EASY Moist Raspberry Pistachio Cake (with VIDEO)

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You will swoon over this gorgeous, soft and moist Raspberry Pistachio Cake that is just bursting with flavor from earthy roasted pistachios, vanilla whipped cream and slightly tart homemade raspberry compote. This is one of my favorite cakes because the bold flavors really light up your tastebuds, and it has such a balance between decadence and light and refreshing. The barely sweet whipped cream marries the bright raspberry and the earthy pistachio cake so well. This recipe is inspired by my Lemon Pistachio Cake, and if you love baking with pistachios, then try my Pistachio Carrot Cake and these Salted Pistachio Chocolate Chunk Cookies as well!

raspberry pistachio cake slice with bite on cutting board

WHY THIS RECIPE WORKS

Easy recipe - I love a single layer cake because it is so approachable, fuss-free and it means less dishes!
Soft and moist pistachio cake - the cake is tender with a moist crumb and slightly bouncy texture.
Fresh raspberry cake - you can use fresh or frozen raspberries through the batter.
Quick raspberry jam - you'll make a quick 3 ingredient raspberry compote that cooks in under 2 minutes in the microwave. It looks so beautiful swirled through the cream frosting.
Fresh cream frosting - simple vanilla whipped cream is the perfect topping to this fruity pistachio cake.

top view of raspberry pistachio cake on cutting board before slicing

INGREDIENTS FOR RASPBERRY PISTACHIO CAKE

Here are some on the key ingredients for this recipe. For a full list of ingredients, check out the recipe card at the bottom of the post.

All purpose flour - unbleached all-purpose flour works great for fluffy spongy cakes. You could use cake flour, but if you use bleached flour (a lot of cake flour is bleached) then it tends to absorb more water and might give the cake a drier texture.
Oil - liquid oil will keep this cake soft and helps with movement of leavening gases through the batter for a nice even rise to create a flat cake. Any neutral-tasting oil will work, and even olive oil would be delicious as it pairs well with pistachios.
Pistachios - the lovely green color of this cake is naturally coming from the pistachios and a bit of matcha powder. For the most flavor, I like to roast the pistachios before grinding them. These roasted salted pistachios are convenient.
Granulated sugar - simple granulated sugar keeps this cake moist and doesn't interfere with the strawberry and lemon flavor.
Egg - one large egg will add nice structure but won't get in the way of the pistachio flavor.

raspberry pistachio cake sliced on cutting board

Pure vanilla extract - vanilla will elevate and complement the lemon and strawberry taste. I like this Madagascar Bourbon Vanilla extract.
Almond extract - this is optional, but almond will enhance the taste of the pistachios.
Yogurt - use full fat plain yogurt to add tanginess to this recipe and complement the fruity notes.
Matcha powder - this is optional, if you have it or want to try it, but it will really enhance the green color and it also adds a nice earthy taste that complements the pistachios.
Milk - any type of milk will do. I prefer whole milk for baking.
Raspberries - you can use fresh or frozen raspberries for this recipe. If you use frozen berries, do not thaw them as they will leach juices that will turn the batter grey.
Cream - you'll need heavy whipping cream with 35% milk fat for the topping.

STEP BY STEP INSTRUCTIONS

STEP 1). First grind the pistachios. Place 60g (about ½ cup) of roasted salted pistachios in a food processor and pulse until it forms fine crumbs. Be sure not to process too long or it can turn into a paste.
STEP 2). Combine dry ingredients. Sift flour, baking powder, matcha powder (if you have it) and salt into a large bowl. Add sugar and ground pistachios and whisk until evenly blended. N
STEP 3). Combine wet ingredients. Combine oil, egg, yogurt, milk, vanilla and almond extracts in a medium bowl and whisk until completely smooth.
STEP 4). Add wet ingredients to dry ingredients. Make a well in the center of the dry ingredients and pour the wet ingredients. Gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over mix. Add frozen raspberries and gently fold them through. Do not mix too much or the juices from the berries can turn the batter grey.
STEP 5). Bake. Spread the batter evenly into the prepared pan and bake for 30-35 minutes until a skewer inserted into the center comes out clean. Let cool for 20 minutes in the pan and then transfer cake to a cooling rack.
STEP 6). Make the raspberry swirl. Place frozen berries and sugar in a small heatproof bowl and mash together with a fork until it looks like jam. Place it in the microwave for 30 second intervals, stirring after each interval, for a total of 1 ½ to 2 minutes until boiling. Set aside to cool and thicken.
STEP 7). Make the frosting. Place cream, powdered sugar and vanilla into a medium bowl and use and electric hand mixer or a whisk to whip to soft peaks. Use an offset spatula to spread frosting over the cooled cake. Dollop little spoonfuls of the cooled raspberry compote randomly over the frosting and then swirl it in gently. Sprinkle extra chopped pistachios on top. Enjoy!

top view of raspberry pistachio cake slice showing cross section

EXPERT BAKING TIPS FOR RASPBERRY PISTACHIO CAKE

Use room temperature ingredients. Since this is a simple dump and mix (almost one bowl) method, there is minimal mixing steps involved so it is important to have all ingredients at the same temperature (not cold!) in order to help them blend evenly together.
Roast the pistachios. If you only have raw pistachios, definitely roast them to bring out the flavor. Just place them in a dry frying pan over medium heat until they begin to darken and become fragrant.
Sift the dry ingredients. This is optional, but it will minimize the amount of mixing needed to combine the ingredients evenly so that you do not over-mix the batter.
Do not over-mix the batter. Once the flour is combined then the batter is ready for baking. You can use a whisk and mix by hand if you are concerned about over-mixing.

