The delicate sweetness of raspberries paired with the nutty richness of pistachios—this Raspberry Pistachio Layer Cake with Whipped Frosting is the perfect blend of flavors and textures. Imagine slicing into a cake with soft, fluffy layers, vibrant raspberry filling, and a cloud-like whipped frosting that melts in your mouth. Whether you’re celebrating a special occasion or simply indulging in a weekend baking project, this recipe is a showstopper. Trust me, this cake is guaranteed to impress your guests and leave them asking for seconds.
I first made this cake for a friend’s birthday, and let me tell you—it was love at first bite. The vibrant colors, the tangy-sweet raspberry filling, and the light, airy frosting make it feel like spring on a plate. Plus, the pistachios add such a unique flavor and crunch that it’s hard not to fall head over heels for this dessert. Let me show you how to create your own irresistible Raspberry Pistachio Layer Cake with Whipped Frosting!
Why You’ll Love This Recipe
- Perfect Flavor Combination: The tanginess of raspberries complements the nuttiness of pistachios, creating a harmony of flavors in every bite.
- Visually Stunning: The vibrant pink raspberry filling paired with the pale green pistachio layers is a feast for the eyes.
- Light and Airy Frosting: Unlike heavy buttercream, the whipped frosting is soft, fluffy, and not overly sweet.
- Special Occasion-Worthy: This cake is perfect for birthdays, anniversaries, holidays, or anytime you want to impress.
- Customizable: You can easily adapt this recipe to suit different tastes or dietary needs.
What sets this recipe apart is the balance—it’s indulgent without being overly rich, and every ingredient plays its role perfectly. Plus, it’s not just delicious; it’s downright gorgeous on the cake stand, making it a centerpiece-worthy dessert for any gathering.
What Ingredients You Will Need
This Raspberry Pistachio Layer Cake uses simple yet flavorful ingredients to create a dessert that’s both elegant and approachable. Here’s everything you’ll need:
- For the Cake Layers:
- 2 ½ cups (310g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- ½ cup (60g) finely ground pistachios (unsalted)
- For the Raspberry Filling:
- 2 cups (300g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- For the Whipped Frosting:
- 2 cups (480ml) heavy whipping cream, chilled
- ½ cup (60g) powdered sugar
- 1 tsp pure vanilla extract
- For Garnish:
- Chopped pistachios
- Fresh raspberries
- Edible flowers (optional)
Equipment Needed
Here’s what you’ll need to create this stunning cake:
- Three 8-inch round cake pans
- Parchment paper and non-stick spray
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Offset spatula for frosting
- Small saucepan for the raspberry filling
- Cooling rack
- Cake turntable (optional but helpful for even frosting)
Don’t have a cake turntable? No problem—a lazy Susan or even the back of a large plate works just fine!
Preparation Method
- Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and grease the sides. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Fold in the ground pistachios until fully incorporated.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack before assembling.
- Make the Raspberry Filling:
Combine the raspberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Cook until the mixture thickens and bubbles, stirring frequently (about 5-7 minutes). Remove from heat and let cool completely. - Prepare the Whipped Frosting:
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat. - Assemble the Cake:
Place one cake layer on a serving plate or cake board. Spread a layer of raspberry filling evenly across the top, then add a thin layer of whipped frosting over the filling. Repeat with the second layer. Add the final cake layer and frost the entire cake with the whipped frosting. - Decorate:
Garnish the cake with chopped pistachios, fresh raspberries, and edible flowers for a stunning finish.
Cooking Tips & Techniques
- Ensure Even Layers: Use a kitchen scale to weigh the batter into the pans for perfectly even layers.
- Chill the Frosting Bowl: Keep your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream—it makes a huge difference.
- Don’t Overmix: Be gentle when folding in the pistachios and avoid overmixing to keep the cake tender.
- Cool Completely: Frosting a warm cake will cause it to melt, so ensure your layers are fully cooled first.
- Use Fresh Ingredients: Fresh raspberries and high-quality pistachios will make the flavors pop.
Variations & Adaptations
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend.
- Dairy-Free Option: Use plant-based milk and a dairy-free whipped topping.
- Seasonal Twist: Swap raspberries for strawberries or blackberries when they’re in season.
- Chocolate Pistachio Cake: Add ½ cup cocoa powder to the batter for a rich chocolate flavor.
- Nut-Free Version: Omit the pistachios and use almond extract for a similar flavor profile.
Serving & Storage Suggestions
This cake is best served chilled or at room temperature. Pair it with a cup of tea or coffee for a delightful dessert experience. For a special occasion, serve it on a pretty cake stand with extra raspberries and pistachios scattered around the base.
To store leftovers, cover the cake tightly and refrigerate for up to 3 days. You can also freeze individual slices by wrapping them in plastic wrap and placing them in an airtight container for up to a month. Thaw slices in the refrigerator before serving.
Nutritional Information & Benefits
Here’s an approximate breakdown per serving (based on 12 servings):
- Calories: 420
- Protein: 6g
- Carbohydrates: 52g
- Fats: 20g
- Fiber: 3g
Pistachios are a great source of healthy fats and protein, while raspberries pack a punch with antioxidants and vitamin C. This cake is indulgent but includes wholesome ingredients to balance the treat.
Conclusion
If you’re looking for a dessert that’s as beautiful as it is delicious, this Raspberry Pistachio Layer Cake with Whipped Frosting is the one to try. It’s a feast for the senses, from its vibrant colors to its harmonious flavors. Whether you’re celebrating a milestone or simply craving a stunning homemade treat, this cake delivers.
I’d love to hear about your baking adventures—let me know if you try this recipe and how you make it your own! Leave a comment below or share your creations on social media. Happy baking!
FAQs
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work perfectly! Just thaw them slightly before cooking.
What’s the best way to grind pistachios?
Use a food processor for finely ground pistachios, but be careful not to over-process into a paste.
Can I make the cake layers ahead of time?
Absolutely! Wrap the cooled layers tightly in plastic wrap and store them in the fridge for up to 2 days or freeze for longer storage.
Can I use whipped cream from a can for the frosting?
While it’s possible, homemade whipped cream provides much better texture and flavor for this recipe.
How do I prevent my cake from being dry?
Be sure not to overbake the layers, and measure your ingredients carefully for the best result.
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