Creamy Pistachio Raspberry Cake
A delightful fusion of pistachios and raspberries in a creamy, layered cake perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup finely ground pistachios
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup milk
- 1 tsp vanilla extract
Pistachio Cream Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 cup whipped cream
- 1/4 cup finely chopped pistachios
Assembly
- 1 pint fresh raspberries
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a bowl, combine flour, baking powder, salt, and ground pistachios. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Gradually add dry ingredients to the butter mixture, alternating with milk and vanilla extract. Mix until smooth.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Pistachio Cream Filling
- In a mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in whipped cream and chopped pistachios until well combined.
Assembly and Serving
- Cut the cooled cake into 4 layers. Spread pistachio cream filling and scatter raspberries between each layer. Stack the layers and top with more filling and raspberries.
- Allow the cake to chill in the refrigerator for at least 2 hours before serving to enhance flavors.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure ingredients are at room temperature for best results. Ingredient Substitutions: Almond extract can replace vanilla for a different flavor. How to Serve: Pair with Prosecco or tea. Storage & Freshness: Keep in fridge for up to 3 days. Make-Ahead Tips: Cake can be made a day in advance for enhanced flavor.