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–+ servings
istachio Mascarpone Layer Cake

Pistachio Mascarpone Layer Cake: Creamy, Nutty Celebration Delight

Delight in this Pistachio Mascarpone Layer Cake with layers of moist pistachio sponge and creamy mascarpone frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup Shelled Pistachios Adds nutty richness; can substitute with almonds for a different flavor.
  • 1 cup All-Purpose Flour Provides structure; gluten-free blend can be used.
  • 1 tbsp Baking Powder Acts as a leavening agent.
  • 1/2 tsp Salt Kosher or sea salt works best.
  • 1/2 cup Unsalted Butter Consider dairy-free options.
  • 1 cup Granulated Sugar Coconut sugar is a great alternative.
  • 3 large Eggs Essential for moisture and structure; flax egg can be used for egg-free.
  • 1 cup Whole Milk Almond milk can be used for dairy-free.
  • 1/2 cup Vegetable Oil Melted coconut oil is an excellent alternative.
  • 1 tsp Vanilla Extract Opt for pure vanilla for superior taste.
  • 1/2 tsp Almond Extract (optional) Omit if nut allergies are a concern.
For the Mascarpone Cream
  • 1 cup Heavy Cream Necessary for a smooth mascarpone cream.
  • 8 oz Mascarpone Cheese Can substitute with cream cheese and heavy cream blend.
  • 1 cup Powdered Sugar Adjust for less sweetness.
For Garnish
  • 1/4 cup Chopped Pistachios Optional but recommended for decoration.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • 8-inch Cake Pans
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat your oven to 175°C (350°F). Finely grind the shelled pistachios and combine with flour, baking powder, and salt.
  2. In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  3. Incorporate milk, oil, and vanilla extract, then gently fold in the dry mixture until just combined.
Baking the Cake
  1. Grease three 8-inch round cake pans and divide the batter evenly among them.
  2. Bake for 22-25 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes.
Cool and Make Cream
  1. Transfer layers to a wire rack to cool completely.
  2. While cooling, whip heavy cream until soft peaks form, then fold in mascarpone, sugar, and vanilla until smooth.
Assemble Cake
  1. Place one layer on a plate. Spread mascarpone cream on top, add the second layer, and repeat. Frost the top and sides with remaining cream.
Chill
  1. Refrigerate the assembled cake for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 80mgIron: 1mg

Notes

Ensure butter is softened to room temperature for a light batter. Check the freshness of baking powder for optimal rising.

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