Pistachio Raspberry Cake
This Pistachio Raspberry Cake is a sophisticated spring dessert made with real ground pistachios and fresh raspberries. Naturally pale green cake layers are studded with juicy berries and finished with a silky white chocolate cream cheese frosting for a balanced, gourmet result.
Equipment
- Food processor
- stand mixer
- cake pans
- Mixing bowls
- Offset spatula
Ingredients
- 1 1/2 cups raw shelled pistachios
- 2 1/2 cups all-purpose flour, divided
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 cup Greek yogurt, room temperature
- 1/2 cup whole milk, room temperature
- 1 1/2 cups fresh raspberries, lightly floured
- 8 oz cream cheese, softened (frosting)
- 1/2 cup unsalted butter, softened (frosting)
- 6 oz white chocolate, melted and cooled (frosting)
- 3 cups powdered sugar (frosting)
- 1 tsp vanilla extract (frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans. Pulse pistachios with 1/2 cup of the flour until finely ground, stopping before it becomes a paste.
- Whisk pistachio flour with remaining flour, baking powder, and salt. Set aside.
- Beat butter and sugar for 3–5 minutes until pale and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients with yogurt and milk, mixing just until combined. Gently fold in raspberries by hand.
- Divide batter evenly between pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add melted white chocolate, powdered sugar, and vanilla. Beat until fluffy.
- Level cakes, frost between layers and outside. Garnish with fresh raspberries and chopped pistachios.
Notes
For the best color and flavor, use raw shelled pistachios and avoid over-processing them into a paste.