Heavenly Pistachio Raspberry Dream Cake

A light, nutty pistachio sponge filled with bursts of fresh raspberries and topped with a fluffy whipped cream frosting—this Heavenly Pistachio Raspberry Dream Cake lives up to its name. With natural flavors and an elegant presentation, it’s the perfect dessert for celebrations, spring gatherings, or whenever you want to impress with a homemade layered cake.

Why You’ll Love This Recipe

• Perfect Balance of Flavors: Earthy pistachios meet bright, juicy raspberries, creating a refined yet comforting taste.

• Light and Airy Texture: The whipped cream frosting keeps things fresh and delicate, complementing the tender cake layers.

• Elegant Yet Easy: Despite its sophisticated appearance, this cake is straightforward to prepare with simple steps and familiar ingredients.

• Naturally Beautiful: The contrast of green pistachios and red raspberries makes this cake visually stunning without the need for artificial colors.

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 Oven: Preheat your 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 the ground pistachios, flour, baking powder, baking soda, and salt. Set aside.

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

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

5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture in three batches, alternating with milk. Mix until just combined.

6. Fold in Raspberries: Gently fold in the fresh raspberries to distribute evenly.

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 cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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

10. Assemble the Cake: Spread a thin layer of raspberry jam on one cake layer. Top with whipped cream frosting. Add the second cake layer and frost the top.

11. Garnish: Decorate with additional raspberries and chopped pistachios.

Servings and Timing

• Servings: 10 servings

• Prep Time: 20 minutes

• Cook Time: 30 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 bright, citrusy note.

• Berry Medley: Substitute or mix in blueberries or blackberries for a colorful and flavorful twist.

• Frosting Alternatives: Use a mascarpone whipped cream or light cream cheese frosting for a richer finish.

• Single Layer Version: Bake in a 9×13-inch pan and frost only the top for a simplified presentation.

Storage/Reheating

• Storage: Store the cake in the refrigerator, covered, for up to 3 days. Allow it to come to room temperature before serving.

• Freezing: Freeze unfrosted cake layers by wrapping them tightly in plastic wrap and storing in an airtight container for up to 2 months.

• Reheating: Not required. This cake is best served chilled or at room temperature.

FAQs

Can I use salted pistachios?

Use unsalted pistachios for best results. If using salted, reduce the added salt in the recipe.

Can I use frozen raspberries?

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

How do I grind pistachios?

Use a food processor and pulse until they resemble fine crumbs. Avoid over-processing to prevent them from becoming paste-like.

Can I make this cake ahead of time?

Yes. You can bake the cake layers a day in advance and store them tightly wrapped. Frost just before serving.

What can I substitute for heavy cream?

You may use whipped topping, though the texture will differ. For a dairy-free option, use chilled coconut cream.

Is this cake overly sweet?

No, the sweetness is balanced by the nuttiness of the pistachios and the tartness of the raspberries.

Can I add pistachio extract?

Yes, add ½ teaspoon for a more pronounced pistachio flavor.

Can I make cupcakes with this batter?

Yes, this recipe works well as cupcakes. Bake at 350°F for about 18–20 minutes.

How can I make it gluten-free?

Use a gluten-free all-purpose flour blend designed for baking.

What can I use instead of raspberry jam?

Try strawberry jam, apricot preserves, or a light berry compote for variation.

Conclusion

Heavenly Pistachio Raspberry Dream Cake is a delightful dessert that pairs rich nutty layers with bursts of fresh fruit and a light whipped cream frosting. It’s elegant enough for a special event yet simple enough for everyday indulgence. Every bite is a celebration of fresh, natural flavors and comforting homemade charm.

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

The Heavenly Pistachio Raspberry Dream Cake is a show-stopping dessert made with layers of soft pistachio-infused cake, bursts of juicy raspberries, and cloud-like whipped cream frosting. Finished with a swirl of raspberry jam and a garnish of fresh berries and nuts, it’s an elegant, light, and dreamy celebration cake. 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

Frosting & Filling:

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• 1 tablespoon raspberry jam

Garnish (optional):

• Extra fresh raspberries

• Chopped pistachios

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Instructions

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

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

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

4. Beat in eggs one at a time, then mix in vanilla extract.

5. Add dry ingredients to the wet mixture in three batches, alternating with milk. Mix until just combined.

6. Gently fold in fresh raspberries.

7. Divide batter evenly between the prepared pans. Smooth the tops with a spatula.

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

9. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

10. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

11. Spread a thin layer of raspberry jam on one cake layer. Top with whipped cream frosting.

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

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Notes

• Use unsalted shelled pistachios and grind them finely for best texture.

• You can substitute raspberry jam with raspberry preserves for a chunkier filling.

• Cake is best served the same day or kept refrigerated for up to 2 days.