If you’re searching for the ultimate centerpiece treat that dazzles at every gathering, look no further than the Raspberry Delight Pistachio Cake Extravaganza. This showstopping cake layers pillow-soft pistachio cake with a luscious raspberry and cream topping, offering a symphony of flavors in every slice. Whether it’s a special celebration or a weekend whim, this dessert brings sheer joy with its delightfully nutty crumb, tangy fruit, and creamy finish—a combination that truly lives up to its extravagant name.
Ingredients You’ll Need
All it takes are a handful of simple, store-bought ingredients to create the Raspberry Delight Pistachio Cake Extravaganza. Each component has its own role to play, from adding airy lift to providing pops of color and bursts of flavor.
- White cake mix: This trusty shortcut ensures your cake base is light, moist, and consistently delicious every single time.
- Instant pistachio pudding mix: The secret to a vibrant green cake with true pistachio flavor and irresistible softness.
- Large eggs: Four eggs give the cake extra stability and richness—don’t skimp on them!
- Whole milk: For a tender crumb and that classic homemade taste (swap for half-and-half for something truly indulgent).
- Vegetable oil: Keeps every bite moist and tender.
- Almond extract: A few drops of this fragrant extract elevate both the pistachio and raspberry notes dramatically.
- Chopped pistachios: These provide a wonderful crunch and earthy contrast to the sweet, creamy cake base.
- Raspberry preserves: A layer of jewel-like sweetness that complements the nutty cake beautifully.
- Cream cheese (softened): Makes for a smooth, tangy topping that holds its shape and flavor.
- Powdered sugar: Blends seamlessly into the cream cheese to create a sweet, silky finish.
- Whipped topping (thawed): Lightens the topping, making the cake feel cloud-like on the palate.
- Fresh raspberries and chopped pistachios (for garnish): These special touches turn your cake into a true Raspberry Delight Pistachio Cake Extravaganza.
How to Make Raspberry Delight Pistachio Cake Extravaganza
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and give it a generous greasing with butter or cooking spray, then dust flour all over to prevent sticking. This simple prep step guarantees your Raspberry Delight Pistachio Cake Extravaganza will release perfectly, ready for all the fabulous layers to come.
Step 2: Mix the Pistachio Cake Batter
In a large bowl, combine the white cake mix, pistachio pudding mix, eggs, milk, vegetable oil, and almond extract. Use a hand mixer or sturdy whisk to beat until the batter is smooth and silky, with the pudding mix fully dissolved—no dry bits or lumps allowed! Next, gently fold in the chopped pistachios, making sure they’re evenly distributed for crunchy bites throughout.
Step 3: Bake and Cool
Pour your batter into the prepared pan, smoothing it out with a spatula to reach every corner. Slide the dish into the preheated oven and bake for 30–35 minutes. Check for doneness with a toothpick inserted in the center; it should come out clean or with just a crumb or two. Cool the cake completely in the pan—this ensures the delicate layers won’t melt together later on.
Step 4: Layer on the Raspberry Preserves
Once your cake has cooled to room temperature, spread the raspberry preserves evenly across the top. Take your time and use an offset spatula if you have one; a smooth, even layer will deliver bursts of tangy fruit in every bite of your Raspberry Delight Pistachio Cake Extravaganza.
Step 5: Whip Up the Creamy Topping
In a medium bowl, beat together the softened cream cheese and powdered sugar until you have a velvety, lump-free mixture. Fold in the thawed whipped topping by hand for airy lightness. This dreamy mix will settle beautifully on top of the raspberry layer, creating a cloud-like finish for your already decadent creation.
Step 6: Assemble and Chill
Spread the cream cheese and whipped topping blend gently over the raspberry preserves, making sure to cover every inch without swirling two layers together. Chill the assembled cake in the refrigerator for at least 2 hours—not just for food safety, but to help the flavors meld and set for the perfect slice.
Step 7: Garnish and Serve
Right before serving, scatter fresh raspberries and another sprinkle of chopped pistachios over the top for a colorful, festive flair. These garnishes shout “extravaganza” and make your masterpiece truly unforgettable.
How to Serve Raspberry Delight Pistachio Cake Extravaganza
Garnishes
Finish your Raspberry Delight Pistachio Cake Extravaganza with a crown of plump, fresh raspberries and a generous handful of chopped pistachios. The berries add vibrant color and tang, while the nuts bring a pleasing crunch and visual pop that makes each slice irresistible. For special occasions, you can even dust with a little extra powdered sugar or tuck in a sprig of mint.
