This raspberry pistachio cake is made with tender pistachio cake layers filled with raspberry compote, toasted pistachios, and frosted with raspberry Swiss meringue buttercream.
How to Make This Raspberry Pistachio Cake
To make sure this cake turns out as amazing as possible, let’s walk through each step together!
Step 1: Make the Raspberry Cake Filling
Make the raspberry filling first, so it has time to cool and thicken.
Place 4 cups frozen or fresh raspberries, 1 cup granulated sugar, 1 Tbsp lemon juice, 2 tsp lemon zest, and 1/4 cup of water in a saucepan and heat over medium-high heat.
Stir the mixture until it begins to boil. Lower the heat to medium-low, and allow the filling to simmer for 10-15 minutes.
Turn off the heat and remove the pot from the stove. Pour the filling into a metal strainer suspended over a medium-sized bowl, and push through using a rubber spatula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/2 cup of seedy pulp.
In a separate small bowl, make a slurry by combining the remaining 3 Tbsp of water with 3 Tbsp cornstarch. Stir until the cornstarch has fully dissolved into the water.
Add this cornstarch mixture into the strained raspberry filling, and stir until it is incorporated.
Rinse out your pot and pour the filling back into it (you don’t want any residual seeds getting into the filling).
Heat at a medium heat for a few more minutes, or until the mixture has thickened. Be sure to stir constantly during this stage to prevent the filling from burning.
Turn off the heat and pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.
Step 2: Make the Pistachio Cake Layers
Preheat the oven to 350°F / 175°C. Grease then line three 8-inch cake pans with nonstick spray and parchment paper rounds. Set aside.
Pour 1 1/4 cups (160g) of finely chopped pistachios, 2 cups all-purpose flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, and 1 tsp fine salt into a large bowl or the bowl of a stand mixer. Whisk together until combined.
Then mix 3/4 cup (1 1/2 sticks) of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on low until just incorporated. The batter will be thick.
Next, mix in 1 1/2 cups of sour cream, 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and 1 tsp almond extract (optional) at a low speed until fully incorporated. If you want to amp up the color of the cake layers, add in 1/4 tsp of green gel food coloring with the oil and vanilla.
Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
Divide the batter evenly between the prepared pans. I like to use a scale to make sure each pan has the same amount of batter and will bake up to the same height (about 600g per pan).
Bake for 33-36 minutes or until a toothpick inserted in the center of one of the layers comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Place the cake layers in the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze the layers if you’re making them in advance.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
Step 3: Make the Raspberry Swiss Meringue Buttercream
While the cake layers bake and cool, make the raspberry buttercream frosting. Before making this frosting, be sure to thoroughly clean your mixing bowl. If there’s any grease, it can make it difficult to whip up the meringue.
In a medium-sized pot, add about 1 inch of water and bring to a simmer. Add 8 egg whites and 2 1/2 cups of granulated sugar into a large metal bowl.
Place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t actually touching the bottom of the bowl, or it can cook the egg whites.
Whisk the mixture constantly for about 3 minutes, until it reaches 160°F/71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
Once it reaches this stage, lift the bowl away from the pot and dry the bottom with a towel. Pour the mixture into the bowl of a stand mixer and beat on a medium-high speed with a whisk attachment.
Mix for about 10 minutes, or until you have stiff, glossy peaks that stick straight up. While the meringue whips, I like to add something cold around the base of my bowl. I find the meringue stays quite warm while it whips up, and placing a bag of frozen veggies around the base of the bowl helps cool it back to room temperature. This can prevent your buttercream from becoming soupy in the next step.
Mix in 2 cups (4 sticks) of unsalted butter at a medium speed, 1 stick at a time. Scrape the sides and bottom of the bowl with a rubber spatula as needed. If it looks soupy or broken, keep mixing until it looks fluffy and thick.
If it doesn’t seem to come together after an additional 5 minutes of mixing, check out the troubleshooting section in this post. I almost always have to chill my bowl in the fridge for 20 minutes before it whips up properly. The frosting should have a thick, whipped consistency once it’s properly mixed.
Once the consistency is right, swap out the whisk attachment for a paddle attachment and add 3/4 cup of the fully cooled raspberry filling made above, 2 tsp vanilla extract, and 1/2 tsp fine salt.
Continue mixing on a low speed for a couple of minutes to make the frosting extra smooth. Place about 1 cup of buttercream in a large piping bag, and seal the top with a clip or rubber band. Cut a 1/2-inch opening at the base of the bag. Set aside.
If you make this in advance, it can sit at room temperature for up to 2 days or be stored in the fridge for up to 2 weeks.
Step 4: Assemble the Cake
Stack and frost the cake layers on a greaseproof cakeboard or flat plate using a dab of frosting to help stick the first cake layer to the board.
Spread about 1 cup of raspberry buttercream onto the first cake layer with a large offset spatula. Pipe a buttercream ring around the edge of the cake layer, then fill the center of it with half of the remaining raspberry filling. Repeat with the next cake layer, and place the third cake layer on top.
Chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Then spread the remaining raspberry buttercream around the cake and create a textured look using an offset spatula or the back of a spoon.
