This Pistachio Raspberry Layer Cake is an elegant and indulgent dessert, combining a tender pistachio sponge with tart raspberry compote and airy whipped cream frosting. Finished with fresh raspberries, chopped pistachios, and mint, it’s a refined yet approachable showpiece, perfect for celebrations or any special occasion where flavor and beauty matter equally.

Why You’ll Love This Recipe

This cake strikes a perfect harmony between nutty richness and bright fruitiness. The ground pistachios lend a subtle earthiness and moist texture, while the raspberry filling adds a fresh, tangy contrast. Topped with a light whipped cream instead of heavy frosting, it’s balanced, not overly sweet, and visually stunning. Whether you’re hosting a party or looking for a unique dessert, this cake is both memorable and satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• 1 cup shelled pistachios (unsalted)
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the raspberry filling:

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice

For the whipped cream frosting:

• 1 1/2 cups heavy cream, cold
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For topping:

• Fresh raspberries
• 2 tablespoons chopped pistachios
• Fresh mint leaves

Directions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In a food processor, pulse pistachios into a fine meal. Mix with flour, baking powder, and salt in a bowl.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Gradually add dry ingredients alternately with milk, beginning and ending with the dry mixture. Mix just until combined.
5. Divide batter evenly between prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
6. For the filling, simmer raspberries, sugar, and lemon juice over low heat until thickened slightly, about 5–7 minutes. Let cool.
7. For the frosting, whip cold heavy cream with powdered sugar and vanilla until soft peaks form. Keep chilled until ready to use.
8. To assemble, place one cake layer on a serving plate. Spread half the whipped cream over it, then spoon on the raspberry filling.
9. Place the second cake layer on top. Frost the top with the remaining whipped cream.
10. Garnish with fresh raspberries, chopped pistachios, and mint leaves. Serve immediately or refrigerate until ready to serve.

Servings and timing

Servings: 8–10
Prep time: 30 minutes
Cook time: 25 minutes
Assembly time: 15 minutes
Total time: 1 hour 10 minutes

Variations

• Lemon zest: Add 1 teaspoon lemon zest to the cake batter for added brightness.
• Berry mix: Substitute or combine raspberries with strawberries or blueberries.
• Chocolate twist: Add a thin layer of dark chocolate ganache between the layers for extra decadence.
• Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Nut-free version: Replace pistachios with ground sunflower seeds or omit entirely and increase flour accordingly.

Storage/Reheating

Store the assembled cake covered in the refrigerator for up to 3 days. The whipped cream frosting is best fresh but will hold its shape well when chilled. If making ahead, you can bake and freeze the cake layers (wrapped tightly) for up to 1 month. Assemble the cake fresh on the day of serving for best results.

FAQs

Can I use store-bought raspberry jam instead of making the compote?

Yes, a high-quality raspberry jam can be used if you’re short on time. Choose one with lower sugar for better balance.

Do I need to peel the pistachios?

No, the skins are fine to include, but make sure to use unsalted pistachios for proper flavor balance.

Can I make the whipped cream frosting in advance?

Yes, but it’s best used within 24 hours. Store it chilled and re-whip slightly if it deflates.

Can I bake this as one large cake?

You can, but you’ll need to increase the baking time and slice the cake into layers once cooled.

Is it possible to use pistachio flour instead?

Yes, if available, substitute the homemade pistachio meal with an equal amount of pistachio flour.

What type of milk is best?

Whole milk provides the best texture and flavor, but 2% can also work if needed.

Can I use frozen raspberries?

Yes, frozen raspberries work well. Thaw and drain slightly before using, or simmer straight from frozen for the compote.

How can I keep the whipped cream from melting?

Ensure all components are cool before assembling and keep the cake refrigerated until serving.

Can I frost the sides of the cake?

Yes, but you may need to double the whipped cream frosting for full coverage.

What can I serve this cake with?

A cup of tea, espresso, or a glass of dessert wine pairs beautifully with the nutty and fruity flavors.

Conclusion

The Pistachio Raspberry Layer Cake with Whipped Cream Frosting is a standout dessert that feels both sophisticated and comforting. With its nutty sponge, tart fruit layer, and light frosting, it’s a dessert that’s equally suitable for elegant entertaining or a special family celebration. Easy to prepare yet visually impressive, it’s sure to leave a lasting impression on any dessert table.

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