Pistachio raspberry cake made with soft pistachio sponge layers, raspberry compote filling, and light whipped pistachio ganache frosting.
This pistachio raspberry cake combines soft pistachio sponge layers with a bright raspberry filling.
I make this pistachio cake with raspberry filling using pure pistachio paste, homemade raspberry compote, and whipped ganache for a fresh, bakery-style finish.
Why you'll love this recipe
This pistachio and raspberry cake is a great option if you enjoy fruit-filled layer cakes with a light and creamy frosting.
- Fresh flavor combo: Nutty pistachio and tangy raspberry work so well together.
- Soft and creamy texture: Fluffy sponge, fruity center, and smooth whipped ganache.
- Beautiful celebration cake: A pistachio raspberry layer cake that looks elegant and slices cleanly.
Ingredients You Need
You’ll need these ingredients to make this pistachio raspberry cake:
- Butter: unsalted and softened.
- Sugar: granulated sugar.
- Eggs: large and at room temperature.
- Vanilla & salt
- Pistachio paste: pure pistachio for the main flavor.
- Cake flour
- Pistachios: finely ground and chopped pistachios
- Baking powder & baking soda
- Buttermilk
- White chocolate
- Heavy cream: full fat and cold.
- Mascarpone
- Green gel food coloring: optional, for a deeper pistachio color.
- Raspberries: fresh or frozen for the filling.
- Lemon juice
Tips for this recipe
- Make the ganache ahead: Chill it at least 6 hours before whipping for the right texture.
- Use acetate for clean layers: It helps build a neat cake with sharp, even edges.
- Trim the sponge tops: Removing the thin crust reveals a brighter green pistachio color.
- Whip the ganache very cold: The ganache and mascarpone should both be well chilled.
- Adjust with mascarpone if needed: Add a little more if the ganache feels too firm.
- Add food coloring gradually: A small amount is enough for a natural pistachio shade.
How to Make Pistachio Raspberry Cake
This pistachio cake is based on my classic vanilla cake recipe, simply flavored with pure pistachio paste.
Beat the softened butter and granulated sugar in a large bowl with a hand mixer for 2–3 minutes until light and creamy.
Add the eggs, vanilla extract, pistachio paste, and a small amount of green gel food coloring, then beat again for about 3 minutes until smooth.
Mix the sifted dry ingredients (cake flour, baking powder, baking soda, salt, and ground pistachios) into the batter, alternating with the buttermilk until fully combined.
Fold in the chopped pistachios for extra flavor and texture.
Divide the batter evenly between three 6-inch cake pans lined with parchment paper.
Bake at 330°F (165°C) for about 40 minutes until the centers are fully set.
I use my homemade pistachio ganache as the filling for a rich and intense pistachio layer.
Combine the melted white chocolate and pistachio paste, then pour in the hot cream and stir until smooth.
Add the cold cream and blend briefly, then chill at least 6 hours before whipping with cold mascarpone until thick and pipeable.
I use my homemade raspberry compote as the filling for a bright and fruity layer in this pistachio cake.
Place the first cake layer on a cake board over a turntable and pipe a border of pistachio ganache around the edge.
Fill the center with ganache, add the frozen raspberry insert, then cover with more ganache.
Sprinkle chopped pistachios and a little pistachio spread if desired, then top with the second cake layer.
Repeat the layering process and chill the cake for about 30 minutes to set.
Frost the entire cake with whipped pistachio ganache and pipe a decorative border on top.
Decorate with fresh raspberries and chopped pistachios before serving.
Serving Suggestions
Serve this pistachio raspberry cake slightly chilled or at room temperature for the best texture and flavor balance.
Storage
Store the cake covered in the refrigerator for up to 3 days and let it sit at room temperature about 20 minutes before serving.
Recipe Variations
- Lemon version: replace the raspberry filling with lemon curd for a fresh citrus twist.
- Chocolate pistachio cake: swap the raspberry insert for a layer of chocolate ganache.
- Praline pistachio cake: add a thin layer of pistachio praline or crunchy praline paste between the layers.
- No fruit version: skip the raspberry filling and use pistachio ganache only.
- Mascarpone frosting: replace the ganache with a light pistachio mascarpone frosting.
You can also turn this recipe into pistachio cupcakes.
If you prefer a more stable frosting try my pistachio buttercream.
Recipe Questions
Can I use frozen raspberries
Yes, frozen raspberries work well for the compote filling.
Can I make the cake ahead
Yes, the cake layers and ganache can be prepared one day in advance.
