vanilla rounds out the flavors while almond brings extra fragrance The almond is optional but really elevates the cake
- Green food coloring: Completely optional but gives that classic pistachio cake look Choose gel for bolder color
- Mascarpone or cream cheese: Both work for a lush tangy filling Mascarpone is milder but either is delicious
- Heavy whipping cream: Whips up light and airy for foldable filling Chill it well before whipping
- Powdered sugar: Sweetens the filling without graininess Sift first if lumpy
- Fresh or frozen raspberries: Bright tart burst in every bite Use plump ripe berries if fresh
- Sugar for filling: Sweetens the raspberries Just enough to balance tang
- Cornstarch and water: Thicken the raspberry layer for sliceable filling Mix well before adding
- Lemon juice: Adds brightness and helps the tartness pop Fresh is best
- Chopped roasted pistachios: Crunchy garnish that signals the flavors inside
- Whipped cream or mascarpone: Used for decorative dots A touch of elegance for the finish
Instructions
- Prep the pans and oven:
- Grease and line two 8 inch round pans with parchment paper and preheat your oven to 175 C or 350 F Make sure the pans are fully prepped for easy release later
- Grind the pistachios:
- Pulse shelled pistachios in a food processor until they are finely ground but not paste This step is key for color and flavor
- Mix the dry ingredients:
- In a medium bowl whisk together the flour baking powder salt and the ground pistachios Combine until evenly mixed for a consistent crumb
- Cream butter and sugar:
- In a large bowl beat the softened unsalted butter and sugar with a hand or stand mixer until pale and fluffy This may take 3 to 5 minutes Beat until the mixture is soft and holds peaks
- Add the eggs and flavoring:
- Add the room temperature eggs one at a time beating well after each addition Stir in vanilla and almond extract for that delicate aromatic touch
- Combine wet and dry ingredients:
- Alternate adding the dry ingredient blend and buttermilk to your butter mixture in three additions starting and ending with dry Mix gently and only until combined so the cake stays fluffy If using food coloring blend it in now
- Bake the cake layers:
- Divide the batter evenly between your prepared pans Smooth the tops and tap gently to remove bubbles Bake for 25 to 30 minutes until a toothpick comes out clean Cool for 10 minutes in the pans then turn out onto racks to cool completely
- Make raspberry filling:
- In a small saucepan combine raspberries sugar cornstarch water and lemon juice Stir as you bring to a simmer and cook until thickened and jammy about 10 minutes Set aside to cool completely
- Prepare mascarpone cream:
- Beat mascarpone or cream cheese with sifted powdered sugar and vanilla until smooth and creamy Whip cold heavy cream in a separate bowl to stiff peaks then gently fold into the mascarpone for a light airy texture
- Assemble the cake:
- Once cake has cooled slice both layers evenly if needed Place the first layer on your serving plate Spread on half the mascarpone cream then spoon on the cooled raspberry filling Cover with the second cake layer
- Decorate and finish:
- Top your cake with remaining mascarpone cream Decorate with piped dots of whipped cream or mascarpone and garnish with chopped roasted pistachios Press extra pistachio pieces on the sides for even more crunch
The best part about this cake for me is swirling that jewel like raspberry layer into the cloudlike mascarpone I love using Sicilian pistachios for their almost floral notes and every birthday someone always asks for extra filling in the middle
Storage Tips
Cover leftover cake loosely and refrigerate for up to three days The mascarpone filling likes to stay cool If you want to make the entire cake ahead freeze unfilled cake layers double wrapped in plastic for up to one month
Ingredient Substitutions
You can use cream cheese in place of mascarpone with a slight tangier taste Greek yogurt works in the filling for a lighter touch Almond extract is totally optional but brings extra depth Try blackberries or blueberries in the filling for a summery twist
Serving Suggestions
Serve each slice with a handful of fresh raspberries and a swirl of whipped cream This cake is perfect for birthdays Mother’s Day or any spring brunch I sometimes add a hint of rosewater into the cream for an especially memorable treat
Cultural and Seasonal Touches
Pistachio cake is popular in Persian and Mediterranean baking and pairs beautifully with seasonal fruit In summer swap raspberries for cherries or stone fruit For winter use frozen berries or even swirl in a little cranberry sauce for holiday color
This cake is sure to impress any crowd and becomes even more delicious after a night in the fridge. Enjoy every nutty vibrant slice at your next celebration.
Common Recipe Questions
- → How can I intensify the pistachio flavor?
Use fresh, unsalted pistachios and consider adding a touch of almond extract to heighten the nuttiness.
- → Can I substitute mascarpone with another cheese?
Cream cheese works well in place of mascarpone and creates a slightly tangier filling.
- → Is it possible to use frozen raspberries?
Frozen raspberries are perfect, just cook them down for the compote as you would fresh berries.
- → How do I achieve a vivid green color in the cake?
Add a few drops of green food coloring to the batter until the desired shade is reached.
- → How should I store leftover cake?
Keep any leftovers refrigerated in an airtight container for up to 3 days to maintain freshness.
- → What’s the best way to slice the cake layers evenly?
Use a long serrated knife and rotate the cake slowly as you cut to create level layers.