Brighten your next gathering with this Easy Pistachio Raspberry Cake, a dessert that’s as delightful to eat as it is to look at. With the nutty warmth of pistachios and the bright tang of raspberries, this cake is a perfect balance of flavors, ideal for birthdays, tea parties, or a cozy night in. It’s simple to make, requiring just a bowl and a whisk, yet it delivers a moist, fluffy texture that feels special. This Pistachio Raspberry Cake will quickly become a favorite for its ease and unforgettable taste.
In this post, we’ll guide you through making this delicious cake, share tips for perfect results, and suggest ways to serve it. Let’s get baking!
Why You’ll Love This Easy Pistachio Raspberry Cake
- Bold Flavors: Pistachios and raspberries create a nutty, tangy harmony.
- No-Fuss Prep: Made with simple tools and ingredients, no mixer required.
- Versatile: Great for celebrations or a casual dessert at home.
- Moist and Tender: Buttermilk ensures a soft, melt-in-your-mouth texture.
- Pretty Presentation: Topped with pistachios and berries for a stunning finish.
Ingredients for Easy Pistachio Raspberry Cake
This cake uses everyday ingredients to create a flavorful dessert. Here’s what you’ll need.
For the Cake
- Unsalted Butter (1 cup, softened): Adds richness and creaminess.
- Granulated Sugar (1½ cups): Sweetens the cake perfectly.
- Large Eggs (4): Bind ingredients and add structure.
- All-Purpose Flour (2 cups): Forms a tender base.
- Ground Pistachios (1 cup, finely ground): Brings nutty flavor and texture.
- Baking Powder (1 tsp): Helps the cake rise lightly.
- Salt (½ tsp): Balances sweetness.
- Buttermilk (1 cup): Keeps the cake moist and slightly tangy.
- Fresh Raspberries (1 cup): Adds bursts of tart flavor.
For the Frosting
- Unsalted Butter (1 cup, softened): Creates a smooth frosting.
- Powdered Sugar (4 cups): Sweetens and thickens.
- Milk (2 tbsp): Thins to a spreadable consistency.
- Vanilla Extract (1 tsp): Adds a warm note.
- Crushed Pistachios (½ cup): For garnish and crunch.
- Fresh Raspberries (½ cup): For a colorful topping.
Equipment Needed
- Large mixing bowl
- Medium bowl
- Whisk or spoon
- 9-inch round cake pan (or two for layers)
- Cooling rack
- Spatula
Preparation Guide
Making this Easy Pistachio Raspberry Cake is a breeze, resulting in a dessert that’s both beautiful and delicious. Follow these instructions for success.
Prepare the Oven and Pan
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (or two for layers) and line with parchment paper for easy removal.
Make the Cake Batter
- In a large bowl, whisk softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, combine flour, ground pistachios, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
Add Raspberries
- Gently fold in fresh raspberries, being careful not to crush them, for pops of flavor.
Bake the Cake
- Pour batter into the prepared pan(s) and smooth the top.
- Bake for 30-35 minutes (25-30 for two pans), or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting
- In a medium bowl, whisk softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Add milk and vanilla extract, whisking until fluffy and spreadable.
Assemble and Decorate
- Once cooled, spread frosting over the top and sides of the cake (or between layers if using two pans).
- Sprinkle crushed pistachios on top and arrange fresh raspberries for a vibrant finish.
Serve Pistachio Raspberry Cake
- Slice and serve this Pistachio Raspberry Cake as a delightful dessert or afternoon treat.
Chef’s Tips for Perfect Easy Pistachio Raspberry Cake
- Grind Pistachios Finely: Pulse shelled pistachios in a food processor until fine, but stop before they turn pasty.
- Mix Gently: Stir batter just until combined to keep the cake light and tender.
- Use Fresh Raspberries: They provide the best flavor and texture; frozen berries can make the batter soggy.
- Cool Completely: Frost only when the cake is fully cooled to avoid a runny frosting.
- Check Doneness: Test with a toothpick to ensure the cake stays moist and doesn’t overbake.
Serving Suggestions
Make this Easy Pistachio Raspberry Cake shine with these serving ideas:
- With Tea or Coffee: Pair with a hot cup of chamomile tea or latte for a cozy afternoon.
- With Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream for extra richness.
- For Celebrations: Serve as a birthday or party centerpiece, garnished with extra berries.
- With Fruit: Offer a side of mixed berries for a fresh, colorful contrast.
