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Friday, September 20, 2013

Raspberry Pistachio Cake

My brother and sister's birthdays are a day apart. So we usually gather on the day between them to have cake and celebrate.

I am the family cake maker, so I get to chose what to make every year (since neither necessarily have a favorite). I take any opportunity to try something new. This year I went for a raspberry pistachio cake with a mascarpone frosting.

We aren't big cake eaters, and most of us detest frosting. So to say this cake was a serious hit is to say a lot. Furthermore, the part everyone loved the most, was the frosting! It was so deliciously creamy with the mix of mascarpone and cream cheese. Unlike a regular cream cheese frosting, it had a richer creaminess. I made sure to just put enough confectioner's sugar to make it stick, without making it hard like a typical frosting. That's what made it more of a creamy texture and therefore loved by family.

I based my cake off of this recipe, but made some changes.


3 cups flour (plus some for the pans)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup milk
1/2 cup seedless raspberry jam (I only had 1/4 cup so I added another quarter of grape jelly)
3/4 cup sugar
1 cup canola oil
1 teaspoon vanilla extract
3 eggs

8 ounces softened cream cheese
8 ounces mascarpone
2 1/2 cups confectioner's sugar
1/2 cup shelled pistachios (chopped)
A handful of raspberries (roughly smashed)


• Heat oven to 350ยบ
• Butter and flour two 9" round cake pans.
• Mix flour, salt and baking powder in a bowl.
• In a separate small bowl, whisk milk and jam
• In the bowl of your mixer, whip sugar, oil eggs and vanilla extract on medium-high speed for about 2-3 minutes (until it becomes pale in color).
• Alternate mixing the dry and liquid mixtures into the oil/egg mix. Starting and ending with dry.
• Pour batter into pans and cook for about 40 minutes.

• Mix the softened cream cheese and mascarpone until thick and creamy.
• Add the confectioner's sugar.
• Frost cooled cakes, adding raspberries and pistachios to the center. Rather than mixing the pistachios into the frosting, I covered my cake in the remaining chopped nuts.

Bon Appetit!


  1. YUM!!!! I normally am not one to crave cake, but this one looks amazing! and I bet it tastes just as good as it looks :) - Court |

  2. This looks so goood! I'm so gonna try this. I noticed the original recipe said 1 3/4 cup of sugar and yours had only 3/4 of a cup, was it still sweet after cutting down that much?

    1. Yes it was! Actually I even thought it could have been cut down more (but I am not a huge overly sweet sweets kinda person). Consider that the recipe calls for raspberry jelly (which is sugary) and is covered in frosting, which kind of has to be sweet (depending on the consistency you want the frosting to be). So yes, 3/4 cup was MORE than enough to me, honestly I cannot imagine what it would have tasted like with the whole 1 3/4 cups.

  3. Oh yay the Martha cake plate! Mine broke! :(

    1. Sad day! :-( my blue clear vintage one broke (remember I bought it on our anti-black friday antique shopping trip?)