Print

Raspberry Pistachio Cake: A Delightful Twist on a Classic Dessert

Raspberry Pistachio Cake
Print Recipe

A delicious Raspberry Pistachio Cake that combines the nutty flavor of pistachios with the tangy sweetness of raspberries.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup fresh raspberries
  • 1/2 cup chopped pistachios
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, and salt.
  5. Add the flour mixture to the creamed mixture alternately with buttermilk, mixing until just combined.
  6. Gently fold in the raspberries and chopped pistachios.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
  10. To make the icing, whisk together the powdered sugar and milk until smooth and drizzle over cooled cakes.

Notes

  • For a richer flavor, use roasted pistachios.
  • Fresh raspberries can be replaced with freeze-dried raspberries for a different texture.

Nutrition

Keywords: Raspberry, Pistachio, Cake, Dessert

Find it online: https://www.forkinthemap.com/raspberry-pistachio-cake-a-delightful-twist-on-a-classic-dessert/