Pistachio Mascarpone Layer Cake Recipe
This Pistachio Mascarpone Layer Cake is a decadent, nutty delight featuring finely ground pistachios baked into soft, fluffy layers and enriched with a smooth mascarpone cream frosting. Perfectly balanced with vanilla and almond extracts, this elegant cake is decorated with chopped pistachios for added texture and visual appeal. Ideal for special occasions or whenever you want an indulgent yet refined dessert.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
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 Frosting
- 1 ½ cups (350g) mascarpone cheese, cold
- 1 cup (240ml) heavy cream
- ⅓ cup (40g) powdered sugar
- 1 tsp vanilla extract
Decorations
- ½ cup (70g) chopped pistachios (for the sides and top)
- Optional: white chocolate shavings or edible gold leaf for decoration
Instructions
- Prepare the Pistachio Flour: Add the pistachios to a food processor and pulse until finely ground but not pasty. In a medium bowl, combine the ground pistachios with the all-purpose flour, baking powder, and salt. Set this dry mix aside.
- Make the Cake Batter: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition for smooth incorporation. Pour in the milk, vegetable oil, vanilla extract, and almond extract if using, and mix gently to combine. Fold the dry flour-pistachio mixture into the wet ingredients until just combined, avoiding overmixing to keep the batter tender.
- Bake the Cake 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 in the centers comes out clean. Remove from oven and cool the layers completely on wire racks before assembling.
- Prepare the Mascarpone Frosting: Chill a mixing bowl and beaters beforehand. In the chilled bowl, 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, thick, and spreadable. Avoid overmixing to prevent curdling. Refrigerate the frosting until ready to assemble the cake.
- Assemble and Decorate: Place the first cooled cake layer on a serving plate. Spread a generous layer of mascarpone cream over the surface. Repeat this process with the second and third layers. Cover the top and sides of the entire cake with the remaining frosting. Press the chopped pistachios onto the sides of the cake and sprinkle some over the top for a beautiful and crunchy finish. Optionally, add white chocolate shavings or edible gold leaf to enhance the cake’s presentation.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours. This chilling step allows the flavors to meld and the mascarpone cream to firm up, ensuring clean slices and a perfect texture when served.
Notes
- Do not over-process pistachios to avoid turning them into paste; a coarse grind is best for texture.
- Make sure all eggs are at room temperature to help the batter emulsify better.
- Chilling the mascarpone cream ensures it holds its shape when frosting the cake.
- The almond extract is optional but adds a lovely nutty depth to the flavor.
- Use parchment paper in the pans to prevent cake layers from sticking and breaking.
- Refrigerate the cake before slicing for the best texture and flavor meld.
Keywords: pistachio cake, mascarpone cake, layered pistachio cake, nutty dessert, Italian cake, mascarpone frosting
