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Pistachio Mascarpone Layer Cake: A Dreamy Delight! Recipe

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5 from 23 reviews

This Pistachio Mascarpone Layer Cake is a dreamy delight featuring moist pistachio-flavored layers paired with a luscious mascarpone cream. Garnished with chopped pistachios and optional white chocolate shavings or edible gold leaf, this elegant cake is perfect for special occasions and pistachio lovers.

Ingredients

Cake

  • 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

  • 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. Prepare Pistachio Flour: Add the shelled pistachios to a food processor and pulse until finely ground, ensuring not to over-process to avoid turning into a paste. In a bowl, combine the ground pistachios with all-purpose flour, baking powder, and salt. Set this dry mixture aside.
  2. Make Cake Batter: In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, approximately 3 minutes. Add the eggs one at a time, mixing well after each addition for even incorporation. Pour in whole milk, vegetable oil, vanilla extract, and optional almond extract; mix gently to combine. Fold in the dry pistachio-flour mixture until just combined, being careful not to overmix.
  3. Bake Cake Layers: Divide the batter evenly into three greased 8-inch round pans lined with parchment paper. Bake at 175°C (350°F) for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely on wire racks.
  4. Prepare Mascarpone Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract. Continue beating until the mixture is smooth and thick, avoiding overmixing to maintain creaminess. Refrigerate the cream until ready to assemble.
  5. Assemble the Cake: Place the first cooled cake layer on a serving plate and spread a generous layer of mascarpone cream over it. Repeat the process with the second and third layers. Frost the top and sides of the cake with the remaining cream. Press the chopped pistachios onto the sides and sprinkle some on top for decoration. Optionally, add white chocolate shavings or edible gold leaf for an elegant finish.
  6. Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and the cream to firm up, ensuring clean slices and enhanced taste.

Notes

  • Ensure pistachios are unsalted to avoid altering the cake’s flavor balance.
  • Do not over-process pistachios in the food processor, or they will turn into pistachio butter rather than flour.
  • Using room temperature eggs helps achieve a fluffy batter and better rise.
  • Chilling the mascarpone cheese and heavy cream improves whipping results and texture.
  • For a dairy-free variation, substitute mascarpone and cream with vegan alternatives, adjusting whipping times accordingly.
  • If almond extract is unavailable, it can be omitted or replaced with an additional ½ teaspoon of vanilla extract.
  • Letting the cake rest overnight in the refrigerator enhances flavor integration and moistness.
  • White chocolate shavings and edible gold leaf are optional but add a luxurious touch to presentation.

Find it online: https://lovelycooks.com/pistachio-mascarpone-layer-cake-a-dreamy-delight-recipe/