Description
Heavenly Pistachio Raspberry Dream Cake is a luscious layered dessert featuring a moist pistachio-flavored cake base, a tart and sweet raspberry filling, and a light, fluffy whipped cream topping. Garnished with fresh raspberries, chopped pistachios, and optional white chocolate curls, this cake offers a perfect balance of nutty, fruity, and creamy flavors, ideal for celebrations or anytime indulgence.
Ingredients
Scale
For the Pistachio Cake:
- 1 box white or yellow cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup chopped shelled pistachios
- 1/2 teaspoon almond extract (optional)
For the Raspberry Filling:
- 1 cup raspberry preserves or jam
- 1 tablespoon lemon juice
For the Whipped Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
- Fresh raspberries
- Chopped pistachios
- Optional white chocolate curls
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Make the cake batter: In a large bowl, combine the cake mix, instant pistachio pudding mix, eggs, whole milk, vegetable oil, chopped pistachios, and almond extract if using. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well blended.
- Bake the cake: Evenly divide the batter between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool completely on wire racks.
- Prepare the raspberry filling: In a small bowl, stir together the raspberry preserves and lemon juice until slightly loosened and spreadable.
- Whip the cream: Chill a mixing bowl and beaters. In the chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and creamy topping.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread the raspberry filling evenly over the top, then add a thin layer of whipped cream on top of the jam. Place the second cake layer on top.
- Frost and garnish: Use the remaining whipped cream to frost the top and sides of the cake. Decorate with fresh raspberries, chopped pistachios, and optional white chocolate curls for an elegant finish.
- Chill and serve: Chill the assembled cake in the refrigerator for at least 1 hour to set before slicing and serving for the best flavor and texture.
Notes
- For a bakery-style finish, smooth the whipped cream using an offset spatula and pipe extra decorative dollops around the edges.
- You may substitute raspberry jam with fresh raspberry compote for a fresher fruit flavor.
