Raspberry Pistachio Cake With Fresh Jam Filling

You know those cakes that make your whole kitchen smell like a bakery and have everyone hovering around the counter? That's exactly what happens every time I make this Pistachio Raspberry Cake in my Nashville kitchen.

I first tried a version of this cake three years ago, after Amy came home from a birthday party raving about a "pink and green cake" she couldn't stop talking about. Bradley, of course, rolled his eyes from the couch, but even he perked up when I started testing recipes the following weekend.

What you get here is three soft pistachio cake layers, homemade raspberry jam tucked in between, and a raspberry buttercream that gets its gorgeous natural pink from freeze-dried raspberries. No food coloring, no shortcuts, just real ingredients doing their thing. If you love fruity layer cakes as much as we do, you'll probably also want to bookmark my strawberry cheesecake danishes for another berry-packed treat.

Last Tuesday, I made this for my sister's birthday, and John (my official taste tester) actually stood at the counter eating a scrap piece of the cake layer before the buttercream even came together. That's how you know a recipe works.

Jump to:

• Why You Will Love This Raspberry Pistachio Cake
• What You Need For This Pistachio Raspberry Cake Recipe
• How To Make This Raspberry Pistachio Layer Cake
• Storage And Leftover Tips
• Variations And Tips For Your Raspberry Pistachio Cake
• FAQs About This Pistachio Raspberry Cake Recipe
• Recipes You May Like
• Final Thoughts
• Raspberry Pistachio Cake

Why You Will Love This Raspberry Pistachio Cake

Here's the thing about this cake: it looks fancy, but it's not complicated once you break it down.

• Soft, tender pistachio layers thanks to sour cream and oil working together
• Homemade raspberry jam that takes about 10 minutes of actual work
• Naturally pink buttercream from freeze-dried raspberries (no food dye needed)
• Three layers for that wow-factor birthday cake moment
• Real raspberry flavor in every single bite
• Make-ahead friendly, so you're not scrambling the day of

Bradley asked me if this was "one of those Pinterest cakes" and I told him yes, but one that actually tastes as good as it looks.

What You Need For This Pistachio Raspberry Cake Recipe

I like to prep everything before I start. It makes the whole process feel calmer, which matters when you're making three cake layers, jam, and buttercream all in one afternoon.

Pistachio Cake Layers

• 100 g unsalted pistachios, blended into flour
• 260 g all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon 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 (canola works great)
• 2 teaspoons vanilla extract

Raspberry Jam

• 250 g frozen raspberries
• 50 g granulated sugar
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 2 teaspoons water

Raspberry Buttercream

• 400 g butter, room temperature
• 660 g powdered sugar
• 1 ½ tablespoons freeze-dried raspberry powder
• 2 teaspoons vanilla extract
• 2 tablespoons whole milk, room temperature

A quick note on the pistachios: you want them unsalted and raw or lightly roasted. Salted ones will throw off the whole flavor. I learned this the hard way when I grabbed the wrong bag from the pantry.

How To Make This Raspberry Pistachio Layer Cake

Don't let the three components scare you. I usually make the jam first, then the cake layers, then whip up the buttercream while the cakes cool.

Baking The Pistachio Layers

1. Preheat your oven to 170°C/340°F and line three 20 cm (8-inch) pans with parchment paper.
2. Blend the pistachios in a food processor until they look like a fine flour. Don't go too long or you'll end up with pistachio butter.
3. Sift the pistachio flour, all-purpose flour, baking powder, baking soda, and salt together in a bowl. Set aside.
4. Beat the butter and granulated sugar on high speed for 3 full minutes. It should look pale and fluffy.
5. Add the eggs, two at a time, mixing until just combined after each addition.
6. On low speed, mix in half the dry ingredients until just combined.
7. Add the sour cream, vegetable oil, and vanilla extract. Mix until combined, then add the remaining dry ingredients.
8. Fold the batter gently with a rubber spatula to catch any unmixed spots.
9. Divide evenly between the three pans and bake for 20-23 minutes, or until a cake tester comes out clean.
10. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely.

