Pistachio Raspberry Cake (Printable View)
Moist cake with ground pistachios and fresh raspberries, topped with creamy pistachio cream cheese 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 ounces fresh raspberries, plus extra for decoration
→ Pistachio Cream Cheese Frosting
11 - 5 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 It:
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, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Whisk together ground pistachios, flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to butter mixture in three additions, alternating with milk, starting and ending with dry ingredients. Mix until just incorporated.
06 - Gently fold fresh raspberries into batter, being careful to maintain berry integrity.
07 - Transfer batter to prepared pan, smoothing surface. Bake for 35-40 minutes until a wooden skewer inserted into center emerges clean. Cool in pan for 10 minutes before transferring to wire rack.
08 - Combine cream cheese and butter until smooth. Incorporate powdered sugar, ground pistachios, and vanilla extract. Beat until creamy and uniform.
09 - Spread frosting over completely cooled cake. Garnish with additional raspberries and chopped pistachios as desired.
# Expert Suggestions:
01 -
- The ground pistachios create this incredibly tender crumb that feels luxurious in every bite
- Tart raspberries cut through the richness, keeping each slice surprisingly light and fresh
02 -
- Overmixing the raspberries will turn your beautiful batter an unappetizing pink, so fold them in as gently as possible
- The cake must be completely cool before frosting, otherwise the cream cheese will melt and slide right off the top
03 -
- Add the zest of half a lemon to the batter for a bright, citrusy note that cuts through the richness beautifully
- If you cannot find pistachios, almond flour will work in a pinch, though the flavor profile will change completely