Description

This elegant Pistachio Mascarpone Layer Cake features delicate pistachio-infused cake layers paired with a smooth, creamy mascarpone frosting. Its nutty flavor and luscious texture make it a perfect Italian-inspired dessert for special occasions or indulgent gatherings.

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)

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Instructions

Prepare Dry Ingredients: Process shelled pistachios in a food processor until finely ground but not pasty. In a bowl, mix the ground pistachios with all-purpose flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Incorporate whole milk, vegetable oil, vanilla, and almond extracts until just combined.
Combine Batter: Gently fold the dry pistachio-flour mixture into the wet ingredients until just incorporated, careful not to overmix to maintain cake tenderness.
Bake Cake Layers: Divide batter evenly into three greased and parchment-lined 8-inch round cake pans. Bake 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 a wire rack.
Make Mascarpone Frosting: In a chilled bowl, whip heavy cream to soft peaks. Add cold mascarpone cheese, powdered sugar, and vanilla extract. Beat gently until smooth and thick, avoiding overwhipping. Refrigerate until assembly.
Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of mascarpone cream over the surface. Repeat layering and frosting with remaining cakes. Cover top and sides with leftover frosting.
Decorate: Press chopped pistachios onto the cake sides and sprinkle some on top. Optionally garnish with white chocolate shavings or edible gold leaf for added elegance.
Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and cream to firm up for clean slicing.

Notes

Use cold mascarpone cheese to help achieve a stable and voluminous frosting.
Do not overmix the batter or frosting to keep texture light and smooth.
Chilling the finished cake improves flavor melding and structural firmness before serving.
Optional decorations like edible gold leaf provide a refined, luxurious presentation.