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Pistachio Layer Cake with Raspberry Jam and Fresh Raspberry Buttercream

This Pistachio Layer Cake combines toasted pistachio flavor, bright raspberry acidity, and a silky buttercream, making it an elegant yet comforting dessert for any celebration.
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.75 cups 1 ¾ cups (200 g) all-purpose flour (sub: 1:1 gluten-free flour blend for GF)
  • 1 cup 1 cup (120 g) finely ground toasted pistachios (unsalted) Use unsalted pistachios for a better flavor balance.
  • 1.5 tsp 1 ½ tsp baking powder
  • 0.5 tsp ½ tsp baking soda
  • 0.25 tsp ¼ tsp fine sea salt
  • 1 cup 1 cup (200 g) granulated sugar
  • 2 large 2 large eggs, room temperature
  • 0.75 cup ¾ cup (170 g) unsalted butter, melted and slightly cooled (sub: coconut oil for dairy-free)
  • 0.5 cup ½ cup (120 ml) buttermilk (sub: milk + 1 tsp lemon juice)
  • 1 tsp 1 tsp vanilla extract
  • Zest of 1 lemon Zest of 1 lemon (optional — brightens the pistachio) Optional for added flavor.
For the raspberry jam layer
  • 0.5 cup 1/2–3/4 cup good-quality raspberry jam (or homemade quick raspberry conserve) Adjust according to desired sweetness.
  • 1 tbsp 1 tbsp fresh lemon juice (optional) Use to sharpen jam if very sweet.
For the fresh raspberry buttercream
  • 1 cup 1 cup (227 g) unsalted butter, room temperature (sub: vegan butter for vegan)
  • 3–4 cups 3–4 cups (360–480 g) powdered sugar, sifted
  • 0.5 cup ½ cup (120 g) fresh raspberries, pureed and strained (or ¼ cup seedless raspberry preserves)
  • 1–2 tbsp 1–2 tbsp heavy cream or non-dairy milk (to adjust consistency) Use as needed to achieve desired texture.
  • pinch Pinch of salt Helps balance sweetness.
  • 1 tsp 1 tsp raspberry liqueur (optional) For added flavor depth.

Method
 

Make the pistachios and dry mix
  1. Preheat oven to 350°F (175°C). Spread raw pistachios on a baking sheet and toast for 6–8 minutes until aromatic; cool and rub off skins if desired. Grind to a fine meal in a food processor.
  2. In a bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
Wet ingredients and batter
  1. In a mixing bowl, whisk together the sugar and eggs until slightly pale. Gradually add in the melted butter, then mix in the buttermilk and vanilla.
  2. Fold the wet ingredients into the dry until just combined.
Bake layers
  1. Divide the batter evenly between two 8-inch greased pans. Bake for 22–28 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.
Make the raspberry buttercream
  1. Beat the room-temperature butter until pale and fluffy. Gradually add powdered sugar and then stream in raspberry puree, adjusting with cream to reach a spreadable consistency. Add a pinch of salt.
Assemble
  1. Level the cakes if needed. Spread raspberry jam on the bottom layer, add a thin coat of buttercream, stack the second layer, crumb coat, chill for 15–20 minutes, then final frost. Garnish with fresh raspberries and chopped pistachios.

Notes

For a lighter buttercream, swap half the butter for mascarpone. Store the assembled cake covered in the fridge for up to 3 days. Freeze layers for up to 3 months.