Name: Pistachio Raspberry Cake with Crunchy Pistachios – Easy Dessert Recipes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 200g unsalted butter, softened; 200g caster sugar; 4 large eggs; 200g ground pistachios; 1 tsp baking powder; 100g self-raising flour; 1/2 tsp salt; 2 tbsp milk; 150g raspberries; 200g cream cheese; 100g icing sugar; 50g chopped pistachios, for topping; Extra raspberries, for garnish

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We all need that one cake in our back pocket—the one that turns a regular Tuesday into a small celebration. That’s this Pistachio Raspberry Cake. It’s light, tender, and walks the line between fruity and nutty in a way that just makes sense. I’m talking about soft layers that carry the sweetness of raspberries and the earthy pop of pistachios, bound together with a tangy cream cheese frosting. The real secret? A bit of ground pistachio in the batter—it’s what makes every bite feel just a little more grown-up. I remember the first time I made this: I hadn’t planned to share it, but one slice turned into three, and suddenly my neighbor was texting for the recipe. So, yeah… it’s that kind of cake. If you’re someone who loves a pretty slice, this one doesn’t disappoint. The layers cut clean, the berries give just enough color, and the crunch on top makes it feel special. Whether it’s tea with friends or just baking because it’s a Sunday, this one’s worth making.

1) Key Takeaways
2) Easy Pistachio Raspberry Cake Recipe
3) Ingredients for Pistachio Raspberry Cake
4) How to Make Pistachio Raspberry Cake
5) Tips for Making Pistachio Raspberry Cake
6) Making Pistachio Raspberry Cake Ahead of Time
7) Storing Leftover Pistachio Raspberry Cake
8) Try these Cakes next!
9) Pistachio Raspberry Cake
10) Nutrition

1) Key Takeaways

This pistachio raspberry cake is the kind of dessert that looks impressive but is incredibly easy to pull together.
The ground pistachios give the sponge a tender crumb and deep nutty flavor.
The raspberries bring just the right amount of tangy contrast to the rich cream cheese frosting.
You can use fresh or frozen berries, and this cake holds up well in the fridge if you make it ahead of time.
Perfect for birthdays, brunches, or those days when dessert is the only plan that matters.

2) Easy Pistachio Raspberry Cake Recipe

This pistachio raspberry cake checks all the right boxes for an easy dessert recipe that actually delivers. It’s not just pretty to look at—though those bright berries against the green crumb might make you pause and admire it before digging in. No judgment if you snap a quick photo first.

What I like about this recipe is that it doesn’t demand perfection. You don’t need a mixer with attachments the size of a spaceship or five hours of your life. A big bowl, a wooden spoon, and a little faith go a long way. If you’re anything like me, that alone makes it a winner.

The soft cake layers, lightly nutty and just sweet enough, feel balanced when stacked with a fluffy cream cheese frosting. That bit of salt from the pistachios plays beautifully with the tartness from the raspberries. Each slice is a little like a sweet bite of summer.

3) Ingredients for Pistachio Raspberry Cake

Unsalted butter (200g): Let it soften at room temp so it blends easily. You want that creamy base for the batter.

Caster sugar (200g): Lighter than granulated sugar, it melts into the butter without a fuss.

Eggs (4 large): Bring them to room temp so they don’t curdle the mix. Trust me, it helps.

Ground pistachios (200g): The nutty soul of this cake. Go for unsalted ones and blitz them fine.

Baking powder (1 tsp): Gives the batter the lift it needs for a soft, fluffy crumb.

Self-raising flour (100g): A reliable backup for extra height and structure.

Salt (1/2 tsp): Just enough to sharpen the flavors.

Milk (2 tbsp): Keeps things from getting too dense.

Raspberries (150g): Fresh or frozen, they’re the tart pop in every bite.

Cream cheese (200g): Use full fat for that rich, smooth frosting.

Icing sugar (100g): Sweetens the frosting just enough without overdoing it.

Chopped pistachios (50g): Sprinkle on top for crunch and color.

Extra raspberries: A handful for garnishing makes this cake feel like it came from a bakery.

4) How to Make Pistachio Raspberry Cake

Step 1. Heat your oven to 340°F and grease two 8-inch cake tins. Line the bottoms with parchment to keep things tidy.

Step 2. In a big bowl, cream the butter and sugar until it turns pale and fluffy. I use a wooden spoon and arm strength, but a hand mixer works too.

Step 3. Crack the eggs in one at a time, mixing after each so they don’t scramble in the bowl.

Step 4. Stir in the ground pistachios, baking powder, flour, and salt. You want it smooth, not overmixed.

Step 5. Add the milk. Mix just until the batter loosens slightly. It should feel light and spreadable.

Step 6. Gently fold in the raspberries. Try not to mash them—no one wants pink batter.

Step 7. Divide the batter into the tins, smooth the tops, and bake for about 35 minutes. Test with a toothpick for doneness.

Step 8. Let the cakes cool for 10 minutes in their tins. Turn them out onto racks to cool completely.

Step 9. For the frosting, beat the cream cheese and icing sugar until light and creamy. Chill if needed.

Step 10. Layer one cake, add frosting, top with the other, and finish with the rest of the frosting on top. Add the chopped pistachios and extra raspberries before serving.

5) Tips for Making Pistachio Raspberry Cake

Raspberries can be delicate, so if you’re using fresh ones, don’t stir too hard or you’ll end up with a pink mess instead of little fruity bursts. I learned that one the hard way when I got overexcited and stirred like I was making bread dough. It still tasted good, but it looked like raspberry soup.

Use room temperature ingredients. Butter, eggs, milk—everything blends better and gives you a smoother batter. Cold butter might cream eventually, but your arm won’t thank you for it.

Want that easy dessert recipe vibe to shine? Keep the frosting chilled before using. Warm cream cheese frosting spreads like regret—thin and a bit sad. Cool it down and you’ll get that clean, fluffy finish.

6) Making Pistachio Raspberry Cake Ahead of Time

You can bake the cake layers a day or two before and keep them wrapped in plastic. I like to chill them in the fridge—they’re easier to frost that way, especially if you’re not going for a full-blown professional finish.

The frosting can be made ahead, too. Just store it in a sealed container in the fridge and give it a good stir before spreading it on. It thickens a bit after chilling, which makes it less likely to slide off the cake.

If you’re bringing this to an event or brunch, layer and frost it the night before. Add the chopped pistachios and raspberries just before serving so they stay fresh. You’ll still get all the flavor without any last-minute panic.

7) Storing Leftover Pistachio Raspberry Cake

If you have any leftovers (big if), pop the cake into an airtight container and refrigerate it. It’ll keep for up to four days without getting sad and soggy.

The cream cheese frosting holds up surprisingly well, and the pistachios on top will still have a little crunch, though not as much as day one. If that bugs you, just sprinkle a few fresh ones on before serving.

You can freeze the unfrosted cake layers if needed. Wrap them well in plastic wrap and a layer of foil. They’ll keep for a month or so. Just thaw them overnight in the fridge when you’re ready to assemble the cake.

8) Try these Cakes next!

9) Pistachio Raspberry Cake