Pistachio Raspberry Cake – Elegant, Nutty, and Delightfully Fruity!
Meet your new showstopper: Pistachio Raspberry Cake. 💚🍓
This stunning cake is the perfect blend of earthy pistachio flavor and sweet-tart raspberries, wrapped in a moist, buttery crumb. It’s not only delicious, but it’s also gorgeous — with a naturally green hue from pistachios and pops of bright red berries throughout, every slice looks like a work of art.
Perfect for birthdays, weddings, tea parties, or any special occasion where you want to impress, this cake balances richness and freshness beautifully. Plus, you’ll love the texture: finely ground pistachios add a slight crunch while keeping the cake incredibly tender.
If you enjoy nutty and fruity desserts, you’ll also love this Almond Raspberry Cake or the iconic Lemon Pistachio Loaf.
Let’s bake a masterpiece!
Ingredients
- For the Cake:
- 1 1/2 cups shelled pistachios unsalted
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional, enhances nuttiness
- 3/4 cup buttermilk
- 1 cup fresh raspberries plus extra for garnish
- For the Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk to desired consistency
- Optional Decoration:
- Chopped pistachios
- Fresh raspberries
- Edible flowers or mint leaves
Instructions
Step 1: Prepare the Pistachios
- Preheat your oven to 350°F (175°C).
- Spread pistachios on a baking sheet and toast for 5–7 minutes until fragrant.
- Cool slightly, then pulse in a food processor until finely ground. Be careful not to over-process into a paste.
- Pro Tip: Reserve 2–3 tablespoons of the ground pistachios for decoration later!
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Ground pistachios
Step 3: Cream Butter and Sugar
- In a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes.
Step 4: Add Eggs and Flavorings
- Beat in the eggs, one at a time, scraping down the bowl as needed.
- Mix in the vanilla extract and almond extract (if using).
Step 5: Combine Wet and Dry Ingredients
- Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Mix until just combined — don’t overmix!
Step 6: Fold in Raspberries
- Gently fold the raspberries into the batter using a spatula, being careful not to crush them.
Step 7: Bake
- Divide the batter evenly between two greased and parchment-lined 8-inch round cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Frosting
- In a mixing bowl, beat together:
- Cream cheese
- Butter
- Beat until smooth, about 2 minutes.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add vanilla extract and milk as needed to reach a spreadable consistency.
Step 9: Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a generous layer of frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake.
Step 10: Decorate!
- Sprinkle reserved ground pistachios along the edges.
- Garnish with fresh raspberries, mint leaves, and optional edible flowers.
- Chill for 30 minutes before slicing for cleaner cuts.
Notes
Variations
Make this Pistachio Raspberry Cake your own with these fun twists! 1. Lemon Raspberry Pistachio Cake
Add 1 tablespoon lemon zest to the batter and frosting for a bright citrus kick. 2. Chocolate Pistachio Cake
Fold 1/2 cup mini chocolate chips into the batter for extra indulgence. 3. Vegan Option
Use vegan butter, plant-based milk with vinegar for buttermilk, and egg substitutes like flax eggs. 4. Gluten-Free Version
Substitute a 1:1 gluten-free baking flour to keep the cake gluten-free. 5. Sheet Cake Version
Bake in a 9×13 inch pan for about 35–40 minutes for a casual, single-layer option. 6. Raspberry Filling
Spread raspberry jam between the layers for even more berry flavor! Storage and Reheating
Storage:
Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. Freezing:
Freeze unfrosted cake layers for up to 2 months. Thaw overnight in the refrigerator before frosting and decorating. Reheating:
No need to reheat! Serve at room temperature for the perfect texture and flavor. Pro Tip: Add fresh raspberries after thawing for the best presentation. 10 Frequently Asked Questions (FAQs)
1. Can I use frozen raspberries?
Yes! Add them to the batter straight from the freezer to prevent bleeding. 2. Can I make this cake ahead of time?
Absolutely! Bake the cake layers a day in advance and frost before serving. 3. What’s the best substitute for buttermilk?
