Heavenly Pistachio Raspberry Dream Cake

Here’s a delightful recipe for a Heavenly Pistachio Raspberry Dream Cake. This cake combines the nutty flavor of pistachios with the tartness of raspberries, creating a dreamy dessert that’s sure to impress.

Ingredients

For the Pistachio Cake

• 1 1/2 cups unsalted shelled pistachios
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup buttermilk, room temperature

For the Raspberry Filling

• 2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Pistachio Buttercream Frosting

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 1/2 cup finely ground pistachios
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Making the Pistachio Cake

1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Process Pistachios: Place the pistachios in a food processor and pulse until finely ground. Be careful not to turn them into paste.
3. Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
5. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Bake: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Making the Raspberry Filling

1. Cook the Filling: In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes.
2. Cool: Remove from heat and let the filling cool completely before using.

Making the Pistachio Buttercream Frosting

1. Beat Butter: In a large bowl, beat the butter with an electric mixer until creamy and smooth, about 2-3 minutes.
2. Add Sugar and Pistachios: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the ground pistachios.
3. Add Cream and Vanilla: Add the heavy cream, vanilla extract, and salt. Beat on high speed for about 3-4 minutes until the frosting is light and fluffy.

Assembling the Cake

1. Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a layer of raspberry filling over the top. Place the second cake layer on top and repeat with more raspberry filling. Top with the third cake layer.
2. Frost the Cake: Frost the top and sides of the cake with the pistachio buttercream frosting. Smooth the frosting with a spatula or cake smoother.
3. Decorate: Decorate the cake with extra raspberries and chopped pistachios if desired.

Tips

• Make sure all your ingredients are at room temperature for best results.
• If you prefer a smoother buttercream, you can sift the powdered sugar before adding it to the butter.
• The cake layers can be made a day in advance and stored tightly wrapped at room temperature.

Enjoy your Heavenly Pistachio Raspberry Dream Cake!