Pistachio Raspberry Cake Recipe

If there’s ever a cake that feels like pure celebration in every slice, it’s the Pistachio Raspberry Cake. This stunning dessert weaves together the nutty richness of pistachios with pops of tart raspberry, creating a vibrant and memorable treat that’s as pretty as it is delicious. Perfect for birthdays, brunches, or anytime you want a centerpiece dessert, this cake brings together fresh flavors and pleasing textures in every bite. Trust me, once you’ve tried it, you’ll find yourself looking for excuses to bake it again and again!

this Recipe

Ingredients You’ll Need

What makes this Pistachio Raspberry Cake so irresistible is how a handful of everyday ingredients come together to create something unexpectedly special. Each component plays a starring role — lending flavor, color, or structure to bring the recipe to life.

• Pistachios (shelled, unsalted): Toasted and finely ground, these provide the signature flavor, a delightful texture, and a beautiful pale green hue.
• All-purpose flour: Gives the cake its tender crumb and helps support the nutty pistachio base.
• Baking powder: Essential for a light, fluffy rise and soft, airy structure.
• Salt: Balances sweetness and deepens the nutty notes from the pistachios.
• Unsalted butter: Adds richness and helps create a moist, tender cake.
• Granulated sugar: Sweetens the cake perfectly, highlighting both pistachio and raspberry flavors.
• Eggs: Bind the cake, add moisture, and help create a luscious, rich texture.
• Vanilla extract: Brings warmth and really rounds out the flavors.
• Greek yogurt or sour cream: Makes the cake extra moist and tender—don’t skip this!
• Fresh raspberries: Stud each slice with jewel-toned bursts of tartness and color.
• Powdered sugar (for dusting, optional): The perfect finishing touch for an elegant, bakery-worthy look.

How to Make Pistachio Raspberry Cake

Step 1: Prepare Your Pistachios

Start by toasting the pistachios gently in a dry pan over medium heat for just a few minutes, stirring often. This little extra step will dial up their flavor and make the cake taste even more luxurious. Once cooled, blitz them in a food processor until you have a fine crumb — think of sand, not butter! Set these aside as the little green jewels that will give your Pistachio Raspberry Cake its unmistakable character.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the ground pistachios, flour, baking powder, and salt. Mixing these first means you’ll get an even distribution of pistachio through your batter and a beautifully consistent crumb, bite after bite.

Step 3: Cream the Butter and Sugar

Using a stand or hand mixer, whip the room-temperature butter and sugar together until it’s pale and fluffy—this step is crucial for a cake that’s tender and light. It should look almost cloud-like when you’re ready to move on!

Step 4: Add Eggs and Flavors

Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Stir in that splash of vanilla for a gorgeous fragrance, and then blend in the Greek yogurt (or sour cream) to lock in moisture for a luscious crumb.

Step 5: Combine Wet and Dry

Add your dry mixture to the butter base in two or three batches, mixing gently until just combined. You want to avoid overmixing so the Pistachio Raspberry Cake stays tender.

Step 6: Fold in the Raspberries

Delicately fold the fresh raspberries into your batter. Try to keep them as whole as possible, so each slice is dotted with their vibrant color and tart flavor. If you’re worried about sinking, you can toss them in a bit of flour first.

Step 7: Bake to Perfection

Pour the batter into a greased and lined cake tin, smoothing the top. Bake in a preheated oven until the cake is springy and lightly golden, and a toothpick comes out clean. Let it cool in the tin for 10 minutes, then transfer to a rack to cool completely — the aroma is enough to make waiting the hardest part!

How to Serve Pistachio Raspberry Cake

Garnishes

A simple dusting of powdered sugar transforms the top of your Pistachio Raspberry Cake into a snowy wonderland, but for a truly show-stopping finish, scatter extra chopped pistachios and a few fresh raspberries right before serving. Not only do they make the cake look charmingly rustic, but they also give lovely texture and a pop of bright color.

Side Dishes

This cake shines alongside softly whipped cream, a scoop of vanilla ice cream, or even a dollop of crème fraîche. For a brunch setting, pair it with fresh berries or fruit salad — the contrast in flavors will have everyone coming back for seconds!

Creative Ways to Present

For an elevated dessert table, try cutting the Pistachio Raspberry Cake into petite squares or rounds and serve on a pretty platter. You can layer slices with berry compote or a swipe of mascarpone between them for a mini layer cake moment. For special celebrations, decorate with edible flowers—guests will think you picked it up at a high-end patisserie.

Make Ahead and Storage

Storing Leftovers

If you have any remaining Pistachio Raspberry Cake (which is quite the feat!), store it in an airtight container at room temperature for up to two days. If your kitchen is very warm or humid, it’s best to refrigerate it to maintain freshness.

Freezing

You can definitely freeze the Pistachio Raspberry Cake! Once cooled, wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe bag. It will stay delicious for up to one month. Thaw overnight in the refrigerator for best results.

Reheating

To refresh the cake before serving, just warm slices gently in the microwave for 10–15 seconds or pop them in a low oven for a few minutes. This brings back the tender texture and makes the flavors sing—especially the pistachio!

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can swap in frozen raspberries for fresh, just add them straight from the freezer and toss lightly in flour. This helps prevent excess moisture and keeps them from sinking to the bottom.

Is it possible to make the cake gluten-free?

Absolutely! Substitute your favorite gluten-free all-purpose flour blend for the regular flour. Just make sure your blend includes xanthan gum or a similar binder for structure.

Why should I toast the pistachios?

Toasting pistachios intensifies their flavor and adds an irresistible depth and warmth to the cake. It only takes a few minutes and makes a noticeable difference in taste.

Can I use another berry instead of raspberries?

You sure can! While raspberries provide that perfect tart pop, blackberries or chopped strawberries also work beautifully and add their own twist to the Pistachio Raspberry Cake.

Do I need a food processor to grind the pistachios?

A food processor works fastest, but you can also use a high-powered blender or even chop them by hand if you’re patient — just aim for an even, sandy texture for the best result.

Final Thoughts

If you’re looking for a cake that’s sophisticated yet simple to make, bursting with nutty charm and vibrant berries, the Pistachio Raspberry Cake is your golden ticket. Give it a try — your friends and family will be asking you for the recipe after the very first bite!