Pistachio and raspberry might not be your everyday cake combination, but together, they create something truly special. This Pistachio Raspberry Cake is light, vibrant, and delicately sweet, with a nutty richness from ground pistachios and a fruity punch from fresh raspberries. Whether you’re baking for a special occasion or just want a cake that stands out, this recipe delivers elegance without being overly complicated.
Why You’ll Love This Cake
This cake has a soft, moist crumb with a mild pistachio flavor balanced by tart, juicy raspberries. It’s beautiful enough for holidays or birthdays but easy enough to make on a weekend afternoon. You don’t need any specialty equipment, and the ingredients are simple—no boxed mixes, artificial colors, or syrups.
Ingredients You’ll Need
For the Cake
- 1 cup shelled unsalted pistachios (not roasted)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional but recommended)
- ½ cup plain Greek yogurt or sour cream
- ½ cup whole milk
- 1 cup fresh raspberries (plus extra for garnish)
For the Frosting (Optional)
- ¾ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Crushed pistachios and raspberries for garnish
How to Make Pistachio Raspberry Cake
Step 1: Prepare the Pistachios
Place the pistachios in a food processor and pulse until they’re finely ground, but not turning into pistachio butter. You want a texture similar to almond flour. Set aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground pistachios. This ensures an even rise and keeps the texture uniform throughout.
Step 3: Cream Butter and Sugar
In a separate bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy—about 3 minutes. This step incorporates air, which helps make the cake soft and tender.
Step 4: Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract. Scrape down the sides of the bowl as needed to keep everything well incorporated.
Step 5: Alternate Dry and Wet Ingredients
Add the dry ingredients to the butter mixture in three additions, alternating with the Greek yogurt and milk. Start and end with the dry mixture. Be careful not to overmix at this stage—just fold until combined.
Step 6: Fold in the Raspberries
Gently fold in the fresh raspberries with a spatula. Be careful not to break them too much; you want juicy pockets of berry throughout the cake, not raspberry mush.
Step 7: Bake
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan or line with parchment paper. Pour the batter into the pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional Frosting and Decoration
You can serve this cake plain or frost it with a light vanilla buttercream.
To make the frosting, beat the butter until creamy, then gradually add powdered sugar and mix until fluffy. Add the milk and vanilla and beat until smooth. Spread a thin layer on top of the cooled cake. Sprinkle with crushed pistachios and a few extra raspberries for color and texture.
Flavor and Texture Notes
This cake is naturally nutty from the pistachios, with a subtle hint of almond that enhances the overall flavor. The raspberries offer a bright contrast—both visually and in taste—cutting through the richness with their tartness. The texture is moist but not dense, with a light crumb that stays soft for days.
If you’re not a fan of frosting, the cake holds up beautifully on its own with just a dusting of powdered sugar. It also pairs nicely with a dollop of whipped cream or a scoop of vanilla bean ice cream.
Tips for Success
- Use raw, unsalted pistachios. Roasted or salted ones will alter the flavor.
- Do not overmix. Overmixing the batter will create a tough texture.
- Use fresh raspberries. Frozen raspberries will release too much moisture and may make the cake soggy.
- Cool completely before frosting. Otherwise, the frosting will melt and slide off.
Variations You Can Try
- Lemon zest can be added to the batter for a citrusy twist.
- Swap raspberries for blueberries or blackberries for a different flavor profile.
- Pistachio glaze made with powdered sugar and milk can replace the buttercream for a lighter topping.
- Mini cakes or cupcakes: Divide the batter into cupcake tins and reduce baking time to 20–25 minutes.
Storage and Make-Ahead Tips
The unfrosted cake can be stored in an airtight container at room temperature for up to 3 days. If frosted, store it in the refrigerator and bring it to room temperature before serving. You can also freeze the unfrosted cake for up to 2 months—just wrap it tightly in plastic wrap and place in a freezer-safe bag.
Serving Suggestions
This cake is perfect for afternoon tea, baby showers, brunch spreads, or spring/summer birthdays. Serve it with freshly brewed coffee, herbal tea, or chilled raspberry lemonade for a refreshing combo. A few mint leaves on the plate can add a fresh touch if you’re plating for guests.
Frequently Asked Questions
Can I use pistachio flour instead of grinding nuts myself?
Yes, just make sure it’s pure pistachio flour with no added sugar or fillers.
What if I don’t have Greek yogurt?
You can use regular plain yogurt or sour cream. Just aim for a thick consistency.
Can I double the recipe for a layered cake?
Absolutely. Just use two 8-inch round pans and adjust baking time accordingly.
Are the pistachios in the frosting necessary?
No, they’re just for garnish. You can skip them or use slivered almonds as a substitute.
Final Thoughts
This Pistachio Raspberry Cake is a fresh take on classic flavors—light enough for spring but rich enough to satisfy year-round. It’s easy to make, easy to customize, and sure to stand out on any dessert table. If you’re looking for something elegant but uncomplicated, this is the cake to try next.
Let me know if you want this in a different format, adapted to cupcakes, or tailored to gluten-free or dairy-free needs.
