Description
Elegant, nutty, and bursting with tart berry flavor — this Raspberry Pistachio Cake is a true showstopper. The tender pistachio sponge pairs beautifully with layers of sweet-tart raspberry filling and velvety cream cheese frosting, creating a dessert as gorgeous as it is delicious.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup finely ground pistachios (unsalted, shelled)
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup milk
1/4 cup sour cream
A few drops of green food coloring (optional)
For the raspberry filling:
1 1/2 cups raspberries (fresh or frozen)
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tsp water
For the frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
Instructions
1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans; line bottoms with parchment.
2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, followed by vanilla extract and green food coloring if using.
5. Mix in milk and sour cream alternately with dry ingredients until just combined.
6. Divide batter evenly between pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick comes out clean.
8. Cool completely before frosting.
9. To make the raspberry filling, cook raspberries, sugar, and lemon juice in a small saucepan over medium heat for 5 minutes.
10. Add cornstarch slurry and stir until thickened. Cool completely.
11. For the frosting, beat cream cheese and butter until creamy.
12. Add powdered sugar, vanilla, and heavy cream; beat until fluffy.
13. Assemble cake: spread raspberry filling between layers, frost the outside, and top with crushed pistachios and fresh raspberries.
Notes
Grind pistachios in a food processor until fine, but not oily.
For an elegant touch, decorate with white chocolate shavings and edible flowers.
You can also make this as cupcakes — bake for 18–20 minutes instead.
This cake is perfect for spring celebrations, weddings, or any dessert table that needs a stunning centerpiece!
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert, Cake
- Method: Baking
- Cuisine: European, Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg