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Slice of Heavenly Pistachio Raspberry Dream Cake topped with fresh raspberries

Heavenly Pistachio Raspberry Dream Cake

A delightful layered cake combining the nutty flavor of pistachios with the tart sweetness of raspberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour For the cake base
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened For better texture
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk Can be substituted
  • 1 cup chopped pistachios Leave some for garnish!
  • 1 cup fresh raspberries Plus more for garnish
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • optional pistachio extract Adds delicious flavor!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter with an electric mixer until creamy, then gradually add sugar until light and fluffy.
  4. Beat in each egg one at a time, adding the vanilla extract.
  5. Alternate mixing in the dry ingredients with the buttermilk until just combined, then gently fold in chopped pistachios and raspberries.
Baking
  1. Pour the batter evenly into the prepared cake pans and bake for about 25-30 minutes, or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for a few minutes before transferring them to wire racks.
Frosting
  1. Beat the softened butter, then gradually add powdered sugar, cream, and vanilla to make the frosting.
  2. Spread a tablespoon of frosting between the layers and frost the top and sides of the cake.
  3. Garnish with chopped pistachios and fresh raspberries.
Serving
  1. Slice, serve, and enjoy the compliments on your beautiful cake!

Notes

This cake tastes better the next day! Let it settle overnight in the fridge. You can substitute raspberries with strawberries or blueberries for a different flavor. If you don’t have buttermilk, mix milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.