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–+ servings
Pistachio Mascarpone Layer Cake

Pistachio Mascarpone Layer Cake

Indulge in this delightful Pistachio Mascarpone Layer Cake, a perfect balance of moist sponge and creamy mascarpone.
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Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup shelled pistachios Adds nutty flavor and texture; substitute with almonds for a different twist.
  • 2 cups all-purpose flour Provides structure to the cake; for gluten-free, use a gluten-free flour blend.
  • 2 teaspoon baking powder Leavens the cake; ensure it’s fresh for the best rise.
  • 1/2 teaspoon salt Enhances the overall flavor; opt for kosher salt.
  • 1/2 cup unsalted butter Creates a rich, moist cake; margarine works as a dairy-free alternative.
  • 1 cup granulated sugar Sweetens the cake; brown sugar offers a deeper flavor.
  • 3 large eggs Binds ingredients and adds richness; use flaxseed meal for vegan option.
  • 1 cup whole milk Contributes moisture; substitute with almond milk for dairy-free.
  • 1/2 cup vegetable oil Ensures tenderness; melted coconut oil can be swapped.
  • 2 teaspoon vanilla extract Provides depth of flavor; fresh vanilla beans enhance taste.
  • 1 teaspoon almond extract Boosts nutty flavors; can replace with additional vanilla.
For the Mascarpone Frosting
  • 1 cup heavy cream Essential for fluffy frosting; whipping cream is an alternative.
  • 1 cup mascarpone cheese Forms the creamy base; cream cheese can be mixed with heavy cream.
  • 1 cup powdered sugar Sweetens mascarpone cream; granulated sugar should be avoided.

Equipment

  • Food Processor
  • Mixing Bowls
  • electric mixer
  • spatula
  • Measuring cups and spoons
  • 8-inch round cake pans
  • Wire Rack

Method
 

Cake Preparation
  1. Prepare the shelled pistachios by pulsing them in a food processor until finely ground.
  2. In a mixing bowl, combine ground pistachios with all-purpose flour, baking powder, and salt.
  3. In a separate bowl, beat softened unsalted butter with granulated sugar until light and fluffy.
  4. Add eggs one at a time, then mix in milk, vegetable oil, and vanilla extract.
  5. Carefully fold the dry mixture into the wet ingredients until just combined.
  6. Preheat the oven to 175°C (350°F) and divide the batter among three greased 8-inch pans.
  7. Bake for 22-25 minutes or until a toothpick comes out clean, then cool the layers.
  8. Whip heavy cream until soft peaks form, then fold in mascarpone cheese and powdered sugar.
  9. Assemble the cake by layering frosting between the cooled cake layers, topping with remaining frosting.
  10. Chill the finished cake for at least two hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Refrigerate the cake to help the frosting set properly.

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