Pistachio Raspberry Cake (Printable Version)

Moist cake combining ground pistachios with fresh raspberries, topped with creamy pistachio frosting.

# What You 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 garnish

→ Pistachio Cream Cheese Frosting

11 - 6 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 your oven to 350°F. Grease and flour an 8-inch round cake pan, then line the bottom with parchment paper for easy removal.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed until pale, light, and fluffy, about 3-4 minutes.
03 - Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Mix in the vanilla extract until fully incorporated.
04 - In a separate medium bowl, whisk together the ground pistachios, flour, baking powder, and salt until evenly distributed.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined—do not overmix.
06 - Gently fold the fresh raspberries into the batter using a rubber spatula, taking care to distribute them evenly without crushing the berries.
07 - Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.
08 - Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely before frosting, about 1-2 hours.
09 - While the cake cools, beat the softened cream cheese and butter together in a bowl until smooth and creamy. Add the powdered sugar, ground pistachios, and vanilla extract. Beat until fluffy and well combined, about 2-3 minutes.
10 - Once the cake is completely cool, spread the pistachio cream cheese frosting evenly over the top. Decorate with additional fresh raspberries and chopped pistachios as desired. Serve at room temperature.

# Expert Advice:

01 -
  • The ground pistachios create an incredibly tender crumb that stays moist for days
  • Tart raspberries cut through the richness, keeping every bite interesting
  • The cream cheese frosting with extra pistachios makes this feel fancy without being fussy
02 -
  • Overmixing after adding the flour will make the cake tough, so stop as soon as the flour disappears
  • Room temperature ingredients prevent curdling when you add the eggs to the butter mixture
  • The cake must be completely cool before frosting or the cream cheese will melt and slide off
03 -
  • Add lemon zest to the batter for a bright note that cuts through the richness
  • Toast your pistachios briefly before grinding them for deeper flavor

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