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The Ultimate Pistachio Raspberry Cake Recipe

Name: The Ultimate Pistachio Raspberry Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 cup raw shelled pistachios (Ground to a fine powder (150g).); 1 1/2 cups all-purpose flour ((190g)); 1 tbsp baking powder ((15g)); 1/2 tsp salt ((3g)); 1/2 cup unsalted butter (Softened (113g)); 1/4 cup vegetable oil ((60ml)); 1 cup granulated sugar ((200g)); 3 large eggs (Room temperature.); 1 tsp vanilla extract ((5ml)); 1/2 tsp almond extract ((2.5ml)); 1 cup buttermilk (Room temperature (240ml).); 2 cups raspberries (Fresh or frozen (240g).); 1/2 cup granulated sugar ((100g)); 1 tbsp lemon juice ((15ml)); 1 tbsp cornstarch (Mixed with 1 tbsp water (8g).); 16 oz mascarpone cheese (Cold (450g).); 1 1/2 cups heavy whipping cream (Cold (360ml).); 1 cup powdered sugar ((120g)); 1 tsp vanilla extract ((5ml)); 1/2 cup roasted pistachios (Roughly chopped (60g).)

By Emily

On March 26, 2026

Overhead view of a thick slice of Pistachio Raspberry Cake revealing pale green sponge, distinct ribbons of red jam, and mascarpone filling.

Desserts

Cuisine

American

Prep time

30 minutes

Cooking time

35 minutes

Total time

65 minutes

Servings

12 slices

Table of Contents

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There is nothing quite like slicing into a perfectly layered Pistachio Raspberry Cake to reveal its stunning cross-section. This dessert pairs three thick, moist, pale green pistachio sponge layers with a vibrant, glossy red raspberry jam filling. Smooth, thick white mascarpone frosting balances the bright fruit flavors with an ultra-creamy finish.

Whether you are hosting an elegant dinner party or simply treating yourself, this cake delivers a bakery-quality experience. The top is thickly swooped with frosting and heavily encrusted with roughly chopped, bright green roasted pistachios for the ultimate textural crunch. Get ready to experience dessert perfection in every single bite.

Why You’ll Love This Recipe

Visual Perfection: The distinct ribbons of vibrant red jam against the pale green sponge layers create a bakery-level visual appeal.
Incredible Textures: You get a brilliant contrast between the soft, moist crumb of the cake, the silky mascarpone frosting, and the crunchy roasted pistachios.
Perfect Flavor Balance: The tart, glossy raspberry reduction perfectly cuts through the rich, sweet mascarpone and nutty pistachio sponge.
Structural Integrity: Using a lightly thickened jam and a sturdy mascarpone whipped cream ensures your cake layers will not slide or bleed.

Ingredients & Substitutions

Close-up showing a decadent swoop of white mascarpone frosting encrusted with bright green roughly chopped roasted pistachios on a cake slice. — Top your cake with a thick, swooping layer of mascarpone frosting and roughly chopped bright green roasted pistachios.

Raw Shelled Pistachios: You will need 1 cup (150g) of raw, unsalted pistachios to grind into flour for the cake layers. Raw pistachios yield the best pale green color and delicate flavor.

All-Purpose Flour & Leaveners: Use 1 1/2 cups (190g) all-purpose flour, 1 tbsp (15g) baking powder, and 1/2 tsp (3g) salt. These foundational ingredients provide the necessary structure and lift for thick, fluffy layers.

Unsalted Butter & Vegetable Oil: Combine 1/2 cup (113g) softened unsalted butter and 1/4 cup (60ml) neutral vegetable oil. The butter provides rich flavor, while the oil ensures the cake remains incredibly moist for days.

Granulated Sugar & Eggs: Cream 1 cup (200g) granulated sugar with 3 large, room-temperature eggs. This builds a light, aerated base that helps the sponge rise beautifully.

Buttermilk & Extracts: Use 1 cup (240ml) room-temperature buttermilk, 1 tsp (5ml) vanilla extract, and 1/2 tsp (2.5ml) almond extract. The acidity in the buttermilk tenderizes the crumb, while the almond extract amplifies the nutty pistachio notes.

Fresh Raspberries & Lemon Juice: Simmer 2 cups (240g) raspberries with 1/2 cup (100g) granulated sugar and 1 tbsp (15ml) lemon juice. This creates the vibrant, glossy red raspberry jam filling.

Cornstarch: Mix 1 tbsp (8g) cornstarch with 1 tbsp (15ml) cold water. This invisible thickener ensures the jam forms a distinct ribbon that won’t soak into the sponge.

Mascarpone Cheese & Heavy Cream: Beat 16 oz (450g) cold mascarpone with 1 1/2 cups (360ml) cold heavy whipping cream. This combination whips up into a smooth, thick white frosting that holds its shape beautifully.

Powdered Sugar: Sift 1 cup (120g) powdered sugar into the frosting mixture. It adds just the right amount of sweetness without leaving a gritty texture.

Roasted Pistachios: Finish the cake with 1/2 cup (60g) roughly chopped, bright green roasted pistachios. These heavily encrust the top of the slice, providing an essential salty-crunchy contrast.

Equipment Needed

Three 8-inch (20cm) round cake pans
Food processor (for grinding pistachios)
Stand mixer or electric hand mixer
Medium saucepan (for the jam reduction)
Offset spatula (for smooth frosting swoops)

Step-by-Step Instructions

1. Prepare the Pistachio Flour

In a food processor, pulse 1 cup (150g) of raw shelled pistachios until they resemble coarse sand. Be careful not to over-blend, or the nuts will turn into a paste. Whisk the ground pistachios together with 1 1/2 cups (190g) all-purpose flour, 1 tbsp (15g) baking powder, and 1/2 tsp (3g) salt in a medium bowl.

