Pistachio Raspberry Dream Cake Recipe
This Pistachio Raspberry Dream Cake Recipe combines rich, nutty pistachios with tart, sweet raspberries. The cake offers a perfect balance of flavors and textures.
Equipment
- 2 round cake pans (9-inch)
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Wire cooling racks
- Rubber spatula
- Fine-mesh sieve
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup ground pistachios
- 3 large eggs
- ½ cup butter softened
- 1 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup butter softened
- 4 cups powdered sugar
- ¼ cup pistachio paste
- 2 tbsp milk
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F.
- Grease cake pans with butter.
- Mix flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in vanilla extract.
- Alternate adding dry ingredients and milk.
- Fold in ground pistachios gently.
- Divide batter between prepared pans.
- Bake for 25-30 minutes.
- Cool completely on wire racks.
- Beat butter for frosting until light.
- Add powdered sugar gradually.
- Mix in pistachio paste and milk.
- Frost cooled cake layers.
- Top with fresh raspberries
Notes
- Room temperature ingredients mix better together.
- Don't overmix batter to keep cake tender.
- Test doneness with toothpick in center.
- Cool cakes completely before frosting them.
- Store leftover cake in refrigerator covered.