Can I use frozen raspberries instead of fresh?

Absolutely. Frozen raspberries work beautifully in pistachio raspberry cake , especially in the filling or baked into the layers. Just don’t thaw them before using—add them straight from the freezer to prevent excess moisture from making the cake soggy.

How do I keep the pistachio flavor strong?

For a rich, nutty flavor, use freshly shelled and finely ground pistachios. Avoid pre-ground pistachio flour that’s been sitting around—it can taste flat. Lightly toasting the nuts before grinding also intensifies their flavor.

What’s the best frosting for pistachio raspberry cake?

Mascarpone cream frosting is a dream pairing—light, creamy, and slightly tangy to balance the sweetness. Cream cheese frosting also works well. If you prefer buttercream, try adding a touch of pistachio paste for extra nuttiness.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a high-quality gluten-free baking blend that contains xanthan gum. The pistachios and raspberries naturally shine, so your gluten-free guests won’t feel like they’re missing out.

Pistachio Raspberry Cake – The Best Dessert You’ll Ever Bake

Pistachio Raspberry Cake

Author: Maya
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Description

Bakery-worthy yet easy to make, this pistachio raspberry cake pairs moist pistachio layers with fresh raspberries and creamy frosting. The nutty richness and tart sweetness create an elegant, comforting dessert perfect for any occasion.

Ingredients

Scale

1 ½ cups shelled pistachios (unsalted)

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1 cup buttermilk, room temperature

1 cup fresh or frozen raspberries

Instructions

2 cups flour

1 cup ground pistachios

1 cup sugar

1/2 cup butter

3 eggs

1 cup fresh raspberries

1 cup milk

1 tsp baking powder

1/2 tsp salt

Notes

Frozen raspberries: Can be used instead of fresh—add them straight from the freezer to avoid excess moisture.

Toasting pistachios: Lightly toasting pistachios before grinding enhances their flavor and aroma.

Frosting options: Mascarpone cream, cream cheese frosting, or pistachio buttercream all work wonderfully.

Storage: The cake stays fresh for up to 3 days refrigerated. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months.

Decorating tip: Garnish with extra raspberries, chopped pistachios, and a light dusting of powdered sugar for a stunning presentation.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12 slices
Calories: 480 kcal
Sugar: 35 g
Sodium: 210 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 95 mg

Keywords: pistachio cake recipe, raspberry pistachio layer cake, fresh raspberry dessert, summer fruit cake recipe, easy pistachio raspberry cake, moist pistachio raspberry cake, homemade pistachio raspberry cake

Find it online: https://www.notjustrecipe.com/pistachio-raspberry-cake/