Heavenly Pistachio Raspberry Dream Cake
This Heavenly Pistachio Raspberry Dream Cake is the perfect marriage of nutty pistachios and vibrant raspberries, creating a decadent, moist cake topped with mascarpone frosting. It's the ultimate treat for any occasion, from birthdays to elegant dinner parties, combining the best of both worlds—sweet berries and rich nuts. A slice of this cake will transport your taste buds to dessert heaven.
Ingredients
- For the Cake:
- 1 cup unsalted butter softened
- 1½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely ground pistachios
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- For the Frosting:
- 1 cup heavy cream whipped
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- For Decoration:
- Fresh raspberries
- Chopped pistachios optional
Instructions
- Preheat your oven to 350°F (175°C) and prepare two cake pans by greasing them and lining the bottoms with parchment paper.
- Cream the butter and sugar: In a large bowl, beat together softened butter and sugar until fluffy (3-5 minutes).
- Add eggs and vanilla: Add eggs one at a time, mixing fully after each addition, and stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- Add dry ingredients alternately with buttermilk: Gradually fold the dry ingredients into the butter mixture, alternating with the buttermilk. Mix until smooth.
- Bake the cake layers: Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack.
- Make the frosting: Whip the heavy cream to soft peaks, then fold it into the mascarpone and powdered sugar mixture.
- Assemble the cake: Once the cakes are completely cool, spread a layer of raspberry preserves on the first cake layer, followed by a layer of frosting. Place the second cake layer on top, frost the entire cake, and decorate with fresh raspberries and pistachios.
- Chill and serve: Chill the cake for at least 1 hour before slicing. Serve and enjoy!