Pistachio Raspberry Cake (Printable Version)
A moist cake blending ground pistachios with fresh raspberries, finished with creamy pistachio cream cheese frosting.
# What You'll Need:
→ 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 - 1 1/2 cups 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 - 1 1/2 cups fresh raspberries, plus extra for decoration
→ Pistachio Cream Cheese Frosting
11 - 6 ounces cream cheese, softened
12 - 1/4 cup 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 flour an 8-inch round cake pan, then line with parchment paper.
02 - In a large mixing bowl, beat softened butter and granulated sugar together with an electric mixer until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
04 - In a separate bowl, sift together ground pistachios, flour, baking powder, and salt until well blended.
05 - Add dry ingredients to the butter mixture in three additions, alternating with milk in two additions. Begin and end with dry ingredients. Mix until just combined, being careful not to overmix.
06 - Gently fold fresh raspberries into the batter using a rubber spatula, taking care to avoid crushing the berries.
07 - Transfer batter to the prepared pan and smooth the surface. Bake for 35-40 minutes, or until a wooden skewer inserted into the center emerges clean.
08 - Allow cake to rest in the pan for 10 minutes before inverting onto a wire rack. Let cool completely to room temperature before frosting.
09 - Beat cream cheese and softened butter together until smooth and creamy. Incorporate powdered sugar, ground pistachios, and vanilla extract. Mix until fully combined and fluffy.
10 - Spread pistachio cream cheese frosting evenly over the cooled cake. Garnish with additional fresh raspberries and chopped pistachios if desired.
# Expert Advice:
01 -
- The ground pistachios create the most tender, nutty crumb youve ever tasted
- Fresh raspberries burst through the sweetness adding bright tart pockets
- This cake keeps beautifully for days getting even moister
02 -
- Room temperature ingredients blend together seamlessly creating a uniform batter
- Overmixing after adding flour makes a tough dense cake instead of tender
- Folding raspberries too vigorously turns your beautiful cake streaky and gray
03 -
- Grind pistachios in short pulses so they do not turn into pistachio butter
- Toss raspberries in a tablespoon of flour before folding to prevent them from sinking