Pistachio Raspberry Cake (Printable Version)
Moist cake blending ground pistachios with juicy 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 - 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 your oven to 350°F. Grease and line an 8-inch round cake tin with parchment paper.
02 - In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together the finely ground pistachios, all-purpose flour, baking powder, and salt until evenly distributed.
05 - Add the dry ingredients to the butter mixture in three parts, alternating with the milk in two additions. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
06 - Gently fold in the fresh raspberries using a rubber spatula, taking care not to break them up too much. The batter should maintain some visible raspberry pieces.
07 - Transfer the batter to the prepared cake tin. Use an offset spatula to smooth the top evenly.
08 - Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
09 - In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, ground pistachios, and vanilla extract. Mix until fully combined and fluffy.
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 if desired.
# Expert Suggestions:
01 -
- The ground pistachios create this incredible nutty perfume that fills your entire kitchen while it bakes
- Tart raspberries cut through the richness perfectly so every bite feels balanced, not sweet
- This cake somehow manages to taste elegant enough for dinner parties but homey enough for Tuesday tea
02 -
- Completely cooling the cake before frosting is frustrating but absolutely essential
- The frosting will seem too soft at first but firms up beautifully in the refrigerator
03 -
- Grind your own pistachios from unsalted shells for the freshest flavor
- Add lemon zest to the frosting for a bright counterpoint to the rich nuts