Easy Pistachio Raspberry Cake

Name: Easy Pistachio Raspberry Cake
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Ingredients: 1 cup shelled unsalted raw pistachios (plus ¼ cup (30 g), roughly chopped, to decorate); ⅓ cup unsalted butter, soft (at room temperature); ¾ heaping cup granulated sugar; ½ teaspoon pistachio extract (optional); ¼ teaspoon fine sea salt; 6 free-range eggs (whites only); ⅔ cup all-purpose flour; 2 teaspoons baking powder (one packet); 2 generous cups fresh raspberries (1 cup (130 g) for the batter + 1 heaping cup (170 g) to add on top); ½ cup water; ¼ cup honey ((can be substituted with granulated sugar))

This Pistachio Raspberry Cake is a pistachio lover’s dream! It’s light, airy, and packed with real ground pistachios for a nutty crunch. The cake soaks up a sweet honey syrup for extra moisture, while fresh raspberries add a zesty pop inside and out.

raspberry pistachio cake with a slice on a cake server and spoons on the side.

Table of Contents

Why you’ll love this recipe

So easy to make! No need to spend hours in the kitchen making a layer cake or using elaborate piping techniques and crazy baking skills. Here at Nim Pairings, we like flavorful simple desserts made with simple steps!
No pistachio pudding mix – only raw, natural, ground pistachio for a bold authentic taste.
Texture & balance: This pistachio raspberry cake is incredibly moist, thanks to a honey syrup glaze that soaks right in. The coarser chunks of pistachio add some crunch, and the tartness of the raspberries perfectly balances the nuttiness of the pistachio. For more syrup-glazed cakes, be sure to check out my Buttery Lemon Bundt Cake with Lemon Syrup Glaze!

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The ingredients you’ll need

raw pistachios, fresh raspberries, soft butter, sugar, flour, eggs, pistachio extract, honey and salt.

Unsalted raw pistachios – you can buy them already shelled to gain some time. Buy extra to make Fennel Salad With Orange, Feta, And Pistachios.
Fresh raspberries – will be used in two textures: cooked inside the cake and raw on top. If you have some leftover raspberries, use them to make my Raspberry Muffins with Lemon Streusel Topping!
Granulated sugar – cane sugar is a great substitute and brings a subtle caramel flavor.
Unsalted butter ) – choose cultured unsalted butter for a deeper buttery taste. Much tastier!
Honey (for the soaking syrup) – to sweeten the syrup with its complex flavor. Honey can easily be replaced by granulated or cane sugar if you don’t have it on hand.

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Craving more cakes? Check out my Chocolate Pound Cake with Chocolate Almond Glaze or Lemon Ricotta Cake!

How to make Pistachio Raspberry Cake?

honey soaking syrup bubbling in a pot and a greased cake pan.

Step 1. Make the honey-soaking syrup. Add honey and water to a small saucepan and bring to a gentle boil. Continue cooking for 5 minutes while stirring from time to time, until slightly thickened and sticky. Set aside to cool down (Image 1). Then, grease the pan. Preheat the oven to 350°F (180°C) and generously grease an 8-inch (20 cm) springform pan with soft room-temperature butter (Image 2).

Note: If you do not have a springform pan, line the bottom of an 8-inch (20 cm) round pan with parchment paper (cut into a round shape), then grease the sides of the pan.

Step 2. Ground the pistachios. Pulse the pistachios in a food processor until ground up into fine crumbs. It is okay if some pistachio pieces are coarser as they add a little crunch and texture. Set aside (Images 3 & 4).

creaming sugar and butter in mixing bowl.

adding ground pistachios and pistachio extract in bowl.

Step 3. Whisk butter, sugar, and pistachios. In a large mixing bowl, add soft room-temperature butter and granulated sugar. Using a stand mixer fitted with a paddle attachment, or a hand mixer fitted with a double beater, cream the butter and sugar until pale and fluffy, about 3 minutes (Images 5 & 6). Add the ground pistachio, optional pistachio extract, and salt, and whisk for one more minute. This should result in a wet sand-like mixture (Images 7 & 8).

folding whipped egg whites in the batter.

