Pistachio Mascarpone Layer Cake (Print-Friendly Format)
Fluffy pistachio cake layers with mascarpone cream and nutty crunch, perfect for celebrations and gatherings.
# Ingredients You’ll Need:
→ Pistachio Sponge Cake
01 -
130 g unsalted shelled pistachios
02 -
190 g all-purpose flour
03 -
2 tsp baking powder
04 -
0.25 tsp salt
05 -
115 g unsalted butter, softened
06 -
150 g granulated sugar
07 -
3 large eggs, at room temperature
08 -
120 ml whole milk
09 -
60 ml vegetable oil
10 -
1 tsp vanilla extract
11 -
0.25 tsp almond extract (optional)
→ Mascarpone Cream Filling and Frosting
12 -
350 g mascarpone cheese, cold
13 -
240 ml heavy cream
14 -
40 g powdered sugar
15 -
1 tsp vanilla extract
→ Decoration
16 -
70 g chopped pistachios
17 -
White chocolate shavings or edible gold leaf (optional)
# How to Make It:
01 -
Pulse shelled pistachios in a food processor until finely ground, being careful not to turn them into a paste. Combine ground pistachios with flour, baking powder, and salt. Set mixture aside.
02 -
In a large bowl, beat softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
03 -
Add eggs one at a time to the butter mixture, mixing well after each addition. Gently blend in milk, vegetable oil, vanilla extract, and almond extract, if using.
04 -
Fold the pistachio-flour mixture into the wet ingredients until just combined and no dry streaks remain.
05 -
Divide the batter evenly among three greased and parchment-lined 20 cm round cake tins. Bake in a preheated oven at 175°C for 22–25 minutes, or until a toothpick inserted in the centre comes out clean. Allow layers to cool completely on a wire rack.
06 -
In a chilled mixing bowl, whip the cold heavy cream until soft peaks form. Add mascarpone cheese, powdered sugar, and vanilla, then continue beating until the mixture is smooth and thick. Do not overmix. Refrigerate until needed.
07 -
Place the first cake layer on a serving plate. Spread a generous amount of mascarpone cream over the surface. Repeat the process with the remaining layers, stacking them evenly. Use the rest of the cream to frost the top and sides of the cake.
08 -
Press chopped pistachios onto the sides of the cake and sprinkle over the top. Add white chocolate shavings or edible gold leaf if desired for an elegant finish.
09 -
Refrigerate the finished cake for at least 2 hours to allow the flavours to develop and the cream to set before slicing and serving.
# Extra Tips:
01 -
Use cold mascarpone for optimal whipped cream texture and stability.
02 -
Chilling the cake before serving enhances both flavour and structure.