Description
This Pistachio Raspberry Cake is a delightful combination of nutty pistachios and fresh raspberries baked into a soft, moist cake. Topped with a luscious raspberry buttercream frosting, it’s perfect for celebrations or a special treat. The cake combines ground pistachios in the batter for a subtle crunch and a delicate, fragrant flavor, complemented by the tart sweetness of fresh raspberries both inside the cake and on top as a garnish.
Ingredients
Scale
Cake
- 1½ cups (180 g) all-purpose flour
- 1 cup (120 g) finely ground pistachios
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120 ml) whole milk, room temperature
- 1 tsp vanilla extract
- 1½ cups (200 g) fresh raspberries, plus extra for garnish
Frosting
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- ¼ cup (60 g) fresh raspberry purée, strained
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan, then line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer on medium speed, cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate fully. Then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: With the mixer on low speed, alternately add the dry ingredient mixture and whole milk to the batter in three additions, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fold in Raspberries: Gently fold 1½ cups of fresh raspberries into the batter carefully, to avoid crushing the berries and maintaining their shape.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes after baking. Then invert the cake onto a wire rack to cool completely before frosting.
- Prepare Frosting: Meanwhile, prepare the frosting by beating the softened butter until smooth. Gradually add sifted powdered sugar, beating on low speed to avoid dust, then add raspberry purée and vanilla extract. Increase the mixer speed to medium and beat the frosting until it becomes light and fluffy.
- Frost and Garnish: Once the cake has completely cooled, spread the raspberry buttercream evenly over the top. Garnish with additional fresh raspberries and chopped pistachios if desired for extra texture and visual appeal.
Notes
- Use room temperature ingredients to ensure even mixing and a better crumb.
- Gently folding in fresh raspberries prevents them from breaking and coloring the batter too much.
- Sifting powdered sugar helps avoid lumps in the frosting.
- Make sure the cake is completely cool before frosting to prevent the buttercream from melting.
- You can substitute milk with buttermilk for a slight tangy flavor and added moisture.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio cake, raspberry cake, nutty cake, berry dessert, pistachio raspberry cake, buttercream frosting, homemade cake
