Chocolate and vanilla are great, but sometimes you need a cake that sings spring. This pistachio layer cake, layered with raspberry jam and topped with bright raspberry buttercream, is everything you didn’t know you were missing. It’s nutty, fruity, and oh-so indulgent, perfect for family gatherings or just because life deserves a celebration.

Pistachio Layer Cake with Raspberry Jam and Fresh Raspberry Buttercream

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A moist and decadent pistachio layer cake layered with raspberry jam and topped with bright raspberry buttercream, perfect for celebrations.

Author: 02
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1 cup ground pistachios
1 1/2 cups sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
1 tablespoon baking powder
1 teaspoon vanilla extract
1 cup raspberry jam
1 cup fresh raspberries
1 cup unsalted butter, softened (for buttercream)
3–4 cups powdered sugar (for buttercream)
1–2 tablespoons heavy cream (for buttercream)
1 teaspoon vanilla extract (for buttercream)

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Instructions

Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them lightly.
Cream the softened butter and sugar together until light and fluffy, about 3 to 5 minutes.
Add the eggs one at a time, incorporating each before adding the next, then stir in the vanilla extract.
In another bowl, whisk together the flour, ground pistachios, and baking powder until well combined.
Gradually mix the dry ingredients into the wet mixture, alternating with the milk until smooth. Avoid overmixing.
Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, until a toothpick inserted comes out clean.
Let the cakes cool in the pans for about 10 minutes before turning them onto wire racks to cool completely.
To make the buttercream, beat the softened butter until creamy, then gradually add powdered sugar until smooth. Mix in heavy cream and vanilla extract.
Once cakes are cool, spread raspberry jam on top of the first layer, then place the second layer on top and repeat.
Frost the entire cake with raspberry buttercream and garnish with fresh raspberries before serving.

Notes

For fluffier buttercream, chill your mixing bowl and beaters before use. You can also add a teaspoon of orange zest for a zesty flair.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg

Why This Pistachio Layer Cake Never Fails

When it comes to desserts that wow, this cake ticks all the boxes. It’s moist, decadent, and has that delightful crunch from the pistachios, which brings a special touch to every slice. Trust me, if you follow these steps, this cake will be the star of your dessert table every time.

Your Ingredient Lineup

2 cups all-purpose flour
1 cup ground pistachios
1 1/2 cups sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
1 tablespoon baking powder
1 teaspoon vanilla extract
1 cup raspberry jam
1 cup fresh raspberries
1 cup unsalted butter, softened (for buttercream)
3–4 cups powdered sugar (for buttercream)
1–2 tablespoons heavy cream (for buttercream)
1 teaspoon vanilla extract (for buttercream)

Cooking Method Made Simple

Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them lightly.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3 to 5 minutes. You want that airy texture to create a light cake.
Add the eggs one at a time, incorporating each before adding the next, and then stir in the vanilla extract. Patience rewards you here!
In another bowl, whisk together the flour, ground pistachios, and baking powder until well combined.
Gradually mix the dry ingredients into your wet mixture, alternating with the milk until everything is combined and smooth. Don’t overmix or you’ll lose that fluffy texture.
Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them; ovens can be tricky.
Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely. Patience, my friend; it’s worth the wait.
To make the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add in the heavy cream and vanilla extract until you reach your desired frosting consistency. If it’s too thick, add a splash more cream.
Once your cakes are cool, take that luscious raspberry jam and spread it generously on top of the first layer. Place the second layer on top and repeat the process.
Now, frost the entire cake with that glorious raspberry buttercream. Don’t skimp on the frosting; it’s the best part!
Finally, garnish with fresh raspberries on top, slice, and serve that beauty. Enjoy!

Nutrition Breakdown

Serving Size: 1 slice
Calories: Approximately 450
Protein: 5g
Carbs: 60g
Fat: 20g
Fiber: 1g

Balanced and filling without feeling heavy, this cake is a delightful treat that won’t leave you in a food coma.

Serving & Pairing Ideas

This pistachio layer cake is a showstopper for birthdays, afternoon teas, or any festive gathering. Serve it alongside a cup of freshly brewed coffee or tea for that delightful contrast. Feel free to enhance the experience with a scoop of vanilla ice cream or a dollop of whipped cream to send your taste buds into overdrive!

Storage & Reheat Tips

Storing this cake is a breeze. Keep any leftovers (if there are any!) in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze the unfrosted layers for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight, frost it, and enjoy. It’s just as delicious when freshly thawed!

Smart Tips

Chill Your Bowls: If you refrigerate your mixing bowl and beaters before making the buttercream, it will whip up even fluffier.
Pistachio Prep: If you can’t find ground pistachios, pulse whole pistachios in a food processor for a quick DIY ground option. Just avoid over-processing — you don’t want pistachio butter!
Test for Doneness: Use a toothpick or cake tester to ensure those cakes are baked perfectly. If it comes out wet, they need more time.
Layering Strategy: If your layers have domed on top, trim them flat for easier stacking. A level cake is a professional-looking cake.
Extra Raspberry Burst: Add a layer of raspberry preserves in between the layers for an extra burst of fruitiness.

Creative Flavor Twists

Orange Zest Kick: Add a teaspoon of orange zest into the batter for a zesty flair that complements the raspberry beautifully.
Choco-Pistachio Blend: Mix in chocolate chips with the pistachios for a double-chocolate twist that chocolate lovers will crave.
Lemon Raspberry: Swap out some of the milk for fresh lemon juice for a tangy twist that brightens up each bite.

Quick Questions, Straight Answers

Can I make this pistachio layer cake ahead of time? Yes, you can freeze the unfrosted layers and assemble them when you’re ready to serve. Just thaw completely before frosting.

What can I substitute for ground pistachios? Almond flour is a great alternative, but keep in mind it will alter the flavor slightly.

How do I store leftover raspberry buttercream? Store any leftover buttercream in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.

Can I use store-bought raspberry jam? Absolutely! It saves time and still gives you that fresh raspberry flavor you’re looking for, though homemade jam does have its own flair.

Whip up this pistachio layer cake with raspberry jam and fresh raspberry buttercream, and you’ll have a dessert that’s ready to impress, perfect for any occasion that calls for a bit of sweetness. Enjoy the delightful blend of flavors and watch as your family and friends ask for seconds!