Pistachio Raspberry Cake (Printer-friendly)
Vibrant cake with nutty pistachios and tart raspberries, finished with creamy frosting
# What You'll Need:
→ Cake Components
01 - 7 oz shelled unsalted pistachios
02 - 2 1/4 cups all-purpose flour
03 - 2 tsp baking powder
04 - 1/2 tsp salt
05 - 7 oz unsalted butter, softened
06 - 1 cup granulated sugar
07 - 4 large eggs, room temperature
08 - 2/3 cup whole milk
09 - 2 tsp pure vanilla extract
10 - Zest of 1 lemon
11 - 7 oz fresh raspberries
→ Cream Cheese Frosting
12 - 9 oz cream cheese, softened
13 - 3.5 oz unsalted butter, softened
14 - 1 2/3 cups powdered sugar, sifted
15 - 1 tsp vanilla extract
→ Decoration
16 - 1.75 oz shelled pistachios, roughly chopped
17 - 3.5 oz fresh raspberries
# Directions:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
02 - Finely grind pistachios in a food processor until fine meal forms. Set aside.
03 - Whisk together flour, baking powder, salt, and ground pistachios in a medium bowl.
04 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
05 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated.
06 - Mix in vanilla extract and lemon zest until evenly distributed.
07 - Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
08 - Gently fold raspberries into batter, being careful not to crush fruit.
09 - Divide batter evenly between prepared pans. Bake 40-45 minutes until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire rack.
10 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
11 - Spread frosting layer over one cooled cake, place second layer on top, then frost top and sides. Garnish with chopped pistachios and fresh raspberries.
# Expert Advice:
01 -
- The ground pistachios create an incredibly moist tender crumb that stays fresh for days unlike typical butter cakes
- Tart raspberries cut through the richness creating that perfect sweet and tangy balance that keeps you coming back for seconds
02 -
- Room temperature ingredients are not optional here cold eggs will seize your butter and create a curdled separated mess
- Toasting pistachios at 160°C (325°F) for 8–10 minutes before grinding intensifies their natural oils and flavor exponentially
03 -
- Use kitchen scales instead of cups for the pistachios even a 10-gram difference affects the batter ratio and final texture
- After grinding pistachios, measure again since the volume changes significantly from whole to ground