Introduction

This Pistachio Raspberry Cake offers a delightful combination of nutty pistachios and sweet, tangy raspberries baked into a moist, tender cake. Topped with a creamy pistachio buttercream and fresh raspberries, it’s perfect for celebrations or an elegant dessert.

Pistachio Raspberry Cake Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened)
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup ground pistachios (unsalted)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh raspberries (plus extra for garnish)
For the Frosting:
1 cup unsalted butter (softened)
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup ground pistachios

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt.
Step 5: Gradually add the dry mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the raspberries.
Step 6: Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 7: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Step 8: In a large bowl, beat the softened butter for the frosting until creamy.
Step 9: Gradually add the powdered sugar, mixing on low speed. Add the milk and vanilla extract, then beat until smooth and fluffy.
Step 10: Stir in the ground pistachios.
Step 11: Place one cooled cake layer on a serving plate and spread a layer of frosting on top.
Step 12: Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Step 13: Garnish with additional fresh raspberries and a sprinkle of ground pistachios.
Step 14: Slice and serve chilled or at room temperature.

Tips & Variations

For best results, use fresh, high-quality pistachios and raspberries to enhance the flavor and texture.
To prevent raspberries from sinking, fold them gently and consider tossing them lightly in flour before adding to the batter.
Substitute milk with buttermilk for a richer, tangier taste.
For a lighter frosting, reduce powdered sugar slightly or add a tablespoon of cream cheese.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, let it sit at room temperature for about 30 minutes to soften the cake layers. You can also freeze the cake layers separately, well wrapped, for up to 1 month; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

It’s best to use fresh raspberries, as frozen ones tend to release excess moisture that can make the cake soggy. If using frozen, thaw and drain them well, then fold in gently.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure the blend includes xanthan gum or another binder for the best texture.

Pistachio Raspberry Cake Recipe

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★★★★★

4.8 from 89 reviews

This Pistachio Raspberry Cake is a delightful layered dessert featuring moist pistachio-infused cake layers studded with fresh raspberries, topped with a creamy pistachio buttercream frosting. Perfect for any celebratory occasion, this recipe balances nutty flavors with the tartness of fresh berries to create an irresistible treat.

Author: zara
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

1 cup unsalted butter (softened)
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup ground pistachios (unsalted)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh raspberries (plus extra for garnish)

For the Frosting:

1 cup unsalted butter (softened)
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup ground pistachios

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. This step incorporates air, resulting in a tender cake.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt, ensuring even distribution of leavening and nuts.
Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter. Then, carefully fold in the fresh raspberries to keep them intact.
Divide and Bake: Evenly divide the batter between the prepared pans, smoothing the tops. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
Cool Cakes: Let the cakes cool in the pans for about 10 minutes to firm up, then transfer them onto a wire rack to cool completely, ensuring the frosting doesn’t melt on contact.
Prepare Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low to avoid a sugar cloud. Add milk and vanilla extract, then beat until the frosting is smooth and fluffy.
Add Ground Pistachios to Frosting: Stir in the ground pistachios to give the frosting a nutty flavor and a bit of texture.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of frosting evenly on top.
Complete Assembly: Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the entire cake, smoothing it out for an even finish.
Garnish and Serve: Garnish the cake with additional fresh raspberries and a sprinkle of ground pistachios for a beautiful presentation. Slice and serve chilled or at room temperature.

Notes

Ensure butter and eggs are at room temperature for a smoother batter.
Handle the raspberries gently when folding to prevent them from breaking up.
You can substitute milk with a nut milk for a dairy-free option, but this will slightly affect texture.
Store the cake in an airtight container in the refrigerator if not serving immediately.
Bring chilled cake to room temperature before serving for best flavor.

Keywords: pistachio cake, raspberry cake, layered cake, pistachio frosting, nutty cake dessert, berry cake recipe