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Pistachio Mascarpone Layer Cake Recipe

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5 from 123 reviews

This Pistachio Mascarpone Layer Cake combines the earthy crunch of finely ground pistachios with a light and fluffy cake base, layered and frosted with a luscious mascarpone cream. Perfectly moist and delicately flavored with vanilla and a hint of almond extract, this elegant dessert is crowned with chopped pistachios and optional white chocolate or edible gold leaf for a truly special presentation.

Ingredients

Scale

Cake Layers

  • 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)

Mascarpone Cream Filling and Frosting

  • 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

Instructions

  1. Prepare the dry ingredients: Add the pistachios to a food processor and pulse until finely ground, careful not to over-process into a paste. In a separate bowl, combine ground pistachios, all-purpose flour, baking powder, and salt. Set aside.
  2. Make the cake batter: In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition to incorporate fully. Pour in the milk, vegetable oil, vanilla extract, and optional almond extract, mixing gently until combined. Carefully fold in the dry flour and pistachio mixture until just combined to avoid overmixing.
  3. Bake the layers: Divide the batter evenly into three greased 8-inch round cake pans lined with parchment paper. Bake in a preheated oven at 175°C (350°F) for 22 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool layers completely on wire racks before frosting.
  4. Prepare the mascarpone cream: Chill a mixing bowl and beaters. Whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract, then continue beating until the mixture is smooth and thick but not overmixed to prevent curdling. Refrigerate until ready to assemble.
  5. Assemble and frost the cake: Place the first cooled cake layer on a serving plate. Spread a generous layer of mascarpone cream evenly over the top. Repeat with the remaining layers. Use the remaining cream to frost the top and sides of the cake. Press chopped pistachios into the sides and sprinkle some on top for decoration.
  6. Chill before serving: Refrigerate the fully assembled cake for at least 2 hours to allow flavors to meld and the mascarpone cream to firm up for clean slicing and best texture.

Notes

  • Ensure the mascarpone and heavy cream are cold for easy whipping and stable cream texture.
  • Do not over-process pistachios in the food processor to avoid turning them into a paste.
  • Room temperature eggs help create a smoother batter and a tender crumb.
  • The optional almond extract enhances the nutty flavor but can be omitted if unavailable.
  • This cake is best served chilled and remains good refrigerated for up to 3 days.

Keywords: pistachio cake, mascarpone cake, layer cake, nutty dessert, Italian dessert, creamy frosting

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