Description
This Pistachio Mascarpone Layer Cake is a decadent two-layer dessert combining the nutty flavor of ground and chopped pistachios with a rich and creamy mascarpone frosting. The moist pistachio-infused cake layers are perfectly balanced by the sweet, velvety mascarpone cream, making it an elegant treat ideal for special occasions or an indulgent afternoon tea.
Ingredients
Scale
For the Pistachio Cake:
- 1 1/2 cups all-purpose flour
- 1 cup ground pistachios (about 1 1/4 cups whole pistachios)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup finely chopped pistachios, for garnish (optional)
For the Mascarpone Frosting:
- 1 cup heavy cream
- 8 ounces mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Prepare the Pistachio Cake: In a food processor, pulse the pistachios until finely ground, avoiding over-processing to prevent making pistachio butter. In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and sugar on medium speed with an electric mixer until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract. Gradually add dry ingredients alternated with milk and sour cream, beginning and ending with dry ingredients, mixing until just combined. Divide batter between pans and smooth tops. Bake for 25–30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Mascarpone Frosting: Beat heavy cream on high speed using an electric mixer until stiff peaks form, about 2 to 3 minutes. In another bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold whipped cream into mascarpone mixture until fully combined, taking care not to deflate the cream.
- Assemble the Cake: Once cooled, place one cake layer on a serving platter. Spread a generous amount of mascarpone frosting evenly on top. Place the second layer on top and gently press down to secure. Frost the top and sides of the cake with remaining frosting, smoothing with an offset spatula.
- Garnish and Serve: Optionally, sprinkle finely chopped pistachios over the top and sides for added texture and flavor. Let the cake rest for about 30 minutes before slicing to allow flavors to meld. Serve and enjoy.
Notes
- Pulse pistachios finely but avoid turning them into butter for best texture in the cake.
- Make sure the cake layers are completely cool before frosting to prevent melting or sliding of frosting.
- Use room temperature ingredients for better batter consistency and cake texture.
- For best flavor, allow the cake to rest 30 minutes before serving so flavors develop.
- To store, keep the cake refrigerated in an airtight container for up to 3 days.
