Description
This Raspberry Pistachio Cake combines tart raspberries and buttery pistachios for a sophisticated yet approachable dessert with a tender crumb and rich flavor. Perfect for special occasions or everyday indulgence.
Ingredients
For the Cake Base:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Raspberry & Pistachio Add-In:
- 1 cup fresh or frozen raspberries
- ¾ cup shelled pistachios, roughly chopped
- 2 tablespoons flour (for coating raspberries)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, room temp
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
1. Preheat oven to 350°F and line a 9-inch cake pan with parchment paper.
2. Toss raspberries in 2 tbsp flour. Roughly chop pistachios.
3. Cream butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate adding dry ingredients and milk to wet mixture. Mix until just combined.
6. Fold in raspberries and pistachios.
7. Pour batter into pan. Bake for 35–40 minutes until golden and toothpick comes out clean.
8. Cool cake completely before frosting.
9. To make frosting: Beat cream cheese and butter. Add powdered sugar, vanilla, and cream until smooth.
10. Frost cooled cake and garnish with raspberries and chopped pistachios.
Notes
- Coating berries in flour prevents sinking.
- Don’t overmix batter once flour is added, this helps keep the cake tender.
- Cool cake completely before frosting to avoid melting.
- Try toasted almonds or hazelnuts if pistachios are unavailable.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 85mg
Keywords: raspberry pistachio cake, nut and berry cake, cream cheese frosting