Description
Imagine sinking your fork into layers of soft pistachio sponge, a luscious mascarpone cream, and juicy raspberries bursting in every bite. This easy recipe is a show-stopper for spring birthdays, brunch dessert ideas, or any dinner party finale. Combining beautiful food ideas with healthy snack vibes (hello antioxidants from raspberries!), it’s the kind of dreamy cake that doubles as elegant comfort food.
Ingredients
1 cup ground pistachios
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1 1/4 cups heavy cream (for filling)
1 cup mascarpone cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla extract (for filling)
1 1/2 cups fresh raspberries
1 cup heavy cream (for topping)
2 tablespoons powdered sugar (for topping)
3/4 cup chopped pistachios (for garnish)
3/4 cup fresh raspberries (for garnish)
Instructions
1. Preheat your oven to 350°F (175°C) and grease two 8-inch square pans. Line with parchment paper.
2. Pulse pistachios in a food processor until finely ground. Mix with flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and milk.
4. Combine dry ingredients with the wet and divide batter between the pans. Bake for 20–22 minutes. Let cool completely.
5. Beat 1 1/4 cups heavy cream to soft peaks. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Fold in whipped cream, then gently stir in raspberries.
6. Place one cake layer down. Spread all mascarpone raspberry filling over the base and top with second layer.
7. Whip additional 1 cup cream with 2 tablespoons powdered sugar until stiff. Frost the cake.
8. Coat the sides with chopped pistachios. Pipe cream swirls on top and add raspberries and pistachio sprinkles.
9. Chill before serving for clean slices and best flavor.
Notes
This cake is best served chilled for clean layers and peak flavor.
Always use fresh raspberries for visual appeal and reduced moisture.
You can toast the pistachios for 5 minutes to add a deeper nutty flavor.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 125mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Keywords: Pistachio cake, Raspberry cake, Easy layered cake, Elegant dessert, Brunch dessert