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Heavenly Pistachio Raspberry Cake Recipe

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★★★★★

4.4 from 56 reviews

This Heavenly Pistachio Raspberry Cake is a delightful dessert featuring a moist pistachio-infused cake layered with a luscious mascarpone cream and vibrant raspberry filling. The cake is subtly flavored with almond and vanilla extracts, enhanced by optional green food coloring for a visually striking presentation. Topped with whipped cream dots and chopped roasted pistachios, it’s a perfect combination of nutty, creamy, and fruity flavors ideal for special occasions or elegant gatherings.

Ingredients

Scale

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)
  • Green food coloring (optional)

Raspberry Filling

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

Mascapone Cream

  • 1 ½ cups mascarpone or cream cheese
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Garnish

  • Chopped roasted pistachios
  • Whipped cream or mascarpone dots

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans to ensure easy removal after baking.
  2. Grind Pistachios: Pulse unsalted shelled pistachios in a food processor until finely ground, which will add texture and flavor to the cake batter.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, salt, and the ground pistachios to evenly distribute all dry components.
  4. Cream Butter and Sugar: In a separate mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating the base for the cake’s texture.
  5. Add Eggs: Incorporate the eggs one at a time to the butter-sugar mixture, mixing well after each addition for proper emulsification.
  6. Add Flavor Extracts: Stir in the vanilla extract and optional almond extract to infuse fragrant flavors into the batter.
  7. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, mixing gently to maintain a tender crumb.
  8. Add Coloring (Optional): If desired, blend in green food coloring to achieve a vivid pistachio tone for a visually appealing cake.
  9. Bake: Pour the batter evenly into the prepared pans and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
  10. Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before assembly.
  11. Prepare Raspberry Filling: In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring until the mixture thickens, then let it cool completely.
  12. Make Mascarpone Cream: Beat mascarpone and powdered sugar with vanilla extract until smooth. Separately, whip heavy cream to stiff peaks and gently fold into the mascarpone mixture.
  13. Assemble Cake: Slice the cooled cake layers evenly. Spread a generous layer of mascarpone cream on the bottom cake layer.
  14. Add Raspberry Filling: Spoon the cooled raspberry filling over the mascarpone cream layer to add a fruity contrast.
  15. Top with Second Layer: Place the second cake layer on top of the raspberry filling.
  16. Decorate: Spread remaining cream on top, then pipe decorative dots of whipped cream or mascarpone. Garnish with chopped roasted pistachios for a crunchy finish.

Notes

  • Use room temperature eggs for better batter consistency.
  • If buttermilk is unavailable, substitute with regular milk and 1 tsp vinegar or lemon juice.
  • Allow the cake layers to cool fully before assembly to prevent melting the cream.
  • Frozen raspberries can be used but thaw and drain excess liquid before cooking.
  • Green food coloring is optional and purely for aesthetic purposes.
  • Storage: Keep the assembled cake refrigerated and consume within 2 days for best freshness.

Keywords: Pistachio cake, raspberry filling, mascarpone cream, nutty cake recipe, layered cake, festive dessert

Find it online: https://todayfoodrecipe.com/heavenly-pistachio-raspberry-cake-recipe/