Pistachio Raspberry Cake

Pistachio Raspberry Cake is a stunning, flavor-packed dessert that blends the rich nuttiness of pistachios with the sweet-tart brightness of raspberries. With soft, moist pistachio cake layers and bursts of fresh raspberries throughout, this cake is both elegant and vibrant—perfect for celebrations, brunches, or whenever you want a dessert that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

This cake is a showstopper in both taste and appearance. The finely ground pistachios create a unique texture and depth of flavor, while raspberries add juicy pockets of tartness that perfectly balance the richness. It’s a great alternative to traditional fruit cakes or nut-based desserts, and it pairs wonderfully with whipped cream, cream cheese frosting, or a light glaze. Plus, it’s naturally colorful and visually striking.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pistachio cake:

• Shelled unsalted pistachios (lightly toasted and finely ground)
• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Almond extract (optional)
• Milk or buttermilk

For the raspberries:

• Fresh or frozen raspberries (if using frozen, do not thaw)
• All-purpose flour (for tossing the berries to prevent sinking)

Optional frosting or topping:

• Whipped cream, mascarpone frosting, or cream cheese frosting
• Crushed pistachios and fresh raspberries for garnish
• Simple syrup or glaze (optional for added moisture and shine)

directions

this recipe

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. Finely grind the pistachios in a food processor (don’t over-process or they’ll turn into paste).
3. In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt.
4. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and almond extract.
5. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
6. Toss raspberries with a bit of flour, then gently fold them into the batter.
7. Divide batter evenly between pans and smooth the tops.
8. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Frost with your preferred frosting or serve as-is with a dusting of powdered sugar.

Servings and timing

Serves: 10–12
Prep time: 25 minutes
Bake time: 25–30 minutes
Cooling and decorating time: 30 minutes
Total time: approx. 1 hour 30 minutes

Variations

• Use lemon zest in the batter for a citrusy twist.
• Make a loaf or bundt version instead of layered cake.
• Swap raspberries with blueberries, strawberries, or cherries.
• Add chopped white chocolate to the batter for added sweetness.
• Use Greek yogurt or sour cream in place of some of the butter for a tangier cake.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If frosted with dairy-based frosting, refrigerate. Let slices come to room temperature before serving for best flavor. Freeze unfrosted cake layers for up to 2 months; thaw overnight in the fridge.

FAQs

Can I use pistachio flour?

Yes, if available. Use in place of ground pistachios in the same amount.

Can I use salted pistachios?

It’s best to use unsalted, but if using salted pistachios, reduce added salt in the recipe slightly.

Do I have to use almond extract?

It’s optional but enhances the nutty flavor. If you don’t have it, just use vanilla extract.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend. Ensure all other ingredients are certified gluten-free.

Can I use raspberry jam instead of fresh raspberries?

You can swirl jam into the batter for a different effect, or use it between layers as filling.

Can I make cupcakes with this batter?

Absolutely. Fill cupcake liners 2/3 full and bake for 18–22 minutes.

How do I keep the raspberries from sinking?

Toss them in flour before folding into the batter. This helps suspend them throughout the cake.

What frosting pairs best with this cake?

Whipped cream, mascarpone, cream cheese, or white chocolate ganache all work beautifully.

Can I make it ahead of time?

Yes, bake the cake layers a day ahead and store tightly wrapped. Assemble and frost the day of serving.

Is this cake overly sweet?

No—it’s balanced with the tartness of raspberries and nuttiness of pistachios. You can adjust sugar slightly to taste.

Conclusion

Pistachio Raspberry Cake is a gorgeous, flavor-forward dessert that brings together nutty richness and berry brightness in each bite. With its beautiful green crumb, vibrant red fruit, and soft texture, it’s a cake that’s both comforting and impressive. Whether you’re celebrating or just indulging in something special, this cake is sure to leave a lasting impression.

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