Pistachio Raspberry Cake (Printable)
Moist pistachio cake with fresh raspberries and creamy pistachio frosting
# What You'll 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 - 1/4 cup unsalted butter, softened
13 - 2/3 cup powdered sugar
14 - 1/3 cup shelled pistachios, finely ground
15 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large mixing bowl, beat softened butter and granulated sugar together until pale and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together ground pistachios, flour, baking powder, and salt until evenly combined.
05 - Add dry ingredients to butter mixture in three portions, alternating with milk in two additions. Begin and end with dry ingredients. Mix until just incorporated, being careful not to overmix.
06 - Gently fold fresh raspberries into batter using a rubber spatula, taking care to maintain berry integrity.
07 - Transfer batter to prepared pan, smoothing surface evenly. Bake for 35-40 minutes until a wooden skewer inserted into center emerges clean.
08 - Allow cake to cool in pan for 10 minutes before removing. Transfer to wire rack and cool completely before frosting.
09 - Beat cream cheese and butter until smooth and creamy. Incorporate powdered sugar, ground pistachios, and vanilla extract. Mix until fluffy and well combined.
10 - Spread frosting evenly over cooled cake. Garnish with additional fresh raspberries and chopped pistachios as desired.
# Expert Advice:
01 -
- The pairing of earthy pistachios with bright tart raspberries creates this sophisticated flavor balance that feels fancy but comes together with simple pantry techniques
- That cream cheese frosting infused with ground pistachios? It turns an already lovely cake into something people will ask about for years
02 -
- I once frosted this cake while it was still slightly warm and watched in horror as the frosting slid right off the sides and onto the counter
- Folding the raspberries in gently is crucial because overmixing will turn your beautiful cake batter an unappealing shade of pink
03 -
- When greasing your cake tin, use a pastry brush to get into all the corners and edges, then dust lightly with flour for perfect release every time
- If you only have salted butter on hand, reduce the salt in the recipe by half and the cake will still turn out beautifully