This pistachio raspberry cake is the kind of dessert that looks fancy, but every bite feels like comfort. With soft pistachio sponge layers, a tangy raspberry filling, and a light whipped pistachio ganache, it’s a perfect mix of nutty, fruity, and creamy.
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This pistachio raspberry layer cake is all about balance. The nutty sweetness of pistachio pairs beautifully with the bright, tangy flavor of raspberry, creating a dessert that’s fresh, light, and full of flavor.
It’s made with soft pistachio sponge cake layers, a fruity raspberry compote filling in the center, and a smooth white chocolate ganache flavored with pistachio paste that’s whipped until light and airy—perfect for stacking and decorating.
This cake is ideal for birthdays, spring gatherings, or summer celebrations. The pistachio-raspberry combo is a refreshing twist if you’re looking for something different from the usual chocolate or vanilla layer cakes.
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Ingredients You Need
You’ll need these ingredients to make this pistachio raspberry cake:
- Butter: unsalted and softened, for the pistachio sponge.
- Sugar: granulated sugar for the pistachio cake and raspberry filling.
- Eggs: large, at room temperature.
- Vanilla & salt: for flavor balance in the sponge.
- Pistachio paste: smooth, 100% pure pistachio.
- Cake flour: for a soft, light crumb.
- Ground pistachios: finely ground, mixed into the batter.
- Chopped pistachios: for extra texture in the sponge or topping.
- Baking powder & baking soda: to help the sponge rise.
- Buttermilk: brings moisture and tenderness to the cake.
- White chocolate: finely chopped, for the whipped ganache.
- Heavy cream: full-fat, used both hot and cold in the ganache.
- Mascarpone: cold, to stabilize and lighten the pistachio ganache.
- Green gel food coloring: optional, for a more vibrant pistachio color.
- Raspberries: fresh or frozen, for the fruit filling.
- Lemon juice: fresh, to brighten the raspberry flavor.
How to Make This Pistachio Raspberry Cake
Here are a few quick visual steps! Don’t forget — the full instructions with exact measurements are in the recipe card below.
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 (for a more vibrant color). Beat again for at least 3 more minutes until smooth and well combined.
Alternately add the sifted dry ingredients — cake flour, baking powder, baking soda, salt, and ground pistachios — along with the buttermilk, mixing in several additions.
Finish by folding in the chopped pistachios (optional, but adds extra flavor and texture).
Divide the batter evenly between three 6-inch cake pans, lined with parchment paper on the bottom. Bake in a preheated oven at 330°F (165°C) for about 40 minutes, or until fully baked in the center.
Let the pistachio sponges cool upside down on a wire rack, then gently remove the crust on top for a brighter green color.
In a bowl, combine the melted white chocolate and pistachio paste. Pour in the hot heavy cream and stir until smooth and well combined.
Add the cold cream, mix again, then blend briefly with an immersion blender. Cover with plastic wrap pressed directly on the surface and refrigerate for at least 6 hours.
Place the chilled ganache in the bowl of a stand mixer. Add the cold mascarpone and whip on medium speed until the ganache is smooth, thick, and holds its shape. (You can mix in a little green gel food coloring for a more vibrant look.)
Place the first pistachio sponge on a cake board set over a turntable. Pipe a border of pistachio ganache around the edge, fill the center with more ganache, then place a frozen raspberry insert in the middle and cover it with a bit more ganache.
Add a few chopped pistachios and a spoonful of pistachio spread if you like, then top with the second cake layer. Repeat the process with the remaining layers and chill the cake for about 30 minutes to set.
Cover the entire layer cake with a smooth layer of whipped pistachio ganache. Pipe a decorative border on top using a piping bag fitted with your favorite tip, then decorate the center with fresh raspberries and chopped pistachios.
Tips for this recipe
Variations & Substitutions
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I hope you enjoyed this raspberry pistachio cake recipe! Feel free to leave a rating and a comment — I’d love to hear what you think. 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 tbsp 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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