Step 4. Incorporate the whipped egg whites. In a separate bowl, beat the egg whites on medium-high speed until firm (Images 9 & 10). Using a spatula, gently fold the egg whites with the pistachio mixture: fold about a third of the egg whites into the batter. Stir it around to lighten the batter and loosen it up. Repeat the process with the two other thirds, until combined and foamy (Images 11 & 12).

Note: The eggs must be at room temperature, it ensures good coagulation and guarantees a light and fluffy cake batter. If you forgot to take them out of the fridge, place them in warm water for 10-15 minutes before using them.

sifting flour on top of pistachio cake batter.

Step 5. Sift together all-purpose flour and baking powder and gently fold in until well combined (Images 13 & 14).

transferring pistachio batter and fresh raspberries into cake pan.

Step 6. Transfer the batter to the pan. Start by transferring half of the batter to the greased springform pan. Layer one cup (130 g) of fresh raspberries on top, making sure to leave an ½ inch (1 cm) border around the edges – this prevents the baked raspberries from spilling out of the cake while cooking (Image 15). Pour the other half of the batter and spread evenly with a spatula to cover the raspberries (Image 16).

process of baking a pistachio raspberry cake.

Step 7. Bake the cake. Bake in the oven for 35-40 minutes or until risen, golden brown, and cooked through (an inserted toothpick should come out with moist crumbs). If the top of the cake starts browning too quickly, cover it with aluminum foil and continue baking until done. Let the cake cool down for 10 minutes in the pan, then remove from the pan and transfer to a cooling rack (Images 17 & 18).

soaking a cake with honey syrup and topping a cake with raspberries.

Step 8. Soak the cake. Using the same saucepan you made the syrup in or a beaker, evenly pour the soaking syrup onto the cake (try to maintain a regular stream). Let the cake cool down completely before assembling (Image 19).

Step 9. Add the toppings. Add a heaping cup (150 g) of fresh raspberries on top of the cake, leaving a 2-inch (5 cm) border for the chopped pistachios. Sprinkle the chopped pistachios around the edges (Image 20), dust with optional powdered sugar and it is ready to serve!

Note: For maximum absorption of the syrup, the cake should still be warm.

pistachio raspberry cake with a cake server and spoons on the side.

Nim Keys – Useful Pistachio Raspberry Cake Tips

Pistachios – I used unsalted raw, shelled pistachios. You can use roasted or raw (not roasted) pistachios, whichever you prefer.
Using ingredients at room temperature helps the ingredients coagulate and the batter to develop nicely when baking. This recipe calls for soft room-temperature butter, therefore make sure to take it out of the fridge in advance.
Gently folding the egg whites prevents their structure from breaking. Take your time and do not stir too vigorously to get the foamiest batter.
Cake pan – the proportions in this recipe are made for an 8-inch (20 cm) springform or round cake pan. Alternatively, you can use a 7-inch (18 cm) square cake pan.
Pouring the soaking syrup when the cake is still warm allows for better absorption of the syrup, therefore making the cake moister!

eye-level slice of pistachio raspberry cake

Recipe FAQs

How long does this Pistachio Raspberry Cake keep?

Cover the cake with cling film and keep it for up to 3 days on the counter.

I don’t like honey, what can I substitute it with for the soaking syrup?

Use the same amount of cane or granulated sugar and follow the instructions, and you’ll be all set! Or, if you love lemon and want to add a citrusy twist to this cake, take a look at the soaking syrup from my Lemon Bundt Cake recipe.

My Pistachio Raspberry cake sunk in the middle, what happened?

It might not be fully cooked! Ovens can be unpredictable, so don’t hesitate to give it a bit more time in the oven. Just test it with a toothpick—if it comes out with moist crumbs and not sticky batter, it’s done.