Heavenly Pistachio Raspberry Cake Recipe

Introduction

This Heavenly Pistachio Raspberry Cake combines the nutty richness of pistachios with the bright, tart flavor of raspberries, creating a light yet indulgent dessert. Its vibrant green hue and creamy layers make it perfect for special occasions or a delightful treat anytime.

Ingredients

• 1 cup unsalted shelled pistachios (plus extra for garnish)
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• ½ cup buttermilk (or milk with 1 tsp vinegar)
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• Green food coloring (optional)
• 1 ½ cups mascarpone or cream cheese
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen raspberries
• ¼ cup sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice
• Chopped roasted pistachios (for garnish)
• Whipped cream or mascarpone dots (for garnish)

Instructions

1. Step 1: Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
2. Step 2: Pulse the pistachios in a food processor until finely ground.
3. Step 3: In a bowl, whisk together the flour, baking powder, salt, and ground pistachios.
4. Step 4: In another large bowl, beat the softened butter and granulated sugar until light and fluffy.
5. Step 5: Add the eggs one at a time to the butter mixture, mixing well after each addition.
6. Step 6: Stir in the vanilla extract and almond extract, if using.
7. Step 7: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
8. Step 8: If desired, add green food coloring to achieve a vivid pistachio tone and mix gently.
9. Step 9: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the cakes to cool completely in the pans before removing.
11. Step 11: For the raspberry filling, combine raspberries, sugar, cornstarch, water, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently until the mixture thickens. Remove from heat and let cool completely.
12. Step 12: Beat mascarpone or cream cheese with powdered sugar and vanilla extract until smooth.
13. Step 13: Whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture to create a creamy filling.
14. Step 14: Slice each cooled cake layer evenly. Place one layer on your serving plate and spread a generous amount of the cream filling over it.
15. Step 15: Spoon the cooled raspberry filling evenly on top of the cream layer, then add the second cake layer.
16. Step 16: Cover the top of the cake with the remaining cream filling and decorate with piped dots of cream and chopped roasted pistachios.

Tips & Variations

• Use buttermilk for a tender crumb, or substitute with milk and vinegar if needed.
• Add almond extract to enhance the pistachio flavor without overpowering the cake.
• For a vibrant green color, add a few drops of green food coloring gradually until desired shade is reached.
• Freeze the raspberry filling ahead of time for convenient assembly later.
• Swap mascarpone with cream cheese if you prefer a tangier filling.

Storage

Store the assembled cake in the refrigerator, covered tightly, for up to 3 days. If you need to keep it longer, wrap it well and freeze for up to 1 month. When ready to serve from frozen, thaw the cake overnight in the refrigerator and allow it to come to room temperature before serving. Reheat is not recommended, as it may affect the cream filling texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with finely ground almonds or walnuts, but keep in mind this will change the flavor and texture of the cake.

Can I make this cake dairy-free?

For a dairy-free version, replace butter with a plant-based alternative, use dairy-free cream cheese or mascarpone substitutes, and swap heavy cream with coconut cream. The texture and taste will be slightly different but still delicious.

Heavenly Pistachio Raspberry Cake Recipe

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★★★★★

4.5 from 90 reviews

This Heavenly Pistachio Raspberry Cake is a delightful layered dessert combining the nutty flavor of finely ground pistachios with a luscious mascarpone cream and vibrant raspberry filling. Perfect for special occasions, it features a moist pistachio-infused cake base, a smooth cream layer, and a sweet-tart raspberry topping, garnished with roasted pistachios and whipped cream dots for an elegant finish.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 cup unsalted shelled pistachios (plus extra for garnish)
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• ½ cup buttermilk (or milk with 1 tsp vinegar)
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for a fragrant touch)
• Green food coloring (optional, for a vivid pistachio tone)

Raspberry Filling

• 1 ½ cups fresh or frozen raspberries
• ¼ cup sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice

Cream Filling & Garnish

• 1 ½ cups mascarpone or cream cheese
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Chopped roasted pistachios (for garnish)
• Whipped cream or mascarpone dots (for garnish)

Instructions

1. Preheat and prepare pans: Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans to prevent sticking and ensure easy removal.
2. Grind pistachios: Pulse the shelled pistachios in a food processor until they are finely ground, which will be incorporated into the cake batter for a nutty flavor.
3. Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and the ground pistachios to combine evenly.
4. Cream butter and sugar: In a separate bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps to aerate the batter for a tender crumb.
5. Add eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter and ensure proper emulsification.
6. Add extracts: Stir in the vanilla extract and optional almond extract for enhanced aroma and flavor complexity.
7. Combine wet and dry ingredients: Gradually add the dry ingredient mixture alternately with the buttermilk into the butter mixture, starting and ending with the dry ingredients. Mix gently to blend all components without overmixing.
8. Add color: If desired, add green food coloring to the batter and mix until uniformly colored for a vivid pistachio appearance.
9. Bake the cake: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool cake layers: Remove the pans from the oven and allow the cakes to cool completely before assembling the cake to avoid melting the filling layers.
11. Prepare raspberry filling: In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and cool completely.
12. Make cream filling: Beat the mascarpone with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the mascarpone mixture to create a light, airy filling.
13. Assemble the cake: Slice each cooled cake layer evenly. Place one layer on a serving plate and spread a generous amount of the mascarpone cream filling over it.
14. Add raspberry layer: Spoon the cooled raspberry filling evenly over the cream layer.
15. Top with second cake layer: Place the second cake layer on top of the raspberry filling, pressing gently to sandwich the layers together.
16. Decorate: Spread the remaining cream on top and decorate with piped dots of whipped cream or mascarpone and chopped roasted pistachios for an elegant presentation.

Notes

• Using room temperature eggs ensures better emulsification and a smoother batter.
• If buttermilk is unavailable, make a substitute by adding 1 tsp vinegar to ½ cup milk and letting it sit for 5 minutes.
• Green food coloring is optional but adds a beautiful pistachio-green tint to the cake layers.
• For best results, chill the assembled cake for at least an hour before serving to allow the flavors to meld.
• The raspberry filling can be made a day in advance and refrigerated.
• Use a serrated knife to slice the cake layers evenly without crumbling.

Keywords: pistachio cake, raspberry cake, layered cake, mascarpone cream, nut cake, fruity desserts, elegant cake recipe