WHY YOU’LL LOVE THIS RECIPE
• Bright nutty flavor balanced by tart raspberries
• Moist crumb from buttermilk and ground pistachios
• Great with strawberry shortcake ideas and berries
QUICK OVERVIEW
• Prep time: 20 minutes
• Cook time: 35 minutes
• Total time: 55 minutes
• Yield/servings: 8 servings
• Difficulty: Medium
INGREDIENTS
• 2 cups All-purpose flour (Substitute with gluten-free flour for a gluten-free version)
• 2 teaspoons Baking powder (Ensure it’s fresh for best results)
• 1 teaspoon Baking soda (No substitutions necessary)
• 1 teaspoon Salt (Use kosher or table salt according to preference)
• 1 cup Butter (unsalted) (Substitute with vegan butter for a dairy-free option)
• 1.5 cups Granulated sugar (Brown sugar can be used for a richer flavor)
• 3 large Eggs (Use flaxseed meal and water as vegan substitute)
• 1 teaspoon Vanilla extract (Alternatively, use almond extract)
• 0.5 teaspoon Almond extract (Omit for allergies)
• 1 cup Buttermilk (Substitute with milk mixed with vinegar or lemon juice)
• 1 cup Ground pistachios (Use finely ground almonds or walnuts as an alternative)
• 0.5 cups Raspberry jam (Use fresh raspberries or a different fruit preserve)
• 8 oz Cream cheese (Substitute with vegan cream cheese for a dairy-free option)
• 2 cups Powdered sugar (Adjust quantity for desired sweetness)
• 0.5 cups Heavy cream (Optional; omit for a firmer frosting)
• 0.5 cups Crushed pistachios (Chopped nuts or edible flowers can be used for decoration)
• 1 cup Fresh raspberries (Use other berries for a different twist)
STEP-BY-STEP INSTRUCTIONS
- Make the cake following the steps to make and enjoy the process; see blueberry cheesecake cookie ideas for similar flavor pairings.
SERVING IDEAS
• Serve slices with extra fresh raspberries
• Top with whipped cream and crushed pistachios
• Pair with vanilla ice cream or gelato
• Offer at brunch with coffee or tea
HOW TO STORE
• Fridge: Wrap cake well and chill up to 4 days.
• Freezer: Freeze wrapped slices up to 2 months.
• Reheat/serve: Thaw in fridge, bring to room temp before serving.
TROUBLESHOOTING
• Dry cake: Add a splash more buttermilk next bake.
• Dense texture: Check baking powder freshness.
• Frosting too thin: Chill cream cheese before whipping.
• Overbrowned top: Tent with foil mid-bake.
• Jam sliding: Warm jam slightly before spreading.
FAQ
• Q: Can I make this gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend.
• Q: Can I use store-bought raspberry jam?
A: Yes. Use a smooth jam for even spread.
• Q: How do I toast pistachios?
A: Toast in a dry pan for 3–4 minutes, stir often.
• Try a similar take on pistachio and raspberry at Pistachio Raspberry Cake – Desert Island Dishes for more ideas.
• Explore a mascarpone buttercream version at Raspberry Pistachio Cake with Mascarpone Buttercream – Sugar & Sparrow.
Pistachio Raspberry Cake
- Total Time: 55
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist cake highlighting bright nutty flavors balanced by tart raspberries, perfect for any occasion.
Ingredients
- 2 cups All-purpose flour (or gluten-free flour for a gluten-free version)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Butter (unsalted, or vegan butter for dairy-free)
- 1.5 cups Granulated sugar (or brown sugar for a richer flavor)
- 3 large Eggs (or flaxseed meal and water for a vegan substitute)
- 1 teaspoon Vanilla extract (or almond extract)
- 0.5 teaspoon Almond extract (or omit for allergies)
- 1 cup Buttermilk (or milk mixed with vinegar or lemon juice)
- 1 cup Ground pistachios (or finely ground almonds or walnuts)
- 0.5 cups Raspberry jam (or fresh raspberries)
- 8 oz Cream cheese (or vegan cream cheese for dairy-free)
- 2 cups Powdered sugar
- 0.5 cups Heavy cream (optional)
- 0.5 cups Crushed pistachios
- 1 cup Fresh raspberries (or other berries)
Instructions
- Preheat the oven and prepare your baking pans.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the vanilla and almond extracts.
- Gradually mix in the dry ingredients alternately with the buttermilk until just combined.
- Fold in the ground pistachios.
- Pour the batter into prepared pans and bake until a toothpick comes out clean.
- Let the cake cool before frosting with cream cheese frosting made from cream cheese, powdered sugar, and heavy cream.
- Top with raspberry jam and garnish with crushed pistachios and fresh raspberries.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. Ensure the baking powder is fresh for best results.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