Use milk + 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes. 4. Can I use pistachio flour instead of grinding my own?
Yes! Use 1 1/2 cups pistachio flour in place of ground pistachios. 5. Is the almond extract necessary?
No, but it enhances the nutty flavor beautifully. 6. Can I make this as cupcakes?
Yes! Bake in cupcake liners for 18–22 minutes, or until a toothpick comes out clean. 7. How do I prevent the raspberries from sinking?
Toss them lightly in flour before folding them into the batter. 8. Can I use cream cheese frosting alternatives?
Of course! Try a Swiss meringue buttercream or whipped cream frosting. 9. What pairs well with this cake?
Serve with tea, Prosecco, or a light raspberry coulis on the side. 10. Is this cake overly sweet?
No — the tangy raspberries and creamy frosting balance the sweetness perfectly! Conclusion
This Pistachio Raspberry Cake is a celebration of flavor, texture, and beauty. 💚🍓 The nutty richness of pistachios, the bright pops of raspberry, and the silky cream cheese frosting come together in a cake that’s as stunning as it is scrumptious. Whether you’re marking a special occasion or simply treating yourself, this cake is guaranteed to impress. For more stunning desserts, check out: Strawberry Shortcake Cake Lemon Poppy Seed Cake Vanilla Bean Layer Cake Happy baking!
Make this Pistachio Raspberry Cake your own with these fun twists! 1. Lemon Raspberry Pistachio Cake
Add 1 tablespoon lemon zest to the batter and frosting for a bright citrus kick. 2. Chocolate Pistachio Cake
Fold 1/2 cup mini chocolate chips into the batter for extra indulgence. 3. Vegan Option
Use vegan butter, plant-based milk with vinegar for buttermilk, and egg substitutes like flax eggs. 4. Gluten-Free Version
Substitute a 1:1 gluten-free baking flour to keep the cake gluten-free. 5. Sheet Cake Version
Bake in a 9×13 inch pan for about 35–40 minutes for a casual, single-layer option. 6. Raspberry Filling
Spread raspberry jam between the layers for even more berry flavor! Storage and Reheating
Storage:
Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. Freezing:
Freeze unfrosted cake layers for up to 2 months. Thaw overnight in the refrigerator before frosting and decorating. Reheating:
No need to reheat! Serve at room temperature for the perfect texture and flavor. Pro Tip: Add fresh raspberries after thawing for the best presentation. 10 Frequently Asked Questions (FAQs)
1. Can I use frozen raspberries?
Yes! Add them to the batter straight from the freezer to prevent bleeding. 2. Can I make this cake ahead of time?
Absolutely! Bake the cake layers a day in advance and frost before serving. 3. What’s the best substitute for buttermilk?
Use milk + 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes. 4. Can I use pistachio flour instead of grinding my own?
Yes! Use 1 1/2 cups pistachio flour in place of ground pistachios. 5. Is the almond extract necessary?
No, but it enhances the nutty flavor beautifully. 6. Can I make this as cupcakes?
Yes! Bake in cupcake liners for 18–22 minutes, or until a toothpick comes out clean. 7. How do I prevent the raspberries from sinking?
Toss them lightly in flour before folding them into the batter. 8. Can I use cream cheese frosting alternatives?
Of course! Try a Swiss meringue buttercream or whipped cream frosting. 9. What pairs well with this cake?
Serve with tea, Prosecco, or a light raspberry coulis on the side. 10. Is this cake overly sweet?
No — the tangy raspberries and creamy frosting balance the sweetness perfectly! Conclusion
This Pistachio Raspberry Cake is a celebration of flavor, texture, and beauty. 💚🍓 The nutty richness of pistachios, the bright pops of raspberry, and the silky cream cheese frosting come together in a cake that’s as stunning as it is scrumptious. Whether you’re marking a special occasion or simply treating yourself, this cake is guaranteed to impress. For more stunning desserts, check out: Strawberry Shortcake Cake Lemon Poppy Seed Cake Vanilla Bean Layer Cake Happy baking!