- Beverage Pairing: Enjoy with a glass of sparkling rosé or iced herbal tea to complement the nutty and tangy notes.
Storing and Make-Ahead
This Easy Pistachio Raspberry Cake stays fresh and can be prepped ahead:
- Store: Keep in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
- Make-Ahead: Bake the cake a day ahead and store unfrosted. Frost and decorate just before serving for freshness.
- Reheat: Not needed, but if chilled, let slices sit at room temperature for 15 minutes for optimal texture.
- Freezing: Wrap unfrosted cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the fridge overnight and frost before serving.
- Serving Tip: Slice with a warm knife for clean cuts and a beautiful presentation of this Raspberry Pistachio cake.
Variations and Substitutions
Customize this Easy Pistachio Raspberry Cake to your liking:
- Citrus Twist: Add 1 tsp lemon zest to the batter for a bright, zesty note.
- Berry Swap: Use strawberries or blueberries instead of raspberries for a different berry flavor.
- Nut Alternatives: Swap pistachios for ground almonds or hazelnuts for a new twist.
- Chocolate Drizzle: Drizzle melted white chocolate over the frosting for extra decadence.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
FAQs About Easy Pistachio Raspberry Cake
Can I use frozen raspberries?
Fresh raspberries are best for texture, but if using frozen, thaw and pat dry to avoid excess moisture.
Why is my cake dense?
Overmixing or too much flour can cause denseness. Mix gently and measure flour carefully for a fluffy cake.
Can I make this ahead of time?
Yes, bake the cake a day ahead and store unfrosted in the fridge. Frost before serving for a fresh look.
Can I skip the frosting?
Yes, dust with powdered sugar or serve with whipped cream for a lighter dessert.
How do I grind pistachios?
Pulse shelled pistachios in a food processor until fine, avoiding overprocessing into a paste, for this Easy Pistachio Raspberry Cake.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Delight
Conclusion
This Easy Pistachio Raspberry Cake is a delightful dessert that combines the nutty warmth of pistachios with the tangy brightness of raspberries. Perfect for any occasion, this Pistachio Raspberry Cake is simple to make, moist, and absolutely stunning. Whether you’re baking for a party or a quiet evening at home, this Raspberry Pistachio treat will bring joy to every bite. Try it today and share your experience in the comments below!
Happy baking!
Easy Pistachio Raspberry Cake: A Sweet, Nutty Treat
Ingredients
For the Cake
- Unsalted Butter 1 cup, softened: Adds richness and creaminess.
- Granulated Sugar 1½ cups: Sweetens the cake perfectly.
- Large Eggs 4: Bind ingredients and add structure.
- All-Purpose Flour 2 cups: Forms a tender base.
- Ground Pistachios 1 cup, finely ground: Brings nutty flavor and texture.
- Baking Powder 1 tsp: Helps the cake rise lightly.
- Salt ½ tsp: Balances sweetness.
- Buttermilk 1 cup: Keeps the cake moist and slightly tangy.
- Fresh Raspberries 1 cup: Adds bursts of tart flavor.
For the Frosting
- Unsalted Butter 1 cup, softened: Creates a smooth frosting.
- Powdered Sugar 4 cups: Sweetens and thickens.
- Milk 2 tbsp: Thins to a spreadable consistency.
- Vanilla Extract 1 tsp: Adds a warm note.
- Crushed Pistachios ½ cup: For garnish and crunch.
- Fresh Raspberries ½ cup: For a colorful topping.
Instructions
Prepare the Oven and Pan
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (or two for layers) and line with parchment paper for easy removal.
Make the Cake Batter
- In a large bowl, whisk softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, combine flour, ground pistachios, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
Add Raspberries
- Gently fold in fresh raspberries, being careful not to crush them, for pops of flavor.
Bake the Cake
- Pour batter into the prepared pan(s) and smooth the top.
- Bake for 30-35 minutes (25-30 for two pans), or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting
- In a medium bowl, whisk softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Add milk and vanilla extract, whisking until fluffy and spreadable.
Assemble and Decorate
- Once cooled, spread frosting over the top and sides of the cake (or between layers if using two pans).
- Sprinkle crushed pistachios on top and arrange fresh raspberries for a vibrant finish.
Serve
- Slice and serve this Pistachio Raspberry Cake as a delightful dessert or afternoon treat.
Notes
Did you Like This Recipe? Please Rate and Comment Below!