Description
This Raspberry Pistachio Cake is a show-stopping dessert that perfectly balances the nutty richness of pistachios with the sweet-tart burst of fresh raspberries. With moist, tender layers and a velvety cream cheese frosting, it’s the perfect pairing for birthdays, holidays, or any special celebration.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup finely ground pistachios
1 cup buttermilk
1 cup fresh raspberries (or frozen, thawed and drained)
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Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (optional, for texture)
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Topping (optional):
1/4 cup chopped pistachios
Fresh raspberries for garnish
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. Fold in ground pistachios.
6. Add dry ingredients alternately with buttermilk, mixing just until combined.
7. Gently fold in raspberries using a spatula.
8. Divide batter evenly between pans and smooth the tops.
9. Bake 25–30 minutes or until a toothpick inserted into the center comes out clean.
10. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
11. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and cream; beat until fluffy.
12. Frost the cooled cakes, stacking layers evenly, and finish with chopped pistachios and fresh raspberries on top.
Notes
For extra pistachio flavor, add 1/2 tsp almond extract to the batter.
Make sure to gently fold in raspberries to prevent streaking.
Refrigerate for 20 minutes after frosting to help the cake set before serving.
Store covered in the refrigerator for up to 4 days — best enjoyed slightly chilled.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: raspberry pistachio cake, nutty fruit cake, pistachio dessert, raspberry cake, celebration cake