Pistachio Raspberry Cake (Printable)
Moist cake with ground pistachios and fresh raspberries, topped with creamy pistachio frosting.
# Ingredient List:
→ 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 garnish
→ 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:
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 light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - In a separate bowl, whisk together ground pistachios, flour, baking powder, and salt until well 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, being careful not to overmix.
06 - Gently fold raspberries into the batter using a spatula, taking care to maintain berry integrity.
07 - Transfer batter to prepared pan, smoothing the surface. Bake for 35-40 minutes until a wooden skewer inserted into the center emerges clean.
08 - Allow cake to rest in pan for 10 minutes before removing to wire rack. Cool entirely 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 spreadable.
10 - Spread frosting evenly over cooled cake. Garnish with additional fresh raspberries and chopped pistachios as desired.
# Expert Tips:
01 -
- The ground pistachios create this incredibly moist, tender crumb that you just cant get from regular flour alone
- Tart raspberries cut through the richness, creating this perfect sweet and tangy balance that keeps you coming back for another slice
02 -
- Do not open the oven door during the first 25 minutes of baking. That sudden drop in temperature can cause the cake to collapse in the center.
- Wait until the cake is completely cool before frosting. Even slightly warm cake will cause your beautiful pistachio frosting to slide right off.
03 -
- Pulse your pistachios in short bursts, checking frequently. They go from finely ground to butter remarkably fast.
- Invest in an oven thermometer. I discovered my oven ran 15 degrees hotter than the dial said, which explained why my cakes were always done too early.