Side Dishes
This cake is a superstar on its own, but you can make dessert time truly memorable by serving it alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For refreshment, offer a pot of fragrant Earl Grey tea or sparkling raspberry lemonade on the side.
Creative Ways to Present
Put a whimsical spin on tradition by slicing your Raspberry Delight Pistachio Cake Extravaganza into squares and arranging them on a vintage dessert tray. For parties, try cutting them into small bars and skewering with cocktail picks—instant pistachio cake bites. If you’ve baked the cake in layers, stack with extra filling and decorate the sides with crushed pistachios for true layer-cake drama.
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers (a rare occurrence!), cover your Raspberry Delight Pistachio Cake Extravaganza tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 4 days—the flavors develop beautifully as it rests.
Freezing
To make this treat ahead of a party or holiday, freeze the fully assembled cake (minus garnishes) by wrapping slices securely in plastic wrap and a layer of foil. Freeze for up to 2 months, then thaw overnight in the refrigerator before serving. Add raspberries and pistachios just before presenting.
Reheating
This cake is best enjoyed chilled or at cool room temperature, so skip the microwave. If you prefer the cake slightly warmer, let slices rest at room temperature for 20–30 minutes before digging in. The topping stays creamy, and the cake’s texture remains lovely.
FAQs
Can I use homemade raspberry preserves instead of store-bought?
Absolutely! Homemade preserves will add a gorgeous, fresh raspberry flavor and can be adjusted for sweetness or tartness to match your preference. Just be sure to strain out the seeds if you want a smoother layer.
Can I use a different flavor of pudding mix?
While the pistachio pudding mix is the signature element of the Raspberry Delight Pistachio Cake Extravaganza, you can substitute vanilla or even cheesecake pudding in a pinch. That said, pistachio offers the best color and nutty undertones.
Do I have to use whipped topping, or can I use real whipped cream?
You can absolutely use freshly whipped cream instead of the tub-style whipped topping. Just be sure to beat it stiff and gently fold it into the cream cheese so the topping holds its shape.
Is it possible to make this as a two-layer round cake?
Yes! Simply divide the batter between two greased and floured 9-inch round pans, then layer filling and preserves between the cooled cakes. It makes for an especially celebratory presentation.
Can I make the Raspberry Delight Pistachio Cake Extravaganza in advance for a party?
Definitely. Assembling the cake a day ahead actually enhances the flavors and allows the topping to set beautifully. Just add fresh garnishes right before serving for the best texture and look.
Final Thoughts
The Raspberry Delight Pistachio Cake Extravaganza is pure joy in every forkful—easy to make, wildly impressive to serve, and always a hit at any gathering. There’s something magical about the way tart raspberries, rich cream, and pistachio cake come together, and once you try it, you’ll find every occasion is a good excuse to bake it again. Happy baking—I can’t wait for you to share this memorable dessert with those you love!
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Raspberry Delight Pistachio Cake Extravaganza Recipe
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of pistachio and raspberry with this show-stopping Raspberry Delight Pistachio Cake Extravaganza. A perfect blend of flavors and textures that will impress any crowd!
Ingredients
Cake:
- 1 box white cake mix
- 1 (3.4 oz) package instant pistachio pudding mix
- 4 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/2 teaspoon almond extract
- 1/2 cup chopped pistachios
Filling and Topping:
- 1 cup raspberry preserves
- 1 (8 oz) package cream cheese (softened)
- 1/4 cup powdered sugar
- 1 (8 oz) tub whipped topping (thawed)
- Fresh raspberries and chopped pistachios (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking dish.
- Mix the cake: In a large bowl, combine white cake mix, pistachio pudding mix, eggs, milk, oil, and almond extract. Fold in chopped pistachios.
- Bake: Pour batter into dish, bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- Add raspberry layer: Spread raspberry preserves over the cake.
- Prepare topping: Beat cream cheese and powdered sugar until smooth. Fold in whipped topping and spread over the raspberry layer.
- Chill and garnish: Chill for 2 hours, then garnish with raspberries and pistachios before serving.
Notes
- For a richer cake, use half-and-half instead of milk.
- Can be made as a layered cake with two 9-inch round pans.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
