I adore how this cake layers nutty pistachio sponge with vibrant raspberry gelée and silky cream cheese frosting, all wrapped in an elegant mirror glaze—a truly show-stopping dessert that tastes as dreamy as it looks.
Why I’ll Love This Recipe
I love that it marries textures and flavors so gracefully—the moist, aromatic pistachio cake, the tangy raspberry layer, and the rich cream cheese frosting each stand out, yet they come together beautifully. The optional mirror glaze elevates it to a centerpiece-worthy creation.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pistachio sponge cake:
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Shelled pistachios, finely ground
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All‑purpose flour
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Baking powder
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Salt
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Eggs, room temperature
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Granulated sugar
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Vanilla extract
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Unsalted butter, melted and cooled
For the raspberry gelée:
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Fresh raspberries
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Granulated sugar
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Lemon juice
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Gelatin powder
For the vanilla cream cheese frosting:
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Cream cheese, softened
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Unsalted butter, softened
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Powdered sugar, sifted
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Vanilla extract
For the mirror glaze (optional):
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Granulated sugar
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Water
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Gelatin powder
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Condensed milk
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White chocolate chips
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Green food coloring
Garnishes:
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Fresh raspberries
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Shelled pistachios
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Edible gold leaf (optional)
directions
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I preheat the oven to about 350°F (175°C), line two 8-inch pans with parchment, and grease them.
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I whisk together ground pistachios, flour, baking powder, and salt. In another bowl, I beat the eggs, sugar, and vanilla until pale and doubled, then gently fold in the dry mix and melted butter.
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I divide the batter between the pans and bake about 25 minutes, until a toothpick comes out clean. Then I cool the cakes fully.
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For the gelée, I purée raspberries with sugar and lemon juice, strain, and gently heat with dissolved gelatin. I cool it until it thickens to a spreadable consistency.
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I beat cream cheese and butter until smooth, then slowly add powdered sugar and vanilla until light and fluffy.
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(Optional) To make the mirror glaze, I bloom gelatin in water, bring sugar and water to a boil, stir in the gelatin and condensed milk, then pour over white chocolate until melted. I tint it green, strain, and cool to about 90–95°F.
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I assemble by layering one cake, spreading the raspberry gelée, chilling to set, adding cream cheese frosting, topping with the second cake, and frosting the outside. If using glaze, I pour it over the chilled frosted cake, then garnish with raspberries, pistachios, and gold leaf. I chill until set.
Servings and timing
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Serves: about 12 slices
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Prep time: ~1 hour
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Bake time: ~25 minutes
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Total time (including assembly & glazing): ~1 hour 25 minutes, plus chilling time
storage/reheating
I keep the cake refrigerated (it’s not ideal left at room temperature for long because of the frosting). It stays fresh for up to 3 days; individual slices freeze well for up to 2 months. I let frozen cake thaw in the fridge before serving.
FAQs
1. Can I prep parts ahead of time?
Yes, I can bake the cake layers up to 2 days ahead and chill the raspberry gelée and frosting up to 3 days in advance.
2. What if I only use fresh raspberries or frozen?
I’ve used frozen raspberries straight from the bag—they work fine. I just extend cooking slightly to let everything thicken properly.
3. Any tips for keeping the glaze perfect?
I make sure the glaze is between 90–95°F before pouring—it gives that smooth, mirror-like finish.
4. How do I slice neat pieces?
I chill the cake fully and use a sharp knife warmed briefly under hot water and wiped dry between cuts.
5. Can I make this gluten-free or dairy-free?
The recipe offers adaptations—like swap flour with GF blend, butter with coconut oil, or cream cheese with dairy-free alternatives—for various needs.
Conclusion
I’m truly in love with how this Heavenly Pistachio Raspberry Dream Cake feels luxurious yet achievable. Every layer—from the nutty cake to the tangy gelée to the creamy frosting and glossy glaze—plays its part in a dessert that’s as beautiful as it tastes. I can’t wait to hear about your own touches, whether that’s color, garnish, or adapting it to fit your table!
Print
Heavenly Pistachio Raspberry Dream Cake
- Total Time: ~1.5–2 hours
- Yield: 12 servings
Description
An elegant, layered dessert featuring nutty pistachio sponge, tart raspberry gelée, creamy frosting, and a glossy finish—perfect for spring or any special celebration.
Ingredients
Pistachio sponge:
¾ cup finely ground pistachios
1 cup all‑purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs
2¼ cups granulated sugar
2 teaspoons vanilla extract
Optional: green food coloring, for enhanced hue
Raspberry gelée:
2 cups fresh raspberries
2 tablespoons lemon juice
Frosting:
1 lb (about 450 g) cream cheese
½ cup sweetened condensed milk
Glaze / decoration:
White chocolate chips (use in glaze or decoration)
Extra pistachios (for garnish)
Fresh raspberries (for garnish)
Instructions
Make the pistachio sponge:
Preheat the oven. Beat eggs, sugar, and vanilla until pale and doubled in volume. Gently fold in the ground pistachios, flour, baking powder, and salt to form a light, airy batter. Add food coloring if desired.
Bake:
Pour batter into prepared cake pans and bake until set and golden. Let cool completely.
Prepare the raspberry gelée:
Puree raspberries with lemon juice. Strain if desired for a smooth gelée.
Frost the cake:
Beat cream cheese with sweetened condensed milk until smooth and creamy.
Assemble:
Layer cake with raspberry gelée between layers. Frost generously with cream cheese mixture. Top with white chocolate chips if using, and garnish with extra pistachios and fresh raspberries.
- Prep Time: ~30 minutes (plus assembly)
- Cook Time: 25–35 minutes (estimate based on typical sponge)
- Category: Dessert
