Pistachio Raspberry Cake (Printable Version)
Moist pistachio cake layered with fresh raspberries and 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 - 5 ounces fresh raspberries, plus extra for garnish
→ Pistachio Cream Cheese Frosting
11 - 5 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 Steps:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar together until pale and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
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 only until just incorporated.
06 - Gently fold fresh raspberries into the batter using a spatula, taking care to avoid crushing the fruit.
07 - Transfer batter to the prepared pan and smooth the surface. Bake for 35-40 minutes until a wooden skewer inserted into the center emerges clean.
08 - Allow cake to cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely before frosting.
09 - Beat cream cheese and softened butter until smooth and creamy. Incorporate powdered sugar, ground pistachios, and vanilla extract. Mix until fully combined and fluffy.
10 - Spread pistachio cream cheese frosting evenly over the completely cooled cake. Garnish with additional fresh raspberries and chopped pistachios as desired.
# Helpful Tips:
01 -
- The tangy raspberries cut through the rich pistachio flavor creating the perfect balance
- This cake stays incredibly moist for days thanks to the ground nuts in the batter
- The cream cheese frosting with pistachios is something most people have never tasted but instantly adore
02 -
- Overmixing the batter once flour is added will make your cake tough instead of tender
- Ground pistachios can turn into paste if you process them too long, so pulse and watch carefully
03 -
- Toast your pistachios lightly in a dry pan before grinding them to intensify their natural flavor
- Toss the raspberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom