Description
Heavenly Pistachio Raspberry Dream Cake is a delightful layered dessert featuring moist pistachio-infused cake layers, fresh raspberries, and luscious whipped cream topped with crunchy chopped pistachios. Perfect for celebrations or any occasion that calls for a light, nutty, and fruity treat.
Ingredients
Scale
For the Cake:
- 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
For the Filling and Topping:
- 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
- Prepare Oven and Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
- Grind Pistachios: Pulse the raw pistachios in a food processor until finely ground but not turned into a paste. Set aside this nutty addition for incorporating into the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which creates a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground pistachios to evenly distribute the leavening and nuts.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture alternately with the whole milk. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes to firm up, then transfer them to a wire rack to cool completely before assembling.
- Prepare Whipped Cream: While the cakes cool, whip the heavy cream together with the powdered sugar until stiff peaks form. Chill the whipped cream in the refrigerator until ready to use to keep it stable for spreading.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous, thick layer of whipped cream on top and gently press fresh raspberries into the cream for added texture and flavor.
- Add Second Layer and Finish Topping: Add the second cake layer on top and repeat the process with whipped cream and raspberries. Sprinkle chopped pistachios over the top for a beautiful finish and crunchy contrast.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow flavors to meld and the whipped cream to set, making it easier to slice and enhancing the taste experience.
Notes
- For best results, use fresh and high-quality raw pistachios to maximize flavor.
- Make sure all ingredients are at room temperature before mixing to ensure even blending.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and tender.
- Chilling the cake before serving helps to firm up the whipped cream and enhances the flavor profile.
- This cake is best enjoyed within 2 days for optimal freshness, or keep refrigerated.
