A delightful fusion of fruity sweetness and nutty richness, Raspberry Pistachio Cake is a beautifully balanced dessert that combines the tart freshness of raspberries with the earthy depth of pistachios. Perfect for special occasions or a refined afternoon tea, this cake offers both elegance and unique flavor in every slice.

Why You’ll Love This Recipe

This Raspberry Pistachio Cake stands out for its unique combination of flavors and textures. The moist pistachio sponge, complemented by layers or swirls of juicy raspberries, creates a delightful contrast that’s both satisfying and refreshing. It’s a visually appealing dessert that’s sure to impress guests, yet simple enough for confident home bakers to prepare. Whether you’re looking for a dessert that’s different from the usual chocolate or vanilla, or you simply love the raspberry-pistachio pairing, this cake will not disappoint.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Plain yogurt or sour cream
Finely ground pistachios
Fresh or frozen raspberries
Powdered sugar (for optional glaze)
Milk or cream (for glaze, optional)

directions

Preheat your oven to 350°F (175°C). Grease and line a round or loaf cake pan.
In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the yogurt or sour cream until combined.
Gradually add the dry ingredients to the wet mixture. Mix until just combined.
Fold in the finely ground pistachios and gently fold in the raspberries to avoid breaking them.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If desired, drizzle with a simple glaze made from powdered sugar and milk or cream once cooled.

Servings and timing

This cake serves 8 to 10 people and takes approximately 20 minutes to prepare, with a baking time of 45–55 minutes. Cooling time may vary, so plan for an additional 30 minutes before serving.

Variations

Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Vegan Version: Use plant-based butter, non-dairy yogurt, and flax eggs instead of regular eggs.
Lemon Zest Addition: Add a teaspoon of lemon zest for a citrusy brightness that complements the raspberries.
Swirl Effect: Instead of folding raspberries into the batter, swirl raspberry puree into the top of the batter for a marbled look.
Frosted Version: Top with a cream cheese frosting or mascarpone whipped cream for a more decadent presentation.

storage/reheating

Store the Raspberry Pistachio Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, allow the cake to come to room temperature or warm individual slices in the microwave for 15–20 seconds.

FAQs

What type of pistachios should I use for this cake?

Use unsalted, shelled pistachios. Finely grind them using a food processor or blender until they reach a flour-like consistency.

Can I use frozen raspberries?

Yes, frozen raspberries work well. Do not thaw them before adding to the batter to avoid excess moisture.

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and stored in an airtight container. Glaze or frost just before serving if desired.

How do I prevent raspberries from sinking to the bottom?

Toss the raspberries in a little flour before folding them into the batter. This helps suspend them more evenly throughout the cake.

Can I use almond flour instead of pistachios?

While almond flour can be used, it will change the flavor profile. Pistachios provide a distinct taste that is key to this recipe.

Is there a substitute for yogurt or sour cream?

You can substitute with buttermilk or a non-dairy alternative like coconut yogurt for similar moisture and tang.

What kind of pan works best?

A loaf pan or 9-inch round cake pan works well. Ensure it is properly greased and lined to prevent sticking.

Can I turn this into cupcakes?

Yes, divide the batter into lined muffin tins and bake for about 20–25 minutes, or until a toothpick comes out clean.

How do I make a glaze for the top?

Mix powdered sugar with a small amount of milk or cream until a smooth, pourable consistency is reached. Drizzle over the cooled cake.

What should I serve with Raspberry Pistachio Cake?

This cake pairs well with a cup of black tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion

Raspberry Pistachio Cake is a sophisticated yet approachable dessert that brings together the best of sweet, tart, and nutty flavors. Its beautiful presentation and rich taste make it a standout choice for any gathering or celebration. Whether you serve it plain, glazed, or frosted, this cake is bound to leave a lasting impression on everyone who tries it.