Pistachio Raspberry Cake (Print Version)
Moist cake featuring ground pistachios and fresh raspberries with creamy frosting
# What You Need:
→ Cake Batter
01 - 3/4 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3 large eggs
04 - 1 cup shelled pistachios, finely ground
05 - 1 1/2 cups all-purpose flour
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
→ Berries
10 - 1 1/2 cups fresh raspberries, plus extra for decoration
→ Pistachio Cream Cheese Frosting
11 - 6 ounces cream cheese, softened
12 - 4 tablespoons unsalted butter, softened
13 - 2/3 cup powdered sugar
14 - 1/3 cup shelled pistachios, finely ground
15 - 1/2 teaspoon vanilla extract
# How-To:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
04 - In a separate bowl, whisk together ground pistachios, flour, baking powder, and salt until well blended.
05 - Add dry ingredients to butter mixture in three additions, alternating with milk in two additions, beginning and ending with dry ingredients. Mix until just combined.
06 - Gently fold raspberries into batter using a spatula, taking care to avoid crushing the berries.
07 - Pour batter into prepared pan and smooth surface. Bake for 35-40 minutes until a wooden skewer inserted into center comes out clean. Cool in pan for 10 minutes before transferring to wire rack.
08 - Beat cream cheese and butter until smooth and creamy. Incorporate powdered sugar, ground pistachios, and vanilla extract. Mix until fully combined and spreadable.
09 - Once cake has cooled completely, spread frosting evenly over top. Garnish with additional raspberries and chopped pistachios if desired.
# Expert Advice:
01 -
- The ground pistachios create this naturally moist, tender crumb that honestly puts plain vanilla cake to shame
- Tart raspberries cutting through the sweet, nutty richness is exactly the kind of flavor balance that makes people ask for seconds
02 -
- The ground pistachios can release oils and turn into paste if you overgrind them, so pulse in short bursts and check frequently
- Completely cool the cake before frosting or your beautiful pistachio cream cheese will melt right off
03 -
- Add lemon zest to the batter for a bright counterpoint to the rich pistachios
- Grind your pistachios with a bit of the sugar from the recipe to prevent them from becoming oily