Pistachio Raspberry Cake

If you’re craving a cake that’s both elegant and delicious, look no further than Pistachio Raspberry Cake! This gorgeous dessert brings together the earthy richness of pistachios with the bright, tangy sweetness of fresh raspberries. Every bite offers a little something extra—whether it’s the crunch of pistachios in the cake or the burst of flavor from the raspberries. This cake not only looks stunning but tastes even better, with layers of moist, nutty cake, a luscious raspberry filling, and a dreamy frosting that ties everything together. Trust me, once you try this cake, you’ll be hooked!

Why You’ll Love Pistachio Raspberry Cake

Gorgeous and Flavorful: This cake is as beautiful as it is tasty. The vibrant color of the raspberries paired with the green of the pistachios makes for a showstopper dessert that’s perfect for any occasion. Plus, the flavor combination is pure magic—nutty, fruity, and just the right amount of sweetness.

Perfect for Special Occasions: Whether it’s a birthday, anniversary, or holiday, this cake is a crowd-pleaser. It looks impressive and tastes divine, making it the ideal dessert for any celebration.

Moist and Tender: The pistachios in the cake create a soft, melt-in-your-mouth texture, while the raspberry filling adds a burst of freshness that perfectly balances the richness of the pistachios.

Customizable: If you’re not a fan of raspberries, you can swap them out for another berry or even a fruit compote. The pistachio cake itself is versatile and can pair with many different flavors!

Made From Scratch: This isn’t your average boxed cake—everything from the pistachio-infused batter to the fresh raspberry filling is made from scratch, giving you a homemade treat that’s absolutely worth the effort.

Ingredients

For the Pistachio Cake

Pistachios
The star ingredient! Ground pistachios give the cake its nutty, earthy flavor, and help create a moist texture. They add richness and depth to each bite.

Butter
Butter makes the cake rich and soft. It adds a wonderful flavor and texture that pairs beautifully with the pistachios.

Flour
Flour provides the structure to the cake and allows the pistachios to shine through.

Sugar
Sugar sweetens the cake and balances out the slightly savory flavor of the pistachios.

Eggs
Eggs help bind everything together, giving the cake a fluffy texture. They provide the lift needed for a light, airy cake.

Baking Powder
Baking powder helps the cake rise and become light and fluffy.

Milk
Milk ensures the cake batter is smooth and moist, and helps dissolve the dry ingredients for even consistency.

Vanilla Extract
A little vanilla extract adds a lovely depth of flavor to complement the pistachios.

Salt
Just a pinch of salt enhances the flavors and helps balance the sweetness of the cake.

For the Raspberry Filling

Fresh Raspberries
Raspberries bring a tart, refreshing flavor that cuts through the richness of the cake, creating a beautiful contrast.

Sugar
Sugar helps balance the natural tartness of the raspberries, creating a sweet and tangy filling.

Cornstarch
Cornstarch thickens the raspberry filling, giving it the perfect consistency to spread between the cake layers.

Lemon Juice
A squeeze of lemon juice adds an extra burst of fresh flavor, brightening the raspberry filling.

For the Frosting

Butter
Butter provides the creamy base for the frosting, making it smooth and spreadable.

Powdered Sugar
Powdered sugar creates a silky smooth frosting and gives it just the right amount of sweetness.

Vanilla Extract
A bit of vanilla enhances the frosting’s flavor, making it the perfect complement to the cake.

Heavy Cream
Heavy cream makes the frosting rich and velvety, allowing it to spread easily on the cake layers.

Pistachios
Chopped pistachios are used to decorate the cake, giving it that final crunchy touch and a little extra flavor.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into making this dreamy Pistachio Raspberry Cake!

Prepare the Pistachio Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans, or line them with parchment paper.
2. In a food processor, pulse the pistachios until finely ground. Set them aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, cream the butter and sugar together until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Stir in the ground pistachios and mix until fully combined.
7. Divide the batter evenly between the two prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Raspberry Filling

1. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries begin to break down and release their juices.
2. In a small bowl, dissolve the cornstarch in a little water, then add it to the raspberry mixture. Stir constantly until the mixture thickens.
3. Once thickened, remove from heat and let it cool to room temperature.

