Pistachio Raspberry Cake (Printable View)
A stunning layered cake combining ground pistachios with fresh raspberries and creamy frosting for an elegant dessert experience.
# Ingredient List:
→ Cake Components
01 - 7 ounces shelled unsalted pistachios
02 - 2 ½ cups all-purpose flour
03 - 2 teaspoons baking powder
04 - ½ teaspoon salt
05 - ¾ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 4 large eggs, room temperature
08 - ⅔ 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 ½ ounces unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
→ Decoration
16 - 2 ounces shelled pistachios, roughly chopped
17 - 3 ½ ounces fresh raspberries
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a food processor, finely grind 7 ounces shelled pistachios. Set aside.
03 - In a medium bowl, whisk together flour, baking powder, salt, and ground pistachios.
04 - In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
05 - Mix in the vanilla extract and lemon zest until well incorporated.
06 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
07 - Gently fold in 7 ounces fresh raspberries, taking care not to overmix.
08 - Divide the batter evenly between the prepared pans. Smooth the tops. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy and well combined.
10 - When cakes are completely cool, spread a layer of frosting over one cake layer, top with the second layer, and frost the top and sides. Decorate with chopped pistachios and fresh raspberries.
# Expert Suggestions:
01 -
- The combination of nutty pistachios and bright raspberries creates this incredible sophisticated flavor balance that feels fancy without being pretentious
- This cake keeps beautifully for days, actually tasting better on day two when the flavors have had time to really mingle and settle
02 -
- Dont skip the step of bringing all your ingredients to room temperature, cold ingredients will cause the batter to curdle and result in a dense, tough cake
- Let the cakes cool completely before frosting, any warmth will melt the frosting and make it slide right off the sides
03 -
- Lightly toast the pistachios before grinding them for an even deeper, more complex nutty flavor that really comes through in the baked cake
- Toss the raspberries in a tablespoon of flour before folding them in, this keeps them from sinking to the bottom during baking