Pistachio Raspberry Cake (Printable)

Moist pistachio layers studded with fresh raspberries, finished with creamy pistachio cream cheese frosting.

# What You'll Need:

→ Cake Batter

01 - ¾ cup unsalted butter, softened
02 - ¾ cup granulated sugar
03 - 3 large eggs
04 - 1 cup shelled pistachios, finely ground
05 - 1 ½ cups all-purpose flour
06 - 1 ½ teaspoons baking powder
07 - ¼ teaspoon salt
08 - ½ cup whole milk
09 - 1 teaspoon vanilla extract

→ Berries

10 - 1 ½ cups fresh raspberries

→ Pistachio Cream Cheese Frosting

11 - 6 ounces cream cheese, softened
12 - ¼ cup unsalted butter, softened
13 - ⅔ cup powdered sugar
14 - ⅓ cup shelled pistachios, finely ground
15 - ½ teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until combined.
04 - In a separate bowl, whisk together finely ground pistachios, all-purpose flour, baking powder, and salt until well blended.
05 - Gradually add dry ingredients to butter mixture in three additions, alternating with milk in two additions. Begin and end with dry ingredients. Mix until just incorporated.
06 - Gently fold fresh raspberries into the batter using a spatula, taking care to avoid crushing the berries.
07 - Pour batter into prepared pan and smooth surface. Bake for 35-40 minutes or until a wooden skewer inserted into the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely before frosting.
09 - Beat cream cheese and butter until smooth and creamy. Add powdered sugar, ground pistachios, and vanilla extract. Mix until fully combined and fluffy.
10 - Spread pistachio cream cheese frosting evenly over completely cooled cake. Garnish with additional fresh raspberries and chopped pistachios if desired.

# Tips from dashanddishes:

01 -
  • The ground pistachios create this incredibly tender crumb that makes every bite feel special
  • Tart raspberries cut through the richness perfectly so you never get that overly sweet dessert fatigue
  • The cream cheese frosting with more ground pistachios is basically the stuff dreams are made of
02 -
  • Overgrinding pistachios turns them into butter, so pulse carefully and check frequently
  • The cake must be completely cool before frosting or the frosting will slide right off
  • Fresh raspberries are essential, frozen ones will make your batter soggy
03 -
  • Grind pistachios with a tablespoon of the flour from the recipe to prevent them from becoming paste
  • Pat raspberries dry if they seem especially wet to prevent them from sinking to the bottom

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