Heavenly Pistachio Raspberry Dream Cake

Heavenly Pistachio Raspberry Dream Cake

 A luscious, nutty delight layered with raspberry bliss!  This dreamy cake is perfect for celebrations or anytime you crave something extraordinary. Light, moist, and absolutely heavenly! 

Ingredients:

For the Cake Layers:

1 ½ cups shelled pistachios (unsalted)

1 ¾ cups all-purpose flour

2 tsp baking powder

½ tsp salt

¾ cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

1 tsp vanilla extract

½ cup whole milk

For the Raspberry Filling:

1 ½ cups fresh or frozen raspberries

¼ cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 1 tbsp water

For the Pistachio Buttercream:

¾ cup unsalted butter, softened

2 cups powdered sugar

¼ cup pistachio paste

2 tbsp heavy cream

A pinch of salt

To Decorate:

Fresh raspberries

Chopped pistachios

Edible flowers (optional)

Instructions:

Prepare the Cake Layers ( 25 minutes prep | 25 minutes baking):

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

Pulse pistachios in a food processor until finely ground.

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

In another bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).

Beat in eggs one at a time, then add vanilla.

Gradually add dry ingredients alternating with milk, mixing just until combined.

Divide batter between pans and bake for 25 minutes or until a toothpick comes out clean. Cool completely.

Make the Raspberry Filling ( 10 minutes):

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down (about 5 minutes).

Stir in cornstarch slurry and cook another 1–2 minutes until thickened. Cool completely.

Whip Up the Pistachio Buttercream ( 10 minutes):

Beat butter until creamy. Add powdered sugar gradually, mixing well.

Mix in pistachio paste, cream, and a pinch of salt until smooth and fluffy.

Assemble the Cake ( 15 minutes):

Place one cake layer on a serving plate. Spread a layer of raspberry filling, then a layer of buttercream.

Top with the second cake layer and frost the top and sides with remaining buttercream.

Garnish with fresh raspberries, chopped pistachios, and edible flowers.

Prep Time: 35 minutes | Cooking Time: 25 minutes | Assembly Time: 15 minutes | Total Time: 1 hour 15 minutes
Kcal: ~480 kcal | Servings: 10–12 slices