Heavenly Pistachio Raspberry Dream (Print-Friendly Format)
Layers of pistachio cake, raspberry filling, and cream cheese frosting create a stunning, indulgent dessert.
# Required Ingredients:
→ Pistachio Cake
01 -
190 grams all-purpose flour
02 -
120 grams ground pistachios
03 -
1.5 teaspoons baking powder
04 -
0.5 teaspoon baking soda
05 -
0.25 teaspoon salt
06 -
227 grams unsalted butter, softened
07 -
200 grams granulated sugar
08 -
3 large eggs
09 -
1 teaspoon vanilla extract
10 -
0.5 teaspoon almond extract, optional
11 -
240 milliliters buttermilk
→ Raspberry Filling
12 -
180 grams fresh raspberries
13 -
100 grams granulated sugar
14 -
1 tablespoon lemon juice
15 -
1 tablespoon cornstarch
16 -
60 milliliters water
→ Cream Cheese Frosting
17 -
225 grams cream cheese, softened
18 -
227 grams unsalted butter, softened
19 -
480 grams powdered sugar
20 -
1 teaspoon vanilla extract
21 -
A pinch of salt
→ Garnish
22 -
Chopped pistachios, optional
23 -
Fresh raspberries, optional
# How to Make It:
01 -
Preheat oven to 175°C. Grease and flour two 20-centimeter round cake pans or line with parchment paper.
02 -
In a medium bowl, whisk together all-purpose flour, ground pistachios, baking powder, baking soda, and salt until well incorporated.
03 -
In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 3 to 5 minutes.
04 -
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond extract if using.
05 -
Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry mixture. Mix just until combined; do not overmix.
06 -
Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center emerges clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 -
In a small saucepan over medium heat, combine raspberries, granulated sugar, lemon juice, cornstarch, and water. Stir constantly and cook until thickened to a jam-like consistency, about 5 to 7 minutes. Remove from heat and cool fully.
08 -
In a large bowl, beat cream cheese and softened butter together until smooth and creamy, about 3 minutes. Gradually add powdered sugar, one cup at a time, beating until frosting is light and fluffy. Mix in vanilla extract and a pinch of salt until well blended.
09 -
Place one cake layer on a serving plate. Spread an even layer of cooled raspberry filling over the top. Top with the second cake layer, pressing down gently to secure.
10 -
Evenly coat the cake with cream cheese frosting, smoothing over top and sides. If desired, decorate with chopped pistachios and fresh raspberries for a polished finish.
# Additional Information:
01 -
Ensure cakes are fully cooled before frosting to prevent melting and sliding layers.