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Close-up of a slice of pistachio raspberry cake on a grey plate.

Pistachio Raspberry Cake

A delightful Pistachio Raspberry Cake that combines the nutty flavor of pistachios with the tartness of fresh raspberries. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened 2 sticks
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup shelled pistachios, finely ground
  • 1 cup fresh raspberries

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream together butter and sugar until light and fluffy in a large bowl.
  4. Beat in eggs one at a time, then stir in vanilla.
  5. Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
  6. Stir in ground pistachios.
  7. Gently fold in raspberries.
  8. Pour batter into prepared cake pan.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
  11. Optional: Dust with powdered sugar or frost with your favorite frosting.

Notes

For a richer flavor, toast the pistachios before grinding.