Dessert · Polish

Pistachio Raspberry Layer Cake

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 12, 2026

This is a nutty, tender pistachio sponge layered with silky mascarpone cream and bright raspberries. The lime zest at the end keeps everything fresh and lively, so it never feels too sweet. It looks impressive but comes together with basic tools and a little patience.

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Pistachio Raspberry Layer Cake

Why you'll love this

  • Nutty pistachio sponge with no need for layers of fuss.
  • Bright raspberries and lime keep it from being too sweet.
  • Looks bakery-worthy but uses simple techniques.
  • Make-ahead friendly for celebrations.

EveryDayMeal recipe

Pistachio Raspberry Layer Cake

Prep
30m
Cook
40m
Total
110m
Serves
10
Level
Medium

Ingredients

  • 2 sticks plus 2 tablespoons (about 1 1/8 cups) butter, softened
  • 1 1/2 cups (about 7 ounces) shelled pistachios
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup plus 2 tablespoons granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • 1 cup plus 2 tablespoons (about 9 ounces) mascarpone
  • 3/4 cup plus 1 tablespoon heavy cream
  • 1/3 cup (about 3 1/2 ounces) pistachio paste
  • about 3 cups (14 ounces) fresh raspberries
  • 1, zested unwaxed lime
  • 1 pinch salt

Equipment

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

Instructions

  1. Heat the oven to 350F and butter a 9-inch springform pan, then line the bottom with parchment so the cake releases cleanly.
  2. Blitz about 1 1/4 cups of the pistachios in a food processor until finely ground, stopping before they turn into paste. Stir together the ground pistachios, flour, baking powder, and a pinch of salt in a bowl.
  3. Beat the butter and granulated sugar together until pale and fluffy, about 5 minutes, which builds the airy texture the cake needs.
  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.
  5. Beat in the vanilla, then gently fold in the pistachio flour mixture just until combined, keeping as much air as possible.
  6. Spoon the batter into the prepared pan and bake for 35 to 40 minutes, until a skewer poked into the center comes out clean. Cool completely in the pan on a wire rack.
  7. For the cream, sift the powdered sugar into a bowl, then add the mascarpone, heavy cream, and pistachio paste. Beat until smooth and well combined, then chill 20 to 30 minutes so it firms to a spoonable consistency.
  8. Slice the cooled cake in half horizontally with a serrated knife to make two layers. Set the bottom layer on a plate and spread with a generous layer of pistachio cream.
  9. Cover the cream with a layer of raspberries, then set the top sponge in place. Spread the remaining cream over the top and sides.
  10. Finish with the last raspberries, the reserved whole pistachios, and the lime zest, then slice and serve.

Tips from the kitchen

  • Chill the cream until it holds a soft peak, or it will slide off the sides of the cake.
  • Use a serrated knife and a gentle sawing motion to split the sponge evenly.
  • Let the cake cool fully before slicing, since a warm sponge will crumble and melt the cream.

Estimated nutrition per serving: 560 cal · 9g protein · 42g carbs · 41g fat

Make it your own

  • Swap raspberries for sliced strawberries or blackberries.
  • Add a teaspoon of rosewater to the cream for a floral note.
  • Use lemon zest instead of lime for a sharper finish.

Storing & make-ahead

Store the assembled cake chilled in an airtight container for up to 2 days. Let it sit at room temperature for 15 minutes before serving so the cream softens.

Good to know

Where do I find pistachio paste?
Look in the baking aisle or online. You can also make it by blending shelled pistachios with a little neutral oil until smooth.
Can I make the cake ahead?
Yes. Bake the sponge a day ahead and wrap it well, then make the cream and assemble the day you serve.
Why did my cream stay runny?
It likely needed more chilling, or the mascarpone was warm. Chill it longer and beat just until it holds soft peaks.
Can I use salted pistachios?
Unsalted is best. If you only have salted, skip the pinch of salt in the batter.

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