Introduction

This Pistachio Mascarpone Layer Cake is a delightful treat that combines nutty flavors with creamy mascarpone frosting. Light, moist layers infused with pistachios make it perfect for special occasions or an elegant dessert.

The image shows a tall, round pistachio cake with four clear layers. The top layer is covered with a smooth, pale green frosting and sprinkled thickly with crushed pistachios. Between each layer of soft pistachio-colored cake there is a creamy, off-white filling that looks rich and smooth. The cake’s sides are also coated with the same pale green frosting and decorated with more crushed pistachios, giving it a textured look. The cake is placed on a white marbled surface. 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 to avoid turning them into a paste. Combine the ground pistachios with flour, baking powder, and salt. Set this dry mixture 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 whole milk, vegetable oil, vanilla extract, and almond extract if using. Mix gently to combine.
Step 3: Fold the dry flour and pistachio mixture into the wet ingredients until just combined. Avoid overmixing to keep the cake tender.
Step 4: 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 in the center comes out clean. Allow the cake layers to cool completely on a wire rack.
Step 5: For the frosting, chill a mixing bowl and whisk. Whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract, continuing to beat until the mixture is smooth and thick but not overmixed. Refrigerate until ready to use.
Step 6: Place one 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 chopped pistachios onto the sides and sprinkle some over the top. Decorate with white chocolate shavings or edible gold leaf if desired.
Step 7: Refrigerate the assembled cake for at least 2 hours before slicing. This allows the flavors to meld and the cream to firm up for a perfect texture.

Tips & Variations

To boost the pistachio flavor, toast the shelled pistachios lightly before grinding.
For a dairy-free version, substitute mascarpone and heavy cream with coconut cream, and adjust sweetness accordingly.
Use almond extract sparingly as it can easily overpower the other flavors.
Make the cake a day ahead to let the flavors develop even more.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best results, keep it in an airtight container or cover with plastic wrap to prevent it from drying out. Before serving, let the cake sit at room temperature for about 15 minutes to soften the mascarpone frosting slightly. Reheat is not recommended.

How to Serve

The image shows a tall slice of pistachio cake with multiple layers, each consisting of green pistachio sponge and creamy white filling mixed with small bits of pistachio. The outside of the cake is covered in a light green frosting and topped with chopped, bright green pistachios. The texture of the cake looks soft and moist, with crunchy pistachio pieces adding contrast. The cake is set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with pistachio flour, but fresh ground pistachios usually give a better texture and flavor. Be mindful of the measurements as store-bought pistachio flour can vary in density.

Is mascarpone cheese essential for the frosting?

Mascarpone cheese adds a rich, creamy texture and mild tang that pairs perfectly with pistachios. You can substitute with cream cheese, but the flavor and texture will be different—less smooth and slightly tangier.