Name: Pistachio Mascarpone Layer Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: Italian-inspired
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)

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Introduction

This Pistachio Mascarpone Layer Cake is a delightful combination of nutty pistachios and creamy mascarpone frosting. Light, moist layers are filled and covered with a smooth mascarpone cream, making it an elegant dessert perfect for special occasions or anytime indulgence.

A close-up of a three-layer pistachio cake slice with thick, pale green frosting between each layer and covering the sides. The cake layers are dotted with crushed pistachios, showing a moist, nutty texture, while the frosting looks creamy and smooth. Crushed pistachios generously cover the top and sides of the cake, adding a rough, green and brown texture to the otherwise smooth frosting. The slice sits on a gold-colored board against a white marbled surface, with the whole cake blurry in the background. photo taken with an iphone --ar 4:5 --v 7

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 shelled pistachios in a food processor until finely ground, stopping before they turn into a paste. In a bowl, combine ground pistachios, flour, baking powder, and salt. Set aside.
Step 2: In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Then add milk, vegetable oil, vanilla extract, and almond extract; mix until just combined.
Step 3: Gently fold the dry pistachio-flour mixture into the wet ingredients until just incorporated. Avoid overmixing to keep the cake tender.
Step 4: Divide the 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 into the center comes out clean. Cool cakes completely on a wire rack.
Step 5: To make the mascarpone cream frosting, whip heavy cream in a chilled bowl until soft peaks form. Add cold mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and thick, being careful not to overmix. Refrigerate until ready to use.
Step 6: Place one cake layer on a serving plate and spread a generous amount of mascarpone cream on top. Repeat with remaining layers, stacking and frosting each. Cover the top and sides of the cake with the remaining cream.
Step 7: Press chopped pistachios onto the sides of the cake and sprinkle over the top. Decorate with white chocolate shavings or edible gold leaf if desired.
Step 8: Refrigerate the cake for at least 2 hours before slicing to let flavors meld and the cream to firm up.

Tips & Variations

Make sure the mascarpone cheese is cold to achieve a stable and fluffy frosting.
For added flavor, lightly toast the pistachios before grinding.
Substitute almond extract with a bit more vanilla if preferred.
Use edible gold leaf for a luxurious touch, especially for celebrations.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent the mascarpone cream from drying out. When ready to serve, let the cake sit at room temperature for 15-20 minutes to soften the frosting slightly before slicing.

How to Serve

This is a close-up of a three-layer pistachio cake slice on a white plate with a white marbled texture background. The bottom layer is moist pistachio cake with small bits, topped with a smooth, creamy, pale yellow frosting. The middle layer is thicker, creamy, and light yellow, sandwiched between another pistachio cake layer. The top layer is pistachio cake again, covered with a creamy light green frosting, and the whole cake is coated with chopped green pistachio pieces that cover the sides and top fully. The texture of the cake looks soft with crunchy nut pieces on the outside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from resting in the refrigerator for a few hours or overnight to allow the flavors to meld and the frosting to set properly.

What can I use instead of mascarpone cheese?

If mascarpone is unavailable, you can substitute with an equal amount of cream cheese mixed with a little heavy cream to achieve a similar texture, though the flavor will be slightly different.