Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Heavenly Pistachio Raspberry Dream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Diet: Vegetarian

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.

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

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.

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.

Find it online: https://yumlyhub.com/heavenly-pistachio-raspberry-dream-cake-2/