Raspberry Pistachio Cake

Raspberry pistachio cake is a beautifully layered dessert that combines the nutty richness of pistachios with the tart sweetness of raspberries. This moist and flavorful cake is perfect for special occasions, afternoon tea, or simply as a delightful treat. The balance of textures and flavors makes it an elegant and delicious choice.

Why You’ll Love This Recipe

• Unique Flavor Combination – The nuttiness of pistachios pairs perfectly with the bright, tart raspberries.
• Moist and Tender – Ground pistachios add richness and softness to the cake.
• Visually Stunning – A beautiful cake with green and red hues, perfect for special events.
• Easy to Make – Simple ingredients and steps make this cake accessible to any home baker.
• Versatile – Can be served plain, with frosting, or as a layered cake for celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Ground pistachios
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Almond extract (optional, enhances the nutty flavor)
• Milk or buttermilk
• Fresh or frozen raspberries

For the Frosting (Optional):

• Cream cheese
• Powdered sugar
• Heavy cream
• Vanilla extract
• Crushed pistachios (for garnish)
• Fresh raspberries (for topping)

Directions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. Prepare the dry ingredients by whisking together flour, ground pistachios, baking powder, baking soda, and salt in a bowl.
3. Cream the butter and sugar in a separate bowl until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in vanilla and almond extract.
5. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
6. Gently fold in the raspberries, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cake completely before frosting.
10. Prepare the frosting by beating cream cheese, powdered sugar, heavy cream, and vanilla until smooth and fluffy.
11. Frost the cake and garnish with crushed pistachios and fresh raspberries.
12. Slice and serve as desired.

Servings and Timing

• Servings: 8-10 slices
• Preparation time: 20 minutes
• Baking time: 30-35 minutes
• Cooling time: 30 minutes

Variations

• Gluten-Free Version – Use a gluten-free flour blend instead of all-purpose flour.
• Dairy-Free Option – Substitute butter with coconut oil and use dairy-free milk and frosting.
• Chocolate Drizzle – Drizzle melted dark chocolate over the cake for added richness.
• Layered Cake – Bake in two pans and add frosting between the layers for a showstopping presentation.
• Lemon Zest Twist – Add lemon zest to the batter for a fresh citrus flavor.

Storage/Reheating

• Refrigeration – Store in an airtight container in the refrigerator for up to 4 days.
• Freezing – Freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months. Thaw before frosting.
• Room Temperature – Store in a cool, dry place for up to 2 days if unfrosted.

FAQs

Can I use raw pistachios instead of roasted?

Yes, but roasted pistachios enhance the flavor. You can lightly toast raw pistachios before grinding.

Can I use frozen raspberries?

Yes, but do not thaw them before adding to the batter to prevent excess moisture.

How do I grind pistachios for the cake?

Use a food processor or blender and pulse until finely ground, but not paste-like.

Can I make this cake ahead of time?

Yes, bake the cake a day in advance and store it in the refrigerator before frosting.

What frosting works best?

Cream cheese frosting complements the flavors well, but buttercream or whipped cream also work.

How do I prevent the raspberries from sinking?

Toss them in a little flour before folding them into the batter to help distribute them evenly.

Can I make this into cupcakes?

Yes, divide the batter into cupcake liners and bake for 18-22 minutes.

What can I serve with this cake?

It pairs well with tea, coffee, or a scoop of vanilla ice cream.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly, but it may affect the cake’s texture.

What other nuts can I use?

Almonds or walnuts can be used instead of pistachios, but the flavor will be different.

Conclusion

Raspberry pistachio cake is a delightful dessert that brings together the nutty, buttery richness of pistachios and the tart freshness of raspberries. Whether served as a simple snack cake or dressed up with frosting for a special occasion, this cake is a crowd-pleaser. With its stunning colors and balanced flavors, it is sure to become a favorite treat.