Pistachio Raspberry Cake (Printable Version)
Elegant pistachio cake with fresh raspberries and creamy vanilla frosting
# What You'll Need:
→ Cake Components
01 - 7 oz shelled unsalted pistachios
02 - 2 cups all-purpose flour
03 - 2 tsp baking powder
04 - 1/2 tsp salt
05 - 7 oz unsalted butter, softened
06 - 1 cup granulated sugar
07 - 4 large eggs, room temperature
08 - 2/3 cup whole milk
09 - 2 tsp pure vanilla extract
10 - Zest of 1 lemon
11 - 7 oz fresh raspberries
→ Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 3.5 oz unsalted butter, softened
14 - 1.5 cups powdered sugar, sifted
15 - 1 tsp vanilla extract
→ Decoration
16 - 1.75 oz shelled pistachios, roughly chopped
17 - 3.5 oz fresh raspberries
# Directions:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a food processor, finely grind 7 oz shelled pistachios. Set aside for later use.
03 - In a medium bowl, whisk together flour, baking powder, salt, and ground pistachios until well combined.
04 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
05 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated.
06 - Mix in vanilla extract and lemon zest until evenly distributed throughout the batter.
07 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
08 - Gently fold 7 oz fresh raspberries into the batter, taking care to avoid crushing the fruit.
09 - Divide batter evenly between prepared pans. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
10 - Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and well combined.
11 - Once cakes are completely cool, spread frosting layer over one cake, top with second layer, then frost top and sides evenly.
12 - Press chopped pistachios onto the sides and arrange fresh raspberries on top for decoration.
# Expert Tips:
01 -
- The way pistachios and raspberries balance each other is pure magic, nutty and sweet meeting tart and bright
- Despite looking like something from a bakery window, this comes together with surprisingly simple steps
02 -
- Overmixing after adding flour will make the cake tough, so stop as soon as the flour disappears
- Room temperature ingredients are nonnegotiable for proper texture
03 -
- Measure flour by spooning it into the measuring cup and leveling off, rather than scooping directly
- The cake actually tastes better on day two as flavors meld