Pistachio Mascarpone Layer Cake Recipe
Introduction
This Pistachio Mascarpone Layer Cake is a delightful treat combining nutty flavors with creamy mascarpone frosting. Light, moist layers of pistachio cake are perfectly complemented by a rich, whipped mascarpone cream. It’s an elegant dessert that’s sure to impress for any special occasion.
Ingredients
- 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
- 1 1/2 cups mascarpone cheese, cold
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios
- White chocolate shavings or edible gold leaf (optional for decoration)
Instructions
- Step 1: Process the shelled pistachios in a food processor until finely ground, but not turning into a paste. In a bowl, combine the ground pistachios with all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- Step 2: In a large mixing 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. Stir in the whole milk, vegetable oil, vanilla extract, and almond extract until just combined.
- Step 3: Gently fold the dry pistachio and flour mixture into the wet ingredients, being careful not to overmix.
- Step 4: Divide the batter evenly among three 8-inch round cake pans that are greased and lined with parchment paper. Bake at 350°F (175°C) for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- Step 5: Prepare the mascarpone cream by whipping the heavy cream in a chilled bowl until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract, then beat until smooth and thick. Avoid overmixing. Refrigerate until ready to use.
- Step 6: To assemble, place one cake layer on your serving plate. Spread a generous layer of mascarpone cream over it. Repeat with the remaining layers, stacking and frosting each. Cover the top and sides of the cake with the remaining mascarpone cream.
- Step 7: Press the chopped pistachios onto the sides of the cake and sprinkle some over the top. Optionally, decorate with white chocolate shavings or edible gold leaf for an elegant finish.
- Step 8: Refrigerate the assembled cake for at least 2 hours before slicing to allow the flavors to meld and the cream to set properly.
Tips & Variations
- For a more intense pistachio flavor, lightly toast the shelled pistachios before grinding.
- Substitute almond extract with a few drops of rose water for a floral twist.
- If mascarpone is unavailable, cream cheese softened and whipped with heavy cream can be used as a substitute, though texture and flavor will vary slightly.
- Use salted pistachios but reduce added salt in the batter accordingly.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain freshness. Before serving, you can let the cake sit at room temperature for about 15 minutes to soften slightly. This cake is best enjoyed chilled due to the mascarpone cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and keep them wrapped tightly at room temperature or in the fridge. Assemble with the mascarpone cream on the day of serving for the best texture.
Can I freeze the leftover cake?
It’s not recommended to freeze the fully assembled cake because the mascarpone cream may change texture upon thawing. However, you can freeze the baked cake layers separately for up to one month, wrap them well, and thaw before assembly.
Print
Pistachio Mascarpone Layer Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
This Pistachio Mascarpone Layer Cake features moist pistachio-infused layers baked to perfection and filled with a luscious mascarpone and whipped cream frosting. Topped with chopped pistachios and optional white chocolate shavings or edible gold leaf, this elegant cake is perfect for celebrations or a refined dessert treat.
Ingredients
Scale
Dry Ingredients
- 1 cup shelled unsalted pistachios
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients and Batter
- 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
- 1 1/2 cups mascarpone cheese, cold
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- 1/2 cup chopped pistachios
- White chocolate shavings or edible gold leaf (optional)
Instructions
- Prepare the Pistachio Mixture: Process the shelled unsalted pistachios in a food processor until finely ground, taking care not to overprocess them into a paste. In a bowl, combine the ground pistachios with all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- Mix the Batter: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, pour in the whole milk, vegetable oil, vanilla extract, and almond extract, and mix just until combined.
- Combine Wet and Dry Ingredients: Gently fold in the pistachio-flour dry mixture into the wet batter, being careful not to overmix to preserve cake tenderness.
- Bake the Cake Layers: Evenly divide the batter among three 8-inch round cake pans that have been 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 into the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
- Prepare the Mascarpone Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract, then beat gently until smooth, thick, and well combined. Avoid overmixing to prevent the cream from breaking. Refrigerate until ready to use.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of mascarpone cream evenly over the surface. Repeat with the remaining layers, stacking and frosting each. Use the remaining mascarpone cream to cover the top and sides of the assembled cake completely.
- Decorate the Cake: Press the chopped pistachios onto the sides of the cake, then sprinkle some over the top. For an elegant finish, garnish with white chocolate shavings or edible gold leaf if desired.
- Chill Before Serving: Refrigerate the cake for at least 2 hours before slicing to let the flavors meld and to allow the mascarpone cream to firm up for clean slices and enhanced taste.
Notes
- Ensure the eggs are at room temperature before mixing to help the batter emulsify better.
- Be cautious not to overmix the batter after adding flour to maintain a tender crumb.
- Chilling the mascarpone cream bowl beforehand improves whipping results.
- Use parchment paper in pans to prevent sticking and make cake removal easier.
- Refrigerate the cake well before serving to ensure the mascarpone layers hold together nicely while slicing.
- The almond extract enhances the pistachio flavor but can be omitted if undesired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: pistachio cake, mascarpone cake, layered cake, nut cake, Italian dessert, pistachio mascarpone cake, elegant cake recipe
