Pistachio Raspberry Cake

The first time I made this pistachio raspberry cake was actually on a Tuesday night after work. I had a bag of pistachios sitting in my pantry for weeks and fresh raspberries that needed to be used. Something about the green and pink combination felt so cheerful.

I brought this cake to a small dinner party last spring and my friend Sarah literally stopped mid conversation after her first bite. She asked me for the recipe before she even finished her slice. Now it is my go to whenever I want to impress without actually trying that hard.

Ingredients

• Unsalted butter: Room temperature butter creates the perfect texture and helps the cake rise properly
• Granulated sugar: Sweetens and helps create that lovely golden crust
• Large eggs: Bind everything together and add richness
• Ground pistachios: The star ingredient that makes this cake uniquely special and incredibly moist
• All purpose flour: Provides structure so the cake holds together beautifully
• Baking powder: Gives the cake its lift and lightness
• Salt: Balances sweetness and enhances all flavors
• Whole milk: Adds moisture and tenderness to the crumb
• Vanilla extract: Rounds out the nutty and fruity notes
• Fresh raspberries: Tart juicy pockets that cut through the richness
• Cream cheese: Makes the frosting tangy and spreadable
• More butter: For the frosting because well butter makes everything better
• Powdered sugar: Sweetens the frosting without graininess
• More ground pistachios: Infuses the frosting with that gorgeous nutty flavor

Instructions

Preheat your oven to 175°C (350°F). Grease and line a 20 cm (8 inch) round cake tin.

Proper pan prep is the difference between a cake that releases easily and one that sticks no matter what. Trust me on this one.

In a bowl cream together the butter and sugar until light and fluffy.

This takes about 3 to 5 minutes and is worth every second. The mixture should look pale and almost doubled in volume.

Add eggs one at a time mixing well after each addition. Stir in the vanilla extract.

Taking your time here prevents the batter from curdling. Each egg should be fully incorporated before adding the next.

In a separate bowl whisk together ground pistachios flour baking powder and salt.

Make sure there are no clumps of pistachios. Even distribution means even flavor throughout the cake.

Add the dry ingredients to the wet mixture in three parts alternating with milk beginning and ending with flour. Mix until just combined.

Start and end with flour to prevent overmixing. The moment you do not see dry streaks stop mixing.

Gently fold in the raspberries taking care not to break them up too much.

Use a light hand and a spatula. You want whole berries nestled throughout not a streaky purple batter.

Pour the batter into the prepared tin and smooth the top.

Tap the tin gently on the counter once to release any large air bubbles.

Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Let cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

Every oven is different so start checking at 35 minutes. The cake should be golden brown and spring back when touched lightly.

For the frosting beat together cream cheese and butter until smooth. Add powdered sugar ground pistachios and vanilla extract. Mix until creamy and well combined.

The frosting should be spreadable but not runny. If it is too soft pop it in the fridge for 10 minutes.

Once the cake is completely cool spread the pistachio cream cheese frosting over the top. Decorate with additional raspberries and chopped pistachios if desired.

Waiting for the cake to cool completely is absolute torture but frosting a warm cake will only melt everything into a mess.

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Last summer I made this cake for my nieces birthday and she asked if she could have the recipe before she even blew out her candles. Now every time I visit she asks if I brought the pink and green cake. It has become our thing.

Making It Your Own

Lemon zest in the batter adds such a bright note that cuts through the richness. I started doing this after a friend suggested it and now I never make it without. The hint of citrus makes everything taste fresher.

Serving Suggestions

This cake pairs beautifully with a light moscato or even just a simple cup of green tea. The sweetness of the wine or the earthiness of the tea balances the tart berries perfectly. I love serving it slightly warmed with a cup of coffee in the morning.

Storage and Make Ahead Tips

The cake actually tastes better on day two when the flavors have had time to meld together. Store it covered at room temperature for up to three days or in the fridge for up to a week. You can also wrap the unfrosted cake layers well and freeze them for up to three months.

• Let the cake come to room temperature before serving for the best texture
• The frosting firms up in the fridge so give it 20 minutes out before slicing
• Freeze frosted slices on a parchment lined tray before transferring to a bag

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There is something so satisfying about cutting into this cake and seeing those pretty pink flecks scattered throughout. Hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well in this batter. Thaw them first and pat dry with paper towels to prevent excess moisture from affecting the cake's texture.

→ How should I store this cake?

Keep refrigerated in an airtight container for up to 4 days. The cream cheese frosting requires cool temperatures. Bring to room temperature 20 minutes before serving for the best texture and flavor.

→ Can I make the layers ahead of time?

The unfrosted cake can be wrapped well and frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting.

→ What can I substitute for pistachios?

Almonds or hazelnuts make good substitutes, though the flavor profile will change. Use the same weight of nuts, finely ground, for similar results.

→ Why is my cake dense?

Overmixing the batter can develop too much gluten, resulting in a dense texture. Mix only until ingredients are just combined, and avoid over-folding the berries.

→ Can I make this as cupcakes?

Yes, fill cupcake liners two-thirds full and reduce baking time to 18-22 minutes at the same temperature. You'll get approximately 18-20 cupcakes.