Happy Monday, m’dears! So excited this week has arrived, ’cause I’ve been dying to show off photos from the recent Food & Flowers fête I hosted at my house earlier this month for an amazing group of creative friends. Ash from The Byrd Collective stopped by to teach us her tricks of the trade for gorgeous floral design, and the Any Style Catering team whipped up the most jaw-droppingly colorful lunch, full of fresh, seasonal flavors. Kathryn is sharing the entire party on Snippet & Ink today, so hop on over to check out all the fun. Of course, after one bite of this Raspberry-Pistachio Cake with Mascarpone Icing, I begged the gals from Any Style for the recipe…and they were sweet enough to share it with all of you today. Follow the jump for the recipe, and a few more mouthwatering photos captured by Mel from She-n-He Photography.

How gorgeous is this runner? The fabric is from our new favorite source, Rococo…I could spend hours drooling over their beautiful patterns.

Raspberry-Pistachio Cake with Marscarpone Icing

  • 3 cups flour, plus more for pans
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 1/2 cup seedless raspberry jam
  • ½ – 1 teaspoon raspberry extract (optional)
  • red food coloring (optional, amounts will vary depending on the color you want)
  • 1 3/4 cups sugar
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 4 ounces cream cheese, softened
  • 12 ounces marscarpone cheese
  • 2 – 4 cups confectioners’ sugar, sifted
  • 1/2 cup shelled pistachios, chopped

Heat oven to 350°. Grease and flour two 9″ round cake pans; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Whisk together milk, jam, Raspberry extract and food coloring (if using) in a small bowl; set aside. Beat together sugar, oil, vanilla, and eggs in a mixer on medium-high speed until pale and smooth, 2–3 minutes. In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined. Divide batter between prepared pans and smooth tops; bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes. Let cool 15 minutes, unmold, then cool completely.

In a large bowl, beat mascarpone and cream cheese on high speed of a mixer until smooth and fluffy, 1–2 minutes. Add 2 cups of confectioners’ sugar, and beat until smooth. Add more sugar depending on consistency. You want it to be stiff, the consistency of icing. Fold in pistachios.

Place one cake upside down on a cake stand, and spread 1/3 frosting over top. Cover with second cake, top side up; frost top and sides of cakes with remaining frosting. Garnish with fresh raspberries & chopped pistachios.

*cake adapted from Saveur’s Strawberry Cake

29 comments
  1. 1
    jamie | August 29, 2011 at 9:47 am

    This cake looks amazing! However, I see 16 tablespoons of butter listed under the ingredients that never appears in the instructions. Should it be beat with the eggs and oil?

    Reply
  2. 2
    classiq | August 29, 2011 at 10:06 am

    It looks delicious and the styling of the table looks lovely. Have a wonderful week, Camille!
    Ada

    Reply
  3. 3
    Camille Styles | August 29, 2011 at 10:08 am

    Thanks SO much for catching this Jamie – the recipe is revised now! Originally, the softened butter is whipped with the cream cheese for the icing. Alice used mascarpone instead of the butter, to make the icing even more rich & creamy. 🙂 Hope you enjoy, and please let us know if you give it a try! xo

    Reply
  4. 4
    Sarah @ Designsgood | August 29, 2011 at 1:23 pm

    I found your site through Snippet & Ink, and would just like to say how impressed I am with the party you hosted. It looked lovely!

    Reply
  5. 5
    Karen | August 30, 2011 at 12:46 pm

    That cake looks amazing and delicious. Thanks for sharing the recipe!

    Reply
  6. 6
    Amy | August 30, 2011 at 8:20 pm

    Absolutely flawless Camille! I love all the bright colors and my compliments to the photographer.

    Of course you look lovely as always too.

    Best,

    Amy

    Reply
  7. 7
    Tall girl | August 31, 2011 at 10:18 am

    This cake looks out of this world – I love pistacios, raspberries and mascarpone, so a combo of all three must surely be amazing! Just wonder, with what can I replace the canola oil? Don’t think I can find this oil here in Norway. And by which brand are those gorgeous dessert plates?

    Reply
  8. 8
    Desiree {CHIC COASTAL LIVING} | September 8, 2011 at 5:58 am

    Yeah! So glad that you shared this recipe! The cake looks delicious!

    Reply
  9. 9
    Rowaida Flayhan | October 18, 2011 at 1:25 am

    Hi Camille,
    Beautiful and amazing cake love the recipe thank you for sharing.

    PS I read and loved your interview on Doer of the Week 2011 Congratulations and Best wishes to you & your business.

    Reply
  10. 10
    Joy | April 21, 2012 at 5:04 pm

    I made the cake for a party. The recipe doesn’t tell you to bake four layers. It also looks like there are raspberries and nuts between the layers too… It was delicios and my guests were impressed! Oh skipped the raspberry extract and food color. Cake had a lovely color from the raspberry preserves.

    Reply
    • Camille Styles | April 23, 2012 at 6:54 am

      Hi Joy – so glad you made the cake! Since our professional catering friends made this, we did simplify this version a tad for home bakers… but to get the exact same effect, here’s what you can do: after cool in, halve each cake layer horizontally using a long serrated knife to make 4 thin layers. And when you’re frosting between the layers, sprinkle a very thin layer of chopped pistachios and raspberries, that guests will discover when they cut into the cake. Voila! 😉

      Reply
  11. 11
    Sarah | May 25, 2012 at 2:01 pm

    I notice in the picture the cake if 4 layers, but in the recipe it says 2 9 inch cake pans. Did you double the cake mix to make the 4 layer, or did you cut your 2 cakes in half after cooked and cooled?

    Reply
    • Sarah | May 25, 2012 at 2:04 pm

      Nevermind, overlooked previous post! I think I may try this with my 3 8 inch cake pans to keep from having to slice through the layers.

      Reply
  12. 12
    Rabia | June 24, 2012 at 11:30 pm

    Hi Camille, I tried the cake today and it came out fabulous, as I am not a pro by any means I was very excited to make such a beautiful cake by simply following the steps u have put up. The only thing I would like to improve upon next time is the texture of the cake. I followed the exact recipe but the cake was itself a bit dry- not moist enough for my liking. Can you tell me how can I change the recipe to make it more moist? Thanks a lot!

    Reply
    • Camille Styles | June 25, 2012 at 7:12 am

      Hi Rabia! I’m SO glad to hear the cake turned out well! In my experience, a dry cake is often the result of over-baking. Since everyone’s ovens are slightly different, it’s best to follow 2 tests for doneness. (1) When you press lightly on the top of the cake, does it spring back? and (2) when you stick a wooden toothpick in the middle of the cake, does it come out clean (with only a few dry crumbs?) If so… it’s ready!

      Reply
  13. 13
    Kara | June 28, 2012 at 1:24 pm

    Camille-I made this cake last night for a wedding shower today. It was a huge hit and tasted amazing. I didn’t put in the raspberry extract but still had great flavor. I ended up chickening out and just leaving it as the 2 9″ rounds and not cutting those in half-I was too worried I’d mess it up! I put fresh raspberries and the pistachios in between the two layers though and while that made a big gap, I filled in the sides with frosting and after sitting in the fridge over night it looked great and fit together. Everyone was raving about it and it was really moist. I baked it for 35 minutes at 325 in a convection oven. Thanks for such a great recipe and pictures!

    Reply
  14. 14
    Christine | November 11, 2012 at 5:23 pm

    Beautiful cake. I’d love to make it soon. What kind of flour did you use?

    Reply
  15. 15
    dontctallmechef | May 2, 2014 at 2:21 pm

    The guy shooting the pictures must be male because in two of the images your figure is in plain view (nice curves) which is distracting from the cake. I mean, I don’t mind pretty women, but I’d work on the topical focus of the pictures in your blog.

    Reply
  16. 16
    Barbara | August 18, 2014 at 10:02 am

    What kind of Flour did you use?

    Reply
  17. 17
    sheri | January 4, 2015 at 8:42 pm

    Hi Camille,when frosting the cake wouldn’t it have chopped pistachios? I want to make this cake for my husband’s birthday.

    Reply
    • Camille Styles | January 4, 2015 at 8:45 pm

      Yes! Definitely add in a few more chopped pistachios for the garnish! 🙂 Hope you love the cake, and happy birthday to your husband!

      Reply
  18. 18
    Gena | February 28, 2015 at 10:28 pm

    Made this cake today for my daughters birthday. I followed recipe exactly. The cake was just ok. The raspberry flavor was faint and frosting wasn’t that tasty. I loved the look of the cake and adapted the decoration to my daughters marvel comic theme. Presentation was an A+.

    Reply
  19. 19
    Nazie | May 14, 2015 at 1:41 pm

    Hello Camilla, I am going to bake your cake for my wedding this weekend , this is a beautiful cake. I`m just not sure if it is going to be enough for my wedding or not . Is the picture in the website real size? I have about 40 guests, should i double the ingredients?

    Reply
    • Camille Styles | May 14, 2015 at 5:36 pm

      Hi Nazie! So exciting — congrats to you! This cake would make a beautiful wedding cake.

      For 40 guests, I’d estimate you’d need 3x this recipe. You could either purchase larger cake pans and make a multi-tiered cake, or you could do a cute display with 3 different cakes on cake stands! Either way, it will be gorgeous!

      Reply
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