Add a semicircle of fresh raspberries and chopped pistachios around the top of the cake, then enjoy.
Substitutions and Swaps – Pistachio Cake Layers
This recipe uses quite a few ingredients, and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that can be made in this cake recipe.
- Finely Chopped Pistachios – I use roasted, unsalted pistachios. If you can only find salted, omit the salt from the cake recipe. If you can’t find roasted, you can bake the pistachios at 350°F/175°C for 6-8 minutes. You can also use other types of nuts, like almonds or walnuts.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend or cake flour if that’s what you have on hand.
- Granulated Sugar – I do not recommend changing the type or reducing the amount of sugar because it will change the texture of the cake layers.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
- Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also separate your own egg whites and use 7 large egg whites or 4 whole, large eggs. If you have an egg allergy, you can try using flaxseed eggs or a vegan egg replacer.
- Sour Cream – You can also use full-fat yogurt, whole milk, buttermilk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
- Vegetable Oil – Any flavorless oil will work in this recipe. Canola or even sunflower oil would work great!
Substitutions and Swaps – Raspberry Swiss Meringue Buttercream
- Large Egg Whites – This recipe turns out best with freshly separated, large eggs. If you want to use pasteurized egg whites that come in a carton, I’d recommend using my hybrid buttercream recipe and adding 3/4 cup of the raspberry filling.
- Granulated Sugar – You can reduce the amount of granulated sugar by 1/2 cup, but I wouldn’t recommend changing it more than that, or the meringue won’t be as stable.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
Recipe Variations
One batch of cake batter makes about 1800 grams or 10 cups. If you plan to use four circular cake pans, add 450 grams of batter into each pan. If you make 3 layers, add 600 grams to each pan.
While I usually make 3, 8-inch cake layers or 4, 7-inch cake layers with this recipe, it can also be used to make 4, 6-inch cake layers, but they will take a few minutes longer to bake.
This recipe can also be used to make a sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1 inch tall.
Bake for 35-40 mins at 350°F/175°. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.
You can also make one 9 x 13-inch cake layer that’s about 2 inches tall, but the bake time will be 45-55 minutes at 350°F/175°C.
Making this Raspberry Pistachio Cake in Advance & Storage Tips
I recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.
Tips for Making the Best Pistachio Raspberry Cake
- Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
- If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
Let Me Know What You Think!
If you make this raspberry pistachio cake recipe, I’d love to hear what you think! Let me know by leaving a rating and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets if you share on social media, so that I can see your amazing creations.
Raspberry Pistachio Cake
Equipment
Ingredients
Raspberry Cake Filling
- 4 cups fresh or frozen raspberries 500g
- 1 cup granulated sugar 200g
- 1 Tbsp lemon juice 12g
- 2 tsp fresh lemon zest 5g
- 1/4 cup + 3 Tbsp water, divided – added to both the raspberry mixture and to make the cornstarch slurry 105g
- 3 Tbsp cornstarch 24g
Pistachio Cake Recipe
- 1 1/4 cups toasted and finely chopped pistachios 160g
- 2 cups all-purpose flour 250g
- 3 cups granulated sugar 600g
- 2 1/2 tsp baking powder 10g
- 1 tsp fine salt 6g
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 170g
- 1 cup carton egg whites or 4 whole large eggs, room temperature 220g
- 1 1/2 cups sour cream, room temperature 360g
- 2 Tbsp vegetable or canola oil 30g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1 tsp almond extract – optional Sounds weird, but it enhances the nuttiness of the pistachios!
- 1/4 tsp green gel food coloring – optional
Raspberry Swiss Meringue Buttercream Frosting
- 8 large egg whites 240g
- 2 1/2 cups granulated sugar 500g
- 2 cups (4 sticks) unsalted butter, room temperature 454g
- 3/4 cup raspberry reduction, room temperature (made above) 210g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1/2 tsp fine salt 3g
Garnish
- 1 cup fresh raspberries 125g
- 1/2 cup chopped pistachios 60g
Instructions
Raspberry Cake Filling
- Make the raspberry filling first, so it has time to cool and thicken.
- Place 4 cups frozen or fresh raspberries, 1 cup granulated sugar, 1 Tbsp lemon juice, 2 tsp lemon zest, and 1/4 cup of water in a saucepan and heat over medium-high heat.
- Stir the mixture until it begins to boil. Lower the heat to medium-low, and allow the filling to simmer for 10-15 minutes.
- Turn off heat and remove the pot from the stove. Pour the filling into a metal strainer suspended over a medium sized bowl, and push through using a rubber spatula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/2 cup of seedy pulp.
- In a separate small bowl, make a slurry by combining the remaining 3 Tbsp of water with 3 Tbsp cornstarch. Stir until the cornstarch has fully dissolved into the water.
- Add this cornstarch mixture into the strained raspberry filling, and stir until it is incorporated.
- Rinse out your pot and pour the filling back into it (you don’t want any residual seeds getting into the filling).
- Heat at a medium heat for a few more minutes, or until the mixture has thickened. Be sure to stir constantly during this stage to prevent the filling from burning.
