Pistachio Raspberry Chocolate Cake Recipe
Decadent pistachio raspberry chocolate cake with rich cocoa layers, silky raspberry Swiss meringue buttercream, and creamy pistachio filling. A stunning, bakery-style dessert perfect for celebrations and special occasions.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
**Chocolate Cake Layers**
70 g cocoa powder
1 tsp instant coffee
120 ml hot water
180 g unsalted butter, softened
150 ml vegetable oil
180 g granulated sugar
180 g light brown sugar
6 large eggs
200 ml buttermilk
300 g all-purpose flour
1 1/2 tsp baking soda
1 tbsp white vinegar
**Raspberry Buttercream**
1 batch Swiss meringue buttercream
2–3 tbsp freeze-dried raspberry powder
**Filling & Extras**
Pistachio cream (store-bought or homemade)
Instructions
**Prepare the Cake Layers**
Preheat oven to 350°F (180°C). Grease and line three 8-inch cake pans. Whisk cocoa powder, instant coffee, and hot water until smooth and let cool slightly. Beat in butter, oil, granulated sugar, and brown sugar until well combined. Add eggs in two additions, then mix in buttermilk. Gently fold in flour until just combined. Mix baking soda with vinegar and immediately whisk into batter.
**Bake**
Divide batter evenly between pans. Bake 35–40 minutes until a toothpick comes out clean. Cool completely and level layers if needed.
**Raspberry Buttercream**
Prepare Swiss meringue buttercream. Fold in freeze-dried raspberry powder until smooth and evenly colored.
**Assemble**
Place first cake layer on serving plate. Spread raspberry buttercream evenly. Pipe a border and fill center with pistachio cream. Repeat with second layer. Top with final cake layer. Chill 20 minutes to set.
**Frost & Decorate**
Frost cake smoothly with remaining buttercream. Add pistachio cream on top and decorate with crushed pistachios, fresh raspberries, or chocolate curls. Slice and serve.
Notes
• Use room-temperature ingredients for best texture.
• Fold flour gently to keep cake layers light.
• Freeze-dried raspberry powder adds flavor without thinning frosting.
• Chill layers before frosting to prevent slipping.
• Cake layers can be baked 1–2 days ahead.