2. Mix the Cake Batter

In a large mixing bowl, beat 1/2 cup (113g) softened unsalted butter, 1/4 cup (60ml) vegetable oil, and 1 cup (200g) granulated sugar on medium-high speed until pale and fluffy. Add the 3 large eggs one at a time, beating well after each addition. Mix in 1 tsp (5ml) vanilla extract and 1/2 tsp (2.5ml) almond extract.

3. Combine Wet and Dry Ingredients

Turn the mixer to low speed and add a third of the dry pistachio-flour mixture, followed by half of the 1 cup (240ml) buttermilk. Repeat this process, ending with the final third of the dry ingredients. Mix just until no dry streaks remain to ensure a tender, moist crumb.

4. Bake the Sponge Layers

Divide the batter evenly between three greased and parchment-lined 8-inch (20cm) cake pans. Bake at 350°F (175°C) for 22-25 minutes. You will know they are done when the edges pull away from the pan and a toothpick inserted into the center comes out clean.

5. Cook the Glossy Raspberry Jam

While the cakes cool, combine 2 cups (240g) raspberries, 1/2 cup (100g) sugar, and 1 tbsp (15ml) lemon juice in a saucepan over medium heat. Simmer for 10 minutes until the berries break down and release their juices. Stir in the cornstarch slurry (1 tbsp (8g) cornstarch mixed with 1 tbsp (15ml) water) and boil for 1 minute until the jam becomes glossy, thick, and vibrant red, then let it cool completely.

6. Whip the Mascarpone Frosting

In a chilled mixing bowl, combine 16 oz (450g) cold mascarpone cheese, 1 1/2 cups (360ml) cold heavy cream, 1 cup (120g) powdered sugar, and 1 tsp (5ml) vanilla extract. Whip on medium-high speed for 2-3 minutes. Watch closely and stop as soon as it forms smooth, thick white peaks.

7. Assemble and Frost

Place one cooled pale green sponge layer on a matte white round ceramic dessert plate. Pipe a thick border of mascarpone frosting around the top edge of the cake to act as a dam. Spread half of the cooled raspberry jam evenly inside the border, then top with a layer of frosting.

8. Top and Garnish

Repeat with the second layer, then place the final sponge layer on top. Use an offset spatula to thickly swoop the remaining creamy white mascarpone frosting over the top and sides of the cake. Heavily encrust the top and edges with 1/2 cup (60g) roughly chopped, bright green roasted pistachios.

Expert Tips for Success

Do not over-mix the batter: Once you add the dry ingredients to the wet, mix only until incorporated to keep the pale green pistachio sponge layers incredibly tender.
Cool the jam completely: If your glossy red raspberry jam is even slightly warm during assembly, it will melt the mascarpone frosting and cause your layers to slide.
Use cold dairy for the frosting: Both the mascarpone and heavy whipping cream must be straight from the fridge to whip into a structurally sound, thick white frosting.
Enhance the color naturally: If your pistachios aren’t vibrant enough, a single tiny drop of green food coloring in the batter can help achieve that distinct pale green aesthetic.
Create a frosting dam: Piping a thick ring of frosting around the perimeter of each layer before adding the jam ensures a clean, distinct ribbon of filling when you slice the cake.

Storage & Reheating/Freezing

Store leftover Pistachio Raspberry Cake in an airtight container in the refrigerator for up to 4 days. Because of the dairy-rich mascarpone frosting, this cake must remain chilled to maintain its structural integrity and food safety.

To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe zip-top bag for up to 2 months. Thaw slices in the refrigerator overnight before serving to preserve the distinct ribbon of vibrant jam and the creamy frosting texture.

What to Serve With This

This show-stopping dessert is the perfect grand finale to a robust, savory dinner. Consider serving it after a comforting bowl of creamy-roasted-tomato-pasta, where the bright acidity of the tomatoes prepares your palate for the sweet raspberry jam.

If you are hosting a refined dinner party, follow a beautiful main course like mediterranean-salmon or garlic-butter-shrimp with a slice of this cake. The light seafood pairs beautifully with the rich, nutty pistachio layers.

For cozy weekend family meals, enjoy this dessert after a hearty helping of crockpot-beef-stew or white-cheddar-mac-and-cheese. The creamy white mascarpone frosting offers a delightful, cooling contrast to rich, savory comfort foods.

Frequently Asked Questions

Can I make the mascarpone frosting ahead of time?

Mascarpone frosting is best whipped right before assembling the cake. If made too far in advance, it can lose its aeration. However, you can assemble the entire cake a day in advance and store it in the refrigerator.

Can I use frozen raspberries for the glossy jam filling?

Yes, frozen raspberries work perfectly for the jam reduction. You do not need to thaw them first; simply simmer them with the sugar and lemon juice for a few extra minutes until they break down.

How do I get a pale green color in my pistachio cake layers?

Grinding raw, unsalted pistachios provides a natural, subtle green hue. For a more vibrant pale green, you can add a single drop of green gel food coloring or a pinch of culinary matcha powder to the wet batter.

How do I prevent the raspberry jam from bleeding into the mascarpone frosting?

You must cook the jam with cornstarch until it forms a thick, glossy reduction. Additionally, pipe a thick border (or ‘dam’) of mascarpone frosting around the edge of the cake layer to contain the jam before spreading it.

Why did my mascarpone frosting curdle or split?

Mascarpone has a high fat content and can split if over-mixed or if the ingredients are too warm. Ensure both the heavy cream and mascarpone are very cold, and mix just until thick peaks form.

Ready to Bake?

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