Go Back
–+ servings
Heavenly Pistachio Raspberry Cake

Heavenly Pistachio Raspberry Cake That Will Wow Your Guests

This Heavenly Pistachio Raspberry Cake combines nutty pistachios with tart raspberries for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Pistachios Packed with flavor and texture; substitute with almonds or walnuts if necessary.
  • 2 cups All-Purpose Flour Provides the cake's structure; opt for gluten-free flour for a gluten-free version.
  • 1 tbsp Baking Powder Acts as a leavening agent for light, fluffy layers.
  • 1/2 tsp Salt Enhances the overall flavors of your cake.
  • 1/2 cup Unsalted Butter Adds richness; margarine or dairy-free alternatives work as substitutes.
  • 1 cup Granulated Sugar Provides essential sweetness; no substitutes are recommended.
  • 3 large Eggs Bind ingredients and add moisture; replace with flax eggs for a vegan option.
  • 1 tsp Vanilla Extract A key flavor enhancer; almond extract can add a unique twist.
  • 1 tsp Almond Extract Adds depth of flavor; optional but recommended.
  • 1 cup Buttermilk Ensures moisture; swap with milk mixed with vinegar or lemon juice.
  • a few drops Green Food Coloring Brightens the cake’s appearance for a fun touch.
For the Raspberry Filling
  • 2 cups Fresh or Frozen Raspberries Use for the filling; frozen, thawed raspberries work if fresh are unavailable.
  • 1 tbsp Cornstarch Thickens the raspberry filling without substitutes.
  • 1 tbsp Lemon Juice Balances the sweetness and brightens the flavors in the filling.
For the Cream Filling
  • 1 cup Mascarpone Cheese Creates a creamy base for the filling; cream cheese is a suitable alternative.
  • 1/2 cup Powdered Sugar Sweetens the filling; no substitutes necessary.
  • 1 cup Whipped Cream Lightens the texture of the filling; use fresh or store-bought.

Equipment

  • 8-inch round cake pans
  • Food Processor
  • Mixing bowls
  • Hand Mixer

Method
 

Instructions
  1. Preheat your oven to 175°C (350°F). Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
  2. Place the unsalted pistachios in a food processor. Pulse until they become a fine powder, set aside.
  3. In a bowl, whisk together the all-purpose flour, baking powder, salt, and processed pistachio powder until evenly combined.
  4. In a large bowl, beat the unsalted butter and granulated sugar together until fluffy and pale, about 3-4 minutes.
  5. Add the eggs, one at a time, mixing well after each addition. Mix in vanilla and almond extracts.
  6. Gradually add the dry mixture to the creamed butter, alternating with buttermilk until just combined.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  9. In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook until thickened, about 5-7 minutes.
  10. In a bowl, combine mascarpone cheese with powdered sugar and a splash of vanilla. Fold in whipped cream until blended.
  11. Place one cake layer on a serving plate, spread cream filling and raspberry filling, then top with the second cake layer.
  12. Decorate the top with remaining cream filling and sprinkle with chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 4mg

Notes

Ensure your eggs are at room temperature for better incorporation into the batter. Allow the cakes to cool fully before assembling.

Tried this recipe?

Let us know how it was!