Heavenly Pistachio Raspberry Dream Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
