Why You’ll Love This Recipe
The Heavenly Pistachio Raspberry Dream Cake is an elegant and indulgent dessert that combines the rich, nutty flavor of pistachios with the bright, tangy sweetness of raspberries. Each bite offers a moist, fluffy texture with the perfect balance of earthy and fruity notes, layered with a luscious cream filling and topped with fresh berries. Ideal for special occasions or a luxurious treat, this cake is sure to impress and delight.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pistachios (shelled and finely ground)all-purpose flourbaking powderbaking sodasaltunsalted buttergranulated sugareggsvanilla extractbuttermilkfresh raspberrieslemon zestheavy creamconfectioners’ sugarmascarpone cheeseraspberry jam
directions
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
In a bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and lemon zest.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh raspberries.
Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the filling and frosting, whip the heavy cream and confectioners’ sugar to stiff peaks. In another bowl, beat the mascarpone until smooth, then gently fold in the whipped cream.
Spread a thin layer of raspberry jam on the first cake layer, followed by a layer of the mascarpone cream. Repeat with the second layer, then top with the final cake layer.
Frost the entire cake with the remaining mascarpone cream and decorate with extra raspberries and chopped pistachios.
Servings and timing
This recipe yields approximately 12 servings.Preparation time: 30 minutesBaking time: 25–30 minutesCooling and assembly time: 60 minutesTotal time: 2 hours
Variations
Add a splash of rose water to the cream for a floral twist.
Swap mascarpone for cream cheese for a tangier frosting.
Use strawberry jam if raspberries aren’t available.
Add white chocolate chips to the batter for extra richness.
Top with edible flowers for a stunning presentation.
storage/reheating
Store the cake covered in the refrigerator for up to 4 days.Bring to room temperature before serving for the best texture.You can freeze individual slices wrapped tightly for up to 1 month.Thaw overnight in the refrigerator before enjoying.
FAQs
Can I use frozen raspberries?
Yes, but make sure to thaw and drain them well to avoid excess moisture in the batter.
Can I make this cake ahead?
Absolutely, it can be made a day in advance and kept refrigerated.
Do I need to use mascarpone?
It gives a rich and creamy texture, but you can substitute with cream cheese or whipped cream.
How do I prevent the raspberries from sinking?
Toss them in a bit of flour before folding into the batter.
Can I make it gluten-free?
Yes, by using a gluten-free flour blend that substitutes 1:1 for all-purpose flour.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes.
How do I grind pistachios?
Use a food processor and pulse until fine, being careful not to turn them into paste.
Can I use almond flour?
Almond flour can be used for a variation, but the flavor and texture will differ.
What if I don’t have three cake pans?
You can bake in batches or use two pans and adjust the baking time slightly.
Is this cake overly sweet?
No, the natural tartness of raspberries balances the sweetness beautifully.
Conclusion
The Heavenly Pistachio Raspberry Dream Cake is a showstopping dessert that brings together the nutty depth of pistachios and the vibrant zing of raspberries in a moist, creamy, and unforgettable presentation. Perfect for birthdays, celebrations, or just a moment of indulgence, this cake is bound to become a favorite for anyone who tries it.
Print
Heavenly Pistachio Raspberry Dream Cake
- Prep Time: 45 min active
- Cook Time: 25–30 min
- Total Time: ~4 hours (including chilling)
- Yield: 12 servings 1x
- Category: Layer Cake
- Method: Baking, Layering
- Cuisine: Dessert
- Diet: Vegetarian
Description
A show‑stopping layered cake with nutty pistachio sponge, tangy raspberry filling, and silky cream‑cheese frosting (optional mirror glaze).
Ingredients
- 1 cup (125 g) shelled pistachios, finely ground
- 1 cup (125 g) all‑purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 2 cups (250 g) fresh raspberries
- 1/2 cup (100 g) granulated sugar (filling)
- 2 Tbsp lemon juice
- 2 tsp gelatin powder
- 1 lb (454 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (375 g) powdered sugar, sifted
- 2 tsp vanilla extract (frosting)
- (Optional mirror glaze:) 3/4 cup sugar, 1/2 cup water, 1 Tbsp gelatin, 1/2 cup condensed milk, 1 cup white chocolate chips, green food coloring
Instructions
- Prepare sponge layers: Preheat to 325 °F (165 °C). Grease & dust two 8″ pans. Toast pistachios for 5–7 min, cool & grind. Whisk pistachios, flour, baking powder & salt.
- Beat eggs, sugar & vanilla on high 5–7 min until pale and ribbon‑like. Fold in dry mix in 3 additions, then melted butter. Divide batter, bake 25–30 min. Cool in pans 10 min, then on racks.
- Make raspberry filling: Simmer raspberries, sugar & lemon. Mash gently. Bloom gelatin in water, stir into berries until dissolved. Cool then chill until spreadable (~30–45 min).
- Make frosting: Beat cream cheese & butter 2 min. Add powdered sugar gradually, then vanilla. Beat until fluffy. Chill briefly if soft.
- Optional mirror glaze: Bloom gelatin in water. Boil sugar & water until dissolved. Add gelatin, condensed milk & white chocolate. Stir smooth, strain, add coloring, cool to 90–95 °F (32–35 °C).
- Assemble cake: Level layers. Place one on board, pipe frosting dam around edge. Fill with raspberry mix, top with second layer. Crumb‑coat with frosting, chill 15–20 min. Finish with thick coat and smooth sides.
- If using glaze, place cake on rack, pour glaze over, let set 10–15 min. Decorate with raspberries & chopped pistachios. Chill ≥1 h before serving.
Notes
- Toast pistachios to enhance flavor.
- Use room‑temperature eggs & butter for volume.
- Fold gently to keep cake airy.
- Chill filling & crumb coat well to prevent oozing.
- Mirror glaze must be 90–95 °F before pouring.
- Let cake sit ~20 min after chilling before cutting for best texture.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: ≈485
- Sugar: ≈42 g
- Sodium: ≈230 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 125 mg
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