Easy Pistachio Raspberry Celebration Cake

If you’re searching for a cake that’s equal parts stunning and scrumptious, this Pistachio Raspberry Celebration Cake is the one to bake. Between the nutty green pistachio sponge, the bright and tangy raspberry filling, and a dreamy mascarpone cream frosting, every bite feels like a celebration. It’s perfect for birthdays, Mother’s Day, bridal showers—or anytime you want to spoil yourself or someone you love with something extraordinary.

You’ll love how this cake brings together bold flavor, color, and texture with ingredients you probably already have (except maybe the pistachios—but trust me, they’re worth the trip!). Whether you’re an experienced baker or a weekend cake warrior, this recipe is doable, flexible, and impressive.

Let’s get baking!

Ingredients

Here’s everything you’ll need to create this cake from scratch. Don’t worry—it sounds fancier than it is, and you’ll find the steps are very manageable.

For the pistachio cake layers:

• 1 ½ cups unsalted shelled pistachios
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the raspberry filling:

• 1 cup high-quality raspberry jam or preserves (seedless if you prefer)

For the mascarpone cream frosting:

• 8 oz mascarpone cheese, chilled
• ½ cup powdered sugar
• 1½ cups heavy whipping cream, chilled

Optional Garnishes:

• Fresh raspberries
• Chopped pistachios
• White chocolate curls or edible flowers

Ingredient Tips:

• Pistachios: Raw, unsalted pistachios work best here. Toast them lightly (about 5 minutes at 350°F) before grinding for an even richer, nuttier flavor.
• Mascarpone: Keep it cold until you’re ready to mix. If it gets too warm, it can become grainy.
• Jam: Use a good-quality raspberry jam with a bold flavor. Homemade is a bonus, but store-bought works beautifully too.

Instructions

Step 1: Prepare your pans and oven

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking. Set aside.

Step 2: Make the pistachio flour

Place the pistachios in a food processor and pulse until finely ground. Be careful not to over-process—you want a fine meal, not pistachio butter.

Step 3: Mix the dry ingredients

In a medium bowl, combine the ground pistachios, flour, baking powder, and salt. Whisk gently to blend.

Step 4: Cream butter and sugar

In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes with an electric mixer). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Combine wet and dry

Add the dry mixture in two additions, alternating with the milk. Mix on low speed just until incorporated—don’t overmix or you’ll lose the tenderness of the cake.

Step 6: Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 7: Make the mascarpone frosting

In a medium bowl, whisk together the mascarpone and powdered sugar until smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone until fully combined and fluffy. Keep chilled until ready to use.

Step 8: Assemble the cake

Place one cake layer on a serving plate. Spread a generous layer of raspberry jam over the top, followed by a thick layer of mascarpone frosting.

Add the second cake layer and frost the top and sides with the remaining mascarpone cream. Smooth it out or go rustic—whatever feels right!

Step 9: Garnish and chill

Decorate the cake with fresh raspberries, a sprinkle of chopped pistachios, or white chocolate curls. Chill the assembled cake for at least 1 hour before serving. This helps everything set and makes slicing much easier.

Serving Suggestions

This cake is elegant enough to serve at fancy dinners but comforting enough for casual get-togethers. It’s especially lovely in the spring or summer months, thanks to the fruity filling and light texture.

• Pair with a glass of chilled sparkling water with lemon or a cup of tea for a delightful afternoon treat.
• Want to go fancy? Add a scoop of raspberry sorbet or a drizzle of raspberry coulis on the plate.
• Great for birthdays, anniversaries, or even a garden brunch party—just don’t forget to snap a picture before it’s devoured!

This recipe makes about 10–12 generous slices, but they’re so good, don’t be surprised if guests come back for seconds.

Tips and Tricks

• Even Cake Layers: If you want ultra-even layers, weigh your batter before dividing between pans.
• Sturdy Assembly: Chill the cake layers before frosting—they’re easier to work with and less crumbly.
• Raspberry Barrier: Pipe a ring of frosting around the edge of the bottom layer before adding the jam to prevent it from oozing out.
• Flavor Boost: Add a little lemon zest to the cake batter or the frosting if you love a citrusy twist.

Storage Instructions

• Refrigerate: Store the finished cake in an airtight container in the fridge for up to 4 days. The frosting holds up well and keeps the cake moist.
• Freeze: You can freeze the unfrosted cake layers for up to a month—wrap tightly in plastic wrap and store in freezer bags.
• Advance Prep: Bake the layers and make the jam up to 1 day ahead. Store separately and assemble the day you plan to serve.

Let the cake sit at room temperature for about 20–30 minutes before slicing for the best texture and flavor.

FAQs

Can I make this gluten-free?
Yes! A good 1:1 gluten-free flour blend will work well here. Just be sure to mix gently to avoid overworking the batter.

Can I skip the mascarpone?
If you don’t have mascarpone, you can substitute with full-fat cream cheese or even whipped ricotta for a different flavor twist.

Is it okay to use frozen raspberries in the jam?
Absolutely. Thaw and drain first, then simmer them down with a little sugar and lemon juice if you want to make your own raspberry filling.

Can I turn this into cupcakes?
Yes! This recipe makes about 18 cupcakes. Bake at the same temperature for 18–20 minutes.

What if I don’t have a food processor?
You can finely chop the pistachios by hand or use a blender, though you might not get them quite as fine.

Final Thoughts

This Pistachio Raspberry Celebration Cake is more than just a pretty dessert—it’s a flavorful, textured masterpiece that’s sure to win hearts. The soft pistachio sponge, balanced with the tang of raspberry and the cloud-like mascarpone frosting, creates a dreamy combination you’ll want to make again and again.

Whether you’re celebrating a birthday, a special gathering, or just feel like baking something memorable, this cake delivers beauty, balance, and indulgence in every bite.

You’ve got this—happy baking!