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Heavenly Pistachio Raspberry Dream Cake Recipe

Heavenly Pistachio Raspberry Dream Cake Recipe
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★★★★★

4.9 from 24 reviews

Indulge in the heavenly combination of nutty pistachio and vibrant raspberry with this dreamy Pistachio Raspberry Dream Cake. Moist pistachio-flavored cake layers are filled with a luscious raspberry compote and crowned with a smooth pistachio cream cheese frosting. Finished with fresh raspberries, crushed pistachios, and optional edible gold dust or white chocolate shavings, this cake is perfect for special occasions or any celebration that calls for a stunning, flavorful dessert.

Ingredients

Scale

For the Pistachio Cake Layers:

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 1½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup shelled pistachios, finely ground
  • 1 cup buttermilk, room temperature
  • A few drops of green food coloring (optional, for vibrant pistachio hue)

For the Raspberry Filling:

  • 2 cups fresh or frozen raspberries
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Pistachio Cream Cheese Frosting:

  • 8 oz (225 g) cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • ¼ cup pistachio paste or ¼ cup finely ground pistachios
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional, for smoother texture)

For Decoration:

  • Fresh raspberries
  • Crushed pistachios
  • Edible gold dust or white chocolate shavings (optional)

Instructions

  1. Prepare the Pistachio Cake Layers: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. Stir in the finely ground pistachios. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry mixture. Add a few drops of green food coloring if desired for a vibrant pistachio color. Divide the batter evenly into the prepared pans and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
  2. Make the Raspberry Filling: In a saucepan, combine the raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 7–8 minutes. Remove from heat, stir in vanilla extract, and allow to cool completely before using to prevent sogginess in the cake layers.
  3. Prepare the Pistachio Cream Cheese Frosting: In a large bowl, beat the cream cheese and softened butter together until creamy and smooth. Gradually add the powdered sugar, beating on low speed until well incorporated and smooth. Mix in pistachio paste or finely ground pistachios along with the vanilla extract. Add heavy cream for a silky texture if desired, and beat the mixture until light and fluffy.
  4. Assemble the Cake: Place one pistachio cake layer on a serving plate. Spread a generous layer of the raspberry filling evenly over the cake. Then add a thin layer of pistachio frosting on top of the raspberry filling. Repeat the layering process with the remaining cake layers. Finish by spreading the remaining frosting on the top and around the sides of the cake evenly.
  5. Decorate: Use the remaining frosting to create swirls or decorative patterns on the top of the cake. Garnish with fresh raspberries and crushed pistachios. Optionally, dust with edible gold dust or sprinkle white chocolate curls for an extra luxurious look.
  6. Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing to allow the layers to set perfectly and flavors to meld. Serve chilled or at room temperature to enjoy the creamy, nutty, and fruity flavors in every bite.

Notes

  • You can substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.
  • For a nut-free variation, omit pistachios and replace with finely ground almonds or hazelnuts if desired.
  • Ensure the cake layers are fully cooled before frosting to prevent melting and sliding.
  • The raspberry filling can be prepared a day in advance and refrigerated; bring to room temperature before assembling.
  • Use fresh raspberries for decoration to add bright color and fresh flavor.
  • Store the cake covered in the refrigerator for up to 3 days; allow 15 minutes at room temperature before serving for best texture.
  • If desired, the green food coloring is optional but provides the classic pistachio green hue without affecting taste.

Nutrition

Keywords: pistachio cake, raspberry filling, cream cheese frosting, pistachio dessert, nutty cake, layered cake, festive cake, party dessert

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