Pistachio and Raspberry Cake

This Pistachio and Raspberry Cake is an absolute showstopper—tender, ultra-moist cake layers soaked in sweet milk, filled with creamy pistachio spread and vibrant raspberry Swiss meringue buttercream, then decorated to perfection. The combination of nutty pistachio and tart raspberry creates a flavor profile that’s both elegant and irresistible. Perfect for birthdays, celebrations, or any occasion that calls for something truly special.

I grew up between two worlds—Moroccan warmth and American comfort—shaped by the scent of cinnamon and orange blossom water drifting from my dad’s kitchen and the buttery aroma of classic chocolate chip cookies cooling in my mom’s oven. That blend of cultures is where my love for baking first took root. This pistachio and raspberry cake represents everything I love about celebration baking—the drama of a tall layer cake, the satisfaction of Swiss meringue buttercream, and flavor combinations that feel both sophisticated and comforting. The sweet milk soak is a game-changer I learned from Latin American tres leches cakes—it keeps the cake impossibly moist for days. After perfecting this recipe through multiple tests, I can promise you’ll have a stunning cake that tastes as incredible as it looks.

Ingredients

For the Cake Layers:

• 125 g (½ cup + 1 tablespoon) unsalted butter, softened
• 125 ml (½ cup) vegetable oil
• 250 g (1¼ cups) granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 250 g (2 cups) self-raising flour
• 60 ml (¼ cup) whole milk

For the Sweet Milk Soak:

• 300 ml (1¼ cups) whole milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For the Raspberry Buttercream:

• 1 batch Swiss meringue buttercream (approximately 4 egg whites, 225g sugar, 340g butter)
• 2-4 tablespoons freeze-dried raspberry powder (adjust to taste)

Extras:

• 150-200 g (½-¾ cup) pistachio spread
• Chopped pistachios for decorating (optional)
• Fresh raspberries for garnish (optional)

Substitution Tips: No self-raising flour? Make your own by combining 250g all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt. Can’t find freeze-dried raspberry powder? Pulse freeze-dried raspberries in a food processor until powdered, or use seedless raspberry jam (reduce buttercream sugar slightly). For a shortcut, use American buttercream instead of Swiss meringue.

Step-by-Step Instructions

Making the Cake Layers:

1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake tins with parchment paper on the bottom and sides.
2. Cream butter, oil, and sugar: In a large mixing bowl, combine the softened butter, vegetable oil, granulated sugar, and vanilla extract. Beat on high speed with an electric mixer for 5 full minutes until light, fluffy, and pale in color. If mixing by hand, whisk vigorously for as long as possible. This extended beating creates an incredibly light cake texture.
3. Add eggs gradually: Add 2 eggs to the mixture and whisk until fully incorporated, then add the remaining 2 eggs and whisk again until smooth.
4. Add dry and wet ingredients: Add the self-raising flour and milk to the bowl. Whisk on low speed just until you achieve a smooth batter with no flour streaks visible. Don’t overmix or the cake will be dense.
5. Divide and bake: Pour the batter evenly into your prepared cake tins. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

Making the Sweet Milk Soak:

6. Prepare the milk mixture: While the cakes are baking, combine the milk, sugar, and vanilla extract in a small saucepan.
7. Heat gently: Place over medium heat and warm just until the sugar dissolves completely and the mixture is warm to the touch (not boiling). Alternatively, microwave for 45-60 seconds, stirring halfway through.
8. Soak the warm cakes: As soon as the cakes come out of the oven while still warm, slowly pour the sweet milk mixture evenly over both cakes in their tins. Use a skewer or fork to poke holes throughout if needed to help absorption. The warm cake will soak up the milk beautifully.
9. Cool completely: Allow the cakes to cool completely in their tins, absorbing all the milk. This takes about 1 hour.

Making the Raspberry Buttercream:

10. Prepare Swiss meringue buttercream: Make your Swiss meringue buttercream according to your preferred recipe (heat egg whites and sugar, whip to stiff peaks, beat in softened butter).
11. Add raspberry flavor: Start by mixing in 2 tablespoons of freeze-dried raspberry powder. Taste, then add more gradually until you reach your desired flavor intensity and pink color. More powder = stronger raspberry flavor and deeper pink color.
12. Set aside: Keep the buttercream at room temperature if using within 2 hours, or refrigerate if making ahead.

Assembling and Decorating:

13. Prepare the pistachio filling: Gently warm the pistachio spread in the microwave for 10-15 seconds until slightly softened but not runny. It should be easily spreadable.
14. First layer: Place one cooled cake layer on a cake board or serving plate. Spread a thin layer of raspberry buttercream over the entire surface.
15. Create a dam: Using a piping bag fitted with a round tip, pipe a border of buttercream around the outer edge of the cake layer. This creates a “dam” to hold the pistachio filling in place.
16. Add pistachio filling: Spread the softened pistachio spread in the center, within the buttercream border. Use an offset spatula to spread it evenly.
17. Add second layer: Carefully place the second cake layer on top, pressing down gently to level.
18. Chill briefly: Refrigerate the assembled cake for 20 minutes. This firms everything up and makes decorating much easier.
19. Apply crumb coat: Remove from fridge and spread a thin layer of buttercream over the entire cake (top and sides) to seal in crumbs. Refrigerate for another 15 minutes if needed.
20. Final decoration: Cover the cake completely with the remaining raspberry buttercream, smoothing with a bench scraper or offset spatula. Press chopped pistachios onto the sides of the cake.
21. Add finishing touches: Pipe buttercream swirls or rosettes on top using a star tip. Place fresh raspberries on each swirl for an elegant finish. Add any additional pistachio pieces or edible flowers if desired.
22. Serve: Slice and enjoy! For cleanest slices, dip your knife in hot water and wipe clean between cuts.

