Pistachio Mascarpone Layer Cake: A Dreamy Delight Recipe
This Pistachio Mascarpone Layer Cake is a luxurious and dreamy dessert featuring layers of moist pistachio-infused cake paired with a light and creamy mascarpone frosting. Ground pistachios are folded into the batter for a subtle nutty flavor and texture, while the whipped mascarpone cream adds luscious richness. The cake is beautifully decorated with chopped pistachios and optional white chocolate shavings or edible gold leaf, making it perfect for special occasions or indulgent treats.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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 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
- Prepare the Pistachio Flour: Add the shelled pistachios to a food processor and pulse until finely ground. Be careful not to over-process, as this will turn the nuts into a paste. In a bowl, combine the ground pistachios with all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- Make the Cake Batter: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, approximately 3 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Next, pour in the milk, vegetable oil, vanilla extract, and optional almond extract, gently mixing to combine. Finally, fold in the dry pistachio-flour mixture just until incorporated, being careful not to overmix.
- 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 into the center of the cakes comes out clean. Remove from the oven and allow the cake layers to cool completely on a wire rack.
- Prepare the 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 to beat the mixture until it is smooth and thick, taking care not to overbeat to avoid curdling. Place the prepared cream in the refrigerator until ready to use.
- Assemble the Cake: Position one cake layer on your serving plate. Spread a generous, even layer of the mascarpone cream over the top. Repeat this process with the second and third layers. Use the remaining cream to frost the top and sides of the entire cake. Press chopped pistachios onto the sides of the frosted cake and sprinkle some over the top.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours. This resting period allows the flavors to harmonize and the cream to set firmly, ensuring clean slicing and a well-structured dessert.
Notes
- Be careful not to over-process the pistachios when grinding to maintain a fine texture without turning into paste.
- Allow cake layers to cool completely before frosting to prevent the cream from melting.
- For an extra nutty aroma, the use of almond extract is optional but highly recommended.
- Chilling the assembly helps the cream set and enhances the cake’s flavor.
- Optional decorations like white chocolate shavings or edible gold leaf add an elegant touch for special occasions.
Keywords: pistachio cake, mascarpone cake, layered cake, nutty dessert, creamy frosting, elegant cake, pistachio mascarpone cake
