Description
This Pistachio Mascarpone Layer Cake features delicate pistachio-flavored cake layers paired with a creamy, smooth mascarpone frosting. An elegant and nutty Italian-inspired dessert perfect for special occasions or sophisticated gatherings, decorated with chopped pistachios and optional white chocolate shavings or edible gold leaf for a refined presentation.
Ingredients
Scale
Cake Layers
- 1 cup shelled unsalted pistachios
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Mascarpone Cream Frosting
- 1 1/2 cups mascarpone cheese, cold
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Assembly and Decoration
- 1/2 cup chopped pistachios
- White chocolate shavings or edible gold leaf (optional for decoration)
Instructions
- Prepare dry ingredients. Process the shelled pistachios in a food processor until finely ground but not pasty. In a bowl, combine the ground pistachios with all-purpose flour, baking powder, and salt. Set aside.
- Mix wet ingredients. In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, mixing thoroughly after each. Pour in milk, vegetable oil, vanilla extract, and almond extract, mixing just until combined.
- Combine wet and dry mixtures. Gently fold the dry pistachio-flour mixture into the wet ingredients until just incorporated, avoiding overmixing to keep the batter light.
- Bake the cake layers. Divide the batter evenly between three 8-inch round cake pans, each greased and lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool layers completely on wire racks.
- Prepare mascarpone cream frosting. In a chilled bowl, whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract, then beat until smooth and thick but do not overmix. Refrigerate until ready to use.
- Assemble the cake. Place the first cooled cake layer on a serving plate. Spread a generous layer of mascarpone cream over the surface. Repeat with the remaining layers, stacking and frosting between each. Cover the entire top and sides of the cake with the remaining frosting.
- Decorate the cake. Press chopped pistachios onto the sides and sprinkle some on top. Optionally, garnish with white chocolate shavings or edible gold leaf for an elegant look.
- Chill before serving. Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and to firm up the cream for easier slicing.
Notes
- Ensure mascarpone cheese is cold before whipping to achieve a stable, voluminous cream.
- Chilling the finished cake enhances flavor development and helps maintain its structural integrity.
- Optional decorative elements like white chocolate shavings or edible gold leaf elevate presentation for special occasions.
- Do not overmix batter or frosting to prevent dense cake and broken cream texture.
- Use parchment paper in cake pans for easy removal and clean edges.
