Pistachio Raspberry Cake (Print Page)

Nutty pistachio layers meets tart raspberries in this elegant frosted cake.

# What You Need:

→ Cake Components

01 - 7 ounces shelled unsalted pistachios
02 - 2 cups all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 7 ounces unsalted butter, softened
06 - 1 cup granulated sugar
07 - 4 large eggs, room temperature
08 - 2/3 cup whole milk
09 - 2 teaspoons pure vanilla extract
10 - Zest of 1 lemon
11 - 7 ounces fresh raspberries

→ Cream Cheese Frosting

12 - 9 ounces cream cheese, softened
13 - 3.5 ounces unsalted butter, softened
14 - 1 2/3 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract

→ Decoration

16 - 1.75 ounces shelled pistachios, roughly chopped
17 - 3.5 ounces fresh raspberries

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans 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 well 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, taking care not to crush them.
09 - Divide batter evenly between prepared pans. Bake for 40-45 minutes until a toothpick inserted in center comes out clean.
10 - Cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
11 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
12 - Spread frosting layer over one cooled cake. Top with second layer and frost top and sides evenly.
13 - Press chopped pistachios around base and arrange fresh raspberries on top.

# Expert Tips:

01 -
  • The nutty pistachios balance the tart raspberries in a way that makes people pause and ask what exactly they are tasting
  • It looks like you spent all day in the kitchen but comes together faster than most fancy layer cakes
02 -
  • Grinding pistachios too long in the food processor creates pistachio butter, so pulse briefly and check frequently
  • Folding raspberries too aggressively will turn your entire batter pink, so use a gentle folding motion
03 -
  • Use gel food coloring if you want to enhance the natural pink from the raspberries without altering the flavor
  • Room temperature ingredients prevent the batter from curdling and ensure even baking

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