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.

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

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Add dry ingredients in three parts, alternating with milk. Mix until just combined.
Gently fold in raspberries.
Divide batter between prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Meanwhile, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Once cooled, spread raspberry jam on the first cake layer, then top with whipped cream.
Add second layer and frost the top. Garnish with raspberries and chopped pistachios.

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.