Description
A luscious and show-stopping dessert, the Heavenly Pistachio Raspberry Dream Cake is the perfect combination of elegance and flavor. With fluffy pistachio-infused sponge cake, layers of whipped cream, and fresh raspberries, it’s ideal for those looking for a quick breakfast treat, a gorgeous birthday centerpiece, or even new dinner ideas. This easy recipe blends nutty, fruity, and creamy elements in one slice. Whether you’re searching for food ideas or healthy snack alternatives with fresh ingredients, this cake is bound to become a favorite in your recipe box.
Ingredients
1 cup raw, unsalted pistachios
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
3 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
1 1/2 cups heavy cream
1/3 cup powdered sugar
1/4 cup chopped pistachios (for topping)
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Pulse the raw pistachios in a food processor until finely ground but not paste-like. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and ground pistachios.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Divide the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. While cakes cool, whip the heavy cream and powdered sugar together until stiff peaks form. Refrigerate until ready to use.
10. Place one cake layer on a serving plate. Spread a thick layer of whipped cream and gently press raspberries into it.
11. Add the second cake layer and repeat with whipped cream, more raspberries, and chopped pistachios on top.
12. Chill for at least 1 hour before slicing and serving.
Notes
Let all ingredients come to room temperature before mixing for a smooth, even batter.
If using frozen raspberries, don’t thaw them—this prevents bleeding in the cream.
Whip the cream just until stiff peaks form to avoid overbeating and grainy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 65mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pistachio raspberry cake, pistachio dessert, whipped cream cake, quick breakfast, easy recipe