Heavenly Pistachio Raspberry Dream Cake

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Light, creamy, and bursting with color and texture, the Heavenly Pistachio Raspberry Dream Cake is the kind of dessert that instantly brightens a room. It combines the nutty richness of pistachios with the tart sweetness of fresh raspberries, layered in a pillowy soft cake with a velvety mascarpone cream. Every bite is a moment of indulgence that feels both comforting and luxurious.

What makes this cake stand out isn’t just its showstopping look—it’s the flavor balance. The pistachio sponge is moist and subtly nutty, creating the perfect base for the lush cream layer and juicy raspberry pops throughout. Whether you’re celebrating a special occasion or just want something extraordinary to share with loved ones, this cake brings that extra spark.

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What Kind of Pistachios Should I Use?

When it comes to pistachios for baking, raw unsalted pistachios are your best friend. They offer pure nutty flavor without the added salt, which can throw off the balance in desserts. Grinding them into fine crumbs gives your sponge cake a natural green hue and that signature pistachio flavor. A few roughly chopped pistachios on top add a satisfying crunch and beautiful contrast.

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Ingredients for the Heavenly Pistachio Raspberry Dream Cake

Pistachios
These are the soul of the cake, used both ground into the sponge and sprinkled over the top for flavor and texture.

All-purpose flour
Balances the nut flour and gives the cake structure so it rises perfectly.

Baking powder & baking soda
These leavening agents help the cake become fluffy and light.

Eggs
Provide moisture and structure to the sponge, making it tender.

Sugar
Adds sweetness and helps the cake achieve a delicate crumb.

Butter
Gives the cake a rich flavor and helps it stay moist.

Vanilla extract
Enhances the flavor of both the pistachio and raspberry components.

Fresh raspberries
Their tart burst pairs beautifully with the nutty sweetness of the cake.

Mascarpone cheese
Creates a creamy filling layer that’s slightly tangy and luxuriously smooth.

Heavy cream
Whipped with mascarpone for that fluffy, melt-in-your-mouth texture.

Powdered sugar
Lightly sweetens the frosting and balances the richness of the cream.

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How To Make the Heavenly Pistachio Raspberry Dream Cake

Step 1: Prep the Pistachios

Grind raw, unsalted pistachios into a fine crumb using a food processor. Reserve some coarsely chopped pistachios for topping later.

Step 2: Mix the Cake Batter

In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in the vanilla. In a separate bowl, whisk together flour, baking powder, baking soda, and ground pistachios. Gradually mix the dry ingredients into the wet until fully combined.

Step 3: Bake the Pistachio Sponge

Pour the batter into a lined and greased 9×13-inch baking pan. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool completely.

Step 4: Make the Mascarpone Cream

In a chilled bowl, whip the mascarpone, heavy cream, vanilla, and powdered sugar together until stiff peaks form. Keep it chilled until assembly.

Step 5: Assemble the Cake

Slice the cooled pistachio sponge in half horizontally. Spread half the mascarpone cream over the bottom layer. Gently press fresh raspberries into the cream. Add the top sponge layer, then frost with remaining cream.

Step 6: Decorate

Top with fresh raspberries and chopped pistachios for texture, flavor, and a pop of color.

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How to Serve and Store Heavenly Pistachio Raspberry Dream Cake

Serve this dreamy cake chilled for the best texture and flavor. It’s ideal for birthdays, brunches, or any spring or summer celebration. Slice gently with a sharp knife to preserve the clean layers.

To store, cover the cake and keep it in the refrigerator for up to 4 days. If making ahead, keep the components separate and assemble the day you plan to serve for optimal freshness.

Frequently Asked Questions

How can I make this cake nut-free?

You can replace the pistachios with sunflower seed flour or extra flour for a nut-free version, though the flavor will change.

Can I use frozen raspberries?

Yes, but thaw and drain them first. Fresh raspberries hold their shape better and won’t add extra moisture.

Can I swap mascarpone for cream cheese?

Absolutely. Cream cheese will give a slightly tangier flavor, but it still pairs well with pistachio and raspberry.

Is this cake freezer-friendly?

It’s best fresh, but you can freeze the unfrosted sponge layers for up to a month. Thaw and frost before serving.

Can I make this in a round cake pan?

Yes, two 8-inch round cake pans work perfectly if you want to create a layer cake version.

What if I don’t have a food processor for the pistachios?

You can place pistachios in a zip-top bag and crush with a rolling pin until fine.

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Want More Cake Ideas with a Twist?

If you love this Heavenly Pistachio Raspberry Dream Cake, here are more dessert delights to inspire your next bake:

• Pistachio Pudding Sugar Cookie Bars for a chewy take on pistachio bliss.
• Strawberry Cheesecake Cupcakes if you’re craving berry-cheesecake flavor in handheld form.
• Strawberry Crunch Cheesecake Salad for a creamy no-bake dessert.
• Triple Chocolate Banana Bread when you’re after rich, moist decadence.
• Strawberry Cheesecake Banana Pudding for a layered spoon dessert with southern charm.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try a different fruit or maybe a fun piping design on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

More sweet ideas are always being shared over on Pinterest @LifeWithNinaRecipes — I’d love to see you there!

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