RECIPE FAQ

Can I make this raspberry pistachio cake with melted butter?

I highly recommend using oil for this recipe because the oil will give it a softer texture in the presence of all the nuts which have a tendency to firm up the crumb.

Can I make raspberry pistachio cake with vegetable oil?

Yes, you can use any type of cooking oil, such as canola oil, olive oil or sunflower oil. You can also use coconut oil, but it has a much higher melting fat profile so it will make the crumb more crumbly and less soft.

Why is my cake not fluffy?

If your cake turns out dense, then it could be a couple of things: you over-mixed the batter, or your raising agents are not active. Make sure to use fresh baking powder. Also, be very gentle with mixing. Fold the berries in before all of the flour is incorporated to prevent any chance of over-mixing.

What causes cake to be dry and dense?

Too much flour and not enough sugar is the main reason why cake can turn out dry and dense. It is important to have the right proportions of liquid to dry ingredients in a one bowl cake recipe.

What can I use as a substitute for yogurt?

I really recommend using plain yogurt for this recipe (2-5% fat) because it gives the perfect amount of fat and acidity, however you can make this cake with Greek yogurt or sour cream. The texture will just be slightly firmer from the higher protein content.

Can I make this in a round cake pan?

Yes, you can make this in an 8 or 9-inch round pan. If you use an 8-inch pan, you will need to add at least 5 minutes to the baking time.

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Video

Raspberry Pistachio Cake

Christina Marsigliese, Food Scientist MSc.

This soft and moist Raspberry Pistachio Cake that is just bursting with flavor from earthy roasted pistachios, vanilla whipped cream and slightly tart homemade raspberry compote. The flavors are balanced between decadent and light, bright and refreshing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Servings 9 servings

Ingredients

Pistachio Cake Batter:

1 cup (142g) all purpose flour
1 ½ teaspoon baking powder
1 teaspoon matcha powder (optional)
¼ teaspoon salt
¾ cup (150g) granulated sugar
½ cup (60g) roasted salted pistachios (no shell) plus extra for decorating
¼ cup (60g) oil (such as olive or any neutral liquid oil like canola, vegetable or sunflower oil)
1 large egg, at room temperature
½ cup (120ml) full fat plain yogurt
¼ cup (60ml) whole milk, at room temperature
½ teaspoon (5ml) pure vanilla extract
¼ teaspoon pure almond extract
1 cup (100g) fresh or frozen raspberries

Raspberry Compote:

¾ cup (80g) frozen raspberries
3 tablespoon (40g) granulated sugar
2 teaspoon (6g) corn starch

Whipped Cream Frosting:

⅔ cup (160ml) 35% heavy whipping cream
1 tablespoon powdered confectioner's sugar
¼ teaspoon pure vanilla extract

Instructions

Preheat the oven to 350°F and line an 8x8-inch metal baking pan with parchment paper.
First grind the pistachios. Place 60g (about ½ cup) of roasted salted pistachios in a food processor and pulse until it forms fine crumbs. Be sure not to process too long or it can turn into a paste. I like to grind a bit more than ½ cup and reserve the extra for decorating, or you can just chop up extra whole pistachios for topping.
Make the cake batter. Sift flour, baking powder, matcha powder (if you have it) and salt into a large bowl. Add sugar and ground pistachios and whisk until evenly blended. N
Combine oil, egg, yogurt, milk, vanilla and almond extracts in a medium bowl and whisk until completely smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients. Gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over mix. Add frozen raspberries and gently fold them through. Do not mix too much or the juices from the berries can turn the batter grey.
Spread the batter evenly into the prepared pan and bake for 30-35 minutes until a skewer inserted into the center comes out clean. Let cool for 20 minutes in the pan and then transfer cake to a cooling rack.
Make the raspberry swirl. Place frozen berries and sugar in a small heatproof bowl and mash together with a fork until it looks like jam. Place it in the microwave for 30 second intervals, stirring after each interval, for a total of 1 ½ to 2 minutes until boiling. Set aside to cool and thicken.
Make the frosting. Place cream, powdered sugar and vanilla into a medium bowl and use and electric hand mixer or a whisk to whip to soft peaks. Use an offset spatula to spread frosting over the cooled cake. Dollop little spoonfuls of the cooled raspberry compote randomly over the frosting and then swirl it in gently. Sprinkle extra chopped pistachios on top. Enjoy!