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.

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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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.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 90mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg