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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/pistachio-mascarpone-layer-cake-recipe/