Pistachio Raspberry Cake
Pistachio Raspberry Cake is a vibrant dessert that beautifully marries the nutty crunch of pistachios with the sweet-tart burst of fresh raspberries, all wrapped in a moist and fluffy cake. This showstopper dazzles both the eyes and the palate, making it perfect for birthdays, celebrations, or a delightful treat any day of the week. Each slice offers an explosion of flavor that will leave your guests raving!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped unsalted pistachios
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter until light and fluffy. Gradually add sugar and beat until well combined.
- Add eggs one at a time to the butter-sugar mixture, followed by vanilla extract.
- Alternately mix in dry ingredients with milk (if using), stirring until just combined—avoid overmixing.
- Gently fold in pistachios and raspberries without crushing them.
- Divide batter between prepared pans and bake for 25-30 minutes until golden brown. Allow to cool before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg