Pistachio Mascarpone Layer Cake Recipe

Introduction

This Pistachio Mascarpone Layer Cake is a delightful treat combining nutty flavors and creamy textures. Lightly moist layers of pistachio-infused cake are paired with a rich mascarpone cream, making it perfect for special occasions or an indulgent dessert.

Ingredients

• 1 cup (130g) shelled pistachios (unsalted)
• 1 ½ cups (190g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs, room temperature
• ½ cup (120ml) whole milk
• ¼ cup (60ml) vegetable oil
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional for extra nutty aroma)
• 1 ½ cups (350g) mascarpone cheese, cold
• 1 cup (240ml) heavy cream
• ⅓ cup (40g) powdered sugar
• 1 tsp vanilla extract
• ½ cup (70g) chopped pistachios (for the sides and top)
• Optional: white chocolate shavings or edible gold leaf for decoration

Instructions

1. Step 1: Add the pistachios to a food processor and pulse until finely ground. Be careful not to over-process to avoid turning them into paste. Combine the ground pistachios with flour, baking powder, and salt. Set aside.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Pour in the milk, vegetable oil, vanilla extract, and almond extract if using. Mix gently.
3. Step 3: Fold the dry flour-pistachio mixture into the wet ingredients until just combined. Avoid overmixing to keep the cake tender.
4. Step 4: Divide the batter evenly into three greased 8-inch round cake pans lined with parchment paper. Bake at 175°C (350°F) for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely on a wire rack.
5. Step 5: In a chilled bowl, whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract. Continue beating until the mixture is smooth and thick but do not overbeat. Refrigerate the cream until ready to assemble.
6. Step 6: Place the first cake layer on your serving plate and spread a generous amount of mascarpone cream over it. Repeat with the remaining cake layers. Frost the top and sides with the remaining cream. Press chopped pistachios onto the sides and sprinkle some over the top. Optionally, decorate with white chocolate shavings or edible gold leaf.
7. Step 7: Refrigerate the finished cake for at least 2 hours before slicing. This resting time allows the flavors to meld and the cream to firm up beautifully.

Tips & Variations

• For extra flavor, toast the pistachios lightly before grinding to enhance their nuttiness.
• If you don’t have almond extract, you can omit it or substitute with a little extra vanilla for a smoother taste.
• Use good quality mascarpone for the creamiest and richest filling.
• Try adding a thin layer of raspberry jam between the cake layers for a fruity contrast.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the mascarpone cream fresh. When ready to serve, you can let it sit at room temperature for about 15 minutes for a softer texture. Avoid freezing, as the cream filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground pistachio flour instead of grinding whole pistachios?

Yes, pre-ground pistachio flour can be used. Just make sure it is finely ground and unsalted. Measure the same quantity as the ground pistachios in the recipe.

How can I make this cake ahead of time?

You can bake the cake layers and prepare the mascarpone cream a day in advance. Assemble the cake and refrigerate it overnight to allow the flavors to develop fully.

Pistachio Mascarpone Layer Cake Recipe

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★★★★★

4.5 from 146 reviews

This Pistachio Mascarpone Layer Cake is a luscious, nutty dessert featuring finely ground pistachios folded into a moist cake batter, layered and frosted with rich mascarpone cream. Perfectly balanced with a hint of almond extract and decorated with chopped pistachios for texture and visual appeal, this elegant cake is ideal for celebrations or a special treat.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (130g) shelled pistachios (unsalted)
• 1 ½ cups (190g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs, room temperature
• ½ cup (120ml) whole milk
• ¼ cup (60ml) vegetable oil
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional for extra nutty aroma)

Mascarpone Cream

• 1 ½ cups (350g) mascarpone cheese, cold
• 1 cup (240ml) heavy cream
• ⅓ cup (40g) powdered sugar
• 1 tsp vanilla extract

Decoration

• ½ cup (70g) chopped pistachios (for the sides and top)
• Optional: white chocolate shavings or edible gold leaf for decoration

Instructions

1. Prepare pistachios and dry ingredients: Add the pistachios to a food processor and pulse until finely ground, taking care not to over-process to avoid pistachio paste. In a separate bowl, combine the ground pistachios with all-purpose flour, baking powder, and salt. Set this dry mixture aside.
2. Make the cake batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in whole milk, vegetable oil, vanilla extract, and optionally almond extract. Gently fold the dry flour-pistachio mixture into the wet ingredients until just combined to avoid overmixing.
3. Bake the cake layers: Divide the batter evenly into three greased 8-inch round cake pans lined with parchment paper. Bake at 175°C (350°F) for 22 to 25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and let the layers cool completely on a wire rack.
4. Prepare mascarpone cream: In a chilled bowl, whip heavy cream until soft peaks form. Add cold mascarpone cheese, powdered sugar, and vanilla extract. Continue to beat gently until the mixture is smooth and thick; be careful not to overmix to prevent the cream from breaking. Refrigerate the cream until ready to assemble.
5. Assemble and frost the cake: Place the first cake layer on a serving plate and spread a generous layer of mascarpone cream over it. Repeat with the second and third layers. Frost the entire top and sides of the cake with the remaining mascarpone cream. Press the chopped pistachios onto the sides and sprinkle some over the top for a decorative finish.
6. Chill before serving: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the cream to set firmly. This step ensures clean slices and enhances the texture and taste of the cake.

Notes

• Make sure pistachios are unsalted to maintain balanced sweetness.
• Do not over-process the pistachios to avoid turning them into a paste.
• Use room temperature eggs for better batter incorporation.
• Chilling the mascarpone cream bowl and beaters helps achieve better whipping results.
• The almond extract is optional but adds a nice complementary nutty aroma.
• Refrigeration time is essential for setting the layered cream and enhancing flavor.
• For a glamorous touch, decorate with white chocolate shavings or edible gold leaf.

Keywords: pistachio cake, mascarpone cake, layered cake, nutty dessert, Italian dessert, elegant cake, cake with cream frosting