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Homemade Pistachio Raspberry Dream Cake with raspberry jam and cream, topped with fresh raspberries and chopped pistachios, sitting on a plate with a few scattered nuts.

Pistachio Raspberry Dream Cake

5 from 1 vote
A tender Pistachio Raspberry Dream Cake filled with bright homemade raspberry compote and finished with silky mascarpone frosting. Elegant, colorful, and perfect for spring celebrations.
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Prep Time 40 minutes
Cook Time 30 minutes
Assembly Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pistachio Cake
  • 2 ½ cups all-purpose flour
  • 1 cup pistachios, shelled - finely ground
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter - room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs - room temperature
  • 1 cup whole milk - room temperature
  • 2 teaspoon vanilla extract
  • ½ teaspoon almond extract
Raspberry Filling
  • 3 cups raspberries, fresh - or frozen, thawed + drained
  • ½ cup granulated sugar
  • 2 tablespoon cornstarch
  • 2 tablespoon lemon juice
  • Pinch salt
Mascarpone Frosting
  • 1 ½ cups unsalted butter - room temperature
  • 6 cups powdered sugar
  • 8 oz mascarpone cheese - room temperature
  • 2 teaspoon vanilla extract
  • 3-4 tablespoon heavy cream
  • Pinch salt
Decoration
  • crushed pistachios
  • fresh raspberries
  • edible flowers optional

Equipment

  • 3 8-inch round cake pans (greased + parchment-lined)
  • 1 Food processor (to grind pistachios)
  • 1 Stand mixer or hand mixer (for batter + frosting)
  • 1 Offset spatula (for frosting)
  • 1 Fine-mesh sieve (for raspberry filling)
  • 1 Wire cooling racks (cool layers completely)
  • 1 Mixing bowls

Method
 

  1. Combine raspberries, sugar, cornstarch, lemon juice, and salt in a saucepan. Cook until thickened (8–10 min). Strain to remove seeds and chill completely.
  2. Whisk dry ingredients. Cream butter and sugar, add eggs, vanilla, almond extract. Alternate adding dry mix and milk until batter is smooth.
  3. Divide batter into 3 pans. Bake until toothpick has moist crumbs. Cool in pans 10 min, then on racks.
  4. Beat butter until creamy. Add powdered sugar gradually. Add mascarpone and vanilla.
  5. Layer cake with raspberry filling, creating frosting dams. Stack layers and apply a crumb coat. Chill 20 min.
  6. Apply final frosting layer. Decorate with crushed pistachios, raspberries, and edible flowers.

Nutrition

Serving: 150gCalories: 620kcalCarbohydrates: 72gProtein: 7gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 260mgPotassium: 220mgFiber: 3gSugar: 50gVitamin A: 950IUVitamin C: 8mgCalcium: 85mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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