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Pistachio Raspberry Cake

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A moist and tender pistachio cake layered with fresh raspberries and finished with a light raspberry buttercream frosting.

Ingredients

Scale
  • 1½ cups (180 g) all-purpose flour
  • 1 cup (120 g) finely ground pistachios
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • 1½ cups (200 g) fresh raspberries, plus extra for garnish
  • For the frosting:
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • ¼ cup (60 g) fresh raspberry purée (strained)
  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 350 °F (175 °C). Grease and flour a 9-inch (23 cm) round cake pan; line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt; set aside.
  3. In a large bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. With the mixer on low, alternately add the dry ingredients and milk in three additions, beginning and ending with the dry ingredients; mix until just combined.
  6. Gently fold in the 1½ cups raspberries, taking care not to crush them.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. While the cake cools, prepare the frosting: beat the butter until smooth, then gradually add powdered sugar, beating on low speed. Add raspberry purée and vanilla, then increase speed to medium and beat until fluffy.
  10. Once the cake is completely cool, spread the raspberry buttercream evenly on top. Garnish with additional fresh raspberries and chopped pistachios if desired.

Notes

  • For best texture, use fresh raspberries rather than frozen.
  • Ground pistachios can be made by pulsing in a food processor—do not over-process into butter.
  • Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
  • Ensure all ingredients are at room temperature for even mixing and rise.

Nutrition

Keywords: pistachio cake, raspberry cake, nut dessert, spring dessert

Find it online: https://zesticook.com/pistachio-raspberry-cake/