Pistachio Raspberry Cake (Printable version)

Moist cake with ground pistachios and fresh raspberries, finished 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 - 3/4 cup 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 oz fresh raspberries, plus extra for garnish

→ Pistachio Cream Cheese Frosting

11 - 5 oz cream cheese, softened
12 - 4 tbsp 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 - Beat softened butter and granulated sugar in a mixing bowl until pale and fluffy, about 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 mixture to butter mixture in three additions, alternating with milk in two additions. Begin and end with dry ingredients. Mix until just combined.
06 - Gently fold raspberries into batter using a spatula, taking care to avoid crushing the berries.
07 - Pour batter into prepared pan and smooth top. Bake 35-40 minutes until a wooden skewer inserted into center comes out clean.
08 - Let cake cool in pan 10 minutes, then invert onto wire rack to cool completely before frosting.
09 - Beat cream cheese and butter until smooth. Add powdered sugar, ground pistachios, and vanilla extract. Mix until creamy and uniform.
10 - Spread frosting over cooled cake. Garnish with additional fresh raspberries and chopped pistachios as desired.

# Expert Tips:

01 -
  • The texture is somewhere between a butter cake and a nut torte, incredibly moist and tender
  • Its elegant enough for a dinner party but simple enough for a Sunday afternoon bake
  • The pistachio cream cheese frosting is something youll want to put on everything
02 -
  • Overbaking will dry out this cake, so start checking at 35 minutes even if it looks underdone
  • Folding raspberries gently prevents them from bleeding into the batter too much, giving you those pretty pockets of fruit
  • The cake must be completely cool before frosting or the cream cheese will melt and slide right off
03 -
  • Toast your pistachios lightly before grinding them for an even deeper, nuttier flavor
  • Add lemon zest to the batter for a bright, citrusy note that complements both pistachios and raspberries beautifully

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