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