Serving Suggestions

• Celebration Centerpiece: This cake is perfect as a birthday cake, anniversary dessert, or any special occasion centerpiece
• Afternoon Tea: Serve elegant slices with Earl Grey tea or coffee for a sophisticated afternoon gathering
• Plated Dessert: Serve individual slices on dessert plates with a raspberry coulis drizzle and a small scoop of vanilla ice cream
• Dessert Table: Display alongside pistachio filled donuts, pistachio cheesecake, and pistachio and raspberry cheesecake cookies for an impressive pistachio-themed spread
• Gift Cake: This stunning cake makes a memorable gift for hosts, teachers, or anyone celebrating a milestone

Storage & Make-Ahead Tips

Room Temperature: This cake can sit at room temperature for up to 4 hours during events. The sweet milk soak keeps it moist, but buttercream is sensitive to heat.

Refrigeration: Store covered in the refrigerator for up to 4 days. The milk soak means this cake actually gets better over time as flavors meld. Remove from fridge 30 minutes before serving for best texture and flavor.

Freezing: Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling. The fully assembled and frosted cake can also be frozen for up to 1 month—freeze until solid, then wrap carefully.

Make-Ahead Strategy:

• Day 1: Bake cake layers, soak with sweet milk, wrap and refrigerate
• Day 2: Make buttercream, assemble and frost cake, refrigerate
• Day 3: Serve at room temperature

This staggered approach spreads the work and actually improves flavor as the cake continues to absorb the milk soak.

Tips & Tricks

The Sweet Milk Secret: Soaking warm cake with sweetened milk is inspired by tres leches cake. This technique ensures your cake stays incredibly moist for days—it won’t dry out like traditional layer cakes. Don’t skip this step!

Swiss Meringue Buttercream Temperature: If your buttercream looks curdled or separated, it’s likely a temperature issue. Too cold = lumpy. Too warm = soupy. It should be silky smooth at cool room temperature (18-21°C/65-70°F). If it separates, keep beating—it will come together!

Chilling Between Steps: Those brief refrigeration periods aren’t optional. They firm up the layers and make decorating exponentially easier. Trying to frost a soft, room-temperature cake results in crumbs mixing into your frosting and an unstable structure.

Common Mistakes to Avoid

Overmixing the Cake Batter: Once you add the flour and milk, mix only until just combined. Overmixing develops gluten, resulting in a tough, dense cake instead of a tender crumb.

Skipping the Crumb Coat: If you try to apply the final frosting layer directly to bare cake, crumbs will mix into your beautiful buttercream. Always do a thin crumb coat first, chill, then apply the final coat.

Using Cold Ingredients: Room temperature butter and eggs are essential for proper emulsification. Cold ingredients won’t blend smoothly and can cause the batter to curdle or separate.

Not Letting Cake Cool Completely: If you try to assemble the cake while it’s even slightly warm, the buttercream will melt and slide off. Patience pays off!

Chef’s Advice

Flavor Variations:

• Lemon Raspberry: Add lemon zest to the cake batter and lemon juice to the milk soak for a bright, citrusy twist
• Chocolate Pistachio: Add 3 tablespoons cocoa powder to the batter and use chocolate buttercream with the pistachio filling
• Strawberry Pistachio: Swap raspberry for strawberry powder and use strawberry jam as an additional filling layer
• White Chocolate Raspberry: Fold melted white chocolate into the buttercream for extra richness

Ingredient Substitutions:

• No pistachio spread? Make your own by blending 200g roasted pistachios with 50g powdered sugar, 2 tablespoons neutral oil, and a pinch of salt
• American buttercream shortcut: Use 450g butter, 900g powdered sugar, 60ml cream, and vanilla—much easier than Swiss meringue
• Dairy-free version: Use plant-based butter, oil, and non-dairy milk throughout

Presentation Ideas:

• Create an ombré effect by making buttercream in graduating shades of pink
• Add edible gold leaf for an ultra-luxe finish
• Pipe intricate rosettes or ruffles using different piping tips
• Create a “naked cake” look by leaving some cake exposed between frosting swirls
• Top with sugared fresh raspberries and mint leaves for an elegant garden party aesthetic
• Drizzle with melted white chocolate tinted pink for a modern drip effect

This Pistachio and Raspberry Cake is the kind of showstopping dessert that makes people say “you made this?!” The combination of tender, milk-soaked cake layers, creamy pistachio filling, and silky raspberry buttercream creates a multi-dimensional experience in every bite. Yes, it requires some time and multiple steps, but each element is straightforward, and the results are absolutely worth it. The beauty of this cake is that it actually improves over a day or two as the flavors develop, making it perfect for stress-free entertaining—do most of the work ahead and just add final decorations before serving. Whether you’re celebrating a birthday, impressing dinner guests, or simply treating yourself to a weekend baking project, this cake delivers on every level. Don’t be intimidated by Swiss meringue buttercream or layer cake assembly—follow the steps, trust the process, and you’ll create something truly spectacular. The sweet milk soak ensures this cake stays moist and delicious for days, so you can make it ahead without worry. Get ready for requests to make this cake again and again—it’s destined to become your signature celebration dessert. Happy baking!

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice (1/12)	520	6g	58g	30g	2g	44g

Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.