Pistachio Raspberry Cake: A Cozy, Crowd-Pleasing Slice
A Slice of Pistachio Raspberry Sunshine
We all crave a dessert that feels special but comes together without drama. This pistachio raspberry cake hits that sweet spot—a tender crumb, a bright berry swirl, and a kiss of green from pistachio that makes it utterly photogenic for those Pinterest-worthy pins.
It’s the kind of cake you’ll want to bake on a weekend, then slice into neat layers and share with friends who say they’re “not hungry” but somehow devour a whole piece anyway. Light, creamy, and just a touch indulgent, it’s the dessert that says you care without needing a big fancy display.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour — for a soft, fluffy crumb. Sub with a 1:1 gluten-free all-purpose blend if needed.
- 1/2 cup (60 g) finely ground pistachios (pistachio meal) — adds flavor and color; don’t grind too coarse.
- 3/4 cup (150 g) granulated sugar — sweetness with a hint of caramel note as it bakes.
- 2 teaspoons baking powder — helps the cake rise light and tall.
- 1/4 teaspoon salt — heightens the pistachio and raspberry flavors.
- 1/2 cup (115 g) unsalted butter, softened — for rich crumb and a buttery aroma.
- 2 large eggs — at room temperature for a tender crumb.
- 1/2 cup (120 g) plain yogurt or Greek yogurt — keeps the cake moist; swap with dairy-free yogurt if needed.
- 1/4 cup (60 ml) whole milk or dairy-free milk — helps loosen the batter for a smooth bake.
- 1 teaspoon vanilla extract — classic vanilla warmth to tie flavors together.
- 1/2 cup (120 ml) raspberry puree or jam — swirled through the batter for bright pockets of fruit.
- 1/2 cup roughly chopped pistachios — extra crunch and color on top.
- Optional zest of 1 lemon — adds a brightness that pairs beautifully with raspberries.
- For frosting: 8 oz (225 g) cream cheese, softened; 1/2 cup (115 g) unsalted butter, softened; 2–3 cups powdered sugar; 1 teaspoon vanilla; pinch of salt.
Notes: If you don’t have pistachio meal, blitz shelled pistachios in a grinder until they resemble coarse sand. Fresh raspberries work beautifully, but you can use a thick raspberry jam for a bolder swirl.
Instructions
- Preheat your oven to 350°F (180°C). Line a 9-inch round cake pan with parchment and grease the sides for easy release.
- Whisk together flour, pistachio meal, baking powder, and salt in a medium bowl. This keeps the leavening even and the greens lively.
- In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes. The mixture should look pale and feel airy.
- Beat in eggs one at a time, then add yogurt, milk, vanilla, and lemon zest (if using). Mix until just combined and smooth.
- Fold the dry ingredients into the wet mixture in 2 additions, mixing until just integrated. Overmixing can toughen the crumb.
- Pour half of the batter into the pan. Spoon raspberry puree in dollops over the batter, then swirl gently with a skewer. Top with the remaining batter, smoothing the surface.
- Sprinkle chopped pistachios over the top. Bake 25–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs and the edges are lightly golden.
- Let the cake rest in the pan 10 minutes, then invert onto a rack to cool completely before frosting.
- Meanwhile, beat the cream cheese and butter until smooth, then gradually beat in powdered sugar, vanilla, and a pinch of salt until the frosting is silky and spreadable. Chill briefly if it feels too soft.
- Spread a generous layer of frosting over the cooled cake, or pipe decorative swirls. Finish with extra chopped pistachios and a light dusting of powdered sugar if desired.
Tips & Variations
- Texture swaps: For a lighter crumb, whisk the dry ingredients separately and fold in with a gentle hand. For a denser cake, mix just until combined and skip overmixing.
- Gluten-free option: Use a gluten-free all-purpose flour blend with the same measurements. A touch of extra yogurt can help compensate for moisture.
- Vegan option: Use vegan butter, plant-based yogurt, and a dairy-free cream cheese alternative for the frosting. Check that your frosting sugar is labeled dairy-free.
- Flavor boosters: Add 1–2 teaspoons citrus zest (orange or lemon) to brighten the batter. Toast the pistachios lightly before sprinkling for a deeper nutty aroma.
- Make ahead: Bake the cake a day in advance and store, tightly wrapped, at room temperature. Frost the next day for clean edges and a pristine appearance.
- Storage: Keep covered in the fridge up to 3 days. Bring to room temperature for 15–20 minutes before serving for softer texture.
- Make-it-a-meal idea: Pair a slice with a minty cucumber salad and a light citrus-y vinaigrette to echo the fresh flavors, turning dessert into a no-fuss end-of-meal moment.
Serving Suggestions
- Plate with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Garnish with extra raspberries, micro herbs like thyme, or edible flowers for that Pinterest-perfect finish.
