RASPBERRY PISTACHIO DREAM CAKE: Make Your Guests Awe!
Decadent, colorful, ultra-creamy and packed with juicy berry layers — every slice is a SHOWSTOPPER!
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 25 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Chocolate base:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Raspberry jelly layer:
- 2 cups fresh or frozen raspberries
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Raspberry cream layer:
- 200 g cream cheese, room temperature
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 cup raspberry purée
- Pistachio cream layer:
- 250 g mascarpone or cream cheese
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 cup finely ground pistachios
- Top layer:
- 1 cup whipped cream
- Fresh raspberries
- Chopped pistachios
Instructions
- Preheat oven to 170°C / 340°F. Line a square pan (20×20 cm).
- Mix all cake ingredients until smooth. Pour into pan and bake 20–25 minutes. Cool completely.
- Cook raspberries with sugar and lemon juice. Add cornstarch and simmer until thick. Cool.
- Spread raspberry jelly evenly over the cake base. Chill 10 minutes.
- Beat cream cheese, powdered sugar, raspberry purée and fold in whipped cream. Spread gently. Chill again.
- Beat mascarpone with powdered sugar, add ground pistachios and whipped cream. Spread as the next layer.
- Top with whipped cream, fresh raspberries and pistachios.
- Chill at least 3–4 hours before slicing.
Notes
- Use gel-thick raspberry layer so slices stay sharp
- Don’t overwhip cream layers
- Can be made one day ahead — flavors get even better
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sodium: 220 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 7 g