Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pistachios and fresh raspberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract and milk until the frosting is smooth and spreadable.
Assemble the Cake
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Garnish with additional raspberries and chopped pistachios if desired.
- Slice and serve the cake to enjoy!
Nutrition
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.