- Pair with a simple arugula salad dressed with lemon and olive oil to contrast the sweetness and create a balanced dessert-platter.
- Turn slices into party-ready dessert cups: layer cake crumbles with whipped cream and crushed pistachios in small glasses.
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FAQs
Can I make this cake gluten-free?
Yes. Use a 1:1 Gluten-Free all-purpose flour blend in place of the all-purpose flour. The batter behaves similarly, and the flavor remains bright because of the pistachios and raspberries. If the batter seems a bit thick, loosen with an extra tablespoon of yogurt or milk.
How do I keep the cake moist and tender?
Room-temperature ingredients, proper measuring, and not overmixing the batter are your best friends. Yogurt adds moisture, and the dairy in the frosting helps keep each slice creamy. Let it cool fully before frosting to avoid a melty finish.
Can I make this cake ahead of time?
Absolutely. Bake the cake a day ahead and store it tightly wrapped at room temperature. Frost the next day for a clean finish. You can also bake, cool, and freeze unfrosted layers for up to 1 month; thaw completely before frosting.
Can I freeze the cake or slices?
Yes. Freeze unfrosted layers wrapped well in plastic and foil for up to 1 month. Thaw completely, then frost. Sliced, frosted cake can be kept in the fridge for up to 3 days or wrapped and frozen for a shorter period.
Which raspberries work best?
Fresh raspberries give the brightest flavor and a pop of color. If using frozen, thaw fully and pat dry to avoid extra moisture that can affect the batter’s texture. The swirl will still look and taste delicious.
What if my frosting is too soft or runny?
Chill the frosting for 15–20 minutes in the fridge, then re-whip briefly. If it’s still too loose, add a touch more powdered sugar and a pinch of salt to balance sweetness. Keep it cool when decorating to prevent sliding.
Can I adapt this for a sheet cake or taller layers?
Yes. Use two 8-inch round pans for taller layers or bake as a sheet cake (9×13 inches) and adjust bake time to 25–30 minutes, checking for doneness with a toothpick. For stacked layers, cool completely and level the tops before frosting to ensure clean, even slices.
Final Thoughts
This Pistachio Raspberry Cake is designed to be approachable, stunning, and delicious in equal measure. It’s easy enough for a weeknight bake, yet polished enough to feel special for guests. The pistachio crunch, the rosy raspberry swirls, and a silky cream cheese finish come together to create a slice that’s memorable without being fussy. Bake it, snap a photo for Pinterest, and enjoy the cozy smile it brings to the table.
Print
Ultimate Pistachio Raspberry Cake Irresistible Slice Dream
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
Pistachio Raspberry Cake fan guide moist pistachio layers bright raspberry swirls rich flavor simple steps pro tips for flawless slices every time
Ingredients
1 1/2 cups (190 g) all-purpose flour
1/2 cup (60 g) finely ground pistachios (pistachio meal)
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
2 large eggs
1/2 cup (120 g) plain yogurt or Greek yogurt
1/4 cup (60 ml) whole milk or dairy-free milk
1 teaspoon vanilla extract
1/2 cup (120 ml) raspberry puree or jam
1/2 cup roughly chopped pistachios
Optional zest of 1 lemon
For frosting: 8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
2–3 cups powdered sugar
1 teaspoon vanilla
pinch of salt
Instructions
- Preheat your oven to 350°F (180°C). Line a 9-inch round cake pan with parchment and grease the sides for easy release.
- Whisk together flour, pistachio meal, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then add yogurt, milk, vanilla, and lemon zest (if using). Mix until just combined and smooth.
- Fold the dry ingredients into the wet mixture in 2 additions, mixing until just integrated.
- Pour half of the batter into the pan. Spoon raspberry puree in dollops over the batter, then swirl gently with a skewer. Top with the remaining batter, smoothing the surface.
- Sprinkle chopped pistachios over the top. Bake 25–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs and the edges are lightly golden.
- Let the cake rest in the pan 10 minutes, then invert onto a rack to cool completely before frosting.
- Meanwhile, beat the cream cheese and butter until smooth, then gradually beat in powdered sugar, vanilla, and a pinch of salt until the frosting is silky and spreadable.
- Spread a generous layer of frosting over the cooled cake, or pipe decorative swirls. Finish with extra chopped pistachios and a light dusting of powdered sugar if desired.
Notes
A cozy pistachio raspberry cake with a tender crumb, bright raspberry swirl, and a silky cream cheese frosting—a crowd-pleasing dessert perfect for weekend baking and sharing.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 420 calories
- Sugar: 28 g
- Fat: 22 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
Keywords: Pistachio Raspberry Cake,pistachio cake,raspberry cake,dessert,cake recipe,gluten-free option,cream cheese frosting,pistachio crunch