Hello, I’m Sam.
Since retiring, I’ve come to appreciate meals that feel comforting without being complicated. This recipe is one of my reliable go-to bakes, simple, colorful, and gently sweet. If you enjoy cakes that look lovely without much effort, this one will fit right into your routine. For another cozy treat, try my Christmas Cookie Cheesecake for Holidays or Banana Chocolate Chip Cookies, both are calm, dependable favorites that make home baking feel easy and warm.
Why This Recipe Works
- Naturally moist and soft crumb
- Sweet, nutty pistachio flavor balanced by tart raspberries
- Simple ingredients and no fancy tools
- Easy to decorate, just cream and fresh fruit
- Looks stunning with minimal effort
- Perfect for gatherings, brunches, or tea time
- Keeps beautifully for days
Ingredient Breakdown
Pistachios:
Ground pistachios form the heart of this cake, giving it a nutty, buttery flavor and a light green hue. You can grind them finely in a food processor or use pistachio flour.
All-Purpose Flour:
Helps the cake hold structure while staying tender. You can mix in a little almond flour for extra softness.
Eggs:
Provide lift and moisture. Bring them to room temperature for a smoother batter.
Butter:
Gives richness and structure. Unsalted is best for better control over flavor.
Sugar:
White sugar keeps the color bright, while a small amount of brown sugar adds depth.
Raspberries:
Fresh or frozen raspberries add bursts of tartness that balance the pistachio sweetness. Toss them lightly in flour before folding into the batter.
Vanilla + Almond Extract:
Add a warm, fragrant background that enhances both nuts and berries.
Cream or Frosting (optional):
Whipped cream or mascarpone frosting gives it a light finish.
Step-by-Step Cooking Guide
- Preheat and Prep
Set oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. - Grind the Pistachios
Pulse shelled pistachios in a food processor until fine (not paste). Set aside. - Cream Butter and Sugar
In a bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. - Add Eggs and Flavoring
Add eggs one at a time, beating after each addition. Stir in vanilla and almond extract. - Combine Dry Ingredients
In a separate bowl, mix flour, ground pistachios, baking powder, and a pinch of salt. - Mix Wet and Dry
Add dry ingredients to wet mixture in two parts, alternating with milk or cream, until just combined. - Fold in Raspberries
Gently fold in raspberries tossed in flour to keep them from sinking. - Bake
Pour batter into pan and bake 35–40 minutes or until a toothpick comes out clean. Cool completely on a wire rack. - Top with Cream or Powdered Sugar
Once cool, spread lightly sweetened whipped cream or dust with powdered sugar. Add extra raspberries and chopped pistachios for garnish.
Tips & Helpful Notes
- Use room-temperature ingredients: Ensures smooth mixing and even baking.
- Don’t overmix: Stop once everything’s combined to keep the cake tender.
- Flour the berries: Prevents them from sinking to the bottom.
- For deeper color: Add a teaspoon of pistachio paste to the batter.
- Storage: Keeps moist for 3 days covered at room temp or 5 days in the fridge.
Serving Suggestions
This Pistachio Raspberry Cake is perfect for any time of day, morning coffee, afternoon tea, or as a calm, pretty dessert after dinner.
For more cozy and beautiful SoolFood recipes:
- Christmas Cookie Cheesecake for Holidays : a festive and creamy treat.
- Cheesy Kielbasa Potato Skillet : warm and hearty for dinner.
- Banana Chocolate Chip Cookies : a dependable sweet snack.
- Creamy Cheddar Potato Chowder : cozy comfort in a bowl.
Storage & Reheating
Store covered at room temperature for up to 3 days, or refrigerate for up to 5.
If chilled, bring to room temperature before serving for the best texture.
Avoid freezing if frosted; freeze unfrosted layers instead.
FAQs
1. Can I use frozen raspberries?
Yes, just don’t thaw them first, fold them in straight from the freezer to avoid bleeding.
2. Can I make this gluten-free?
You can use almond flour or a 1:1 gluten-free baking mix for soft results.
3. What frosting works best?
Whipped mascarpone, vanilla buttercream, or cream cheese frosting all pair beautifully.
4. Can I make cupcakes from this recipe?
Absolutely! Bake 18–20 minutes instead of 40.
Pistachio Raspberry Cake – Soft, Elegant, and Naturally Sweet
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Soft pistachio cake with fresh raspberries, simple ingredients, tender crumb, and natural sweetness, elegant and easy to bake.
Ingredients
1 cup shelled pistachios, ground
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh or frozen raspberries
Instructions
1. Preheat oven to 350°F and line an 8-inch pan.
2. Grind pistachios finely and mix with flour, baking powder, and salt.
3. Cream butter and sugar, then add eggs and extracts.
4. Add dry ingredients alternately with milk, mixing gently.
5. Fold in raspberries coated lightly in flour.
6. Pour into pan and bake 35–40 minutes.
7. Cool and top with cream or powdered sugar.
Notes
Use fresh or frozen raspberries (do not thaw).
Avoid overmixing for tender texture.
Store covered up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Conclusion
Pistachio Raspberry Cake is one of those gentle bakes that feels both elegant and effortless. The soft nutty crumb, dotted with tart berries, makes every slice colorful and comforting. It’s the kind of dessert that fills the kitchen with calm sweetness and warmth, no rush, no stress, just steady baking that feels good to make and even better to share.