Pistachio Raspberry Cake

The first time I baked this pistachio raspberry cake, my kitchen filled with the most incredible nutty aroma that had my roommate wandering in from her room, asking what smelled like a fancy French bakery.

I made this for my sisters birthday last spring, and she still talks about how the speckled green cake with those jewel-like red raspberries looked almost too pretty to slice.

Ingredients

• 180 g unsalted butter: Room temperature butter is nonnegotiable here, it creates the foundation for that fluffy, melt-in-your-mouth texture
• 180 g granulated sugar: Cream this thoroughly with the butter, we want maximum aeration for a light cake
• 3 large eggs: Add them one at a time and really let each incorporate fully before adding the next
• 120 g finely ground pistachios: Grind these yourself in short pulses so they do not turn into pistachio butter, and sift out any large pieces
• 180 g all-purpose flour: Do not overmix once this hits the batter or you will lose all that lovely tenderness
• 1 ½ tsp baking powder: Fresh baking powder makes all the difference between a nicely domed cake and a flat disappointment
• ¼ tsp salt: This tiny amount wakes up all the flavors and balances the sweetness
• 125 ml whole milk: Full fat milk contributes to the richness, anything less feels a bit sad in the final crumb
• 1 tsp vanilla extract: Use the good stuff, this is not the time for imitation vanilla
• 150 g fresh raspberries: Handle these gently when folding them in, broken berries create sad streaks instead of pretty pockets
• 150 g cream cheese: Make sure this is properly softened or you will end up with lumpy frosting
• 60 g unsalted butter: Another instance where room temperature is crucial for silky smooth frosting
• 80 g powdered sugar: Sift this first or spend ten minutes fishing lumps out of your perfectly flavored frosting
• 40 g finely ground pistachios: These give the frosting that gorgeous pale green color and intense nutty flavor
• ½ tsp vanilla extract: Just enough to round out the frosting without overpowering the pistachio

Instructions

Get everything ready:

Preheat your oven to 175°C and generously butter a 20 cm round cake tin, then line the bottom with parchment paper for easy removal later

Build the base:

Beat the butter and sugar together until the mixture turns pale and fluffy, this takes about 5 minutes but is absolutely worth the arm workout

Add the eggs:

Drop in the eggs one at a time, beating well after each addition until fully incorporated, then mix in the vanilla

Whisk the dry ingredients:

In a separate bowl, combine the ground pistachios, flour, baking powder, and salt until everything is evenly distributed

Combine it all:

Add the dry mixture to the butter mixture in three parts, alternating with the milk, starting and ending with the flour, mixing only until just combined

Fold in the berries:

Gently tumble in the raspberries at the end, folding with a light hand so they stay mostly intact

Bake to perfection:

Pour the batter into your prepared tin, smooth the top, and bake for 35 to 40 minutes until a skewer comes out clean

Make the frosting:

While the cake cools, beat the cream cheese and butter until smooth, then add the powdered sugar, ground pistachios, and vanilla until creamy

Finish it off:

Once the cake is completely cool, spread that gorgeous pale green frosting over the top and decorate with extra raspberries and chopped pistachios

Pin It

My dad took one bite of this cake and declared it better than anything he had in Italy, which might just be the highest compliment I have ever received about my baking.

Making It Ahead

I have learned through experience that the unfrosted cake layers freeze beautifully for up to a month, wrapped tightly in plastic and foil. Just thaw them overnight on the counter before frosting.

Serving Suggestions

This cake deserves to be the star, so keep accompaniments simple. A light dusting of powdered sugar or a few fresh mint leaves alongside those raspberries makes it look absolutely stunning.

When To Serve It

This cake works beautifully for everything from afternoon tea to dinner parties, and honestly, I have been known to serve it for breakfast with no regrets at all.

• The flavors actually develop overnight if you can resist eating it immediately
• Cut it with a sharp knife dipped in hot water for clean slices through those raspberries
• Store any leftovers in the fridge, but bring slices to room temperature before serving

Pin It

Every time I pull this cake out of the oven, that speckled green crumb with ruby raspberry pockets makes me fall in love with baking all over again.

Recipe Q&A

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Thaw them completely and pat dry before folding into the batter to prevent excess moisture from affecting the cake's texture.

→ How should I store this cake?

Keep the cake refrigerated in an airtight container for up to 4 days. The cream cheese frosting requires cool temperatures to maintain its structure and freshness.

→ Can I make the cake ahead of time?

Absolutely. Bake the cake layers up to 2 days in advance, wrap tightly, and store at room temperature. Frost on the day you plan to serve for the best texture and appearance.

→ What can I substitute for pistachios?

Almonds or hazelnics make good substitutes, though the flavor profile will change. Use the same weight of nuts, ground finely, and consider adding almond extract for enhanced flavor.

→ Why is my cake dense?

Overmixing the batter can develop too much gluten, resulting in a dense texture. Mix only until ingredients are just combined, and gently fold in raspberries to maintain a light crumb.

→ Can I make this as cupcakes?

Yes, portion the batter into lined muffin tins and reduce baking time to 18-22 minutes. You'll get approximately 18-24 cupcakes depending on size.