Name: Heavenly Pistachio Raspberry Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted shelled pistachios (plus extra for garnish); 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs (room temperature); ½ cup buttermilk (or milk with 1 tsp vinegar); 1 tsp vanilla extract; ½ tsp almond extract (optional, for a fragrant touch); Green food coloring (optional, for a vivid pistachio tone); 1 ½ cups fresh or frozen raspberries; ¼ cup sugar; 1 tbsp cornstarch; 2 tbsp water; 1 tsp lemon juice; 1 ½ cups mascarpone or cream cheese; 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract; Chopped roasted pistachios; Whipped cream or mascarpone dots

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Introduction

This Heavenly Pistachio Raspberry Cake is a beautiful combination of nutty pistachio and tart raspberry flavors wrapped in a moist, tender crumb. With creamy mascarpone frosting and vibrant raspberry filling, it makes a stunning dessert for any occasion.

A slice of three-layer green pistachio cake with two layers of creamy white frosting and bright red raspberry filling in between. The top layer is covered with a smooth pale green frosting, decorated with a ring of fresh red raspberries and scattered green pistachio nuts. The slice sits on a white plate with red speckles, against a white marbled surface with whole pistachios and raspberries around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted shelled pistachios (plus extra for garnish)
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs (room temperature)
½ cup buttermilk (or milk with 1 tsp vinegar)
1 tsp vanilla extract
½ tsp almond extract (optional, for a fragrant touch)
Green food coloring (optional, for a vivid pistachio tone)
1 ½ cups mascarpone or cream cheese
1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
1 ½ cups fresh or frozen raspberries
¼ cup sugar
1 tbsp cornstarch
2 tbsp water
1 tsp lemon juice
Chopped roasted pistachios (for garnish)
Whipped cream or mascarpone dots (for garnish)

Instructions

Step 1: Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
Step 2: Pulse the pistachios in a food processor until finely ground, then whisk them together with the flour, baking powder, and salt in a medium bowl.
Step 3: In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
Step 4: Add the eggs one at a time to the butter mixture, mixing well after each addition to ensure a smooth batter.
Step 5: Stir in the vanilla and almond extracts for a fragrant touch. If you want a vibrant green color, add green food coloring now and mix well.
Step 6: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
Step 7: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake layers to cool completely in their pans, then remove and place on a wire rack.
Step 9: Prepare the raspberry filling by combining raspberries, sugar, cornstarch, water, and lemon juice in a small saucepan. Cook over medium heat, stirring, until the mixture thickens. Let it cool completely.
Step 10: Beat the mascarpone or cream cheese with the powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture to create a light frosting.
Step 11: Carefully slice the cooled cake layers in half horizontally if you want thinner layers. Spread a generous layer of the cream filling on the bottom cake layer.
Step 12: Spoon the cooled raspberry filling evenly over the cream layer, then top with the second cake layer.
Step 13: Spread the remaining cream frosting on top and decorate with piped dots of cream and chopped roasted pistachios for a beautiful finish.

Tips & Variations

For a dairy-free version, substitute the butter with a plant-based alternative and use coconut cream in place of heavy whipping cream.
If fresh raspberries are unavailable, frozen ones work well—just thaw and drain excess liquid before cooking the filling.
Add a splash of rose water or orange blossom water to the cream filling for an extra floral note.
To enhance the pistachio flavor, toast the shelled pistachios lightly before grinding.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. To keep the cake fresh longer, store the cake layers and fillings separately and assemble just before serving. When ready to enjoy, bring the cake to room temperature for about 30 minutes. Leftover cake may be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A three-layer cake sits on a dark stand with a clear edge, placed on a white marbled surface. The cake features light yellow sponge layers separated by two layers of deep red berry filling, covered by smooth light green frosting all around. The top is decorated with many fresh red raspberries and some small green pistachio pieces scattered between them. There is a slice cut out, showing the colorful layers inside, and cake crumbs are visible on the stand and on the surface below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the raspberry filling a day before serving. Store them separately in the refrigerator and assemble the cake just before serving to maintain freshness.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk on hand, you can use regular milk mixed with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.