Pistachio Raspberry Cake (Printable)
Moist cake layering nutty pistachios with bright raspberries, topped with creamy frosting.
# What You Need:
→ Cake Batter
01 - 3/4 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3 large eggs
04 - 1 cup shelled pistachios, finely ground
05 - 1 1/2 cups all-purpose flour
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
→ Berries
10 - 1 1/2 cups fresh raspberries, plus extra for decoration
→ Pistachio Cream Cheese Frosting
11 - 6 ounces cream cheese, softened
12 - 4 tablespoons unsalted butter, softened
13 - 2/3 cup powdered sugar
14 - 1/3 cup shelled pistachios, finely ground
15 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - Beat softened butter and granulated sugar in a mixing bowl until pale and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Whisk together ground pistachios, flour, baking powder, and salt in a separate bowl.
05 - Alternate adding dry ingredients and milk to the butter mixture in three additions, starting and ending with flour mixture. Mix until just incorporated.
06 - Gently fold fresh raspberries into the batter, being careful to maintain berry integrity.
07 - Transfer batter to prepared pan and level surface. Bake for 35-40 minutes until a skewer inserted into the center emerges clean. Cool in pan for 10 minutes, then release onto wire rack to cool completely.
08 - Beat cream cheese and butter until smooth. Incorporate powdered sugar, ground pistachios, and vanilla extract until creamy and uniform.
09 - Spread frosting evenly over cooled cake. Garnish with additional raspberries and chopped pistachios as desired.
# Expert Suggestions:
01 -
- The combination of nutty pistachios and tart raspberries creates this sophisticated flavor profile that feels like something from a European bakery
- The cream cheese frosting with ground pistachios is absolutely divine and worth making on its own
02 -
- The raspberries will release some moisture during baking, but this actually keeps the cake wonderfully moist
- Let the cake cool completely before frosting, or the frosting will melt right off
03 -
- When grinding pistachios, add a tablespoon of the flour from the recipe to prevent them from becoming pistachio butter
- Room temperature ingredients are the secret to a smooth batter—don't rush this step