I love making the Pistachio Mascarpone Layer Cake, a dreamy delight that never fails to impress! The combination of rich mascarpone cream and nutty pistachios creates a cake that is both elegant and delicious. Each bite brings a world of flavor, making it perfect for any occasion, from birthdays to family gatherings.
This recipe reminds me of my childhood. I often helped my Dad, James, in the kitchen. He loved to experiment with flavors, and I remember the joy of mixing ingredients and creating something magical together.
Your Ingredients List
- 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
My Go-To Equipment
- Food processor
- Large mixing bowl
- Whisk or electric mixer
- 8-inch round cake pans
- Parchment paper
- Wire rack for cooling
The Simple Steps to Follow
- Add the pistachios to a food processor and pulse until finely ground. Avoid over-processing to prevent turning them into paste.
- In a bowl, combine the ground pistachios with flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, beat butter and sugar together until light and fluffy, which takes about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Pour in the milk, vegetable oil, vanilla extract, and almond extract. Mix gently until combined.
- Fold in the dry ingredients until just mixed.
- Divide the batter into 3 equal parts and pour into 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 comes out clean.
- Let the layers cool completely on a wire rack.
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add mascarpone, powdered sugar, and vanilla, continuing to beat until smooth and thick. Do not overmix.
- Refrigerate the cream until you are ready to use it.
- Take the first cake layer and place it on your serving plate. Spread a generous layer of mascarpone cream on top.
- Repeat this process with the remaining layers, frosting the top and sides of the cake with the remaining cream.
- Press chopped pistachios onto the sides and sprinkle some over the top for decoration.
- Refrigerate the cake for at least 2 hours before slicing to allow the flavors to meld and the cream to firm up beautifully.
Healthy Twists on a Classic
If you want to lighten this cake, consider using Greek yogurt instead of mascarpone. You can also substitute some all-purpose flour with almond flour for a nuttier flavor and added nutrition. Additionally, you could reduce the sugar by a third without losing too much sweetness.
Serving Suggestions From My Table
This cake pairs wonderfully with a cup of tea or coffee. I love serving it with fresh berries on the side for added color and flavor. You could also elevate it with a drizzle of honey over each slice.
Getting It Just Right
Make sure your butter is softened at room temperature for the best texture. Also, keep an eye on the baking time, as ovens can vary. The layers will be perfect when a toothpick comes out clean. Remember to let them cool completely before frosting!
How to Store Leftovers
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for about three days. If you find it too firm after refrigeration, let it sit at room temperature for about 20 minutes before serving.
Enjoy Every Moment
Enjoy this Pistachio Mascarpone Layer Cake with loved ones. Every bite is a celebration, and it’s even better shared. I hope you create wonderful memories in your kitchen, just like I did with my family!
A Few Common Questions
What’s the best way to store the Pistachio Mascarpone Layer Cake?
To keep the cake fresh, store it in an airtight container in the refrigerator. It can last for about three days. This will help maintain its creamy texture and flavor.
Can I use other nuts instead of pistachios?
Yes, you can definitely substitute pistachios with other nuts like almonds or walnuts. Each nut will give the cake a unique flavor, but make sure to chop them finely for the best texture.
Is it possible to make the cake in advance?
Absolutely! You can bake the layers a day or two in advance and store them in the fridge wrapped in plastic wrap. Just frost them with the mascarpone cream on the day you plan to serve for best results.
Print
Pistachio Mascarpone Layer Cake
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A dreamy delight featuring rich mascarpone cream and nutty pistachios, perfect for any occasion.
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)
- 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 decoration)
- Optional: white chocolate shavings or edible gold leaf for decoration
Instructions
- Add the pistachios to a food processor and pulse until finely ground.
- In a bowl, combine the ground pistachios with flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each.
- Pour in milk, vegetable oil, vanilla extract, and almond extract. Mix gently until combined.
- Fold in the dry ingredients until just mixed.
- Divide the batter into 3 equal parts and pour into 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 comes out clean.
- Let the layers cool completely on a wire rack.
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add mascarpone, powdered sugar, and vanilla, continuing to beat until smooth and thick. Do not overmix.
- Refrigerate the cream until ready to use.
- Take the first cake layer, spread a layer of mascarpone cream on top.
- Repeat with remaining layers, frosting the top and sides with remaining cream.
- Press chopped pistachios onto sides and sprinkle on top for decoration.
- Refrigerate for at least 2 hours before slicing.
Notes
Store leftovers in an airtight container in the refrigerator for about three days. Let sit at room temperature for 20 minutes before serving if too firm.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Keywords: cake, pistachio, mascarpone, dessert, layered cake, celebrations