Name: Pistachio Raspberry Cake Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups unsalted shelled pistachios; 2½ cups cake flour; ¾ cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup unsalted butter, room temperature (16 tablespoons); 1¾ cups granulated sugar; 1 tablespoon vanilla extract; ½ teaspoon almond extract; 1 large egg; 1 cup whole milk; ½ cup sour cream; 3 egg whites; ½ teaspoon cream of tartar; 2 sticks salted butter, room temperature (16 tablespoons); ½ tablespoon vanilla extract; ½ cup fresh raspberries; 2 teaspoons Anima Mundi Rose Powder; 4 cups powdered sugar; Fresh raspberries, to garnish

If you’re craving something that’s both elegant and bursting with flavor, this Pistachio Raspberry Cake Recipe is an absolute delight. Imagine layers of moist, nutty pistachio cake paired with a fragrant raspberry rose buttercream—every bite feels like a celebration!

A tall round cake covered on the outside with a rough light brown crumb layer, topped with a large pile of bright red raspberries that fill the center and spill slightly over the top edge. The cake sits on a gray round plate placed on a wooden surface with scattered raspberries and green leaves around it. In the background to the right, there is a glass vase with delicate white flowers and green leaves, set against a dark backdrop. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pistachio Raspberry Cake Recipe
Top Tip
How to Serve Pistachio Raspberry Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pistachio Raspberry Cake Recipe

Why You'll Love This Recipe

I remember the first time I tried this pistachio cake with raspberry rose buttercream—it instantly became a favorite for any special occasion. It’s not only delicious, but it also looks stunning on the table. Let me tell you why this cake stands out:

Nutty Goodness: The ground pistachios add a subtle crunch and deep flavor throughout the tender layers.
Floral and Fruity Frosting: Fresh raspberries combined with delicate rose powder create a uniquely fragrant, creamy frosting.
Visually Stunning: Coating the outside with pistachio powder and fresh raspberries makes it irresistibly beautiful.
Perfect for Gatherings: This layered cake serves 8 people and always impresses guests with both taste and presentation.

Ingredients & Why They Work

Before we dive in, make sure to gather fresh, high-quality ingredients. Using unsalted butter and fresh raspberries really makes a difference in the flavor—and don’t skip the rose powder if you want that signature floral note!

Flat lay of shelled unsalted pistachios, a small white bowl of finely ground pistachio powder, a small white bowl of cake flour, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl of salt, a whole uncracked brown egg, a small white bowl of unsalted butter, a small white bowl of granulated sugar, a small white bowl of vanilla extract, a small white bowl of almond extract, a small white bowl of whole milk, a small white bowl of sour cream, a small white bowl of egg whites, a small white bowl of cream of tartar, a small white bowl of salted butter, a small white bowl of raspberries, a small white bowl of rose powder, a small white bowl of powdered sugar, fresh raspberries arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted shelled pistachios: Ground for a fresh, nutty flavor and lovely texture in the cake layers.
Cake flour: Keeps the cake delicate and soft—just what you want for an elegant dessert.
All-purpose flour: Adds a little more structure to balance the cake.
Baking powder and baking soda: Ensure the cake layers rise perfectly and stay tender.
Salt: Enhances all the flavors, especially the pistachios and butter.
Unsalted butter: Adds richness and creaminess to the batter; room temperature for easy creaming.
Granulated sugar: Sweetens without overpowering the nutty notes.
Vanilla extract: Brings warmth and depth to the cake’s flavor.
Almond extract: Compliments the pistachios with its subtle nutty aroma.
Large egg: Binds everything together and adds moisture.
Whole milk: Adds richness and moisture to keep the cake soft.
Sour cream: Provides a gentle tang and moist texture.
Egg whites: Whipped to stiff peaks to add airiness and lift to the batter.
Cream of tartar: Stabilizes the whipped egg whites for a light texture.
Salted butter (for frosting): The perfect balance of creamy and salty for the buttercream.
Fresh raspberries: Pureed into the frosting for bright berry flavor.
Anima Mundi Rose Powder: Adds a delicate floral note that elevates the frosting.
Powdered sugar: Sweetens and thickens the frosting to spreadable perfection.
Fresh raspberries (for garnish): Adds a pop of color and fresh bite on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Pistachio Raspberry Cake Recipe is how easy it is to make it your own! Whether you want to tailor it for a dietary need or simply mix up the flavors, there’s so much room for creativity. Let’s explore some tasty variations to inspire you.

