Print

Pistachio Mascarpone Layer Cake

Pistachio Mascarpone Layer Cake
Print Recipe

The Pistachio Mascarpone Layer Cake is a luscious dessert featuring moist pistachio-infused cake layers paired with a rich and creamy mascarpone frosting. This cake delights with its perfect balance of sweet and nutty flavors, elegant green hues, and soft textures, making it ideal for celebrations or casual indulgence any day of the week.

Ingredients

Scale

Cake Ingredients

  • 1 cup unsalted pistachios, roasted and finely ground
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup milk or buttermilk
  • 1 teaspoon vanilla extract

Mascarpone Frosting Ingredients

  • 1 cup mascarpone cheese, at room temperature
  • 1 cup heavy cream, chilled
  • 3/4 cup powdered sugar, sifted
  • 1 teaspoon optional pistachio paste (for extra pistachio flavor)

Garnishes (Optional)

  • Chopped pistachios
  • Edible flowers
  • Powdered sugar for dusting

Instructions

  1. Prepare the Pistachios: Lightly roast the unsalted pistachios in a dry pan until fragrant, then grind them finely using a food processor or spice grinder. Let them cool completely before adding to the batter to enhance the nutty flavor and achieve the characteristic green color.
  2. Mix the Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the ground pistachios evenly to distribute the nutty flavor throughout the flour mixture.
  3. Cream the Wet Ingredients: In a large separate bowl, beat the eggs and granulated sugar until the mixture is light and fluffy. Slowly add the milk or buttermilk and vanilla extract while continuing to mix, forming a smooth base to keep the cake moist and tender.
  4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or on low mixer speed. Mix just until combined to avoid toughening the cake, allowing the pistachio specks to create a lovely pattern throughout the batter.
  5. Bake the Cake Layers: Divide the batter evenly into greased and lined cake pans. Bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted comes out clean. Let the cake layers cool completely before assembling.
  6. Prepare the Mascarpone Frosting: Whip the chilled heavy cream until stiff peaks form. Gently fold in the room temperature mascarpone cheese and powdered sugar until smooth and creamy. If desired, swirl in the optional pistachio paste for an intensified pistachio flavor.
  7. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous and even layer of mascarpone frosting on top. Repeat with remaining layers. Finish by applying a thin layer of frosting over the top and sides of the cake for a polished look.
  8. Garnish and Chill: Decorate with chopped pistachios, edible flowers, or a light dusting of powdered sugar. Refrigerate the assembled cake for at least one hour before serving to allow the flavors to meld beautifully and the frosting to set.

Notes

  • Use fresh, unsalted pistachios for the best flavor and color—avoid pre-ground pistachio powders if possible.
  • Chilling the cake after assembly enhances the texture and helps the frosting set firmly.
  • Ensure eggs, mascarpone, and cream are at room temperature for optimal mixing and cake rise.
  • Avoid overmixing the batter to keep the cake layers tender and fluffy.
  • Adjust powdered sugar in the frosting to suit your preferred sweetness level.

Nutrition

Keywords: pistachio cake, mascarpone frosting, layered cake, nutty dessert, creamy cake, celebration cake

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