Name: Heavenly Pistachio Raspberry Dream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups pistachio nuts, shelled and unsalted; 1 cup all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup fresh raspberries; 1 tablespoon sugar (for raspberries); 2 cups heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract (for frosting)

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This Heavenly Pistachio Raspberry Dream Cake is a true dessert masterpiece. The cake is rich with the delicate flavor of pistachios, complemented by a vibrant and fresh raspberry filling. Topped off with a smooth, velvety cream frosting, this cake will transport anyone who tries it to dessert heaven!

Heavenly Pistachio Raspberry Dream Cake

Ingredients

1 ½ cups pistachio nuts, shelled and unsalted

1 cup all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 cup fresh raspberries

1 tablespoon sugar (for raspberries)

2 cups heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract (for frosting)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

In a food processor, pulse the pistachios until finely ground, but not to a powder.

In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

While the cake is cooling, combine the raspberries and sugar in a bowl. Gently mash the berries with a fork to release their juice and create a thick raspberry sauce.

For the frosting, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.

To assemble, place one cake layer on a serving platter. Spread the raspberry sauce evenly over the top. Place the second cake layer on top.

Frost the entire cake with the whipped cream frosting and garnish with additional raspberries and pistachio pieces.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 12

Variations

Nuts: If you're not a fan of pistachios, try substituting them with other nuts like almonds or walnuts for a different flavor profile.

Frosting: You can also make a cream cheese frosting if you prefer a tangy twist instead of the whipped cream frosting.

Raspberry Sauce: For an extra burst of flavor, you could also add a little lemon zest or juice to the raspberry sauce for a citrusy lift.

Cake Layers: If you like a denser cake, consider adding an extra egg or reducing the amount of buttermilk slightly to thicken the batter.

Storage/Reheating

Storage: This cake can be stored in the fridge for up to 3 days, as the cream frosting needs to stay cool. Make sure to cover it tightly with plastic wrap or store it in an airtight container.

Reheating: If you’d like to serve it warm, simply remove the cake from the fridge for about 30 minutes before serving. The cake is best served chilled, as the flavors meld together beautifully when it's cold.

FAQs

How can I make this cake ahead of time?

You can prepare the cake layers and frosting ahead of time. Store the cake layers in an airtight container at room temperature for up to 2 days, and refrigerate the frosting. Assemble the cake just before serving.

Can I use frozen raspberries for the filling?

Yes! Frozen raspberries will work in the filling. Just be sure to thaw them and drain any excess liquid before mashing them with sugar.

Can I use a different type of flour?

If you need a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture might differ slightly.

Is there a way to make this cake dairy-free?

Yes, you can substitute the butter with a dairy-free alternative like margarine or coconut oil, and use a dairy-free milk in place of the buttermilk (a non-dairy buttermilk substitute can be made with almond milk and a teaspoon of vinegar).

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges should be golden brown and slightly pulling away from the sides of the pan.

Conclusion

This Heavenly Pistachio Raspberry Dream Cake is the perfect dessert for any occasion. It combines rich pistachio flavor with the refreshing taste of raspberries, all wrapped up in a silky whipped cream frosting. I’m sure this cake will become a favorite in your recipe collection – it’s a sweet indulgence that I promise you’ll be craving again and again!

Recipe:

Heavenly Pistachio Raspberry Dream Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Heavenly Pistachio Raspberry Dream Cake is a true dessert masterpiece, with a rich pistachio flavor, a fresh raspberry filling, and topped with a velvety cream frosting. It’s perfect for any special occasion.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a food processor, pulse the pistachios until finely ground, but not to a powder.
In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cake is cooling, combine the raspberries and sugar in a bowl. Gently mash the berries with a fork to release their juice and create a thick raspberry sauce.
For the frosting, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
To assemble, place one cake layer on a serving platter. Spread the raspberry sauce evenly over the top. Place the second cake layer on top.
Frost the entire cake with the whipped cream frosting and garnish with additional raspberries and pistachio pieces.

Notes

Storage: This cake can be stored in the fridge for up to 3 days, as the cream frosting needs to stay cool. Make sure to cover it tightly with plastic wrap or store it in an airtight container.

If you prefer, substitute the pistachios with almonds or walnuts for a different flavor profile.

Frozen raspberries can be used in place of fresh raspberries for the filling; just make sure to thaw them and drain any excess liquid.