Dessert · Polish

Pistachio Raspberry Layer Cake

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · August 22, 2026

This showstopper pairs a tender ground-pistachio sponge with a silky mascarpone pistachio cream and juicy fresh raspberries. It looks like it came from a bakery, but the steps are straightforward and forgiving. A hit of lime zest at the end keeps every bite bright.

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Pistachio Raspberry Layer Cake

Why you'll love this

  • Looks like a bakery cake with a totally doable method.
  • Nutty pistachio sponge plus tangy raspberries is a perfect flavor match.
  • The no-bake mascarpone cream comes together in minutes.
  • Lime zest keeps it bright instead of overly sweet.

EveryDayMeal recipe

Pistachio Raspberry Layer Cake

Prep
30m
Cook
40m
Total
100m
Serves
10
Level
Medium

Ingredients

  • 2 sticks (1 cup) butter, softened, plus extra for the pan
  • 1 1/2 cups (about 7 oz) shelled pistachios
  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 cup plus 2 tbsp granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup powdered sugar
  • 1 cup (about 9 oz) mascarpone
  • 3/4 cup heavy cream
  • 1/3 cup (about 3.5 oz) pistachio paste
  • 14 oz (about 3 cups) fresh raspberries
  • 1 unwaxed lime, zested

Equipment

  • 9-inch springform pan
  • Food processor
  • Electric mixer
  • Serrated knife
  • Wire rack

Instructions

  1. Heat your oven to 350F. Butter a 9-inch springform pan and line the bottom with parchment so the cake releases cleanly later.
  2. Add about 1 cup of the pistachios to a food processor and blitz until finely ground, stopping before it turns to paste. Transfer to a bowl and stir in the flour, baking powder, and a pinch of salt.
  3. Beat the softened butter and granulated sugar with a mixer until pale and fluffy, about 5 minutes. This traps air so the cake bakes up light instead of dense.
  4. Add the eggs one at a time, beating well for about 1 minute after each, so the batter stays smooth and does not curdle. Beat in the vanilla.
  5. Gently fold in the pistachio flour mixture just until no dry streaks remain, keeping the batter airy.
  6. Spoon the batter into the pan and smooth the top. Bake for 35 to 40 minutes, until a skewer inserted in the center comes out clean. Cool completely in the pan on a wire rack.
  7. While the cake cools, sift the powdered sugar into a bowl, then add the mascarpone, heavy cream, and pistachio paste. Beat until smooth and combined, then chill 20 to 30 minutes until it thickens to a spoonable consistency.
  8. Using a serrated knife, slice the cooled cake in half horizontally to make two layers. Set the bottom layer on a plate and spread with a generous layer of pistachio cream.
  9. Scatter a handful of raspberries over the cream, then set the top layer in place. Cover the top and sides with the remaining cream.
  10. Finish with the last of the raspberries, the remaining pistachios (roughly chopped), and the lime zest. Slice and serve.

Tips from the kitchen

  • Grind the pistachios in short pulses and stop while they are still powdery, not oily, or the batter can turn heavy.
  • Make sure the cake is fully cool before slicing and frosting, or the cream will melt and slide.
  • Chill the mascarpone cream until it holds a soft peak so it spreads cleanly on the sides.

Estimated nutrition per serving: 540 cal · 9g protein · 38g carbs · 41g fat

Make it your own

  • Swap raspberries for sliced strawberries or blackberries.
  • Add 1 tablespoon lemon juice to the cream for extra tang.
  • No pistachio paste? Blend extra ground pistachios with a splash of honey.

Storing & make-ahead

Store the finished cake covered in the fridge for up to 2 days. Bring slices to room temperature for about 15 minutes before serving for the best texture.

Good to know

Can I make it ahead?
Yes. Bake the sponge a day ahead and keep it wrapped at room temperature, then assemble with the cream the day you serve.
Where do I find pistachio paste?
Look in the baking aisle, specialty grocers, or online. In a pinch, blend ground pistachios with a little honey or oil.
Why did my cake turn out dense?
Usually from under-creaming the butter and sugar or over-mixing after adding the flour. Cream well and fold gently.
Can I use a regular round pan?
A springform makes release easier, but a parchment-lined 9-inch round works if you cool the cake fully before turning it out.

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