The Heavenly Pistachio Raspberry Cake is a dessert that perfectly balances nutty richness with fruity brightness. Featuring soft pistachio sponge layers, a luscious mascarpone cream filling, and a tart raspberry center, this cake is as stunning as it is delicious. Whether you’re baking for a birthday, afternoon tea, or a festive dinner, this showstopper dessert is guaranteed to impress both in flavor and looks.
Why You’ll Love This Heavenly Pistachio Raspberry Cake
There’s a reason this recipe is called “heavenly.” Every layer delivers something special — the delicate nuttiness of pistachios, the creamy sweetness of mascarpone, and the pop of fresh raspberries. It’s simple enough for a home baker yet elegant enough for any celebration.
Here’s why you’ll love it:
- Perfect flavor balance – sweet, tangy, nutty, and creamy all in one bite.
- Gorgeous presentation – pale green cake with red raspberry layers looks stunning on a table.
- Easy to make ahead – components can be prepared a day in advance.
- Family-friendly & alcohol-free – no spirits, just natural flavor and freshness.
- Versatile – ideal for birthdays, brunches, or just a cozy weekend treat.
Ingredients for Heavenly Pistachio Raspberry Cake
For the Cake Layers
- 1 cup unsalted pistachios, shelled
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional for extra nutty aroma)
For the Raspberry Filling
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 2 tsp cornstarch
- 1 tsp lemon juice
For the Cream Filling
- 1 cup mascarpone cheese (or cream cheese)
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Decoration
- Fresh raspberries
- Chopped pistachios
Ingredient Notes
- Pistachios – use unsalted, raw pistachios for a natural color and flavor. If unavailable, substitute almonds or cashews.
- Buttermilk substitute – if you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar.
- Mascarpone swap – cream cheese or Greek yogurt both work beautifully for a lighter filling.
- Raspberry substitute – try strawberries, cherries, or blackberries for seasonal twists.
- No alcohol or pork products – this cake is completely family-friendly and safe for all diets.
Step-by-Step Instructions
Step 1 – Prepare the Pistachios
Place pistachios in a food processor and pulse until finely ground. Be careful not to over-blend into a paste.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, and the ground pistachios. Set aside.
Step 3 – Cream the Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Step 4 – Combine Wet and Dry Mixtures
Gradually add the dry mixture to the butter mixture, alternating with buttermilk. Stir in vanilla and almond extracts.
Step 5 – Bake the Cake
Divide the batter evenly between two 8-inch round pans. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Step 6 – Make the Raspberry Filling
In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, then cool completely before layering.
Step 7 – Prepare the Cream Filling
Whip mascarpone, cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to use.
Step 8 – Assemble the Cake
Place one cake layer on a serving plate. Spread with half the cream filling, then a thin layer of raspberry filling. Add the second cake layer and repeat.
Step 9 – Decorate and Chill
Top with remaining cream, fresh raspberries, and chopped pistachios. Chill at least 1 hour before serving for best texture.
Pro Tips for Success
- Use room temperature ingredients for even mixing.
- Grind pistachios finely but stop before turning them into butter.
- Cool cakes completely before assembling to prevent melting.
- Chill the bowl and beaters before whipping cream for better texture.
- Let it set overnight for flavors to blend beautifully.
- Slice with a hot knife for clean, bakery-style cuts.
Flavor Variations
- Lemon-Pistachio Cake – add zest of one lemon to the batter.
- Chocolate Raspberry Twist – drizzle melted dark chocolate between layers.
- Coconut-Pistachio Fusion – swap some flour for desiccated coconut.
- Strawberry Delight – use strawberries instead of raspberries.
- Vegan Option – use plant milk, coconut cream, and vegan butter.
Serving Suggestions
Serve this cake slightly chilled, topped with extra raspberries or a dusting of powdered sugar. Pair it with green tea, vanilla latte, or a sparkling lemonade for a refreshing balance. It’s ideal for birthdays, Easter, or spring parties.
Storage and Freezing Instructions
- Refrigerate: Store covered in the fridge for up to 4 days.
- Freeze: Wrap individual slices tightly and freeze for up to 2 months.
- Thaw: Let it thaw overnight in the refrigerator before serving.
- Make-ahead: You can bake cake layers a day early and assemble later.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Carbohydrates | 46 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sodium | 160 mg |
FAQ About Heavenly Pistachio Raspberry Cake
How do I make the cake extra moist?
Use room temperature eggs and buttermilk — they emulsify better, keeping your cake soft and tender. Don’t overbake, as pistachios can dry the batter if overcooked.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.
What if I can’t find mascarpone cheese?
You can replace it with equal parts softened cream cheese and a splash of heavy cream to mimic the texture.
Can I use frozen raspberries?
Absolutely. Just cook them slightly longer to evaporate excess moisture during the filling preparation.
How do I decorate it for special occasions?
Layer it on a cake stand, add a ring of raspberries and pistachios on top, and drizzle white chocolate for an elegant finish.
Final Thoughts
The Heavenly Pistachio Raspberry Cake is more than just a dessert — it’s a celebration of flavors and textures. From its nutty aroma to the tang of raspberries and the creaminess of mascarpone, this cake brings a bit of joy to every bite. It’s elegant, easy to make, and always a hit at gatherings. So grab your mixer, and create your new favorite showstopper dessert!
Print
Heavenly Pistachio Raspberry Cake – Easy Showstopper Dessert
- Total Time: 1 hr
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A beautiful, nutty, and fruity dessert made with pistachio sponge layers, mascarpone cream, and raspberry filling.
Ingredients
1 cup unsalted pistachios
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1 cup butter
1 1/2 cups sugar
4 eggs
1 cup buttermilk
1 tsp vanilla
1/2 tsp almond extract
2 cups raspberries
1/4 cup sugar
2 tsp cornstarch
1 tsp lemon juice
1 cup mascarpone
1 cup cream
1/2 cup powdered sugar
1 tsp vanilla
Instructions
1. Preheat oven to 350°F.
2. Grind pistachios.
3. Mix dry ingredients.
4. Cream butter and sugar; add eggs.
5. Combine wet and dry.
6. Bake 25–30 minutes.
7. Cook raspberry filling.
8. Whip cream filling.
9. Layer and decorate.
Notes
Store refrigerated up to 4 days.
Can substitute almonds for pistachios.
Use fresh or frozen raspberries.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American-European Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
