Pistachio Raspberry Chocolate Cake Recipe

If you’re looking for a dessert that combines rich chocolate, nutty pistachio, and tart raspberry flavors, this Pistachio Raspberry Chocolate Cake is exactly what you need. With moist chocolate layers, a velvety raspberry-infused Swiss meringue buttercream, and creamy pistachio filling, it’s a show-stopping cake perfect for family gatherings, celebrations, or any time you want to impress your loved ones.

Why You’ll Love This Pistachio Raspberry Chocolate Cake

This cake is a comfort-food favorite with a sophisticated twist. The chocolate base is perfectly moist thanks to the combination of butter, oil, and buttermilk, while the freeze-dried raspberry powder folded into the Swiss meringue buttercream adds a vibrant tartness that balances the sweetness. Pistachio cream adds a creamy, nutty layer that makes every bite decadent but surprisingly harmonious.

Other reasons this recipe is a winner:

• Perfect for family gatherings: Serves up to 10 with ease.
• Flexible decorations: Top with pistachios, chocolate shavings, or fresh raspberries.
• Tested multiple times: Sophie, a dedicated home baker, perfected this recipe through nine+ trials to ensure reliability and flavor.
• Make-ahead friendly: Cake layers and buttercream can be prepared in advance.

Ingredients for Pistachio Raspberry Chocolate Cake

Here’s everything you’ll need to make this indulgent cake:

Cake Layers

• 70 g cocoa powder
• 1 teaspoon instant coffee
• 120 ml hot water
• 180 g unsalted butter, softened
• 150 ml vegetable oil
• 180 g granulated sugar
• 180 g soft light brown sugar
• 6 large eggs
• 200 ml buttermilk
• 300 g plain flour
• 1.5 teaspoons baking soda
• 1 tablespoon white vinegar

Raspberry Buttercream

• 1 batch Swiss meringue buttercream (see recipe notes below)
• 2–3 tablespoons freeze-dried raspberry powder

Extras / Filling

• Pistachio cream (store-bought or homemade)

Ingredient Notes

• Buttermilk swap: If you don’t have buttermilk, mix 200 ml milk with 1 tablespoon lemon juice or white vinegar; let sit 5 minutes.
• Healthier buttercream: For a lighter version, replace half the butter with Greek yogurt.
• Sugar adjustments: Use coconut sugar or maple syrup for a slightly healthier twist, but expect minor texture changes.
• Nut-free option: Replace pistachio cream with sunflower seed butter if needed for allergies.

Step-by-Step Instructions

Step 1 – Prepare Cake Layers

1. Preheat your oven to 180°C (350°F). Grease and line three 8-inch cake tins with parchment paper.
2. In a large bowl, combine cocoa powder, instant coffee, and hot water. Whisk until smooth and allow to cool for 5–10 minutes.
3. Add softened butter, vegetable oil, granulated sugar, and light brown sugar. Beat for 5 minutes until well combined.
4. Incorporate 3 eggs, mix, then add the remaining eggs and buttermilk. Mix until smooth.
5. Gently fold in the flour, just until the batter is uniform.
6. In a small bowl, mix baking soda with vinegar (it will bubble). Add immediately to the cake batter and whisk briefly.

Step 2 – Bake the Cake

1. Divide the batter evenly among the prepared cake tins.
2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cakes cool completely before assembling. Optional: trim the tops for even layers.

Step 3 – Make Raspberry Buttercream

1. Prepare Swiss meringue buttercream according to standard instructions (egg whites, sugar, and butter whipped to a silky consistency).
2. Fold in 2–3 tablespoons of freeze-dried raspberry powder for flavor and natural color.

Step 4 – Assemble the Cake

1. Place the first cake layer on a cake board or serving plate. Spread a layer of raspberry buttercream evenly.
2. Pipe a small border of buttercream around the edge, then add a thin layer of pistachio cream inside the border.
3. Add the second cake layer and repeat the buttercream and pistachio filling. Top with the final layer of cake.
4. Chill the assembled cake in the fridge for 20 minutes to firm up before frosting.

Step 5 – Frost and Decorate

1. Cover the cake with remaining buttercream for a smooth finish.
2. Spread or pipe additional pistachio cream on top.
3. Optional decorations: crushed pistachios, fresh raspberries, or chocolate curls.
4. Slice and serve!

Pro Tips for Success

1. Room temperature ingredients: Ensure butter and eggs are room temperature for a smoother batter.
2. Don’t overmix: Once you add flour, fold gently to avoid dense cake layers.
3. Test for doneness: Insert a toothpick in the center; it should come out clean but moist crumbs are fine.
4. Freeze-dried raspberry powder: Adds intense flavor without extra liquid, keeping buttercream stable.
5. Chill layers: Slightly chilling cake layers before frosting can prevent sliding.
6. Make-ahead: Cake layers can be baked 1–2 days in advance; frost on the day of serving for best results.

Flavor Variations

• Chocolate-Pistachio Mocha: Add 1 teaspoon espresso powder to the cocoa mixture for a mocha twist.
• White Chocolate Raspberry: Swap cocoa for white chocolate, keeping the pistachio and raspberry layers.
• Nut-Free: Use sunflower seed butter instead of pistachio cream for a safe alternative.
• Berry Mix: Replace freeze-dried raspberry powder with blueberry or strawberry powder.
• Caramel Pistachio: Swirl a thin layer of caramel sauce into the buttercream for extra decadence.

Serving Suggestions

• Serve slices with fresh berries or a scoop of vanilla ice cream for an elegant touch.
• Great for birthdays, holidays, or special family dinners.
• Cut into small portions for dessert buffets or gatherings; it pairs well with coffee or tea.

Storage and Freezing Instructions

• Room Temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store covered for up to 5 days. Let the cake reach room temperature before serving for optimal flavor.
• Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the fridge overnight before frosting or serving.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	420 kcal
Protein	6 g
Carbohydrates	42 g
Fat	26 g
Fiber	3 g
Sodium	210 mg

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FAQ About Pistachio Raspberry Chocolate Cake

What is Swiss meringue buttercream?

Swiss meringue buttercream is made by gently heating egg whites and sugar over a bain-marie, then whipping them until stiff peaks form and folding in butter. It’s smooth, silky, and less sweet than traditional American buttercream, making it perfect for flavor-rich cakes like this one.

Can I make this cake ahead of time?

Yes! You can bake the cake layers 1–2 days in advance and keep them wrapped in the fridge. Buttercream and assembly are best done the day you plan to serve the cake for freshness.

Can I substitute pistachio cream with something else?

Absolutely. Nut allergies? Use sunflower seed butter or even almond butter. For a chocolate twist, Nutella works as a decadent filling alternative.

How do I store leftover cake?

Keep leftovers in an airtight container in the fridge for up to 5 days. Allow the cake to sit at room temperature for 20–30 minutes before serving to bring back the creamy texture.

Can I freeze the cake?

Yes, wrap it tightly in plastic wrap and foil and freeze up to 3 months. Thaw in the fridge overnight. Frosting may need a quick touch-up after thawing for the best presentation.

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