Print

Heavenly Pistachio Raspberry Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful cake that combines the luxurious flavors of pistachios and tart raspberries, perfect for special occasions.

Ingredients

Scale
  • 1 cup shelled pistachios, lightly roasted and finely ground
  • 1 cup fresh raspberries
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 8 oz cream cheese, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • ½ cup raspberry jam or preserves (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and grease the paper.
  2. Roast the unsalted, shelled pistachios in a dry pan over medium heat for 5-7 minutes until fragrant. Let them cool completely, then pulse in a food processor until finely ground.
  3. Bring your butter, eggs, and buttermilk to room temperature.
  4. Sift together the cake flour, baking powder, baking soda, and salt into a medium bowl.
  5. Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  6. Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
  7. Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  8. Fold in about ¾ cup of the finely ground pistachios.
  9. Divide the batter evenly between the prepared cake pans and smooth the tops.
  10. Bake for 28-32 minutes, or until a skewer comes out clean.
  11. Cool the cakes in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.
  12. Prepare the raspberry filling by gently stirring together raspberry jam with about ½ cup of fresh raspberries.
  13. Make the cream cheese frosting by beating softened cream cheese and butter until smooth, then gradually add powdered sugar.
  14. Level the cakes using a serrated knife if needed.
  15. Assemble the cake by placing one layer on a platter, spreading frosting, and adding raspberry filling.
  16. Apply a thin crumb coat before refrigerating to set.
  17. Frost the entire cake generously with the remaining frosting.
  18. Garnish the top with remaining fresh raspberries and sprinkle with ground pistachios.

Notes

Serve with whipped cream or vanilla ice cream. For longer storage, freeze the frosted cake.

Nutrition

Find it online: https://pinrecipezbylinaa.com/pistachio-raspberry-cake-recipe/

Scroll to Top