Raspberry cake with Pistachio and Rose water Swiss Meringue Buttercream

Servings: 6 -8 servings
Author: Dini from Giramuk's Kitchen
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  • 3 x 6 inch or 8 inch raspberry cake layers tops trimmed (recipe below)
  • 1 recipe of rose water Swiss meringue buttercream recipe below
  • ½ cup raspberry preserves warmed
  • 1 cup chopped pistachios
  • ½ pint fresh raspberries to go in the buttercream, between the cake layers
  • ½ pint raspberries dipped in chocolate to garnish


  • Spread ¼ cup of raspberry preserves on top of a cake layer.
  • Optional - wrap the cake in acetate paper and secure with sticky tape or a elastic band.
  • Sprinkle half of the pistachios on top.
  • Spread ⅓ of the buttercream on the cake and place a few raspberries in it. Then place the second cake layer on top.
  • Repeat with the raspberry preserves, pistachio, buttercream and fresh raspberry, and place the third (top) cake layer on top.
  • Spread the remaining amount of buttercream on top.
  • Let it set in the fridge for about an hour and remove the acetate paper. Smoothen the sides and decorate with the chocolate dipped raspberries and pistachios.