Can I freeze this cake
The sponge layers freeze well for up to 2 months when wrapped tightly.
More Cake Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Pistachio Raspberry Cake
- Total Time: 1 hour 20 minutes
- Yield: 8 slices
Description
Pistachio raspberry layer cake made with pistachio sponge, raspberry insert, and whipped pistachio ganache (for a 6-inch cake – serves 8 to 10)
Ingredients
Pistachio Cake layers
- 150 g (5.3 oz) unsalted butter, very soft
- 220 g (1 cup + 2 tbsp) granulated sugar
- 3 large eggs, at room temperature
- 1½ tsp pure vanilla extract
- 60 g (2.1 oz) pistachio paste (pure)
- 220 g (1¾ cups) cake flour
- 40 g (⅓ cup) ground pistachios
- 20 g (2 tbsp) chopped pistachios
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 220 ml (1 cup) buttermilk
- Green gel food coloring (optional)
Raspberry Insert
- 250 g (2 cups) frozen raspberries
- 2–3 tablespoon granulated sugar (to taste)
- 15 ml (1 tbsp) fresh lemon juice
- 1 tbsp cornstarch
Whipped Pistachio Ganache
- 300 g (10.6 oz) white chocolate (28–30% cocoa butter)
- 70 g (2.5 oz) pistachio paste
- 110 ml (½ cup) hot heavy cream
- 250 ml (1 cup) cold heavy cream
- 250 g (8.8 oz) cold mascarpone
- ½ tsp pure vanilla extract
- Green gel food coloring (optional)
Instructions
Pistachio Sponge Cakes
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer for about 2 to 3 minutes.
- Add the eggs, vanilla extract, pistachio paste, and a touch of green gel food coloring. Beat again for at least 3 more minutes, until the mixture is smooth and creamy.
- Sift together the dry ingredients: cake flour, baking powder, baking soda, salt, and ground pistachios.
- Add the dry ingredients in several additions, alternating with the buttermilk, and mix until just combined.
- Fold in the chopped pistachios (optional, but they add great texture and flavor).
- Divide the batter evenly between three 6-inch (15 cm) cake pans lined with parchment paper at the bottom.
- Bake in a preheated oven at 330°F (165°C) for about 40 minutes, or until the centers are fully baked.
- Let the cakes cool completely upside down on a wire rack. For a vibrant green color, you can gently trim off the brown crust on top.
Raspberry Insert
- In a saucepan, heat the raspberries with the sugar and lemon juice over medium heat. Stir regularly until it just starts to bubble.
- Add the cornstarch and stir well to thicken the mixture slightly.
- Pour the mixture into two 12 cm (about 5-inch) cake pans lined with parchment paper.
Let cool slightly, then freeze for at least 4 hours, or until fully set.
Whipped Pistachio Ganache
- Melt the white chocolate, then stir in the pistachio paste.
- Pour the hot heavy cream over the mixture and stir until smooth. Add the cold cream and blend briefly with an immersion blender.
- Cover with plastic wrap pressed directly on the surface and refrigerate for at least 6 hours (or overnight).
- The ganache should be very cold (around 41°F / 5°C) before whipping.
- Just before assembling the cake, whip the ganache with the cold mascarpone in a stand mixer until it
- becomes thick, smooth, and holds its shape.
- You can add a touch of green gel food coloring to enhance the pistachio color.
Assembly and Decoration
- Place the first pistachio sponge on a cake board set on a turntable. Wrap a tall strip of acetate sheet around the base to help with a clean, sharp build.
- Pipe a border of whipped ganache around the edge, fill the center with more ganache, then place a frozen raspberry insert in the middle. Cover with more ganache.
- Sprinkle in some chopped pistachios and a spoonful of pistachio spread if desired, then place the second cake layer on top. Repeat the process with the remaining layers.
- Chill the assembled cake in the fridge or freezer for about 30 minutes to help it firm up.
- Frost the entire cake with a smooth layer of whipped pistachio ganache using a spatula and a cake scraper.
- Finish with a piped border using a piping bag and decorating tip, and top with fresh raspberries and chopped pistachios.
Notes
Storage:This layer cake keeps well in the fridge for up to 3 days, covered tightly.
Tips:
- Make the raspberry inserts and ganache the day before to save time.
- Use acetate strips for a clean, even layer cake.
- Trim the top crust of the sponges for a brighter green color.
- Don’t overwhip the ganache to avoid splitting.
- Adjust the green food coloring to get the shade you want.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: layer cake, cake
- Cuisine: American
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