If you’re craving a cake that’s both elegant and deeply flavorful, the Pistachio Mascarpone Layer Cake is an irresistible choice. This cake combines moist, nut-enhanced pistachio layers with a rich, velvety mascarpone cream frosting. Lightly sweet and beautifully textured, it’s perfect for birthdays, holidays, or any special occasion when you want dessert to impress.
Ingredients
For the Cake Layers
- 2 cups shelled pistachios, finely ground
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Mascarpone Frosting
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 1 cup powdered sugar
For Decoration
- ½ cup chopped pistachios (for garnish)
How to Make Pistachio Mascarpone Layer Cake
1. Prepare the Cake Batter
Begin by preheating your oven to 350 °F (175 °C). Grease two 8-inch round cake pans and set them aside. Finely grind the shelled pistachios in a food processor until they’re powdery but not oily — this gives the cake its signature nutty flavor and subtle green tint.
In a mixing bowl, combine the ground pistachios, all-purpose flour, baking powder, and salt. Stir well to blend these dry ingredients.
2. Cream Butter and Sugar
In a separate large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until the mixture becomes pale and fluffy — this adds air and helps make the cake light in texture.
Add the eggs one at a time, mixing well after each addition. Then pour in the milk, vegetable oil, and vanilla extract, mixing until the wet ingredients are fully incorporated.
3. Combine Wet and Dry Ingredients
Gently fold the dry pistachio mixture into the wet batter with a spatula. Be careful not to overmix — stir just until everything is combined and smooth.
4. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and place them in the oven. Bake for about 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then transfer the layers to a wire rack to cool completely.
5. Make the Mascarpone Frosting
While the cakes cool, prepare the frosting. In a chilled bowl, pour the heavy cream and whip it until it starts to form soft peaks. Add the mascarpone cheese and powdered sugar, then beat gently on medium speed until the mixture becomes smooth, thick, and spreadable. Be careful not to over-whip, as mascarpone can become grainy if mixed too much.
6. Assemble the Cake
Place one cake layer on your serving plate. Spread a generous portion of the mascarpone frosting over the top. Place the second cake layer on top and apply the remaining frosting evenly over the top and sides of the cake.
7. Add Final Touches
Press the chopped pistachios gently into the frosting around the sides and on top — this adds crunch and enhances the visual appeal.
8. Chill Before Serving
For the best taste and texture, refrigerate the assembled cake for at least 2 hours before slicing. This helps the frosting firm up and the flavors to meld beautifully.
Tips for Success
- Use room-temperature ingredients to ensure smooth mixing.
- Don’t overmix the batter once the flour is added — this keeps the cake tender.
- Chill the frosting bowl and beaters before whipping for a more stable cream.
- Store leftovers in the refrigerator for up to 3 days.
Why You’ll Love This Cake
The harmony of nutty pistachio sponge layers and creamy mascarpone frosting makes this cake a standout dessert. It’s not overly sweet, but rich in flavor and texture. Elegant enough for guests yet simple enough for home baking, this cake turns ordinary ingredients into something unforgettable.