Introduction

This Pistachio Mascarpone Layer Cake is a delightful treat that combines nutty flavors with creamy mascarpone frosting. Its light texture and elegant presentation make it perfect for special occasions or whenever you want to impress your guests.

A three-layer cake with light green sponge that looks moist and speckled with tiny bits, separated by two thick layers of white creamy frosting. The outside is coated with the same white frosting, and the top is sprinkled with chopped green and light brown pistachio nuts. The cake sits on a round white marble surface with a gold serving tool in front. The background is a plain white marbled texture. 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 shelled pistachios to a food processor and pulse until finely ground, being careful not to over-process them into a paste. In a bowl, 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 together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the milk, vegetable oil, vanilla extract, and almond extract if using. Gently fold in the dry flour and pistachio mixture until just combined.
Step 3: Divide the batter evenly into three greased 8-inch round pans lined with parchment paper. Bake in a preheated oven at 175°C (350°F) for 22–25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack.
Step 4: In a chilled bowl, whip the heavy cream until soft peaks form. Add the cold mascarpone, powdered sugar, and vanilla extract. Continue whipping gently until the frosting is smooth and thick; avoid overmixing. Refrigerate until ready to use.
Step 5: Place one cake layer on a serving plate and spread a generous layer of mascarpone cream over it. Repeat with the remaining layers. Cover 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 6: Refrigerate the assembled cake for at least 2 hours before slicing. This resting time allows the flavors to meld and the cream to firm up for the best texture and taste.

Tips & Variations

Toast the shelled pistachios lightly before grinding to enhance their flavor and aroma.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Adding a splash of rose water to the mascarpone cream can give a delicate floral note that pairs beautifully with pistachios.
Use clear honey as a sweetener in the frosting for a different sweetness profile instead of powdered sugar.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well-wrapped or in an airtight container to prevent it from absorbing other odors. When ready to serve, you can let the cake sit at room temperature for about 20 minutes to soften slightly before slicing. This cake is best enjoyed fresh but can also be frozen for up to 1 month; thaw it overnight in the refrigerator before serving.

How to Serve

A three-layer slice of light green pistachio cake with a moist texture sits on a white scalloped plate; each layer is separated by thin spreads of white cream frosting, which also covers the outside of the slice. The cake is topped and edged with rough chopped green and brown pistachio nuts, adding a crunchy texture. The plate rests on a white marbled surface with scattered pistachio pieces around it and a silver fork placed nearby. In the soft-focus background, a whole matching cake and another plate with a slice are visible, along with a blurred red flower, adding a pop of color. 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, you can bake the cake layers a day in advance and keep them tightly wrapped at room temperature or refrigerated. Assemble the cake and frost it a few hours before serving for the best texture.

What can I substitute for mascarpone cheese?

If mascarpone is not available, you can substitute it with a mixture of cream cheese and heavy cream, whipped together to achieve a similar texture and richness.