- Turn off the heat and pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.
Pistachio Cake Layers
- Preheat the oven to 350°F / 175°C. Grease then line three 8-inch cake pans with nonstick spray and parchment paper rounds. Set aside.
- Pour 1 1/4 cups (160g) of finely chopped pistachios, 2 cups all-purpose flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, and 1 tsp fine salt into a large bowl or the bowl of a stand mixer. Whisk together until combined.
- Then mix 3/4 cup (1 1/2 sticks) of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.
- Pour in 1 cup of egg whites and mix on low until just incorporated. The batter will be thick.
- Next, mix in 1 1/2 cups of sour cream, 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and 1 tsp almond extract (optional) at a low speed until fully incorporated. If you want to amp up the color of the cake layers, add in 1/4 tsp of green gel food coloring.
- Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
- Divide the batter evenly between the prepared pans. I like to use a scale to make sure each pan has the same amount of batter and will bake up to the same height (about 600g per pan).
- Bake for 33-36 minutes or until a toothpick inserted in the center of one of the layers comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
- Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze the layers if you're making them in advance.
- If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
Raspberry Swiss Meringue Buttercream
- While the cake layers bake and cool, make the raspberry buttercream frosting. Before making this frosting, be sure to thoroughly clean your mixing bowl. If there’s any grease, it can make it difficult to whip up the meringue.
- In a medium-sized pot, add about 1 inch of water and bring to a simmer. Add 8 egg whites and 2 1/2 cups of granulated sugar into a large metal bowl.
- Place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t actually touching the bottom of the bowl, or it can cook the egg whites.
- Whisk the mixture constantly for about 3 minutes, until it reaches 160°F/71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
- Once it reaches this stage, lift the bowl away from the pot and dry the bottom with a towel. Pour the mixture into the bowl of a stand mixer and beat on a medium-high speed with a whisk attachment. Mix for about 10 minutes, or until you have stiff, glossy peaks that stick straight up. While the meringue whips, I like to add something cold around the base of my bowl. I find the meringue stays quite warm while it whips up, and placing a bag of frozen veggies around the base of the bowl helps cool it back to room temperature. This can prevent your buttercream from becoming soupy in the next step.
- Mix in 2 cups (4 sticks) of unsalted butter at a medium speed, 1 stick at a time. Scrape the sides and bottom of the bowl with a rubber spatula as needed. If it looks soupy or broken, keep mixing until it looks fluffy and thick. If it doesn't seem to come together after an additional 5 minutes of mixing, check out the troubleshooting section in this post. I almost always have to chill my bowl in the fridge for 20 minutes before it whips up properly. The frosting should have a thick, whipped consistency once it's properly mixed.
- Once the consistency is right, swap out the whisk attachment for a paddle attachment and add 3/4 cup of the fully cooled raspberry filling made above, 2 tsp vanilla extract, and 1/2 tsp fine salt. Continue mixing on a low speed for a couple of minutes to make the frosting extra smooth. Place about 1 cup of buttercream in a large piping bag, and seal the top with a clip or rubber band. Cut a 1/2-inch opening at the base of the bag. Set aside.
- If you make this in advance, it can sit at room temperature for up to 2 days or be stored in the fridge for up to 2 weeks.
Assembling This Pistachio Raspberry Layer Cake
- Stack and frost the cake layers on a greaseproof cakeboard or flat plate using a dab of frosting to help stick the first cake layer to the board.
- Spread about 1 cup of raspberry buttercream onto the first cake layer with a large offset spatula. Pipe a buttercream ring around the edge of the cake layer, then fill the center of it with half of the remaining raspberry filling. Repeat with the next cake layer, and place the third cake layer on top.
- Chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Then spread the remaining raspberry buttercream around the cake and create a textured look using an offset spatula or the back of a spoon. Add a semicircle of fresh raspberries and chopped pistachios around the top of the cake, then enjoy.
Video
Notes
How Many People Does This Cake Feed?
This cake feeds about 24 people. For more information on cake sizes and servings, check out my cake portion guide.Recipe Variations – Making This Cake in Different Sizes
One batch of this recipe makes about 10 cups of batter or about 1800 grams. If you plan to use three circular cake pans, add about 600 grams of batter into each pan. If you want to make a tiered cake or a different-sized cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need. This recipe can also be used to make a sheet cake! One batch will make a 1, 9 x 13-inch cake layer that’s about 1.5 inches tall once leveled. Bake for 45-55 minutes at 350°F / 175 °C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them; they help sheet cake layers bake more evenly and quickly. For more details on how to convert this cake recipe and others into sheet cakes, check out my sheet cake guide. Last but not least, you can also make cupcakes using this recipe. Fill the liners 3/4 full and bake them at 350°F / 175 °C for 19-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. You should end up with about 3 dozen.Tips for Making the Best Raspberry Pistachio Cake
- Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
- Properly measure the flour (spoon it into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
- If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
Making This Cake in Advance & Storage Tips
I highly recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable and enjoyable, and I promise they taste just as delicious! You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week (as long as it doesn’t have a perishable fruit filling) or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.Nutrition
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