Easy Pistachio Raspberry Cake: A Sweet, Nutty Treat
This Easy Pistachio Raspberry Cake is a delightful dessert that combines the nutty warmth of pistachios with the tangy brightness of raspberries.
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.