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Pistachio Raspberry Dream Cake

A show-stopping dessert that combines the nutty flavor of pistachios with the vibrant tang of raspberries, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened Make sure it’s at room temperature.
  • 3 large eggs At room temperature.
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Or homemade buttermilk (milk + vinegar).
  • 1 cup chopped pistachios Plus extra for garnish.
For the Raspberry Filling
  • 1 cup fresh raspberries Or frozen, thawed.
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tablespoon milk More if needed for consistency.
  • 1 teaspoon vanilla extract
  • Crushed pistachios and raspberries for garnish For an Insta-worthy finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round pans.
  2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time along with the vanilla extract.
  5. Gradually add the dry mix and buttermilk to the creamed mixture, alternating between the two.
  6. Fold in the chopped pistachios.
Baking
  1. Divide the batter evenly between the two prepared pans.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow cakes to cool before frosting.
Filling and Frosting
  1. Combine the raspberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat and cook until thickened.
  2. Cool the raspberry filling before using.
  3. For the frosting, beat the softened butter until creamy and add powdered sugar, vanilla, and milk gradually.
  4. Layer the cakes with the raspberry filling in between and frost the top and sides of the cake.
Garnish
  1. Scatter crushed pistachios and fresh raspberries on top before serving.

Notes

If you don't have buttermilk, mix milk with vinegar and let it sit for a few minutes. Use parchment paper on the bottom of your pans to prevent sticking.