Heavenly Pistachio Raspberry Dream Cake Recipe

Introduction

This Heavenly Pistachio Raspberry Dream Cake is a delightful blend of nutty pistachios and fresh raspberries baked into a tender, moist cake. Perfect for special occasions or a sweet treat, it combines vibrant flavors with a light, fluffy texture.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs (room temperature)
• 1 cup fresh raspberries
• ½ cup chopped unsalted pistachios
• 1 cup whole milk
• 2 tsp baking powder
• 2 tsp vanilla extract
• ½ tsp salt
• 2 cups powdered sugar (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until smooth.
5. Step 5: Gradually add the dry ingredients alternately with the milk to the butter mixture, mixing gently until just combined.
6. Step 6: Carefully fold in the fresh raspberries and chopped pistachios without overmixing.
7. Step 7: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
8. Step 8: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely prior to frosting.

Tips & Variations

• Use frozen raspberries if fresh are not available, but thaw and drain them well to avoid excess moisture in the batter.
• For added flavor, toast the pistachios lightly before chopping.
• Try a cream cheese frosting instead of powdered sugar glaze for a richer finish.
• To keep the raspberries intact, fold them in gently at the end rather than mixing vigorously.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unfrosted layers wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before frosting and serving. When reheating, bring to room temperature for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the pistachios with other nuts?

Yes, you can replace pistachios with walnuts, almonds, or pecans for a different nutty flavor. Just be sure to chop them roughly the same size for even distribution.

How do I prevent raspberries from sinking to the bottom of the cake?

Coat the raspberries lightly in flour before folding them into the batter. This helps them stay suspended and prevents sinking during baking.

Heavenly Pistachio Raspberry Dream Cake Recipe

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★★★★★

4.5 from 145 reviews

The Heavenly Pistachio Raspberry Dream Cake is a delightful and moist dessert combining the nutty crunch of pistachios with the sweet tartness of fresh raspberries. This classic layered cake, topped with a smooth powdered sugar frosting, offers a perfect balance of flavors and textures, ideal for special occasions or an indulgent treat.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs (room temperature)
• 1 cup fresh raspberries
• ½ cup chopped unsalted pistachios
• 1 cup whole milk
• 2 tsp baking powder
• 2 tsp vanilla extract
• ½ tsp salt

Frosting Ingredients

• 2 cups powdered sugar (for frosting)

Instructions

1. Prepare the oven and pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
2. Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring an even distribution of leavening agents and seasoning.
3. Cream butter and sugar: In a separate large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color. This typically takes 3-5 minutes and helps incorporate air into the batter for a tender crumb.
4. Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition to avoid curdling. Then add the vanilla extract and mix until fully combined and smooth.
5. Combine wet and dry ingredients: Gradually add the dry flour mixture alternately with the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to keep the batter light and avoid overmixing which can result in a dense cake.
6. Fold in raspberries and pistachios: Gently fold in the fresh raspberries and chopped unsalted pistachios with a spatula, being careful not to break the raspberries to maintain visual appeal and texture.
7. Bake the cake: Divide the batter evenly between the two prepared 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
8. Cool the cakes: Allow the cakes to cool in their pans for 10 minutes. Then, remove them from the pans and transfer onto wire racks to cool completely before applying the powdered sugar frosting.

Notes

• Ensure eggs are at room temperature for better incorporation and to prevent the batter from curdling.
• Folding the raspberries gently helps maintain the cake’s appearance and prevents the batter from turning pink or too wet.
• To make the frosting, sift the powdered sugar and gradually add water or milk to reach desired consistency.
• You can toast the pistachios lightly for a deeper nutty flavor before folding them into the batter.
• Store the cake covered in the refrigerator to keep it fresh for up to 3 days.

Keywords: pistachio cake, raspberry cake, layered cake, nutty dessert, berry cake, homemade cake, vanilla cake, celebratory cake