Pistachio Raspberry Cake (Printer-friendly)
A moist cake blending ground pistachios with fresh raspberries, finished with creamy pistachio cream cheese 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 - 5 1/2 ounces fresh raspberries, plus extra for decoration
→ Pistachio Cream Cheese Frosting
11 - 5 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
# 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 together in a large bowl until light, fluffy, and pale in color, approximately 3-4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
04 - Whisk together ground pistachios, flour, baking powder, and salt in a separate bowl.
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, being careful not to 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 and smooth the surface. 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 transferring to a wire rack. Cool completely before frosting.
09 - Beat cream cheese and butter until smooth and creamy. Incorporate powdered sugar, ground pistachios, and vanilla extract. Continue mixing until fully combined and fluffy.
10 - Spread frosting generously over the cooled cake. Garnish with additional fresh raspberries and chopped pistachios as desired.
# Expert Tips:
01 -
- The ground pistachios create an incredibly moist, tender crumb unlike anything youve baked before
- Tart raspberries cut through the richness just enough to make every bite feel perfectly balanced
- That cream cheese frosting with pistachios folded in is something I still dream about weeks later
02 -
- Room temperature ingredients are non-negotiable here, otherwise your batter can curdle or bake unevenly
- Folding raspberries gently is crucial, too much mixing turns your beautiful batter an unappealing grayish pink
- The cake must be completely cool before frosting, or the frosting will melt right off and you will be very sad
03 -
- Grind pistachios in short pulses so they do not turn into pistachio butter, which would completely change the texture
- Toss raspberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom