Name: Raspberry Pistachio Cake with Raspberry Jam and Buttercream Recipe
Prep time: 25 min
Cook time: 23 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 100 g unsalted pistachios, blended into flour; 260 g all-purpose flour; 3/4 tsp baking powder; 3/4 tsp baking soda; 3/4 tsp salt; 180 g butter, room temperature; 300 g granulated sugar; 4 large eggs, room temperature; 240 g sour cream, room temperature; 60 g vegetable oil (e.g. canola oil); 2 tsp vanilla extract; 250 g frozen raspberries; 50 g granulated sugar; 2 tsp lemon juice; 1 tsp vanilla extract; 1 tsp cornstarch; 2 tsp water; 400 g butter, room temperature; 660 g powdered sugar; 1 1/2 tbsp freeze dried raspberry powder; 2 tsp vanilla extract; 2 tbsp whole milk, room temperature; Fresh raspberries; Chopped unsalted pistachios

This Raspberry Pistachio Cake with Raspberry Jam and Buttercream Recipe is a dreamy celebration of textures and flavors that will sweep you off your feet. Imagine moist, nutty pistachio cake layers that perfectly cradle a luscious, homemade raspberry jam bursting with natural fruitiness. Wrapped in a silky, fragrant raspberry buttercream frosting, this cake is a symphony of tart and sweet that’s as beautiful as it is delicious. Whether you’re baking for a special occasion or simply craving a show-stopping dessert, this recipe brings warmth, charm, and an irresistible berry twist to your table.

Ingredients You’ll Need

A close-up view of a creamy, pale yellow batter with tiny dark and green specks mixed evenly throughout, sitting inside a white bowl. The batter has a smooth but slightly thick texture with soft swirls and trails on its surface as if just stirred. The bowl is set on a white marbled surface, visible around its edges, showing a calm and clean setting. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet powerful ingredients is the secret to this cake’s magic. Each one plays a crucial role in building rich flavor, tender crumb, and vibrant color, ensuring every bite leaves you longing for more.

Unsalted pistachios (100 g, blended into flour): Adds a delicate, nutty foundation and beautiful green flecks to the cake.
All-purpose flour (260 g): The essential base that provides structure to our pistachio cake layers.
Baking powder (3/4 tsp): Gives the cake a light, airy lift.
Baking soda (3/4 tsp): Works alongside baking powder for the perfect rise and tender crumb.
Salt (3/4 tsp): Enhances flavors and balances the sweetness.
Butter, room temperature (180 g): For a rich, creamy texture in the cake batter.
Granulated sugar (300 g): Sweetens and helps deliver a moist crumb that’s just right.
Large eggs, room temperature (4): Provide structure and richness.
Sour cream, room temperature (240 g): Ensures moistness with a subtle tanginess that elevates the pistachio flavor.
Vegetable oil (60 g): Contributes to tenderness and keeps the cake soft day after day.
Vanilla extract (2 tsp): Adds warmth and depth to each layer.
Frozen raspberries (250 g): The star ingredient for our fresh-tasting raspberry jam.
Granulated sugar (50 g) for jam: Sweetens the raspberry filling without overpowering it.
Lemon juice (2 tsp): Brightens the raspberry jam with fresh acidity.
Vanilla extract (1 tsp) for jam: Enhances the natural fruit flavors.
Cornstarch (1 tsp) mixed with water (2 tsp): Thickens the jam to a perfect spreadable consistency.
Butter, room temperature (400 g) for buttercream: Creates a rich and creamy frosting base.
Powdered sugar (660 g): Sweetens and stabilizes the buttercream.
Freeze dried raspberry powder (1 1/2 tbsp): Gives the buttercream a beautiful natural pink color and potent raspberry flavor.
Vanilla extract (2 tsp) for buttercream: Rounds out the sweetness with subtle depth.
Whole milk (2 tbsp), room temperature: Lightens the buttercream for easy spreading and luscious texture.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Raspberry Pistachio Cake with Raspberry Jam and Buttercream Recipe

Step 1: Prepare the Pistachio Cake Batter

Start by preheating your oven to 170ºC (340ºF) and lining an 8-inch baking pan with parchment paper. Blend the unsalted pistachios into a fine flour and sift together with all-purpose flour, baking powder, baking soda, and salt to ensure a lump-free, evenly distributed mix. This sets the stage for a flawlessly textured cake that’s both nutty and tender.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the room temperature butter and granulated sugar on high speed for about three minutes. This step is crucial for trapping air, resulting in a light, fluffy cake crumb that will melt in your mouth.

Step 3: Incorporate the Eggs and Dry Ingredients

Add the eggs two at a time, beating well after each addition to keep the batter smooth and emulsified. Then, gradually add half of your dry ingredients, mixing on low speed just until combined. This careful mixing prevents overworking the batter, which can make the cake dense.

Step 4: Add Sour Cream, Oil, and Vanilla

Mix in the sour cream, vegetable oil, and vanilla extract. These ingredients keep the cake moist and add a subtle richness that complements the pistachios beautifully. After they’re fully incorporated, add the remaining dry ingredients and fold gently with a rubber spatula to integrate everything evenly.

