Name: Pistachio Mascarpone Layer Cake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 3 h 10 min
Cuisine: Italian
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); 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

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Introduction

This Pistachio Mascarpone Layer Cake is a delightful treat that combines nutty pistachios with rich mascarpone cream. Soft, moist layers and a creamy filling make it a perfect dessert for special occasions or whenever you want to impress your guests.

A three-layer pistachio cake sits on a white marble cake stand with a wooden base. Each cake layer is greenish with small pistachio bits visible, separated by thin layers of off-white cream filling. The outside of the cake is covered smoothly with a white frosting, topped with chopped pistachios scattered along the top edge. Crumbs and pistachio pieces are lightly spread around the base on the marble surface. The background is dark brown, making the cake colors stand out. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Add the pistachios to a food processor and pulse until finely ground, being careful not to over-process or it will turn into a paste. Combine the ground pistachios with flour, baking powder, and salt. Set aside.
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 optional almond extract. Mix gently to combine. Fold in the dry ingredients (flour-pistachio mixture) until just combined.
Step 3: Divide the batter evenly into three greased 8-inch round pans lined with parchment paper. Bake at 175°C (350°F) for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely on a wire rack.
Step 4: 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, taking care not to overmix. Refrigerate until ready to use.
Step 5: Place the first cake layer on your serving plate and spread a generous layer of mascarpone cream over it. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining cream. Press the chopped pistachios onto the sides and sprinkle some over the top. Decorate with white chocolate shavings or edible gold leaf if desired.
Step 6: Refrigerate the cake for at least 2 hours before slicing to allow the flavors to meld and the cream to firm up beautifully.

Tips & Variations

Toast the pistachios lightly before grinding to enhance their flavor.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend of equal measure.
Use almond extract sparingly to keep a balanced nutty aroma without overpowering the pistachios.
If you prefer, replace chopped pistachios on the sides with finely chopped toasted almonds for a different texture.
To make the cake even more festive, add a drizzle of melted white chocolate before serving.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best texture and flavor, bring the cake to room temperature for 20 minutes before serving. Leftovers can be kept tightly wrapped or in an airtight container to maintain freshness. Avoid freezing as the mascarpone cream may separate upon thawing.

How to Serve

A close-up of a three-layer cake slice on a white plate, each layer of cake is light tan with small specks, separated by thick white frosting. The outside of the cake slice is fully covered in smooth white frosting. One side of the slice is decorated with chopped green pistachios. A fork with a wooden handle rests on the plate beside the cake. The plate sits on a surface with white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled a day ahead and refrigerated to allow the flavors to meld. Just make sure to cover it well to prevent it from drying out.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with a mixture of cream cheese and heavy cream in equal parts. It won’t be exactly the same, but it offers a similar creamy texture and mild flavor.