Name: Heavenly Pistachio Raspberry Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 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 delightful blend of nutty pistachios and tangy raspberries, layered with creamy mascarpone frosting. Light, fragrant, and beautifully vibrant, it’s perfect for special occasions or an indulgent treat.

A tall, round cake with four layers of green sponge separated by thick white cream and fresh red raspberries inside each layer. The outside is coated with smooth white cream and covered on top with a pile of bright red raspberries and sprinkled with green pumpkin seeds. More pumpkin seeds decorate the vertical sides of the cake. The cake sits on a white plate on a white marbled surface with a few loose raspberries and seeds around the base. 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 the oven to 175°C (350°F) and grease and line two 8-inch round cake pans with parchment paper.
Step 2: Pulse the pistachios in a food processor until finely ground.
Step 3: In a bowl, whisk together the flour, baking powder, salt, and ground pistachios.
Step 4: In another bowl, beat the softened butter and granulated sugar until light and fluffy.
Step 5: Add the eggs one at a time to the butter mixture, mixing well after each addition.
Step 6: Stir in the vanilla extract and almond extract if using.
Step 7: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
Step 8: Add green food coloring if you want a vivid pistachio tone, and mix until evenly combined.
Step 9: Pour the batter evenly into the prepared pans and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean.
Step 10: Allow the cakes to cool completely in the pans before removing and assembling.
Step 11: To make the raspberry filling, combine raspberries, sugar, cornstarch, water, and lemon juice in a small saucepan over medium heat. Cook, stirring often, until thickened and glossy. Remove from heat and cool completely.
Step 12: Beat the mascarpone with powdered sugar and vanilla extract until smooth and creamy.
Step 13: Whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture to create a light frosting.
Step 14: Slice the cooled cake layers horizontally if desired for thinner layers.
Step 15: Spread a layer of the mascarpone cream on the bottom cake layer, then spoon the cooled raspberry filling over it.
Step 16: Place the second cake layer on top, then spread the remaining mascarpone cream over the top and sides.
Step 17: Decorate the cake with piped dots of cream and chopped pistachios for an elegant finish.

Tips & Variations

For a dairy-free version, substitute coconut cream and a vegan cream cheese alternative for the mascarpone and heavy cream.
If fresh raspberries aren’t available, frozen work well—just thaw and drain any excess liquid before cooking the filling.
Adding the almond extract enhances the nutty flavor, but it’s optional if you prefer a milder taste.
Use a serrated knife to slice the cake layers evenly without crushing the crumb.
Chilling the cake for an hour before serving helps the layers set and makes it easier to slice.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in an airtight cake container, for up to 3 days. To serve, bring it to room temperature for about 20 minutes for the best texture. Leftover cake can be frozen for up to 1 month; wrap tightly and thaw overnight in the refrigerator before serving.

How to Serve

The image shows a slice of cake with three layers, each having a green sponge base. The bottom layer is green sponge with a layer of cream and scattered red berries inside. The middle layer is another green sponge, topped with cream and more red berries. The top layer is thick cream with a few red berries mixed in. The outside of the cake is covered in smooth white cream, decorated on the sides with chopped green pistachios. The top of the cake slice is piled high with fresh red raspberries. The slice sits on a white plate, placed on a white marbled surface, with a few scattered pistachios and raspberries around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of pistachios?

Yes, walnuts or almonds can be used, but this will change the flavor and texture. Pistachios provide a distinctive taste that pairs wonderfully with raspberry, so feel free to experiment.

Is it necessary to use buttermilk in the batter?

Buttermilk helps keep the cake tender and adds a slight tang that complements the pistachios. If you don’t have buttermilk, you can make a substitute by stirring 1 tsp of vinegar into ½ cup of milk and letting it sit for 5 minutes before using.