Step 1: Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper. This preparation ensures your heavenly pistachio raspberry cake layers release cleanly.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a separate bowl, finely grind the toasted, blanched pistachios until they resemble a fine meal. Be careful not to over-process them into a butter.
Step 3: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light, fluffy, and pale in color, about 3-5 minutes. This step is crucial for incorporating air into your heavenly pistachio raspberry cake recipe.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and almond extract, mixing until just combined.
Step 5: In another bowl, whisk together the milk and a few drops of green food coloring (optional, but enhances the pistachio color for your heavenly pistachio raspberry cake recipe).
Step 6: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix. Overmixing develops gluten, leading to a tough cake.
Step 7: Gently fold in the finely ground pistachios and fresh raspberries. Distribute the batter evenly among the prepared cake pans. Don't forget, you can store any leftover ingredients or even a completed cake slice in durable Basics Glass Food Storage containers.
Step 8: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The heavenly pistachio raspberry cake layers should be lightly golden and spring back when gently touched.
Step 9: Allow the cake layers to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are completely cool before frosting, otherwise, your frosting will melt.
Step 10: While the cakes cool, prepare your cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
Step 11: Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy. Stir in the vanilla extract.
Step 12: Once the cake layers are completely cool, level them if necessary with a serrated knife. Place one layer on your serving plate or cake stand. Spread about 1/3 of the frosting evenly over the top, then arrange a generous layer of fresh raspberries. Repeat with the second cake layer, frosting, and raspberries. Top with the final cake layer.
Step 13: Frost the top and sides of the entire heavenly pistachio raspberry cake with the remaining frosting. Decorate with additional fresh raspberries and chopped pistachios. For a truly elegant finish, consider trying another berry-centric dessert like Layers of Bliss: The Raspberry Dream Trifle You Need This Summer!.
Step 14: Chill the heavenly pistachio raspberry cake in the refrigerator for at least 30 minutes before slicing and serving. This helps the frosting set and makes for cleaner slices.