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Pistachio Mascarpone Layer Cake Recipe

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★★★★★

4.8 from 127 reviews

A delightful Pistachio Mascarpone Layer Cake featuring moist pistachio-infused cake layers layered with a rich and creamy mascarpone frosting. The cake is beautifully decorated with chopped pistachios and optional white chocolate shavings or edible gold leaf for an elegant finish. Perfect for special occasions or a luxurious treat.

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

  1. Prepare Dry Ingredients: Process shelled pistachios in a food processor until finely ground, avoiding turning them into a paste. In a bowl, combine the ground pistachios with all-purpose flour, baking powder, and salt. Set aside.
  2. Make Cake Batter: In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in whole milk, vegetable oil, vanilla extract, and almond extract, mixing until just combined.
  3. Combine Mixtures: Carefully fold the dry pistachio-flour mixture into the wet ingredients until just incorporated, ensuring not to overmix to maintain a tender crumb.
  4. Bake Cake Layers: Divide the batter evenly between 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 cakes completely on a wire rack.
  5. Prepare Mascarpone Frosting: In a chilled bowl, whip heavy cream until soft peaks form. Add cold mascarpone cheese, powdered sugar, and vanilla extract. Beat gently until the frosting is smooth and thick, avoiding overmixing. Refrigerate until ready to use.
  6. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of mascarpone cream on top. Repeat with the remaining layers, stacking and frosting each. Cover the entire cake, including sides, with the remaining mascarpone frosting.
  7. Decorate: Press chopped pistachios onto the sides and sprinkle over the top of the cake. Optionally, garnish with white chocolate shavings or edible gold leaf for a refined presentation.
  8. Chill: Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and the frosting to firm up before slicing and serving.

Notes

  • Ensure mascarpone cheese is cold to achieve a stable and voluminous frosting.
  • Chilling the cake after assembly enhances flavor melding and structural integrity.
  • Optional decorations like white chocolate shavings or edible gold leaf elevate the cake’s aesthetic appeal.
  • Double-check all ingredients for allergens such as nuts and dairy before use.
  • Use room temperature eggs for better incorporation and fluffier cake texture.

Keywords: Pistachio cake, Mascarpone frosting, Layer cake, Nutty cake, Elegant dessert, Pistachio mascarpone cake

Find it online: https://bakedbylisa.com/pistachio-mascarpone-layer-cake-recipe/