Pistachio Raspberry Cake (Print Layout)

Moist pistachio cake with fresh raspberries and creamy 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 decoration

→ 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

# Directions:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together ground pistachios, flour, baking powder, and salt until evenly distributed.
05 - Add dry ingredients to 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 spatula, taking care to avoid crushing the berries.
07 - Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
08 - Let cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before frosting.
09 - Beat cream cheese and butter together until smooth and creamy. Add powdered sugar, ground pistachios, and vanilla extract. Mix until fully combined and fluffy.
10 - Spread frosting evenly over the completely cooled cake. Decorate with additional fresh raspberries and chopped pistachios if desired. Slice and serve.

# Expert Suggestions:

01 -
  • The ground pistachios create this incredibly tender crumb that practically melts on your tongue
  • Raspberries stay juicy and burst in your mouth instead of turning into mushy disappointments
  • That cream cheese frosting with more pistachios folded in is the kind of thing youll want to eat off the spatula
02 -
  • Room temperature ingredients are non negotiable here, cold butter creates a lumpy batter
  • Grind pistachios in short pulses so they dont turn into pistachio butter
  • That cream cheese frosting will soften quickly at room temperature, so frost right before serving
03 -
  • Toast your pistachios briefly before grinding them for an even deeper nutty flavor
  • Wrap the cooled cake tightly in plastic wrap and freeze it unfrosted for up to a month

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