Ingredients
2 1/4 cups all-purpose flour
1 cup shelled unsalted pistachios, finely ground, plus extra for garnish
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, but recommended)
1 cup whole milk, room temperature
1 cup fresh raspberries, plus more for garnish
For the Raspberry Compote:
1 cup fresh raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
For the Cream Cheese Frosting:
16 oz (2 blocks) full-fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, and salt.
Step 3: In a large bowl, cream together the softened unsalted butter and 1 3/4 cups granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla extract and almond extract.
Step 4: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 5: Gently fold in 1 cup of fresh raspberries. Distribute the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Step 6: While cakes cool, prepare the raspberry compote: In a small saucepan, combine 1 cup fresh raspberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring, until berries break down and mixture thickens (5-7 minutes). Let cool completely.
Step 7: For the cream cheese frosting: In a large bowl, beat softened cream cheese and softened unsalted butter until smooth. Gradually add the 4 cups sifted powdered sugar, beating until smooth. Stir in 1 teaspoon vanilla extract and a pinch of salt until light and fluffy.
Step 8: Place one cooled cake layer on your serving plate. Spread about a third of the frosting over the top, creating a dam around the edge. Fill the center with half of the cooled raspberry compote.
Step 9: Carefully place the second cake layer on top. Repeat the frosting and compote layering.
Step 10: Place the third cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting. Decorate with additional fresh raspberries and a sprinkle of chopped pistachios.
Step 11: Refrigerate the cake for at least 30 minutes before slicing for best results. Serve and enjoy your heavenly pistachio raspberry cake recipe!
Notes
For the best flavor, use fresh, good-quality pistachios and raspberries. Ensuring all cold ingredients (butter, cream cheese, milk, eggs) are at room temperature is key for a smooth batter and frosting. Don’t overmix the cake batter!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 480 kcal
- Sugar: 45g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: pistachio cake, raspberry cake, pistachio raspberry cake recipe, layer cake, dessert, baking, cream cheese frosting, homemade cake, special occasion cake, fruity cake
