Pistachio and Raspberry Layer Cake: A Showstopping Dessert

Welcome to a recipe that promises to be the star of any occasion. This Pistachio and Raspberry Layer Cake is a masterpiece of flavor and texture, balancing the earthy, nutty notes of pistachio with the bright, tangy sweetness of fresh raspberries. It’s the kind of dessert that silences a room, where every bite is a perfect harmony of moist cake, vibrant fruit filling, and luscious cream cheese frosting.

If you’ve been searching for a truly special dessert, your search ends here. We’ve designed this recipe to be straightforward and achievable for enthusiastic home cooks. Get ready to create a stunning and delicious layer cake that looks like it came straight from a high-end bakery.

Why This Pistachio and Raspberry Layer Cake is a Must-Try

This isn’t just another cake recipe; it’s an experience. The vibrant green of the pistachio sponge against the deep red of the raspberry filling is visually stunning. The flavors are sophisticated yet comforting, making it perfect for everything from birthday celebrations to elegant dinner parties. We’re using real ground pistachios for an authentic, rich flavor that you just can’t get from artificial extracts.

Plus, the homemade raspberry filling is incredibly simple and adds a burst of freshness that cuts through the richness of the cake and frosting. For another showstopping dessert, you might also love this incredible Pecan Pie Cheesecake.

Essential Ingredients for Your Layer Cake

A spectacular cake starts with quality ingredients. Here’s what you’ll need to bring this Pistachio and Raspberry Layer Cake to life. We’ve broken it down by component to keep things organized.

For the Pistachio Sponge Layers

• All-Purpose Flour: Provides the main structure for our cake.
• Unsalted Pistachios: You’ll be grinding these yourself for the freshest, most intense flavor.
• Baking Powder & Baking Soda: Our leavening agents that ensure a light and fluffy crumb.
• Salt: Balances all the flavors.
• Unsalted Butter: Make sure it’s at room temperature for proper creaming.
• Granulated Sugar: For sweetness and a tender texture.
• Eggs: Room temperature eggs incorporate better into the batter.
• Vanilla Extract: Enhances the nutty and sweet flavors.
• Buttermilk: The secret to an incredibly moist and tender cake.

For the Tangy Raspberry Filling

• Fresh or Frozen Raspberries: Either will work beautifully in this vibrant filling.
• Granulated Sugar: To sweeten the tart raspberries.
• Cornstarch: Helps to thicken the filling to the perfect consistency.
• Lemon Juice: A splash of fresh lemon juice brightens up the raspberry flavor.

For the Luscious Cream Cheese Frosting

• Cream Cheese: Use the full-fat, block-style variety, softened to room temperature.
• Unsalted Butter: Also softened to room temperature for a smooth, lump-free frosting.
• Powdered Sugar: Sift it to avoid any clumps.
• Heavy Cream: Helps to create a light, whippable texture.
• Vanilla Extract: For that classic, aromatic sweetness.

Step-by-Step Instructions for the Perfect Cake

Follow these steps carefully, and you’ll be rewarded with a flawless Pistachio and Raspberry Layer Cake. Let’s break it down into manageable stages: making the cake layers, cooking the filling, whipping the frosting, and finally, assembling your masterpiece.

Making the Pistachio Cake Layers

1. Prep Your Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. Grind the Pistachios: Place the unsalted pistachios in a food processor and pulse until they are finely ground, resembling a coarse flour. Be careful not to over-process, or you’ll end up with pistachio butter!
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt. Set this aside.
4. Cream Butter and Sugar: In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the room temperature butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
5. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. Alternate Wet and Dry: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix only until just combined—do not overmix.
7. Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Crafting the Tangy Raspberry Filling

1. Cook the Berries: In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to simmer.
2. Thicken the Filling: In a small bowl, whisk the cornstarch with a tablespoon of cold water to create a slurry. Pour the slurry into the simmering raspberry mixture and whisk constantly. Continue to cook for another 1-2 minutes until the filling has thickened.
3. Cool Completely: Remove the filling from the heat and transfer it to a heatproof bowl. Let it cool completely to room temperature. It will continue to thicken as it cools. For a quick weeknight meal idea while you wait, check out these delicious crockpot marry me chicken or Philly cheesesteak pasta recipes.

Whipping Up the Luscious Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together on medium-high speed until smooth and creamy.
2. Add Sugar and Vanilla: Reduce the mixer speed to low and gradually add the sifted powdered sugar. Once it’s mostly incorporated, add the vanilla extract and heavy cream.
3. Whip to Perfection: Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and holds its shape.

