Raspberry Pistachio Cake: The Best Indulgent Treat You’ll Love
A delightful dessert combining the tangy flavor of raspberries with the rich taste of pistachios, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries and pistachios.
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool before serving.
Notes
- For best results, use fresh raspberries.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Raspberry Pistachio Cake, Cake, Dessert, Indulgent Treat