Ingredients
For the pistachio cake layers:
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
1 cup finely ground pistachios
1 cup whole milk
1 teaspoon vanilla extract
For the raspberry filling:
2 cups fresh or frozen raspberries
⅓ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water
For the frosting:
16 oz cream cheese or mascarpone, cold
1½ cups heavy whipping cream, cold
¾ cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch pans.
2. Whisk together flour, baking powder, salt, and ground pistachios.
3. Cream butter and sugar until fluffy, then add eggs one at a time, followed by vanilla.
4. Alternate adding dry ingredients and milk until batter is smooth.
5. Divide between pans and bake 25–30 minutes. Let cool completely.
6. Simmer raspberries, sugar, and lemon juice until softened, then stir in cornstarch slurry and cook until thickened. Cool fully.
7. Whip cream with powdered sugar and vanilla to soft peaks. Fold into mascarpone or cream cheese until smooth.
8. Place one cake layer on a plate, spread raspberry filling, then a layer of frosting.
9. Add second cake layer, frost top and sides lightly.
10. Garnish with chopped pistachios and fresh raspberries.
Notes
Use mascarpone for a lighter frosting or cream cheese for a tangier result.
You can substitute raspberry jam, but homemade filling gives better flavor.
Chill components separately and assemble the cake the day of serving.
For a spring look, decorate with edible flowers or white chocolate curls.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg