Introduction

This Pistachio Mascarpone Layer Cake is an elegant and delicious treat perfect for special occasions or a delightful afternoon indulgence. With moist pistachio-infused layers and a rich mascarpone cream, it offers a wonderful balance of nutty flavor and creamy texture.

A close-up view of a three-layer cake on a white marbled surface, each layer made of green nutty cake with bits of nuts visible inside. Between the layers, there is a thick creamy filling that is pale yellow in color. The outside icing is pale green and creamy, covered generously with chopped green and purple pistachio nuts on the top and sides. A white bowl filled with more crushed nuts is seen in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

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 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

Instructions

Step 1: Add the pistachios to a food processor and pulse until finely ground, taking care not to over-process them into a paste. In a bowl, combine the ground pistachios with flour, baking powder, and salt. Set this dry mixture aside.
Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Pour in the milk, vegetable oil, vanilla extract, and almond extract if using. Mix gently.
Step 3: Fold the dry pistachio-flour mixture into the wet ingredients until just combined. Divide the batter evenly into three greased 8-inch round pans lined with parchment paper.
Step 4: Bake the cake layers at 175°C (350°F) for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the layers to cool completely on a wire rack.
Step 5: 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 until the mixture is smooth and thick, being careful not to overmix. Refrigerate the cream until ready to use.
Step 6: Place the first cooled cake layer on your serving plate and spread a generous layer of mascarpone cream over it. Repeat with the second and third layers. Use the remaining cream to frost the top and sides of the cake.
Step 7: Press the chopped pistachios onto the sides of the cake and sprinkle some on top. Optionally, decorate with white chocolate shavings or edible gold leaf for an extra special touch.
Step 8: Refrigerate the finished cake for at least 2 hours before slicing. This resting time allows the flavors to meld and the frosting to firm up beautifully.

Tips & Variations

For a more intense pistachio flavor, toast the pistachios lightly before grinding.
Substitute almond extract with a few drops of rose water for a subtle floral note.
Use a handheld mixer or stand mixer for easier beating of butter and cream.
If you don’t have a food processor, chop pistachios finely with a sharp knife but avoid making them pasty.
For a lighter frosting, fold whipped cream into mascarpone gently instead of beating it all together.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. Before serving, you can let it sit at room temperature for about 15 minutes for a softer texture. Leftover cake can be sliced and frozen for up to 1 month; thaw in the fridge overnight.

How to Serve

A three-layer pistachio cake slice with a white creamy filling between each nutty green sponge layer dotted with crushed pistachios. The top is covered thickly with white frosting and generously sprinkled with a mixture of whole and chopped vibrant green and purple pistachio nuts. The cake slice sits on a golden board with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of ground pistachios?

Almond meal can work as a substitute but will change the flavor profile. The cake will lose its distinct pistachio taste but remain moist and flavorful.

Is mascarpone cream difficult to work with?

Mascarpone cream is easy to prepare but requires gentle handling to avoid curdling. Use cold mascarpone and cream, and do not overbeat once combined for the best texture.