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Rustic Pistachio Cake with Blackberry Frosting

A soft pistachio cake topped with naturally colored blackberry frosting, rich, nutty, and beautifully rustic.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340

Ingredients
  

Pistachio Cake
  • 1.5 cups all-purpose flour
  • 1 cup shelled pistachios finely ground
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup whole milk
Blackberry Frosting
  • 1.5 cups fresh blackberries
  • 0.75 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare cake pan.
  2. Whisk flour, ground pistachios, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then vanilla.
  5. Alternate dry ingredients with milk until combined.
  6. Bake 35–40 minutes until toothpick comes out clean.
  7. Cook blackberries, strain seeds, and cool puree.
  8. Beat frosting ingredients until smooth, frost cake.

Notes

For best color, use ripe blackberries and cool puree fully before mixing.