Gluten-Free Variation: I swapped the cake flour and all-purpose flour for a high-quality gluten-free baking blend and was thrilled with how tender and moist the cake turned out — just as delicious as the original!
Seasonal Twist: During berry season, I sometimes add a handful of finely chopped fresh raspberries directly into the batter for surprise bursts of flavor inside the cake.
Vegan Adaptation: Although this recipe relies on dairy and eggs for its wonderful texture, using a plant-based butter and aquafaba (chickpea water) whipped with cream of tartar can produce a promising vegan alternative — perfect if you want to experiment!
Rose Powder Substitute: If you can’t find Anima Mundi Rose Powder, a few teaspoons of rose water or even a subtle splash of orange blossom water work beautifully in the buttercream for that delicate floral note.

Step-by-Step: How I Make Pistachio Raspberry Cake Recipe

A tall, round cake with smooth pink frosting covers three visible layers. It sits on a dark plate that rests on a white marbled surface. A woman's hands are pouring a crumbly green topping over one side of the cake, letting the crumbs fall and pile up at the base. The background is dark, and there is a blurry plant visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Pans Ready and Oven Preheated

Start by preheating your oven to 350°F (175°C). Grease three 9-inch round cake pans thoroughly, then line the bottoms with parchment paper circles. This makes sure your beautiful cake layers come out cleanly and easily later on. I like to carefully flour the sides after greasing, too, to prevent sticking.

Step 2: Grind Those Pistachios into a Nutty Powder

Using a food processor, pulse the 2 cups of unsalted shelled pistachios until you get a fine powder texture. This gives the cake its delightful nuttiness. Set aside one cup of the ground pistachios now for later — we'll use it to coat the frosted cake, which adds texture and visual appeal.

Step 3: Mix Your Dry Ingredients Together

In a large bowl, whisk together the 1 cup of ground pistachios, cake flour, all-purpose flour, baking powder, baking soda, and salt until everything is well combined. This mix will give your cake a stable structure and lift during baking.

Step 4: Cream Butter and Sugar Until Fluffy

In a separate mixing bowl, beat the room temperature unsalted butter on high speed for about 2 minutes until it’s creamy and smooth. Gradually add the granulated sugar and continue to beat for another 2 minutes until the mixture is light and fluffy—a sign that it’s perfectly aerated for a soft cake. Then add the vanilla, almond extract, and the large egg, mixing until fully incorporated.

Step 5: Alternate Adding Dry Ingredients and Liquids

Carefully whisk and add the dry ingredient mixture to the butter mixture, alternating with the whole milk and sour cream. Start and end with the dry ingredients, mixing just until everything is combined. This keeps your batter tender and prevents overmixing, which can toughen the cake.

Step 6: Whip Egg Whites to Stiff Peaks

In a clean, grease-free bowl, beat the egg whites with cream of tartar until stiff peaks form. This step is crucial because folding the fluffy whites into the batter lightens the cake’s texture beautifully.

Step 7: Fold Egg Whites Gently Into Batter

Using a spatula, gently incorporate the whipped egg whites into your batter. Be patient and fold carefully so you keep that airy texture, which makes the cake tender and moist.

Step 8: Bake and Test for Doneness

Divide the batter evenly among the three prepared pans. Place them in the preheated oven and bake for 40 minutes. You’ll know the cakes are done when the tops spring back lightly to the touch. If you want extra caution, a toothpick inserted in the center should come out clean.

Step 9: Cool Before Unmolding

Once out of the oven, let the cakes cool in their pans for about 15 minutes. Then carefully remove them from the pans and place on a wire rack to cool completely. This step stops baking and ensures your cakes aren’t too fragile when frosting.

Step 10: Make That Dreamy Raspberry Rose Buttercream

In a large bowl, beat the salted butter, vanilla extract, and fresh raspberries on medium-high speed for 1 minute until the raspberries are broken down and the mixture looks creamy and pink. Add the rose powder and 1 cup of powdered sugar, then beat on low speed while gradually adding the remaining powdered sugar. Increase speed to high and beat for 1 additional minute until the frosting is fluffy — it should be silky smooth with subtle floral and berry notes.

Step 11: Assemble Your Gorgeous Layer Cake

Spread a generous layer of frosting between each cake layer, stacking them carefully. Afterwards, coat the entire outside and top of the cake with the remaining frosting. Take your time smoothing it out for a polished finish.

