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A square slice of moist pistachio cake with raspberry jam filling, viewed from the side to highlight the tender crumb.

Pistachio Raspberry Cake: A Stunningly Moist & Flavorful Recipe

This showstopping Pistachio Raspberry Cake features tender pistachio cake layers, a bright raspberry filling, and tangy cream cheese frosting. It's the perfect balance of nutty, sweet, and tart.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Cake
  • 2.5 cups all-purpose flour
  • 1 cup raw, unsalted pistachios finely ground
  • 1.5 cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
For the Raspberry Filling
  • 2 cups fresh raspberries
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp lemon juice
For the Cream Cheese Frosting
  • 8 oz full-fat cream cheese cold
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • 2 8-inch round cake pans
  • 1 Electric mixer
  • 1 Food processor

Instructions
 

Make the Raspberry Filling
  1. In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, mashing the berries as they warm.
  2. In a small bowl, whisk together cornstarch and water to create a slurry. Once the raspberry mixture is simmering, slowly pour in the slurry while whisking continuously.
  3. Continue to cook for 1-2 minutes until thickened. Remove from heat, transfer to a bowl, and let it cool completely.
Make the Pistachio Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a food processor, pulse raw pistachios until finely ground. In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry. Mix until just combined.
  5. Divide batter between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Make the Cream Cheese Frosting & Assemble
  1. Beat cold cream cheese and softened butter until smooth. Gradually add powdered sugar, then beat on high until light and fluffy. Stir in vanilla.
  2. Place one cake layer on a platter. Pipe a dam of frosting around the edge and fill with the cooled raspberry filling.
  3. Top with the second cake layer. Apply a thin crumb coat of frosting and chill for 30 minutes.
  4. Apply the final layer of frosting. Garnish with chopped pistachios and fresh raspberries if desired.

Notes

Tip 1: For a more intense pistachio flavor, toast the nuts before grinding.
Tip 2: Ensure your raspberry filling is completely cool before assembling the cake to prevent melting.
Tip 3: Let the frosted cake chill in the refrigerator for at least an hour before slicing for cleaner cuts.
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