Heavenly Pistachio Raspberry Dream Cake

Save this recipe on:

Picture a dessert so vibrant it feels like a celebration on a plate: the Heavenly Pistachio Raspberry Dream Cake is exactly that. With its lush green pistachio sponge, cloud-like cream filling, bursts of tart raspberries, and a scattering of crunchy pistachios on top, every bite is a dance of flavors and textures. It’s not just a cake—it’s an experience that brightens any table, whether for a brunch gathering, a summer party, or simply a moment of pure indulgence.

The magic lies in the way the nutty richness of pistachios complements the juicy sharpness of raspberries, all wrapped in a smooth, creamy frosting that melts in your mouth. The colors alone are enough to captivate, but the taste will keep everyone coming back for seconds. Ready to make your dessert dreams come true? Let’s dive into the ingredients you’ll need!

---

Ingredients for Heavenly Pistachio Raspberry Dream Cake

• For the Pistachio Sponge:
  • 1 cup raw pistachios (unsalted, shelled)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • A few drops of green food coloring (optional, for a more vibrant hue)
• For the Cream Layer:
  • 1 ½ cups heavy whipping cream
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
• For the Raspberry Filling:
  • 2 cups fresh raspberries
  • 2 tablespoons pistachios, chopped
• Toppings:
  • Extra fresh raspberries
  • Chopped pistachios

---

Step 1: Prepare the Pistachio Sponge

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square pan with parchment paper. In a food processor, pulse the pistachios until finely ground, but be careful not to over-process into a paste. In a bowl, whisk the ground pistachios, flour, baking powder, and salt together.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract. Gradually mix in the dry ingredients, alternating with the buttermilk. If desired, add a few drops of green food coloring to enhance the natural pistachio shade.

Pour the batter into the prepared pan and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let the sponge cool completely in the pan.

---

Step 2: Make the Cream Layer

While the cake cools, whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until well combined. Keep this luscious filling chilled until ready to assemble.

---

Step 3: Assemble the Cake

Once the pistachio sponge is completely cooled, spread a thin layer of the cream mixture over it. Carefully press fresh raspberries into the cream layer, making sure they are evenly distributed. Spread the remaining cream gently over the raspberries to fully cover them.

---

Step 4: Decorate

Generously sprinkle the top with chopped pistachios and arrange fresh raspberries artistically on top. The vivid reds and greens will make the cake visually irresistible. Chill the assembled cake for at least 2 hours to set before slicing.

---

Storage Instructions

To keep your Heavenly Pistachio Raspberry Dream Cake tasting as fresh as the moment you made it, store it properly! After assembling, cover the cake loosely with plastic wrap or place it in an airtight cake container. Refrigerate it for up to 4 days. The cold environment will help maintain the cream’s structure and keep the raspberries from softening too much.

If you want to prepare parts of the cake ahead of time, you can bake the pistachio sponge and freeze it (wrapped tightly) for up to one month. Thaw overnight in the refrigerator before assembling.

Important Tip: This cake is best served chilled, but for maximum flavor, let it sit at room temperature for about 10 minutes before serving.

---

Estimated Nutrition

Per slice (based on 12 slices):

• Calories: 320 kcal
• Protein: 6 g
• Fat: 22 g
• Saturated Fat: 10 g
• Carbohydrates: 26 g
• Sugar: 17 g
• Fiber: 3 g
• Cholesterol: 75 mg
• Sodium: 150 mg

Note: Nutrition values are approximate and can vary based on ingredient brands and measurements used.

---

Frequently Asked Questions

How do I make the pistachio color more vibrant without using food coloring?

You can soak the pistachios in hot water, peel them, and blend into a paste. This natural method brings out an even brighter green without additives.

Can I use frozen raspberries instead of fresh?

Fresh raspberries are best for this cake because frozen ones tend to release extra moisture and can make the cream layer watery.

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for stability.

What can I substitute for cream cheese?

You can use mascarpone cheese for a slightly richer, silkier texture in the cream layer.

Is it necessary to chill the cake before serving?

Yes! Chilling helps the layers set properly and makes slicing much cleaner and easier.

Can I add a syrup soak to the pistachio sponge?

Definitely. A simple syrup infused with vanilla or a touch of rose water would enhance the moisture and flavor.

How do I prevent the raspberries from bleeding into the cream?

Gently pat the raspberries dry with a paper towel before embedding them into the cream layer to minimize bleeding.

Can I double this recipe for a larger gathering?

Yes, you can easily double the ingredients and bake it in a larger pan (like a 9×13-inch pan). Adjust the baking time slightly and keep an eye on the sponge!

---

Print

Save this recipe on: