I came up with this recipe when I was experimenting with pistachios and raspberries as a combination. They just seem to be made for each other! The pistachios give the cake a lovely, nutty base, while the raspberries add a fresh pop of flavor and color. The result? A beautiful, mouthwatering cake that’s both comforting and refreshing.

Why You’ll Fall in Love with This Pistachio Raspberry Cake

If you’ve been looking for a cake that’s both elegant and incredibly delicious, look no further! This pistachio raspberry cake is the perfect balance of rich, nutty pistachio flavor and the fresh, tangy sweetness of raspberries. It’s perfect for any special occasion, whether it’s a birthday, a holiday, or simply when you’re craving something that feels indulgent yet light.

And the best part? This cake is surprisingly easy to make! With just a few ingredients, you can create a showstopper dessert that everyone will be asking for the recipe.

What You’ll Need to Make Pistachio Raspberry Cake

This pistachio raspberry cake is made with simple, easily accessible ingredients. You don’t need to be an expert baker to pull this one off, and it’s likely that you already have some of the ingredients in your pantry!

Ingredients:

1 ½ cups shelled pistachios (roasted and unsalted)
1 ½ cups all-purpose flour
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted
¾ cup whole milk
1 cup fresh raspberries (or frozen)
Powdered sugar (for dusting, optional)

How to Make Pistachio Raspberry Cake

Making this pistachio raspberry cake is a breeze, and it only takes a little bit of time to prepare! Here’s a step-by-step guide to making this gorgeous cake from start to finish.

Step 1: Prepare the pistachios

Preheat your oven to 350°F (175°C).
In a food processor, pulse the pistachios until they’re finely ground but not completely powdered. You want to keep a bit of texture for that delicious pistachio crunch!

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Make the batter

In a large bowl, beat the eggs and sugar together until they’re light and fluffy, about 3-4 minutes.
Add the vanilla extract and melted butter, and continue mixing until everything is well combined.
Gradually add the ground pistachios to the wet mixture, mixing until incorporated.
Slowly add the dry ingredients (flour mixture), alternating with the milk. Mix gently until you have a smooth batter.

Step 4: Add the raspberries

Gently fold in the fresh raspberries into the batter. Be careful not to break them apart too much; you want to keep some whole berries for that burst of flavor in every bite!

Step 5: Bake the cake

Pour the batter into a greased 9-inch round cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.

Step 6: Serve and enjoy

Once the cake is completely cool, dust the top with powdered sugar for a little extra sweetness and a pretty finish.
Slice and serve! This cake is perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

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Tips for a Perfect Pistachio Raspberry Cake

Using frozen raspberries: If you’re using frozen raspberries, don’t thaw them before adding them to the batter. This helps keep them from breaking down and turning the batter too wet.
Add more flavor: For extra flavor, consider adding a teaspoon of almond extract along with the vanilla for a slightly nutty, aromatic twist.
Gluten-free option: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.
Make it ahead: This cake can be baked a day or two ahead of time. Just store it in an airtight container to keep it fresh.

Why This Pistachio Raspberry Cake is So Special

What sets this pistachio raspberry cake apart is the harmony between the earthy pistachios and the sweet-tart raspberries. The texture of the cake is perfectly soft and moist, and the pistachios provide just the right amount of crunch in every bite.

This cake is incredibly versatile. It’s not too heavy, making it a wonderful treat for afternoon tea, but it also feels indulgent enough for a special celebration like a birthday or anniversary. And let’s not forget how beautiful it looks with the pop of red raspberries against the soft green pistachio cake!

FAQ – Everything You Might Be Wondering

Can I use other nuts instead of pistachios?
Yes! You can swap the pistachios for almonds, walnuts, or even hazelnuts. Keep in mind that different nuts will change the flavor profile slightly, but they’ll still add that wonderful nutty texture to the cake.

Can I make this cake dairy-free?
Yes! Simply substitute the butter for a dairy-free alternative like coconut oil or a plant-based butter, and swap the milk for almond milk or another dairy-free option.

How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week.

Can I make this cake ahead of time?
Absolutely! You can make this cake a day or two ahead of time. Just store it in an airtight container, and it will still be fresh and delicious.

Can I freeze the cake?
Yes, you can freeze the cake. Just wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature before serving.

Final Thoughts

This pistachio raspberry cake is a delightful dessert that’s easy to make and sure to impress your friends and family. The combination of pistachios and raspberries creates a flavor that’s both unique and comforting, while the cake itself is moist, light, and delicious. Whether you’re celebrating a special occasion or simply treating yourself to a sweet indulgence, this cake is guaranteed to be a hit!