Step 12: Coat the Cake in Pistachio Powder and Garnish

Use your hands to press the reserved ground pistachio powder firmly and evenly into the frosting on all sides of the cake. This adds texture and an extra nutty punch. Finally, decorate the top with fresh raspberries for a vibrant, inviting look.

Step 13: Chill and Serve

Pop your cake into the refrigerator to set and keep fresh. It’ll store beautifully for up to a week, and I recommend serving it slightly chilled or at room temperature to enjoy the full depth of the flavors.

Top Tip

Mastering the Pistachio Raspberry Cake Recipe is all about attention to detail—each step brings out the tender texture and vibrant flavors that make this cake so special. Here are some tips I've gathered that can make a big difference.

Folding Egg Whites Gently: Always fold the whipped egg whites into the batter carefully to keep the cake light and fluffy—overmixing can deflate the air bubbles and lead to a denser texture.
Using Fresh Ingredients: Fresh raspberries in the frosting provide that bright and natural tartness which balances the nutty pistachios perfectly; frozen raspberries work too but make sure to drain excess liquid to avoid runny frosting.
Coating the Cake: Pressing the reserved pistachio powder by hand onto the frosted cake creates a beautiful, textured finish that adds both flavor and elegance—don’t be shy to get your hands a little messy here!
Chilling the Cake: Chilling the cake for at least an hour after assembling allows the buttercream to set, making slicing cleaner and enhancing the flavors.

How to Serve Pistachio Raspberry Cake Recipe

A slice of three-layer cake sits on a white plate with green floral patterns. Each cake layer is light brown with a coarse texture, separated by thick pink cream filling. The cake edges are covered with a crumb coating of similar light brown color. Fresh red raspberries are clustered on top of the slice and around the plate. A silver fork rests diagonally on the plate next to the cake. The scene is on a dark wooden surface with scattered raspberries and purple powder. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To make your Pistachio Raspberry Cake even more stunning, garnish with fresh raspberries atop the cake as suggested in the recipe. For extra charm, consider adding edible rose petals or a light dusting of powdered sugar to enhance its delicate floral notes. Toasted pistachios sprinkled around the cake plate can reinforce the nutty theme while adding a lovely crunch.

Side Dishes

Pair this elegant dessert with a light accompaniment to complement its flavors. A crisp glass of sparkling wine or rosé works beautifully. For non-alcoholic options, a chilled rose or green tea highlights the floral and nutty flavors. Fresh fruit salad or a bowl of whipped cream can balance the richness of the cake’s buttery frosting without overpowering it.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Pistachio Raspberry Cake in the refrigerator. Wrapped well or kept in an airtight container, it will stay fresh and flavorful for up to one week. Chilling helps maintain the frosting’s texture and preserves the delicate flavors.

Freezing

You can freeze this cake if needed. To do so, wrap the entire cake tightly in plastic wrap and then an extra layer of aluminum foil to protect it from freezer burn. When you’re ready to enjoy it, thaw it overnight in the refrigerator. Avoid freezing for more than 1 month to preserve its best texture and taste.

Reheating

Because this is a layered buttercream cake, reheating is not recommended. Instead, allow refrigerated slices to come to room temperature for about 20–30 minutes before serving to enhance their flavor and soften the frosting slightly.

Frequently Asked Questions:

Can I substitute almonds or other nuts for pistachios in this recipe?

While pistachios give this cake its signature flavor and color, you can substitute almonds or hazelnuts ground to a fine powder. Keep in mind the flavor profile will change and the cake might be less vibrant in appearance.

Where can I find Anima Mundi Rose Powder, or can I omit it?

Anima Mundi Rose Powder is a specialty floral powder that lends a subtle rose aroma and flavor. If it’s unavailable, you can omit it or replace it with a small amount of rose water—just be cautious not to add too much liquid to the frosting.

Why is cream of tartar used with the egg whites?

Cream of tartar stabilizes the egg whites as you whip them, helping them hold stiff peaks and creating a lighter, airier cake texture once folded into the batter.

Can I make this cake gluten-free?

Yes! To make the Pistachio Raspberry Cake Recipe gluten-free, swap the cake flour and all-purpose flour for a gluten-free baking blend in equal amounts. Make sure the blend includes xanthan gum or another binder for best results.

Final Thoughts

This Pistachio Raspberry Cake Recipe is one of my favorite desserts to share when I want to impress with something that feels both indulgent and delicate. Its tender, nutty layers paired with the fragrant raspberry rose buttercream create an unforgettable flavor harmony that's perfect for any celebration—or just because. Once you try it, I have a feeling it might become your go-to cake, too!