Pistachio Raspberry Cake
A vibrant, bakery-style cake that pairs buttery pistachios with tart raspberry filling. Soft, fluffy, and naturally beautiful — it’s the perfect springtime dessert for brunches, birthdays, or any special occasion.
Ingredients
For the Cake:
- 1 cup unsalted roasted pistachios not salted
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- ¾ cup butter or neutral oil
- 1 cup granulated sugar
- 3 large eggs
- ½ cup milk or dairy-free alternative
- 1 tsp vanilla extract
- ¼ tsp almond extract
For the Filling & Topping:
- ¾ cup raspberry jam or raspberry compote
- Optional Fresh raspberries, for garnish
- Optional Chopped pistachios, for garnish
For the Frosting (optional buttercream or cream cheese):
- 1 cup butter or cream cheese
- 2½ cups powdered sugar
- 1 –2 tbsp milk
- 1 tsp vanilla extract
- Optional 1 tsp lemon juice for extra zing
Instructions
Prep Work:
- Preheat your oven to 350°F (175°C). Grease and line two 8" round cake pans with parchment paper.
Grind Pistachios:
- Add roasted pistachios to a food processor. Pulse until finely ground (not a paste).
Make Batter:
- Cream butter and sugar together until light and fluffy. Add eggs one at a time. Mix in vanilla, almond extract, and milk. Gently fold in dry ingredients and ground pistachios.
Bake:
- Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
Layer Cake:
- Place one layer on a cake stand. Spread raspberry jam evenly on top. Add the second layer.
Frost & Garnish:
- Frost the cake with buttercream or cream cheese frosting. Decorate with fresh raspberries and chopped pistachios.
Notes
Nutrition (Estimated Per Slice)
- Fat: 25g
- Carbohydrates: 40g
- Protein: 6g