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Pistachio Blackberry Cake

A stunning rustic layer cake featuring nutty pistachio sponges sandwiched and topped with tangy blackberry cream cheese frosting and fresh berries.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Modern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Blackberry Puree
  • 2 cups fresh or frozen blackberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
Pistachio Cake Layers
  • 1.5 cups shelled raw pistachios finely ground into meal
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 0.75 cup whole milk room temperature
Blackberry Cream Cheese Frosting
  • 16 oz full-fat cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4-5 cups powdered sugar sifted
  • 0.25 cup prepared blackberry puree cooled
  • 1 tsp vanilla extract
  • 1 pinch salt
Garnish
  • 1 cup fresh blackberries
  • 0.25 cup chopped pistachios
  • edible flowers optional

Equipment

  • Two 8 or 9-inch round cake pans
  • Food processor (for pistachios)
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Fine-mesh sieve
  • Wire rack

Method
 

  1. To make puree: Cook blackberries, sugar, and lemon juice in a saucepan over medium heat for 8-10 minutes until broken down. Strain through a fine-mesh sieve to remove seeds. Cool completely in fridge.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans.
  3. Whisk together ground pistachios, flour, baking powder, and salt in a medium bowl.
  4. Cream softened butter and sugar until pale and fluffy. Beat in eggs one at a time, followed by extracts.
  5. Alternately add flour mixture and milk to the batter, starting and ending with flour. Mix just until combined.
  6. Divide batter between pans. Bake for 28-35 minutes until a toothpick comes out clean. Cool on wire racks.
  7. To make frosting: Beat softened cream cheese and butter until smooth. Gradually beat in powdered sugar.
  8. Beat in cooled blackberry puree, vanilla, and salt until fluffy.
  9. Assemble cake by frosting between layers and covering the top and sides rustically. Garnish with fresh berries, pistachios, and flowers.

Notes

Ensure all dairy ingredients are at room temperature before starting for the smoothest batter and frosting. Store the cake in the refrigerator but serve at room temperature for best texture.