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Pistachio Mascarpone Layer Cake Recipe

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★★★★★

4.4 from 59 reviews

This Pistachio Mascarpone Layer Cake is a delightful, nutty dessert featuring layers of moist pistachio-infused cake filled and frosted with a luscious mascarpone cream. Enhanced with a hint of almond extract and decorated with chopped pistachios, this elegant cake is perfect for special occasions or treating yourself to a luxurious homemade dessert.

Ingredients

Scale

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)

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

Instructions

  1. Prepare the Pistachio Flour: Add the shelled pistachios to a food processor and pulse until finely ground, being careful not to over-process so it doesn’t turn into a paste. In a separate bowl, combine the ground pistachios with the all-purpose flour, baking powder, and salt. Set aside.
  2. Mix the Cake Batter: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Then, pour in the whole milk, vegetable oil, vanilla extract, and almond extract if using. Mix gently to combine. Fold in the dry ingredients (flour-pistachio mixture) until just incorporated to avoid overmixing.
  3. 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 comes out clean. Once baked, transfer the cake layers onto wire racks and let them cool completely.
  4. Make the Mascarpone Cream: Chill a mixing bowl and beaters in the fridge beforehand for best results. In the chilled bowl, whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract. Continue beating gently until the mixture is smooth, thick, and holds its shape, being careful not to overmix. Refrigerate until ready to use.
  5. Assemble the Cake: Place the first cooled cake layer on your serving plate. Spread a generous layer of mascarpone cream on top. Repeat with the second and third layers. Frost the entire top and sides of the cake with the remaining mascarpone cream. Press the chopped pistachios onto the sides of the cake and sprinkle some on top for a decorative finish. Optionally, adorn with white chocolate shavings or edible gold leaf.
  6. Chill and Serve: Refrigerate the assembled cake for at least 2 hours before slicing. This resting time allows the flavors to meld and the cream to firm up perfectly for neat slicing and rich taste.

Notes

  • Be careful not to over-process the pistachios to avoid turning them into pistachio paste.
  • Room temperature eggs help incorporate better air into the batter, resulting in a lighter cake.
  • Using cold mascarpone and chilled bowl helps achieve a light and stable mascarpone cream.
  • Let the cake chill well before slicing for clean, defined layers.
  • You can substitute vegetable oil with another neutral oil such as canola oil if preferred.
  • To enhance nutty flavor, almond extract is optional but highly recommended.

Keywords: pistachio cake, mascarpone cake, layered cake, nutty cake, elegant desserts, homemade cake, creamy frosting

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