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Heavenly Pistachio Raspberry Cake

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A delightful cake combining rich pistachios and tart raspberries, perfect for any special occasion.

Ingredients

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  • 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. Lightly roast the unsalted, shelled pistachios in a dry pan over medium heat for 5-7 minutes until fragrant. Let them cool completely. Once cool, pulse them in a food processor until finely ground.
  3. Bring your butter, eggs, and buttermilk to room temperature for the best mixing results.
  4. Sift together your cake flour, baking powder, baking soda, and salt into a medium bowl.
  5. Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  6. Add the eggs one at a time, beating well after each addition.
  7. With the mixer on low speed, alternately add the dry ingredients mixture and the buttermilk to the wet ingredients.
  8. Fold in about ¾ cup of the finely ground pistachios until evenly distributed throughout the batter. Save the rest for garnish.
  9. Divide the batter evenly between your two prepared cake pans.
  10. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Carefully invert the cakes onto a wire rack and let cool completely before frosting.
  12. In a small bowl, gently stir together the raspberry jam or preserves with about ½ cup of fresh raspberries.
  13. Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar.
  14. Once the cake layers are completely cool, use a serrated knife to level the tops of the cakes if necessary.
  15. Place one cake layer on your serving platter. Spread about ½ to ¾ cup of the cream cheese frosting over the top. Spoon the raspberry filling over the frosting.
  16. Apply a thin layer of frosting all over the cake to create a crumb coat. Refrigerate for 15-20 minutes.
  17. Once the crumb coat is set, apply the remaining cream cheese frosting generously over the entire cake.
  18. Garnish the top of the cake with the remaining fresh raspberries and sprinkle the remaining ground pistachios around the edges.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/pistachio-raspberry-cake-recipe/

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