Looking for a cake that's as gorgeous as it is delicious? This Raspberry Pistachio Cake is absolutely dreamy-ultra-moist, loaded with juicy raspberries, and crowned with clouds of silky whipped cream. Every bite delivers a burst of tart fruit and the irresistible, toasty crunch of pistachios.

What makes this recipe a must-try? It's surprisingly simple, bursting with bold flavors, and always impresses a crowd. The natural colors are stunning, so it's perfect for spring celebrations, brunch, or whenever you want dessert to steal the show.

This cake is inspired by my craving for the nutty pastries of Europe paired with sweet summer berries-and now, it's become a beloved favorite in my own kitchen. You're going to fall in love with every slice!

A beautifully garnished slice of Raspberry Pistachio Cake on a plate, showing vibrant layers.

Why You'll Love This Recipe

Naturally moist and tender: The blend of ground pistachios and yogurt keeps the cake soft and decadent.
Vibrant flavor & color: Tart raspberries pop against nutty cake layers for a stunning and delicious combo.
Easy yet impressive: No fancy equipment needed, and the gorgeous finish always wows your guests.
Versatile for any occasion: Perfect for brunch, birthdays, tea parties, or a special family dessert.

Key Ingredients for Raspberry Pistachio Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Pistachios

Pistachios are the star ingredient here, lending a nutty, slightly sweet flavor and a gorgeous green hue to the cake. Use shelled, unsalted pistachios and pulse them in a food processor until finely ground-stop before you reach a paste. Lightly toasting the pistachios before grinding will deepen their flavor. If pistachios are hard to find, you can substitute with almonds, though you'll lose some of that signature flavor.

Fresh Raspberries

Raspberries bring a juicy tartness and dazzling ruby color to the cake. Slice larger berries in half to ensure even distribution throughout the batter. Fresh raspberries work best to avoid excess moisture, but frozen berries can be used straight from the freezer-just toss them with a little extra flour to keep them from sinking.

Greek Yogurt

Greek yogurt gives the crumb its signature moistness and slight tang. Use whole-milk yogurt for the richest, most tender cake. Sour cream is a perfect substitute if you're out of Greek yogurt-it will give a similar texture and flavor.

Lemon Zest

A touch of lemon zest brightens the whole dessert, balancing the sweetness and enhancing both berry and pistachio flavors. Use a microplane to zest only the yellow part of the peel for maximum flavor without bitterness. Orange zest is a lovely twist if you prefer.

Whipped Cream Frosting

Instead of heavy buttercream, this recipe uses a billowy whipped cream frosting with just a touch of vanilla for a light, fresh finish. If you want a dairy-free option, coconut whipped cream or a vegan alternative works beautifully.

Raspberry Pistachio Cake cooking process

Instructions for Raspberry Pistachio Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan and Oven

Start by preheating the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal. This little extra step guarantees your cake comes out picture-perfect every time!

Grind the Pistachios

Place the pistachios in a food processor and pulse until they're finely ground-not powdered or pasty. Set aside 2 tablespoons to sprinkle on top as a garnish; the rest goes in the cake.

Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground pistachios. Combining dry ingredients first ensures even distribution and helps your cake bake beautifully.

Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3 minutes. This step adds air and ensures a light, tender crumb.

Add Eggs, Yogurt, Lemon, and Vanilla

Beat in the eggs one at a time, scraping down the sides after each addition. Mix in the lemon zest, yogurt, and vanilla extract until the batter is smooth and creamy-this is when it starts to smell incredible!

Combine Wet and Dry Mixtures

Add the dry ingredients to the wet mixture in two batches, mixing gently just until no flour streaks remain. Don't overmix, or the cake can turn dense.

Fold in the Raspberries

Gently fold in 1 cup of fresh raspberries, trying not to smash them-you want beautiful berry pockets all through the cake. The rest are for decorating.

Bake

Spread the batter evenly in your prepared pan. Bake for 32-36 minutes until a toothpick in the center comes out clean and the top is just turning golden. Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

Make the Whipped Cream Frosting

In a chilled bowl, whip the cold heavy cream with powdered sugar and ½ teaspoon vanilla until soft peaks form. Don't overbeat; soft and billowy is what you want.

Assemble and Decorate

Once the cake is cool, spread the whipped cream over the top with swoops and swirls. Garnish with the remaining raspberries and reserved chopped pistachios for that extra wow factor.

Recipe Variations

Go Gluten-Free

Swap the all-purpose flour for a trusted 1-to-1 gluten-free baking blend. The cake remains tender and delicious, though the crumb will be a touch more delicate-just handle with care when serving!

Vegan Option

Substitute the butter with vegan butter, use a dairy-free yogurt and plant-based cream, and replace eggs with a commercial egg replacer or flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg). The result is still moist and flavorful, though a tad less rich.

Berry Swap

Try blackberries or blueberries in place of raspberries for a fun, fruity twist. Just make sure to choose similarly sized berries to maintain even distribution.

Citrus Twist

Mix in orange zest instead of lemon for a slightly sweeter, sunny flavor that pairs beautifully with pistachios.

Layered Celebration Cake

Double the recipe and bake in two pans to make a stunning layer cake with whipped cream and berries sandwiched in between-perfect for birthdays and special occasions!

Serving Suggestions

This Raspberry Pistachio Cake is delightful on its own, but it pairs beautifully with an afternoon cup of tea or coffee. For a festive brunch, serve it with a platter of fresh fruit and a dollop of Greek yogurt on the side. Add a final flourish by dusting with a little powdered sugar or drizzling with honey. Garnish with extra berries and a mint sprig for a fresh, inviting look.

Storage and Reheating

Store leftover cake covered in the refrigerator for up to 3 days-the whipped cream holds up surprisingly well! For best taste and texture, let slices come to room temperature about 20 minutes before serving. This cake isn't ideal for freezing once frosted, but you can freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the fridge and decorate fresh before serving.

Frequently Asked Questions About Raspberry Pistachio Cake (FAQ)

Q: Can I use frozen raspberries instead of fresh?

A: Yes! Add them straight from the freezer and toss with 1 teaspoon flour before folding into the batter to prevent excess moisture.

Q: Can I make this cake a day ahead?

A: Absolutely. Bake the cake, cool it fully, and wrap tightly. Add whipped cream and garnishes the day you plan to serve for the freshest look.

Q: What can I substitute for Greek yogurt?

A: Sour cream works perfectly, or you can use plain regular yogurt. Just make sure it's not too runny.

Q: Will this recipe work as cupcakes?

A: Definitely! Divide the batter between 10-12 cupcake liners and bake for 18-20 minutes until a tester comes out clean.

This Raspberry Pistachio Cake is truly a feast for the senses-soft, vibrant, and brimming with flavor. It's the kind of cake that turns any gathering into a celebration! I hope it becomes your new favorite too. If you try it, please leave a comment or rating below-your feedback always makes my day!