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Heavenly Pistachio Raspberry Dream Cake

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Heavenly Pistachio Raspberry Dream Cake is a light and luscious layered dessert combining nutty pistachio sponge cake with tangy raspberry filling and a creamy mascarpone frosting. A show-stopping treat perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups shelled pistachios (unsalted)
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup raspberry jam or preserves
  • 1 1/2 cups heavy whipping cream
  • 8 oz mascarpone cheese
  • 1/2 cup powdered sugar
  • Fresh raspberries and chopped pistachios for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a food processor, finely grind pistachios. Mix with flour, baking powder, and salt in a bowl.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
  4. Add dry ingredients alternately with milk, mixing just until combined.
  5. Divide batter between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
  6. For the frosting, beat mascarpone with powdered sugar until smooth. In a separate bowl, whip cream to stiff peaks, then fold into mascarpone mixture.
  7. Place one cake layer on a serving plate. Spread with raspberry jam, then top with a layer of frosting.
  8. Top with the second cake layer and frost the top and sides with remaining frosting.
  9. Garnish with fresh raspberries and chopped pistachios. Chill for 1 hour before serving.

Notes

  • Use high-quality raspberry preserves for the best flavor.
  • Chilling the cake before slicing helps it hold its shape.
  • The pistachios can be lightly toasted for deeper flavor before grinding.

Nutrition

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