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A stunning whole Pistachio Raspberry Cake encrusted with coarse roasted pistachios and crowned with plump red raspberries on a simple white plate.
FL Recipes

The Ultimate Pistachio Raspberry Cake for Show-Stopping Desserts

This breathtaking Pistachio Raspberry Cake features thick, light green pistachio sponge layers, bright red raspberry jam, and fluffy white mascarpone whipped cream. Topped with coarse roasted pistachios and fresh berries, it is a true showstopper.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American, French-Inspired
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pistachio Cake Layers
  • 1 cup all-purpose flour 120g
  • 1/2 cup cake flour 60g
  • 1/2 cup finely ground pistachios 60g
  • 1 1/2 tsp baking powder 6g
  • 1/2 tsp salt 3g
  • 1/2 cup unsalted butter 113g, softened
  • 1 cup granulated sugar 200g
  • 3 large eggs room temperature
  • 2 tbsp pistachio paste 30g
  • 1 tsp vanilla extract 5ml
  • 1/2 cup buttermilk 120ml, room temperature
Frosting, Filling & Coulis
  • 2 cups heavy whipping cream 480ml, cold
  • 8 oz mascarpone cheese 226g, cold
  • 1/2 cup powdered sugar 60g
  • 1 tsp vanilla extract 5ml
  • 3/4 cup raspberry jam 240g
  • 1/2 cup coarse chopped roasted green pistachios 60g
  • 1 1/2 cups fresh whole red raspberries 180g
  • 1 cup fresh raspberries 120g, for coulis
  • 2 tbsp granulated sugar 25g, for coulis
  • 1 tsp lemon juice 5ml, for coulis

Equipment

  • 2 8-inch (20cm) Round Cake Pans Lined with parchment paper for easy release.
  • 1 Stand mixer or electric hand mixer Essential for creaming butter and whipping heavy cream.
  • 1 Offset Spatula For smoothly coating the exterior with frosting.

Method
 

Making the Cake Layers
  1. Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch (20cm) round cake pans with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cake flour, ground pistachios, baking powder, and salt.
  3. In a stand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each. Mix in the pistachio paste and vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the mixer on low speed, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly between the prepared pans.
  6. Bake for 25-30 minutes until the edges are lightly golden and a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
  1. In a chilled bowl, beat the cold mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until thick, stiff peaks form.
  2. Blend 1 cup (120g) fresh raspberries, 2 tbsp (25g) sugar, and lemon juice. Press through a fine-mesh sieve to remove seeds and create a deep red coulis. Set aside.
  3. Place one cooled cake layer on a plate. Pipe a thick border of whipped cream around the top edge. Fill the center evenly with the bright red raspberry jam. Top with the second cake layer.
  4. Smoothly coat the exterior of the cake with the remaining white whipped cream frosting. Press the coarse chopped roasted pistachios thickly around the top and bottom borders. Crown the top with the remaining fresh whole red raspberries.
  5. Slice beautifully and serve with a small pool of the deep red raspberry coulis next to the cake slice on the plate.

Nutrition

Calories: 520kcalProtein: 8gFat: 34gFiber: 3g

Notes

Tip 1: Make sure your cake layers are completely cool before frosting, or the mascarpone whipped cream will melt and slide.
Tip 2: If you cannot find pistachio paste, you can substitute with an extra 1/4 cup (30g) of very finely processed pistachios and 1/4 tsp of almond extract for flavor enhancement.
Keyword Layered Dessert,pistachio raspberry cake,Pistachio Sponge,Whipped Cream Frosting

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