Description
This Pistachio Raspberry Dream Cake blends nutty pistachios and tart raspberries into a moist, flavorful sponge layered with sweet frosting—a show-stopping dessert.
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 teaspoons baking powder
2 teaspoons vanilla extract
½ teaspoon salt
2 cups powdered sugar (for frosting)
Milk, as needed for frosting consistency
Instructions
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans.
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In a large bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla extract.
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In another bowl, whisk flour, baking powder, and salt.
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Gradually add dry ingredients to the creamed mixture, alternating with milk.
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Gently fold in raspberries and chopped pistachios.
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Divide batter evenly between pans.
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Bake for 25–30 minutes, or until a toothpick comes out clean.
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Cool cakes completely on a wire rack.
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For frosting, mix powdered sugar with a little milk until smooth.
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Frost cooled cakes and decorate with extra raspberries and pistachios if desired.
Notes
Use fresh raspberries for the best flavor and texture.
Don’t overmix after adding raspberries to keep them intact.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking (Oven)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: pistachio raspberry cake, nutty fruit cake, pistachio dessert, raspberry layer cake, pistachio sponge