Step 5: Bake the Cake Layers

Pour the batter into your prepared pan and bake for 20 to 23 minutes, or until a cake tester inserted in the center comes out clean. Once done, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting time makes it easier to handle the layers when assembling the cake later.

Step 6: Make the Raspberry Jam

In a saucepan, combine frozen raspberries, granulated sugar, lemon juice, and vanilla extract. Heat over medium until the raspberries thaw, break down, and the mixture begins to bubble. Lower the heat to a simmer and gently mash the raspberries as the jam cooks for about eight minutes until thickened. Finally, stir in a cornstarch and water slurry, continue stirring until the jam thickens further, then cool it quickly by transferring the jam to a shallow bowl before refrigerating.

Step 7: Craft the Raspberry Buttercream

Sift together powdered sugar and freeze dried raspberry powder to avoid any clumps. Beat the softened butter until creamy and pale, then gradually add the powdered sugar mixture, vanilla extract, and milk in two parts, whipping well after each addition. This raspberry buttercream is light, flavorful, and perfectly balanced — a luscious frosting to crown your cake.

Step 8: Assemble Your Raspberry Pistachio Cake with Raspberry Jam and Buttercream Recipe

Place your first cake layer on a serving plate or turntable. Spread two generous scoops of buttercream and smooth it out with an offset spatula, making a slight well around the edges to hold the luscious raspberry jam. Spread half the jam evenly, then top with the next cake layer and repeat. Once all layers are stacked, chill the cake to set the filling, then add a thin crumb coat of buttercream followed by a final thick, smooth layer of frosting. For a finishing touch, decorate with fresh raspberries and crushed pistachios, if you like.

How to Serve Raspberry Pistachio Cake with Raspberry Jam and Buttercream Recipe

A round cake with smooth, light pink frosting covers all sides evenly. On top, the cake has a single flat layer of pink frosting, decorated with a circle of fresh red raspberries spaced out near the edge. Between the raspberries, small green chopped nuts add texture and color contrast. The cake sits on a white marble round board on a white marbled surface. Around the base, a few more green nut pieces and red raspberries are scattered lightly. The image shows part of a knife with some pink frosting on the blade in the front left corner. In the blurry background, there are soft pink flowers and some white dishes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and chopped pistachios not only add vibrant color and texture but intensify the flavors that shine throughout this cake. A light dusting of powdered sugar can also add an elegant, snowy touch for more visual appeal.

Side Dishes

Pair your slice with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra creamy contrast. A cup of Earl Grey tea or a sparkling rosé complements the nutty, fruity layers beautifully without overwhelming the palate.

Creative Ways to Present

Set this cake on a rustic wooden board or a delicate glass platter to enhance the visual charm. Try layering individual servings in clear dessert cups for parties, showcasing the colorful, textured layers clearly for a playful yet refined presentation.

Make Ahead and Storage

Storing Leftovers

This Raspberry Pistachio Cake with Raspberry Jam and Buttercream Recipe keeps beautifully covered in the refrigerator for up to four days. Make sure to store it in an airtight container to preserve its freshness and moisture.

Freezing

You can freeze the cake after assembling but before applying the final buttercream layer by wrapping it tightly in plastic wrap and foil. For best results, thaw in the refrigerator overnight before frosting and serving.

Reheating

This cake is best served chilled or at room temperature, so no reheating is necessary. Allow it to sit at room temperature for about 30 minutes before serving if it was refrigerated to fully enjoy the flavors and tender crumb.

FAQs

Can I use fresh pistachios instead of pre-ground flour?

Absolutely! Just blend your raw unsalted pistachios until they reach a fine flour-like consistency. This helps distribute their flavor uniformly throughout your cake layers.

Is it okay to substitute frozen raspberries with fresh ones for the jam?

Yes, fresh raspberries work wonderfully in the jam for this recipe. Just keep an eye on the cooking time, as fresh fruit can cook a little faster than frozen.

How can I make this cake vegan?

To veganize this Raspberry Pistachio Cake with Raspberry Jam and Buttercream Recipe, swap butter with a plant-based alternative, use flax eggs or another egg substitute, and replace milk with almond or oat milk. The texture might vary slightly but still delicious!

Can I prepare the jam and buttercream in advance?

Definitely! Making the raspberry jam and buttercream a day ahead saves time and lets the flavors fully develop. Just keep them refrigerated until you’re ready to assemble.

What is the best way to prevent the jam from seeping out during assembly?

Creating a border of buttercream around the edges of each cake layer before spreading jam helps keep it neatly inside. Chilling the cake layers after adding the filling also helps the jam set firmly.

Final Thoughts

If you’re looking to delight your friends and family with a cake that’s as stunning to look at as it is irresistible to taste, this Raspberry Pistachio Cake with Raspberry Jam and Buttercream Recipe is your new best friend in the kitchen. It’s a beautiful blend of flavors and textures that brings joy in every bite, perfect for celebrations or any day when you want to treat yourself to something truly special. Don’t hesitate—bake it, share it, and fall in love all over again with this unforgettable dessert!