Pistachio Raspberry Cake (Printable)
A moist cake blending ground pistachios with fresh raspberries, topped with creamy pistachio frosting.
# What You'll Need:
→ Cake Batter
01 - ¾ cup unsalted butter, softened
02 - ¾ cup granulated sugar
03 - 3 large eggs
04 - 1 cup shelled pistachios, finely ground
05 - 1 ½ cups all-purpose flour
06 - 1 ½ teaspoons baking powder
07 - ¼ teaspoon salt
08 - ½ cup whole milk
09 - 1 teaspoon vanilla extract
→ Berries
10 - 1 ½ cups fresh raspberries, plus extra for decoration
→ Pistachio Cream Cheese Frosting
11 - 6 ounces cream cheese, softened
12 - 4 tablespoons unsalted butter, softened
13 - ⅔ cup powdered sugar
14 - ⅓ cup shelled pistachios, finely ground
15 - ½ teaspoon vanilla extract
# Directions:
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 together in a large bowl until light, pale, and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together ground pistachios, flour, baking powder, and salt until evenly distributed.
05 - Add dry ingredients to butter mixture in three additions, alternating with milk in two additions. Begin and end with dry ingredients. Mix until just combined—do not overmix.
06 - Gently fold fresh raspberries into the batter using a spatula, taking care to avoid crushing the berries.
07 - Transfer batter to prepared pan, smoothing the top with an offset spatula. Bake for 35-40 minutes until a wooden skewer inserted into the center emerges clean.
08 - Allow cake to rest in the pan for 10 minutes before removing. Transfer to a wire rack and cool completely before frosting.
09 - Beat cream cheese and butter until smooth and creamy. Add powdered sugar, ground pistachios, and vanilla extract. Continue mixing until fluffy and well combined.
10 - Spread pistachio cream cheese frosting evenly over the completely cooled cake. Garnish with additional fresh raspberries and chopped pistachios as desired.
# Expert Tips:
01 -
- The tart berries cut through the rich nutty sweetness in the most perfect way
- Ground pistachios make this cake naturally moist without any complicated techniques
02 -
- Overmixing the batter after adding flour will make the cake dense and tough
- The raspberries release juices during baking so do not be alarmed by slightly pink streaks in the crumb
03 -
- Add lemon zest to the batter for a bright citrus note that complements both pistachios and berries
- Wrap leftover cake tightly and it stays moist for up to three days