Make the Frosting

1. In a large bowl, beat the butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, until fully combined.
3. Add the vanilla extract and heavy cream, and beat until the frosting is light and fluffy.
4. If the frosting is too thick, add more cream a teaspoon at a time until you reach the desired consistency.

Assemble the Cake

1. Once the cakes are completely cool, spread a generous layer of raspberry filling on top of one of the cakes.
2. Place the second cake on top, pressing gently to stack them.
3. Frost the top and sides of the cake with the pistachio frosting, smoothing it out with a spatula.
4. Decorate the top of the cake with chopped pistachios and a few fresh raspberries for a beautiful finishing touch.

Serve and Enjoy

1. Slice and serve your Pistachio Raspberry Cake with a cup of tea or coffee, or for a special dessert after dinner. Enjoy the delicious combination of nutty pistachios and sweet, tart raspberries!

Nutrition Facts

Servings: 12
Calories per serving: 340

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (including cooling and assembly time)

How to Serve Pistachio Raspberry Cake

As a Showstopper Dessert: Serve this cake at your next special occasion, and watch the jaws drop as people admire its beauty and dive into its amazing flavors.

With Coffee or Tea: This cake pairs wonderfully with a hot cup of coffee or tea. The richness of the pistachio and the tart raspberries complement the warmth of your beverage perfectly.

For Afternoon Tea: Slice into individual portions for a lovely afternoon tea spread. It’s the perfect balance of sweetness and nuttiness to enjoy with a light snack.

Additional Tips

Use Fresh Raspberries: For the best flavor, use fresh raspberries in the filling. Frozen raspberries can work, but they may release more liquid, which could affect the consistency of the filling.

Don’t Overmix the Batter: Overmixing the cake batter can make the cake dense. Mix until just combined for a lighter texture.

Let the Cake Cool Completely: Be sure to let the cake layers cool completely before frosting them. If the cake is too warm, the frosting could melt and become too runny.

FAQ Section

Q1: Can I use another type of nut instead of pistachios?
A1: Absolutely! Almonds or walnuts would work well as a substitute if you prefer a different flavor.

Q2: Can I make the raspberry filling ahead of time?
A2: Yes, you can make the raspberry filling a day ahead. Just store it in the fridge and allow it to come to room temperature before using.

Q3: Can I make this cake gluten-free?
A3: Yes, you can substitute the flour with a gluten-free flour blend to make the cake gluten-free.

Q4: Can I use frozen raspberries for the filling?
A4: Yes, but be aware that frozen raspberries may release more juice and can make the filling a bit runnier.

Q5: How should I store leftover cake?
A5: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer storage.

Q6: Can I freeze this cake?
A6: Yes, you can freeze the cake layers before frosting. Wrap them in plastic wrap and foil, then freeze for up to 2 months. Thaw before frosting and serving.

Q7: How do I know when the cake is done baking?
A7: The cake is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.

Q8: Can I make the frosting ahead of time?
A8: Yes, you can make the frosting ahead and store it in the fridge for up to a week. Just bring it back to room temperature before frosting the cake.

Q9: Can I make this cake with a different fruit filling?
A9: Yes! You can use strawberries, blueberries, or blackberries as a substitute for raspberries.

Q10: Can I skip the pistachios in the frosting?
A10: You can, but the pistachios add a wonderful crunch and flavor. If you prefer, you can top the cake with something else, like chopped almonds or even a dusting of powdered sugar.

Conclusion

Pistachio Raspberry Cake is a delightful and elegant dessert that combines nutty pistachios, sweet raspberries, and a silky frosting for a treat that’s hard to resist. Perfect for any occasion, this cake will become a favorite at every celebration, bringing a touch of sophistication and a lot of flavor to your table. Whether you’re serving it for a special event or enjoying it with a quiet cup of tea, this cake is sure to impress!

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