Making The Raspberry Jam

1. Combine the frozen raspberries, sugar, lemon juice, and vanilla extract in a saucepan over medium heat.
2. Heat until the raspberries thaw and start breaking down, then bring to a gentle bubble.
3. Reduce to a simmer and cook for 8 minutes, stirring occasionally and mashing the berries with your spatula.
4. Mix the cornstarch and water in a small cup, then pour into the jam. Stir constantly for 1 minute until thickened.
5. Transfer to a shallow bowl and refrigerate for about 1 hour until completely cool.

Whipping The Raspberry Buttercream

1. Sift the powdered sugar and freeze-dried raspberry powder together. This step matters, trust me on this one.
2. Beat the butter on medium-high for 4 minutes. Scrape the bowl and beat 2 more minutes.
3. Add the powdered sugar mixture, vanilla, and milk in two additions, whipping until fully incorporated each time.
4. Scrape the bowl and mix on low for a final 2 minutes to knock out air bubbles.

Assembling The Cake

Place your first layer on a turntable or serving plate. Pipe a buttercream dam around the edge, then fill with half the raspberry jam. Repeat with the second layer. Top with the third cake layer, chill for 20 minutes, apply a crumb coat, then finish with the remaining buttercream. Top with fresh raspberries and chopped pistachios if you want.

Storage And Leftover Tips

This cake actually tastes even better on day two, once the flavors have had time to mingle.

• Refrigerator: Store covered for up to 4 days. Let slices sit at room temperature for 20 minutes before serving.
• Freezer: Wrap individual slices in plastic wrap and foil. They'll keep for up to 2 months.
• Make-ahead cake layers: Wrap tightly and refrigerate up to 2 days or freeze up to 1 month.
• Jam: Stays fresh in an airtight jar in the fridge for up to a week.

Amy actually prefers this cake cold, straight from the fridge, while John likes to let his slice warm up. Either way works.

Variations And Tips For Your Raspberry Pistachio Cake

Want to switch things up? Here are some ideas from my own testing:

• Swap pistachios for almonds or hazelnuts if that's what you have on hand
• Try strawberry jam instead of raspberry for a different berry twist
• Add lemon zest to the buttercream for a brighter flavor
• Make it a two-layer cake by splitting the batter between two 8-inch pans (adjust bake time to 28-30 minutes)
• Sprinkle finely chopped pistachios between the layers for extra crunch

Ever wondered if you can skip the homemade jam? You can use store-bought, but honestly, the homemade version takes 15 minutes and tastes so much better.

FAQs About This Pistachio Raspberry Cake Recipe

Can I Use Fresh Raspberries Instead Of Frozen For The Jam?

Yes, fresh raspberries work perfectly for homemade raspberry jam. You may need to reduce the simmering time slightly since fresh berries release their liquid faster than frozen ones. I've made this small batch raspberry jam both ways, and the fresh version has a slightly brighter flavor when they're in season.

Why Do I Need Freeze-Dried Raspberries For The Buttercream?

Freeze-dried raspberry powder delivers concentrated flavor and a natural pink color without adding any moisture. Fresh or frozen berries would make the buttercream split or turn runny, which is a mess nobody wants. This is how you get naturally colored frosting without reaching for food coloring.

Can I Make This Raspberry Pistachio Cake Ahead Of Time?

Absolutely, and I actually recommend it. Bake the cake layers up to 2 days ahead, wrap them tightly, and refrigerate. The jam keeps for 3 days in advance, and the fully assembled cake stays good in the fridge for up to 3 days. Prepping ahead means less stress on party day.

Can I Substitute The Pistachios With Another Nut?

Yes, almonds or hazelnuts make great substitutes when blended into homemade nut flour. Keep in mind the flavor will shift, and you'll lose that signature green pistachio tint in the cake layers. I tested it with almonds once when I ran out of pistachios, and Bradley still ate three slices, so it works.

Recipes You May Like

• Chocolate Molten Lava Cakes - Another showstopper dessert for when you want to impress
• Red Velvet Cheesecake Cupcakes - Perfect pink-hued bites for celebrations
• Strawberry Shortbread Cookies - If you love berry desserts, these are a must

Final Thoughts

This raspberry pistachio cake is genuinely one of my proudest recipes. The combination of nutty pistachio layers, tart raspberry jam, and that naturally pink raspberry buttercream just hits differently than any cake mix version ever could.

Give this a try this weekend and let me know how it turns out in the comments. Save this recipe on Pinterest so you can find it again when birthday season rolls around.

Happy baking, friends!

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