Description
Experience the delightful blend of nutty pistachios and tart raspberries in this vibrant Pistachio Raspberry Cake. A truly unique dessert experience.
Ingredients
Scale
- Cake Base Essentials:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- Flavor & Texture Boosters:
- 1 ½ cups shelled unsalted pistachios, blanched and finely ground
- 1 cup fresh raspberries
- Cream Cheese Frosting Goodies:
- 8 oz (226g) cream cheese, full-fat, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Finishing Touches:
- Extra fresh raspberries, for garnish
- Chopped pistachios, for garnish
Instructions
- Prep Your Ingredients & Pans:: First things first, get your oven preheating to 350°F (175°C). Then, grease and flour two 8-inch round cake pans. I usually use a bit of baking spray with flour in it, because honestly, I’ve had cakes stick before, and that’s a heartbreak I don’t wish on anyone! Line the bottoms with parchment paper, too; it’s a little extra step that saves so much grief. Get all your ingredients to room temperature – this really helps the batter come together smoothly for a perfect Pistachio Raspberry Cake.
- Prepare the Pistachios:: Now for the pistachios! If they’re raw, blanch them quickly in boiling water for about 30 seconds, then drain and peel off the skins. This makes the green color pop and the texture smoother. Once peeled, let them cool a bit, then pulse them in a food processor until they’re finely ground, almost like a meal. Be careful not to go too far, or you’ll end up with pistachio butter, which is tasty but not what we want for our Pistachio Raspberry Cake here!
- Cream the Butter and Sugar:: In a large bowl, or your stand mixer, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes, and you’ll see it lighten in color. This step is super important for incorporating air into the batter, which gives your Pistachio Raspberry Cake a tender crumb. I always scrape down the sides of the bowl a few times to make sure everything gets mixed evenly.
- Add Eggs and Dry Ingredients:: Beat in the eggs, one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next; it prevents the batter from curdling. In a separate bowl, whisk together your flour, baking powder, baking soda, and a pinch of salt. Then, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and vanilla extract, starting and ending with the dry. Mix until just combined, don’t overmix, or your Pistachio Raspberry Cake will be tough!
- Fold in Pistachios and Raspberries:: Gently fold in the ground pistachios and fresh raspberries into the batter. This is where the magic really starts to happen, seeing those vibrant colors come together! Be super gentle with the raspberries so they don’t break apart too much. I usually use a spatula for this to make sure I don’t crush them. Divide the batter evenly between your prepared cake pans. I’ve been known to eyeball it, but weighing the pans ensures even layers for your Pistachio Raspberry Cake.
- Bake and Cool Your Pistachio Raspberry Cake:: Pop those pans into your preheated oven and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. My oven runs a little hot, so I always start checking at 22 minutes. Once baked, let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Seriously, don’t rush this cooling part! A warm cake will just melt your frosting, and that’s a sad sight for any Pistachio Raspberry Cake.
- Prepare the Cream Cheese Frosting:: While the cakes cool, let’s make that dreamy frosting! In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy, no lumps allowed! Gradually add the sifted powdered sugar, about a cup at a time, beating well after each addition until it’s light and fluffy. Stir in the vanilla extract. If it feels too thick, a tiny splash of milk or cream can help, but go slow! This frosting is the crowning glory of your Pistachio Raspberry Cake.
- Assemble and Decorate:: Once your cake layers are completely cool (and I mean completely!), place one layer on your serving plate. Spread about a third of the cream cheese frosting evenly over the top. Carefully place the second cake layer on top, then spread the remaining frosting over the top and sides of the cake. Now for the fun part: decorate! Arrange fresh raspberries and sprinkle chopped pistachios around the top and base of your beautiful Pistachio Raspberry Cake. Take a step back and admire your work!