Pistachio and Raspberry Cake

I think pistachio and raspberry is the best flavour combination, I LOVE PISTACHIO AND RASPBERRY TOGETHER. So I wanted to make a pistachio and raspberry cake.

This cake made me so happy. Just looking at it, it was a very pretty cake to me.

But also the taste was amazing, the flavours were sooo good and the cake layers were so soft and fluffy. If you like pistachio and raspberry, you need to try this.

A slice of the pistachio and raspberry cake on a plate, with the full cake in the background.

Video Tutorial

Breakdown of the cake

I wanted to give a little breakdown of this cake, so let’s do that.

The cake starts off with 2 vanilla cake layers.

I decided to keep these cake layers plain, but if you wanted to you could mix some chopped up pistachios into your cake batter.

I don’t like doing this, I don’t love the texture after the cake has baked. The cake tastes lumpy to me, I don’t like that. But if you like that kind of texture in a cake, you can definitely add some.

I then soaked these cake layers in a sweet milk, I’ll talk more about this later.

Once the cakes had cooled, I filled it with a raspberry Swiss meringue buttercream and some pistachio spread, then decorated it.

Once again…the taste was amazing, I loved this cake so much!

The full pistachio and raspberry cake after being decorated.

The cake layers

So the first thing we are going to make is the cake layers.

I just made my regular degular vanilla cake for this, here’s the ingredients you are going to need:

  • Unsalted butter – we are going to be using self raising flour for this cake. Self raising flours typically have salt mixed into them, so make sure to use unsalted butter. If you use salted butter, the cake could end up too salty.
  • Oil – this is going to add a lot of moisture. Any flavourless oil does work here, but I always use vegetable oil.
  • Granulated sugar – caster sugar works too.
  • Vanilla extract
  • Self raising flour – I’ll talk about how to substitute this with plain/all purpose flour in the next section.
  • Milk – whole milk is best to use.
The ingredients needed to make the cake layers.

The self raising flour

I like using self raising flour for my vanilla cakes. It’s just easier to use because it already has the raising agents mixed into it, so I don’t have to add them in myself.

But if you don’t have self raising flour, or live in a place where it is difficult to find, then you absolutely can use plain/all purpose flour.

Use the same amount, but mix in 2.5 teaspoons of baking powder and 1/8 teaspoon of salt into it. Then it is ready to use.

Half of the cake batter inside of a cake tin, before being baked.
1 of the cake layers inside of a tin, after being baked.

The sweet milk

Like I mentioned, we’re going to soak the cake layers in a sweet milk.

This is something that I do with a lot of my cakes. All it does is add some extra moisture and softness to the cake, as well as a lot of flavour.

You just need milk, sugar and vanilla. Heat these together just so that the sugar can dissolve, then after your cake layers have baked but are still warm, pour this over them.

This step is completely optional, the cake will still taste good without it. But I really do recommend it, it makes the cake taste so much better.

The 2 cake layers inside of cake tins, after the sweet milk was poured over them.

The buttercream

For the buttercream, I made a Swiss meringue buttercream.

Any buttercream will work, if you want to use a regular American buttercream, you can.

But I personally think Swiss meringue buttercream is the best kind, so that’s what I used. 

I haven’t included the recipe for this, in the recipe card below, just because I have a separate blog post on it, that goes into a lot more detail. Here is that post:

Swiss meringue buttercream

Making the buttercream raspberry flavoured

To flavour the buttercream, I added some freeze dried raspberry powder into it.

I just added this to taste.

I LOVE FREEZE DRIED RASPBERRY POWDER, it’s the best way to get a strong raspberry flavour in buttercream, and it adds a really nice colour too.

I get mine from Amazon, I use one from a brand called ‘Honeyberry’.

The raspberry Swiss meringue buttercream inside of a glass bowl.

Substitutes for the freeze dried raspberry powder

If you can’t find any freeze dried raspberry powder, or if you just don’t want to use it, there are other ways to flavour the buttercream.

The easiest way is by using a raspberry jam, just mix this into your buttercream. I would recommend using one that has no sugar in it, just because you don’t want your buttercream to end up too sweet.

Or you could also make a puree out of fresh raspberries, then mix this into the buttercream.

But be careful when doing this, if you add too much puree to the buttercream, the buttercream could end up too soft. So don’t add too much. 

Here are some other cake recipes you also need to try:

Pistachio and Raspberry Cake

5.0 from 4 votes

Ingredients

  • For the cake layers:
  • 125g unsalted butter, softened

  • 125ml vegetable oil

  • 250g granulated sugar

  • 2 teaspoons vanilla extract

  • 4 eggs

  • 250g self raising flour

  • 60ml whole milk

  • For the sweet milk:
  • 300ml whole milk

  • 2 tablespoons granulated sugar

  • 1 teaspoon vanilla extract

  • For the raspberry buttercream:
  • 1 batch Swiss meringue buttercream

  • Some freeze dried raspberry powder (we're going to mix this into the buttercream to taste, so there's no exact measurement)

  • Extras:
  • Some pistachio spread

  • Some chopped pistachio, to decorate (optional)

  • Some fresh raspberries, also to decorate (also optional)

Directions

  • Making the cake layers:
  • Start by pre-heating your oven to 180c/350f. Also grease and line two 8 inch cake tins, leave these aside.
  • In a large bowl, add the softened butter, oil, granulated sugar, and vanilla extract. Beat these together on high speed for 5 minutes, or if you are making this by hand just aggressively whisk for as long as you can.
  • Add 2 of the eggs into this, whisk these in. Then whisk in the remaining 2 eggs.
  • Add the self raising flour and milk, whisk just until you get a smooth batter.
  • Pour this into your prepared cake tins, then bake in your pre-heated oven for around 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
  • Making the sweet milk:
  • Whiles your cake layers are baking, make the sweet milk.
  • In a pot, add the milk, sugar and vanilla. Place this onto medium heat.
  • You want to heat this just until the mixture is warm and the sugar has dissolved. You don't need the milk to come to a boil, you just want it to be warm. You can also do this in your microwave.
  • Leave this aside.
  • Once your cake layers have baked and are still warm, pour the milk over them.
  • Leave the cake layers to soak the milk and cool completely.
  • The buttercream:
  • Meanwhile make your buttercream and then mix the freeze dried raspberry powder into it. Start by just adding a tablespoon or 2 of the powder, then taste it and add more if you want a stronger raspberry flavour.
  • Leave this aside until you're ready to use it.
  • Filling and decorating the cake:
  • Once the cake layers have completely cooled and the buttercream has been made, you can start putting the cake together.
  • Place one of your cake layers down onto a cake board, spread a layer of the buttercream on top of this, then pipe a border of the buttercream around the edge of the cake.
  • Add a layer of the pistachio spread in the middle of this. I recommend melting your pistachio spread in your microwave for a few seconds before using it. You don't want it to be too runny, you just want it to be a little more soft and spreadable so don't heat it for too long.
  • Add the second layer of cake on top.
  • Leave this in your fridge for about 20 minutes, this will make it easier to decorate.
  • Now decorate the cake however you want. I just covered it in the raspberry buttercream, added chopped pistachios to the sides, then piped buttercream swirls on top and added fresh raspberries on top of the swirls.
  • After you have decorated the cake, you can cut into it and enjoy!
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