Description
This Heavenly Pistachio Raspberry Dream Cake recipe combines fluffy pistachio cake layers with a tangy raspberry filling and whipped cream frosting. A perfect nutty and fruity dessert for spring gatherings, brunches, or birthdays.
Ingredients
Scale
- 1 cup pistachios
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh raspberries
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar (for raspberry filling)
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
Instructions
- Finely chop or grind the pistachios in a food processor. Reserve a few tablespoons for garnish.
- In a large bowl, cream butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.
- Fold in the chopped pistachios.
- Divide the batter into two greased and floured 8-inch round cake pans.
- Bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- In a saucepan, combine raspberries, lemon juice, and 1 tablespoon sugar. Simmer until thickened. Cool completely.
- Whip heavy cream and powdered sugar in a chilled bowl until soft peaks form.
- Spread raspberry filling between the cooled cake layers.
- Frost the outside with whipped cream.
- Garnish with whole raspberries and reserved pistachios.
- Chill at least 1 hour before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 16g
- Sodium: 150mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg