Imagine walking into a room filled with the enticing aroma of fresh-baked cake, only to be greeted by the stunning visual of a Raspberry Pistachio Cake Roll, perfect for any occasion. This delightful dessert not only dazzles the eyes but also offers the pleasure of a soft, fluffy pistachio sponge wrapped around a creamy, tart raspberry mascarpone filling. What’s truly great about this recipe is that it’s make-ahead friendly—ideal for busy days. Plus, with its deliciously nutty taste and vibrant colors, it’s a guaranteed crowd-pleaser. Whether you're hosting a festive gathering or simply treating yourself, this cake roll is bound to impress. Are you ready to create a show-stopping dessert that’s as delicious as it is beautiful? Let’s dive into the details!
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Why is this Raspberry Pistachio Cake Roll special?
Show-stopping presentation: The vibrant colors and whimsical edible butterflies make it a feast for the eyes.
Make-ahead friendly: Prep it a day in advance for easy entertaining.
Deliciously nutty flavor: The unique combination of pistachios and raspberries creates a taste sensation.
Creamy filling delight: The mascarpone and raspberry filling adds a luxurious touch that complements the sponge perfectly.
Versatile options: You can easily customize the recipe with different extracts or decorative touches. For more delicious inspiration, check out our strawberry shortcake cheesecake rolls.
Raspberry Pistachio Cake Roll Ingredients
For the Cake
• Pistachios – Use shelled, salted, and roasted pistachios for better flavor and texture.
• Eggs – Large eggs at room temperature provide the best structure and aeration.
• Granulated Sugar – This sweetens the sponge and helps achieve the right texture.
• Vanilla Extract – Enhances the overall flavor profile of the cake.
• Almond Extract – Adds depth and a nutty flavor, though it’s optional.
• All-Purpose Flour – The main structural component; weigh for accuracy for best results.
• Baking Powder – Ensures the cake rises beautifully during baking.
For the Filling
• Fresh/Frozen Raspberries – Fresh raspberries are ideal for filling and decoration; frozen raspberries work well for sauce.
• Lemon Juice – Helps balance the sweetness and brightens the raspberry flavor.
• Heavy Whipping Cream – Use 35% cream for the lightest and airiest filling.
• Mascarpone Cheese – Adds a creamy texture and stability; cream cheese can substitute if needed.
For the Topping
• Pistachio Spread – Intensifies the pistachio flavor for a decadent topping.
• Ground Pistachios – Perfect for sprinkling on top for added flavor and crunch.
• Edible Wafer Butterflies – These delightful decorations elevate the presentation of your cake roll.
Step‑by‑Step Instructions for Raspberry Pistachio Cake Roll
Step 1: Preheat and Prepare
Preheat your oven to 355°F (180°C) and line a 9"x13" baking pan with parchment paper, allowing excess paper to hang over the edges for easy removal. This will ensure a beautiful Raspberry Pistachio Cake Roll that won't stick to the pan. Prepare your ingredients by measuring out everything ahead of time, as a smooth workflow makes for a delightful baking experience.
Step 2: Grind the Pistachios
Place the shelled, salted, and roasted pistachios in a food processor and pulse until they reach a fine, flour-like consistency. This process enhances the nutty flavor and texture of your cake roll. Transfer the ground pistachios to a bowl, and set them aside, preparing for incorporation into the sponge batter later.
Step 3: Beat Eggs and Sugar
In a large mixing bowl, combine the eggs and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on high speed for about 10 minutes, until it becomes light, pale, and fluffy. This aeration is crucial for creating a soft, airy cake roll that will be the perfect canvas for your creamy filling.
Step 4: Flavor the Mixture
Add the vanilla extract and almond extract (if using) to the egg and sugar mixture, along with any optional green food coloring for a more vibrant look. Beat for an additional minute to ensure everything is well combined. You’ll notice the batter becoming even more aromatic, setting the stage for your delicious Raspberry Pistachio Cake Roll.
Step 5: Fold in Dry Ingredients
Sift the all-purpose flour and baking powder into the egg mixture, followed by the ground pistachios. Gently fold the dry components into the batter using a spatula, being careful not to overmix. The goal is to keep the airiness of your mixture intact, which is key for a fluffy cake roll.
Step 6: Bake the Cake
Pour the prepared cake batter evenly into the lined baking pan, using a spatula to smooth the top. Bake in the preheated oven for 17-18 minutes, or until a toothpick inserted into the center comes out clean. The cake should be slightly golden and spring back when gently touched, indicating it’s ready to be cooled.
Step 7: Cool and Roll the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 3 minutes. Carefully flip it onto a clean kitchen towel dusted with powdered sugar, allowing the parchment paper to peel away easily. Starting from one end, gently roll the cake with the towel, forming a log, and let it cool completely at room temperature.
Step 8: Prepare the Raspberry Filling
In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Simmer over medium heat for about 10 minutes, until the raspberries break down and the mixture thickens slightly. Once ready, strain the sauce through a fine mesh sieve to remove seeds, leaving you with a smooth raspberry filling for the Raspberry Pistachio Cake Roll.
Step 9: Make the Creamy Mixture
In a separate bowl, whip the heavy cream to medium stiff peaks using a hand mixer. Once whipped, gently fold in the mascarpone cheese and your strained raspberry sauce until well combined. This creamy filling is both light and luxurious, and perfectly complements the soft sponge cake.
Step 10: Assemble the Cake Roll
Unroll the cooled cake carefully, peeling back the towel. Spread the raspberry filling evenly over the surface, leaving a small border around the edges. Place fresh raspberries on top for added texture and burst of flavor. Roll the cake tightly yet gently back into a log shape, sealing in the delicious filling, then wrap it in plastic wrap.
Step 11: Chill the Cake
Place the rolled cake in the refrigerator for at least 4 hours, or overnight if possible. This chilling period helps the flavors meld beautifully and ensures the cake slices cleanly when you’re ready to serve your impressive Raspberry Pistachio Cake Roll.
Step 12: Create the Topping
When ready to serve, whisk together whipped cream with pistachio spread until thickened and form a luscious topping. Remove the cake from the fridge, unwrap, and pipe the creamy mixture over the chilled cake roll. Garnish with crushed pistachios, fresh raspberries, and whimsical edible butterflies for that show-stopping presentation.
How to Store and Freeze Raspberry Pistachio Cake Roll
Fridge: Keep the Raspberry Pistachio Cake Roll in an airtight container in the fridge for up to 4 days. This will maintain its freshness and flavor while preventing it from drying out.
Freezer: For longer storage, wrap the cake roll tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: If desired, slice and briefly microwave individual pieces for 10-15 seconds on low heat to enjoy a warm dessert experience, but it's also delightful served chilled.
Make-Ahead Tip: Assemble and chill the cake roll the day before your event for stress-free entertaining and vibrant flavors that improve with time.
Raspberry Pistachio Cake Roll Variations
Feel free to get creative and make this delightful treat your own with these fun swaps and additions!
- Dairy-Free: Substitute mascarpone with a dairy-free cream cheese alternative and use coconut cream for the filling for a plant-based option.
- Nut-Free: Replace pistachios with sunflower seed butter in the filling, ensuring a safe treat for those with nut allergies. The flavor will still be crave-worthy!
- Chocolate Lovers: Add ½ cup of cocoa powder to the cake batter to create a rich chocolate sponge, then pair it with raspberry for a fruity contrast. This one is a decadent twist!
- Zesty Twist: Incorporate a teaspoon of orange zest into the filling for a citrusy lift that complements the tartness of the raspberries beautifully.
- Spicy Kick: Add a touch of cayenne pepper to the raspberry filling for a surprising but delightful heat that pairs wonderfully with the sweetness.
- Frozen Delight: Instead of filling the cake and rolling it, layer the sponge with raspberry sorbet and refreeze for a refreshing frozen treat. Perfect for warm days!
- Almond Flavor: Replace the vanilla extract with almond extract for an enhanced nutty flavor that pairs perfectly with the cake's pistachios.
- Berry Mix: Blend in some blueberries or strawberries with the raspberries for a colorful and flavorful berry medley in your filling. The more, the merrier!
Let your inspiration guide you and enjoy creating your perfect version of this Raspberry Pistachio Cake Roll!
Expert Tips for Raspberry Pistachio Cake Roll
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Use Room Temperature Eggs: Ensure your eggs are at room temperature, which allows for better aeration and results in a fluffier cake roll.
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Gentle Folding: When incorporating the dry ingredients, be gentle while folding in the flour and ground pistachios to maintain the airiness, preventing a dense texture.
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Cooling Time: Let the cake cool for only 3 minutes before rolling. This short time allows the sponge to firm up while still being pliable, minimizing cracks.
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Chill Before Slicing: Allow the filled Raspberry Pistachio Cake Roll to chill for at least 4 hours before slicing. This enables the flavors to meld and makes for clean cuts.
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Decorative Options: Feel free to personalize your decoration by using different toppings or food colors. This versatility enhances the visual appeal of your cake roll at gatherings.
What to Serve with Raspberry Pistachio Cake Roll
Imagine a beautiful gathering, where your stunning dessert is the star, complemented by delightful pairings that elevate the experience.
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Decadent Chocolate Mousse: The rich and creamy chocolate mousse contrasts beautifully with the fruity filling, creating a luscious, indulgent bite.
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Lavender Lemonade: This refreshing drink’s floral notes and citrus zing pair harmoniously with the cake, offering a light, fragrant balance.
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Toasted Almonds: Their crunchy texture adds an enticing contrast to the softness of the cake roll, enhancing your dessert’s nutty flavor profile.
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Fresh Fruit Salad: Bright, seasonal fruits, such as strawberries or blueberries, provide a refreshing touch, making every slice even more vibrant and delectable.
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Sweet Vanilla Ice Cream: The creamy sweetness of vanilla ice cream melts into the richness of the cake, marrying flavors beautifully for a comforting finish.
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Herbed Cream Cheese Spread: This savory option can serve as a delightful contrast, making your dessert experience feel balanced and sophisticated.
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Mint Tea: A soothing cup of mint tea adds a refreshing note, perfect for cleansing the palate between indulgent bites.
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Coconut Macaroons: Their chewy sweetness and toasted coconut flavor make a lovely companion, celebrating the cake's delightful ingredients in a new form.
Make Ahead Options
This Raspberry Pistachio Cake Roll is perfect for meal prep, allowing you to enjoy a stunning dessert with minimal fuss! You can bake the cake up to 24 hours in advance; simply let it cool, roll it in a kitchen towel, and refrigerate. The raspberry filling can also be made ahead—store it in an airtight container in the fridge for up to 3 days. To keep the cake moist and fresh, wrap it tightly in plastic wrap after assembly and refrigerate for optimal flavor. When you're ready to serve, simply whip the topping and adorn the cake. With these make-ahead steps, you'll have a delicious, crowd-pleasing dessert with ease!
Raspberry Pistachio Cake Roll Recipe FAQs
How do I choose the best raspberries for this recipe?
Absolutely! For the most flavorful Raspberry Pistachio Cake Roll, opt for fresh raspberries that are plump and vibrant. Look for bright red berries without any dark spots or signs of moisture, as these are indicators of freshness. If fresh isn't available, you can use frozen raspberries, especially for the filling sauce, but be sure to thaw and drain any excess liquid before using.
How should I store leftover cake roll?
To keep your Raspberry Pistachio Cake Roll fresh, store it in an airtight container in the refrigerator for up to 4 days. This will prevent it from drying out and help maintain its fluffy texture. Just remember to slice it gently with a sharp knife to avoid squishing the beautiful layers!
Can I freeze the cake roll for later?
Very! You can absolutely freeze your Raspberry Pistachio Cake Roll for up to 2 months. To do this, wrap it tightly in plastic wrap, then place it in an airtight container or securely wrap in aluminum foil. When you're ready to enjoy it, simply thaw it in the fridge overnight. This method preserves the cake’s flavors and texture beautifully.
What should I do if my cake roll cracks when rolling?
Don’t worry, it happens to the best of us! If your cake roll cracks while rolling, it’s usually a sign that it hasn't cooled for long enough. To prevent this in the future, allow the cake to cool for about 3 minutes before flipping it onto a towel. Then, start rolling it gently but firmly while still warm, which helps maintain flexibility. If cracks do occur, you can always cover them with the pistachio topping or fresh raspberries for a charming rustic look!
Is this cake roll suitable for those with nut allergies?
If allergies are a concern, it's important to note that this Raspberry Pistachio Cake Roll contains nuts. However, you could create a nut-free version by substituting ground pistachios with an equivalent amount of ground sunflower seeds for texture, or simply omit them altogether. Ensure to use nut-free extracts and keep the equipment free of cross-contamination if making this for someone with allergies. Always consult with your guests about their dietary restrictions to ensure everyone can enjoy this delightful dessert!
What’s the best way to serve this cake roll?
When it’s time to serve your Raspberry Pistachio Cake Roll, slice it into even pieces using a sharp knife. I recommend serving it chilled, as it enhances the creamy mascarpone filling and keeps the cake refreshingly light. Consider garnishing with extra crushed pistachios or fresh raspberries on the plate for an elegant touch. Enjoy!
Delicious Raspberry Pistachio Cake Roll for Sweet Celebrations
Equipment
- 9"x13" baking pan
- food processor
- Mixing bowl
- hand mixer
Ingredients
For the Cake
- 1 cup shelled, salted, and roasted pistachios for better flavor and texture
- 4 large eggs at room temperature
- 1 cup granulated sugar to sweeten the sponge
- 1 teaspoon vanilla extract to enhance flavor
- 1 teaspoon almond extract optional
- 1 cup all-purpose flour weighed for accuracy
- 1 teaspoon baking powder to help the cake rise
For the Filling
- 1 cup fresh or frozen raspberries fresh for filling and decoration
- 1 tablespoon lemon juice to balance sweetness
- 1 cup heavy whipping cream use 35% cream for best result
- 8 ounces mascarpone cheese for creamy texture and stability
For the Topping
- ½ cup pistachio spread for intense flavor
- ¼ cup ground pistachios for garnish
- edible wafer butterflies for decoration
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 355°F (180°C) and line a 9"x13" baking pan with parchment paper.
- Place the shelled, salted, and roasted pistachios in a food processor and pulse until fine.
- In a mixing bowl, combine eggs and granulated sugar. Beat on high for about 10 minutes until fluffy.
- Add vanilla extract and optional almond extract to the egg mixture and beat for an additional minute.
- Sift in all-purpose flour and baking powder into the egg mixture, followed by ground pistachios. Gently fold.
- Pour the batter into the lined baking pan and smooth the top. Bake for 17-18 minutes until golden.
- Let the cake cool in the pan for 3 minutes before flipping it onto a powdered sugar-dusted kitchen towel.
- Combine raspberries, sugar, and lemon juice in a saucepan and simmer for about 10 minutes until thickened.
- In a separate bowl, whip heavy cream to medium stiff peaks, then fold in mascarpone and raspberry sauce.
- Unroll the cooled cake, spread raspberry filling, and add fresh raspberries; then roll back tightly.
- Chill the rolled cake in the refrigerator for at least 4 hours before serving.
- Whisk together whipped cream with pistachio spread and pipe over the chilled cake roll. Garnish as desired.