Assembling Your Pistachio and Raspberry Layer Cake

1. Level the Cakes: Once the cake layers are completely cool, use a large serrated knife to level the tops so they are flat.
2. First Layer: Place one cake layer on your serving plate or cake stand. Spread about a cup of frosting evenly over the top. Create a border of frosting around the edge to hold in the filling. Spoon half of the cooled raspberry filling inside the border.
3. Second Layer: Carefully place the second cake layer on top. Repeat the process with another cup of frosting and the remaining raspberry filling.
4. Final Layer and Crumb Coat: Add the third cake layer on top. Apply a thin layer of frosting over the entire cake (top and sides). This is the crumb coat, which traps any loose crumbs. Refrigerate the cake for 30 minutes to set the crumb coat.
5. Frost the Cake: Once the crumb coat is firm, apply the remaining frosting over the entire cake, using an offset spatula or bench scraper to get a smooth finish. Garnish with chopped pistachios and fresh raspberries, if desired.

Pro Tips for a Flawless Cake

Want to ensure your Pistachio and Raspberry Layer Cake is perfect every time? Here are a few tips from a seasoned baker:

• Use Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter and frosting. It makes a huge difference in the final texture.
• Don’t Overmix the Batter: Mix only until the flour is just combined. Overmixing develops gluten and can lead to a tough, dense cake.
• Cool Cakes Completely: Never try to frost a warm cake. The frosting will melt, and you’ll have a mess. Patience is key!
• Chill for Clean Slices: For perfectly clean slices, chill the finished cake in the refrigerator for at least an hour before serving. This allows the frosting and filling to set firmly. Looking for a simpler dessert? Try our 3-Ingredient Banana Brownies.

Storing Your Layer Cake

This cake can be stored in an airtight container in the refrigerator for up to 4 days. Due to the cream cheese frosting, it should not be left at room temperature for more than a couple of hours. You can also freeze individual slices wrapped tightly in plastic wrap and then foil for up to 3 months.

Frequently Asked Questions

The Perfect Pistachio and Raspberry Layer Cake Recipe

Pistachio and Raspberry Layer Cake: A Showstopping Dessert

This Pistachio and Raspberry Layer Cake features moist, nutty pistachio sponge layers, a vibrant fresh raspberry filling, and a luscious cream cheese frosting. It's an elegant, showstopping dessert perfect for any special occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 cups all-purpose flour
• 1 cup unsalted pistachios shelled
• 2.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter at room temperature
• 2 cups granulated sugar
• 4 large eggs at room temperature
• 1 tsp vanilla extract
• 1.5 cups buttermilk at room temperature
• 2 cups raspberries fresh or frozen
• 0.5 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice fresh
• 16 oz cream cheese softened
• 1 cup unsalted butter softened
• 4 cups powdered sugar sifted
• 2 tbsp heavy cream
• 2 tsp vanilla extract

Equipment

• 3 8-inch round cake pans
• 1 Food Processor
• 1 Stand mixer or hand mixer
• 1 Offset spatula

Method

 

Pistachio Sponge Layers

1. Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch round cake pans with parchment paper.
2. In a food processor, pulse shelled pistachios until finely ground.
3. In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
4. In a large bowl, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
5. Beat in the eggs one at a time, then mix in the vanilla extract.
6. On low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide batter evenly among the prepared pans. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
8. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

Tangy Raspberry Filling

1. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down.
2. Whisk cornstarch with 1 tbsp cold water to make a slurry. Stir it into the raspberry mixture.
3. Cook for 1-2 more minutes until thickened. Remove from heat and cool completely.

Luscious Cream Cheese Frosting

1. In a large bowl, beat softened cream cheese and butter until smooth and creamy.
2. Gradually beat in the sifted powdered sugar on low speed. Add vanilla and heavy cream.
3. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.

Assembly

1. Level the cooled cake layers.
2. Place one layer on a serving plate. Pipe a border of frosting and fill with half of the raspberry filling.
3. Place the second layer on top. Repeat with another frosting border and the remaining filling.
4. Add the third layer. Apply a thin crumb coat of frosting over the entire cake. Refrigerate for 30 minutes.
5. Frost the entire cake with the remaining frosting. Garnish as desired.

Notes

Use room temperature ingredients for the best results.
Do not overmix the cake batter to ensure a tender crumb.
Allow the cake and filling to cool completely before assembling.

Share Your Creation!

We are so excited for you to try this Pistachio and Raspberry Layer Cake recipe! It’s a true labor of love that is worth every moment. When you make it, we’d love to see it! Leave a comment below with your thoughts, and be sure to share a photo of your beautiful creation on Pinterest!