Pistachio Raspberry Cake (Printable)
Vibrant cake with nutty pistachios and tart raspberries topped with creamy frosting
# What You Need:
→ Cake Components
01 - 7 ounces shelled unsalted pistachios
02 - 2 cups all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 7 ounces unsalted butter, softened
06 - 1 cup granulated sugar
07 - 4 large eggs, room temperature
08 - 2/3 cup whole milk
09 - 2 teaspoons pure vanilla extract
10 - Zest of 1 lemon
11 - 7 ounces fresh raspberries
→ Cream Cheese Frosting
12 - 8 ounces cream cheese, softened
13 - 3.5 ounces unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1 teaspoon vanilla extract
→ Decoration
16 - 1.75 ounces shelled pistachios, roughly chopped
17 - 3.5 ounces fresh raspberries
# How-To:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Process 7 ounces shelled pistachios in a food processor until finely ground. Set aside.
03 - Whisk together flour, baking powder, salt, and ground pistachios in a medium bowl.
04 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
05 - Mix in vanilla extract and lemon zest until fully incorporated.
06 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
07 - Gently fold 7 ounces fresh raspberries into the batter.
08 - Divide batter evenly between prepared pans. Bake for 40-45 minutes until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
09 - Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
10 - Spread frosting over one cooled cake layer, top with second layer, and frost top and sides. Decorate with chopped pistachios and fresh raspberries.
# Expert Tips:
01 -
- The contrast between nutty pistachio and bright raspberry creates this sophisticated balance that feels fancy but tastes like comfort
- People will think you spent hours on this but the steps are straightforward and forgiving
- The cake stays moist for days making it perfect for make ahead entertaining
02 -
- The ground pistachios can release oils and become paste like if you overprocess them, pulse in short bursts and check frequently
- Folding raspberries too vigorously will bleed pink through your batter, use a gentle hand and minimal strokes
- This cake must cool completely before frosting or the cream cheese will melt and slide right off
03 -
- Toast your pistachios at 175°C (350°F) for 8 to 10 minutes before grinding, this deepens their nutty flavor dramatically
- If your frosting is too soft, refrigerate the frosted cake for 15 minutes to firm it up before slicing