Name: Heavenly Pistachio Raspberry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
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 fresh or frozen raspberries; ¼ cup sugar; 1 tbsp cornstarch; 2 tbsp water; 1 tsp lemon juice; 1 ½ cups mascarpone or cream cheese; 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract; Chopped roasted pistachios; Whipped cream or mascarpone dots

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Introduction

If you’re craving a dessert that’s both elegant and bursting with flavor, this Heavenly Pistachio Raspberry Cake is a perfect choice. Combining the nutty richness of pistachios with the bright, tart raspberries, it offers a luscious experience in every bite.

A square piece of cake with three main layers sits on a white marbled surface. The bottom layer is green with a soft texture, the middle layer is white cream mixed with chunks of red berry jam, and the top layer is again green cake similar to the bottom. On top, there are several small white dollops of cream evenly spread, each topped with crushed green pistachio nuts. The cake looks moist with a light and fresh appearance. photo taken with an iphone --ar 4:5 --v 7

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, for a fragrant touch)
Green food coloring (optional, for a vivid pistachio tone)
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

Step 1: Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Pulse the pistachios in a food processor until they are finely ground.
Step 3: In a medium bowl, whisk together the flour, baking powder, salt, and ground pistachios.
Step 4: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
Step 5: Add the eggs one at a time to the butter mixture, beating well after each addition.
Step 6: Stir in the vanilla extract and almond extract, if using.
Step 7: Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 8: If desired, add a few drops of green food coloring to emphasize the pistachio tone and mix gently.
Step 9: Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Allow the cakes to cool completely in the pans, then remove and set aside.
Step 11: For the raspberry filling, combine the raspberries, sugar, cornstarch, water, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture thickens. Remove from heat and let cool completely.
Step 12: In a medium bowl, beat the mascarpone with powdered sugar and vanilla extract until smooth.
Step 13: In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture to create a light filling.
Step 14: Slice the cooled cake layers evenly to create flat surfaces if needed. Place one layer on your serving plate and spread half of the cream filling evenly on top.
Step 15: Spoon the raspberry filling over the cream layer, then place the second cake layer on top.
Step 16: Cover the top with the remaining cream filling, then decorate with piped dots of whipped cream or mascarpone and sprinkle with chopped roasted pistachios.
Step 17: Refrigerate for at least an hour before serving to set the filling and allow flavors to meld.

Tips & Variations

For a more intense pistachio flavor, toast the pistachios lightly before grinding.
You can substitute sour cream for buttermilk if preferred.
If fresh raspberries are not available, frozen ones work well; just be sure to thaw and drain excess liquid before cooking.
To make the cake more vibrant, add a few drops of natural green food coloring or use matcha powder instead.
For a dairy-free version, try coconut cream instead of mascarpone and cream.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. It’s best enjoyed chilled, but you can bring it to room temperature for about 20 minutes before serving. Leftovers can be gently reheated in a microwave for a few seconds if desired, but be cautious not to melt the cream.

How to Serve

A close-up of a square slice of pistachio cake with three visible layers. The bottom and top layers are light green and fluffy with crushed pistachios inside. Between them, there is a thick layer of white creamy frosting, topped by a dark red jam layer that looks slightly sticky and juicy. The top of the cake is covered with small white dollops of cream and sprinkled with whole green pistachio nuts. The cake sits on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake in advance?

Yes, this cake can be assembled a day ahead and refrigerated overnight. This allows the flavors to meld beautifully and makes serving easier on the day of your event.

Can I use other nuts instead of pistachios?

While pistachios provide a unique flavor and color, you can substitute with ground almonds or walnuts. Keep in mind the taste and texture will vary slightly.