Heavenly Pistachio Raspberry Dream Cake

Experience a delicate balance of nutty pistachios and tart-sweet raspberries with this Heavenly Pistachio Raspberry Dream Cake. This elegant layered dessert features moist pistachio-infused sponge, bursts of fresh raspberries, and a cloud-like whipped cream frosting with a touch of raspberry jam. Ideal for celebrations, tea time, or any moment that calls for a slice of sophistication.

Why You’ll Love This Recipe

• Elegant Flavor Profile: The earthy richness of pistachios pairs beautifully with the brightness of raspberries for a truly refined dessert.

• Moist and Tender Texture: Thanks to the balance of butter, milk, and ground nuts, the cake is light yet rich in texture.

• Fresh and Natural: Made with fresh raspberries and real whipped cream, this cake avoids artificial flavors for a fresh, homemade taste.

• Beautiful Presentation: Topped with fluffy frosting, vibrant berries, and crushed pistachios, it’s as stunning as it is delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Shelled pistachios, ground

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Large eggs

• Vanilla extract

• Milk

• Fresh raspberries

• Heavy cream

• Powdered sugar

• Raspberry jam

Directions

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a medium bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. Add Eggs and Vanilla: Beat in the eggs one at a time. Stir in the vanilla extract.

5. Incorporate Dry Ingredients: Add the dry mixture in three parts, alternating with milk. Mix just until combined.

6. Fold in Raspberries: Gently fold in the fresh raspberries to avoid breaking them apart.

7. Bake: Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

8. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

9. Prepare Whipped Cream Frosting: In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

10. Assemble the Cake: Spread a thin layer of raspberry jam over the top of the first cake layer. Add a generous layer of whipped cream frosting. Place the second cake layer on top and frost the top of the cake.

11. Garnish: Finish with a garnish of extra fresh raspberries and chopped pistachios.

Servings and Timing

• Servings: 10 servings

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Cooling & Assembly Time: 40 minutes

• Total Time: 1 hour 30 minutes

• Calories: 380 kcal per serving

Variations

• Lemon Twist: Add a teaspoon of lemon zest to the batter for a subtle citrus note.

• Different Nuts: Substitute half of the pistachios with almonds or walnuts for a varied flavor.

• Buttercream Option: Use a cream cheese or buttercream frosting in place of whipped cream for a sturdier finish.

• Berry Mix: Incorporate a mix of berries like blueberries and blackberries along with raspberries.

Storage/Reheating

• Storage: Store the cake in the refrigerator, covered, for up to 3 days.

• Freezing: The unfrosted cake layers can be frozen for up to 2 months. Wrap tightly in plastic wrap and store in an airtight container.

• Reheating: This cake is best served chilled or at room temperature; reheating is not recommended due to the whipped cream frosting.

FAQs

Can I use frozen raspberries?

Yes, but thaw and drain them well before folding into the batter to prevent excess moisture.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend and ensure your baking powder and baking soda are certified gluten-free.

How do I grind pistachios for this recipe?

Use a food processor and pulse until the pistachios resemble coarse sand. Avoid over-processing to prevent them turning into paste.

Can I use a different size pan?

Yes, this recipe can be made in a 9×13-inch pan for a single-layer cake. Adjust baking time as needed.

What can I substitute for heavy cream in the frosting?

You can use chilled coconut cream as a dairy-free alternative. Whip it similarly to heavy cream.

Can I make this cake a day in advance?

Absolutely. Prepare and frost the cake a day ahead and store it in the refrigerator.

Will this cake be too sweet?

The pistachios and tart raspberries balance the sweetness of the jam and frosting, creating a well-rounded flavor.

Can I use raspberry preserves instead of jam?

Yes, but if using preserves with seeds or chunks, consider straining them for a smoother layer.

How should I garnish the cake?

Fresh raspberries, chopped pistachios, edible flowers, or a dusting of powdered sugar all work beautifully.

Is it possible to make cupcakes with this batter?

Yes, divide the batter into cupcake liners and bake for about 18–22 minutes or until a toothpick comes out clean.

Conclusion

The Heavenly Pistachio Raspberry Dream Cake is a celebration of texture and flavor. From the rich nuttiness of pistachios to the tart pop of raspberries and the smooth whipped cream frosting, each slice delivers a luxurious experience. Whether for a special occasion or a weekend indulgence, this cake will quickly earn its place as a favorite in your dessert collection.

Heavenly Pistachio Raspberry Dream Cake

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Diet: Vegetarian

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Description

This Heavenly Pistachio Raspberry Dream Cake is a luscious, nutty, and fruity masterpiece with layers of fluffy pistachio cake, fresh raspberries, and whipped cream frosting. Finished with a touch of raspberry jam and pistachio garnish, it’s the ultimate dessert for spring and summer celebrations. Keyword: Pistachio Raspberry Cake.

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Ingredients

Cake:

• 1 1/2 cups shelled pistachios, ground

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup unsalted butter, softened

• 1 1/4 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 1 cup fresh raspberries

Filling & Frosting:

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• 1 tablespoon raspberry jam

Garnish:

• Extra fresh raspberries

• Chopped pistachios

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla.

5. Add dry ingredients in three parts, alternating with milk. Mix until just combined.

6. Gently fold in raspberries.

7. Divide batter between prepared pans and smooth the tops.

8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

9. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

10. Meanwhile, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

11. Once cooled, spread raspberry jam on the first cake layer, then top with whipped cream.

12. Add second layer and frost the top. Garnish with raspberries and chopped pistachios.

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Notes

• You can use frozen raspberries, just don’t thaw before folding in.

• For extra flavor, add a few drops of almond extract to the batter.

• Keep refrigerated if not serving right away.