Pistachio Raspberry Cake (Printable)
Moist pistachio cake with fresh raspberries, perfect for celebrations and afternoon treats
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup shelled unsalted pistachios, finely ground
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk, at room temperature
→ Fruit
10 - 1 1/4 cups fresh raspberries
→ For Garnish (optional)
11 - 2 tablespoons chopped pistachios
12 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat your oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the butter and sugar together until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in the milk, then add the remaining dry ingredients, mixing until just combined.
06 - Gently fold in the raspberries, being careful not to crush them.
07 - Pour the batter into the prepared cake pan and smooth the top.
08 - Bake for 38–42 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10 - Once cooled, dust with powdered sugar and sprinkle with chopped pistachios if desired.
# Expert Tips:
01 -
- The texture is incredibly moist while still being light and airy
- Fresh raspberries burst in every bite creating little pockets of tart brightness
- Ground pistachios give a subtle nutty sweetness that feels sophisticated yet approachable
- It looks stunning with minimal effort, perfect for last minute guests
02 -
- Room temperature ingredients make a huge difference in how the batter comes together
- Over mixing the flour will make the cake tough, so stop as soon as the dry ingredients disappear
- Frozen raspberries work but add 2 to 3 minutes to the baking time and may create slightly more moisture
03 -
- Toast the pistachios lightly before grinding for an even deeper nutty flavor
- Toss raspberries in a teaspoon of flour before folding them in to prevent sinking