Description
Pistachio Raspberry Cake is a beautifully moist and nutty dessert combining finely ground pistachios, fresh juicy raspberries, and a light vanilla cream cheese frosting. Perfect for birthdays, celebrations, or afternoon tea, this elegant layered cake delivers a delightful balance of flavors and a stunning presentation with chopped pistachio and raspberry garnish.
Ingredients
Cake
- 1½ cups all-purpose flour
- 1 cup finely ground pistachios
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup fresh raspberries
Frosting
- 8 ounces (225 g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped pistachios and fresh raspberries for garnish
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans to prevent sticking and ensure even baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, and salt to evenly distribute the raising agents and nuts.
- Cream butter and sugar: Beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, providing a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Then, mix in the vanilla extract for flavor.
- Combine wet and dry: Alternately add the dry ingredient mixture and whole milk to the batter, beginning and ending with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Fold in raspberries: Gently fold the fresh raspberries into the batter to distribute them without breaking them up, maintaining their shape and juiciness.
- Divide and bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool completely in their pans on a wire rack, then remove from pans before frosting.
- Prepare frosting: Beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy, ensuring a spreadable consistency for frosting.
- Frost and garnish: Spread the cream cheese frosting evenly on one cake layer, top with the second layer, then frost the top and sides. Garnish with chopped pistachios and fresh raspberries for a decorative finish.
Notes
- Toss the raspberries in a little flour before folding them into the batter to reduce sinking during baking.
- Refrigerate the frosted cake for up to 5 days to keep it fresh and maintain the frosting texture.
- For extra flavor, add a little lemon zest to the cake batter to enhance the freshness and complement the pistachios and raspberries.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
