Heavenly Pistachio Raspberry Dream Cake

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The Heavenly Pistachio Raspberry Dream Cake is a stunning and refreshing dessert that blends rich nutty flavors with tart berry brightness and creamy indulgence. With its vibrant layers of pistachio sponge, smooth mascarpone whipped cream, and juicy raspberries, this cake is as visually impressive as it is delicious. Topped with fresh berries and a sprinkle of crushed pistachios, it creates a perfect harmony of textures and flavors for any special gathering or moment of indulgence.

Each slice delivers the soft, melt-in-your-mouth experience of a pistachio cookie base, a dreamy creamy filling, and bursts of fruitiness that refresh your palate. Whether you’re planning a weekend brunch, a holiday treat, or simply craving something sweet with flair, this cake is sure to win over hearts and taste buds.

Why You’ll Love This Heavenly Pistachio Raspberry Dream Cake

• Light yet satisfying with fluffy mascarpone cream
• Balanced sweetness from raspberries and pistachios
• Impressive presentation with little effort
• Ideal for spring and summer gatherings
• No heavy frosting—just naturally sweet layers

What Kind of Pistachios Should I Use?

For the best results, use unsalted, shelled pistachios that are roasted. You’ll want them finely ground for the sponge and coarsely chopped for topping. Avoid salted pistachios—they can throw off the balance of sweetness and creaminess in the cake.

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Ingredients for the Heavenly Pistachio Raspberry Dream Cake

Pistachios: Ground pistachios give the sponge its nutty, earthy base and vibrant green color.

All-purpose flour: Forms the foundation of the cake’s structure and keeps it light.

Butter: Unsalted butter adds richness to both the crust and cake layers.

Sugar: Granulated sugar sweetens the sponge and whipped cream layers.

Eggs: Help the cake rise and add moisture to the sponge.

Baking powder: Ensures the pistachio cake layers are airy and fluffy.

Mascarpone cheese: Adds silky, creamy texture and subtle tang to the whipped filling.

Heavy whipping cream: Creates the dreamy, cloud-like texture of the cream layer.

Fresh raspberries: Provide juicy tartness that contrasts the rich cream.

Vanilla extract: Enhances the flavor of the cream layer.

Honey: Just a touch adds mellow sweetness to balance the tart raspberries.

Salt: Balances and sharpens the overall flavors.

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How To Make the Heavenly Pistachio Raspberry Dream Cake

Step 1: Make the Pistachio Cookie Base

Preheat your oven to 350°F (175°C). In a food processor, pulse 1 cup pistachios until finely ground. Mix with 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Press the mixture into a lined 9×9-inch pan. Bake for 10-12 minutes or until just golden. Let it cool completely.

Step 2: Prepare the Pistachio Sponge Layers

In a mixing bowl, beat 4 large eggs and 1/2 cup sugar until thick and pale. Fold in 1/2 cup finely ground pistachios, 1/3 cup flour, 1 tsp baking powder, and a pinch of salt. Spread into two 9×9-inch pans lined with parchment paper. Bake each layer for 12 minutes. Let them cool.

Step 3: Make the Mascarpone Whipped Cream

In a large bowl, beat 1 1/2 cups heavy cream until soft peaks form. In another bowl, mix 8 oz mascarpone, 1/4 cup sugar, 1 tsp vanilla extract, and 1 tbsp honey. Fold in the whipped cream gently until smooth.

Step 4: Assemble the Cake

Place the cookie base as the bottom layer. Spread 1/3 of the cream over it, then scatter 1/2 cup fresh raspberries. Add a pistachio sponge layer, more cream, and another 1/2 cup raspberries. Top with the second pistachio sponge layer and remaining cream.

Step 5: Garnish and Chill

Decorate the top with a mix of fresh raspberries and cranberries, and a sprinkle of chopped pistachios. Refrigerate the cake for at least 3 hours or overnight before serving.

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How to Serve This Dreamy Cake

This cake serves 9 generous slices or up to 12 smaller portions. Serve chilled, with a few extra berries on the side and a sprig of mint or rosemary for visual flair. It pairs beautifully with a glass of champagne, prosecco, or light herbal tea.

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How to Store the Heavenly Pistachio Raspberry Dream Cake

Store leftovers in an airtight container in the fridge for up to 4 days. The cake actually gets better after a day as the flavors meld. For longer storage, slice and freeze individual portions tightly wrapped for up to 2 months. Let thaw in the fridge overnight before enjoying.

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Frequently Asked Questions

Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid excess moisture that could make the cake soggy.

Can I make it ahead of time?
Absolutely! In fact, it’s best when chilled overnight so everything sets nicely and flavors blend.

Can I substitute mascarpone with cream cheese?
Yes, but it will add more tang. To mimic mascarpone, mix cream cheese with a bit of heavy cream to soften the texture.

Is this cake gluten-free?
Not as written. However, you can use a 1:1 gluten-free flour substitute for both crust and sponge layers.

How do I get clean slices?
Use a sharp knife dipped in hot water and wiped dry between slices for bakery-style clean cuts.

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Want More Cake Ideas with a Twist?

If you love this Heavenly Pistachio Raspberry Dream Cake, check out these other luscious treats:

• Carrot Cake Roll with Cream Cheese Frosting
• Chocolate Covered Strawberry Drip Cake
• Apple Fritter Cake
• Pumpkin Cheesecake Swirl Brownies
• Layered Pumpkin Cheesecake

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you switch up the fruit or try another nut? Maybe a hint of lemon zest in the cream? I’d love to hear your twists.

You can explore even more dreamy desserts on my Life With Livia Pinterest page. Happy baking!

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