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Pistachio Mascarpone Layer Cake Recipe

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★★★★★

4.7 from 127 reviews

This Pistachio Mascarpone Layer Cake is a delicate, nutty dessert featuring finely ground pistachios baked into soft, moist layers. Filled and frosted with a rich mascarpone and whipped cream mixture, it’s finished with a crunch of chopped pistachios on the sides and top for added texture and a beautiful presentation. Perfect for special occasions or an indulgent treat, this cake combines the distinct flavor of pistachios with the creamy richness of mascarpone cheese in a visually stunning, luscious dessert.

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 for extra nutty aroma)

Mascarpone Cream 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 for decoration

Instructions

  1. Grind Pistachios and Prepare Dry Ingredients: Add the shelled pistachios to a food processor and pulse until they are finely ground, being careful not to over-process and turn them into a paste. In a separate bowl, combine the ground pistachios with the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  2. Mix Wet Ingredients and Form Batter: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which takes about 3 minutes. Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Then pour in the whole milk, vegetable oil, vanilla extract, and optional almond extract; mix gently to combine. Finally, fold in the dry flour and pistachio mixture just until combined to avoid overmixing.
  3. Divide and Bake 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 into the center comes out clean. Remove from the oven and allow the cake layers to cool completely on wire racks before assembling.
  4. Prepare Mascarpone Cream Frosting: In a chilled bowl, whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract. Continue beating gently until the mixture is smooth and thick, being careful not to overbeat to maintain a creamy texture. Refrigerate the frosting until ready to use.
  5. Assemble and Frost the Cake: Place the first cooled cake layer on your serving plate. Spread a generous layer of the mascarpone cream frosting over it. Repeat the process with the second and third layers. Frost the top and sides of the cake with the remaining mascarpone cream. Press the chopped pistachios onto the sides and sprinkle some on top for decoration. Optionally, garnish with white chocolate shavings or edible gold leaf for a luxurious finish.
  6. Chill Before Serving: Refrigerate the assembled cake for at least 2 hours before slicing. This chilling time allows the flavors to meld and the mascarpone cream to firm up, resulting in a beautifully textured and flavorful dessert ready to serve.

Notes

  • Make sure the pistachios are unsalted to control the sweetness and saltiness balance in the cake.
  • Do not over-process the pistachios to avoid them turning into a paste.
  • Room temperature eggs help the batter mix evenly and rise better during baking.
  • Whip the mascarpone cream carefully to prevent it from becoming grainy or overly stiff.
  • The cake is best served chilled but can be brought to room temperature for about 15 minutes before serving for softer texture.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: pistachio cake, mascarpone cake, layered cake, nutty dessert, mascarpone frosting, pistachio dessert, elegant cake, party cake

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